CHAPTER On Cooking A Textbook of Culinary Fundamentals Fifth Edition Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Potatoes, Grains and Pasta 22

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Fingerlings

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Purple Potatoes

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Red Potatoes

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Russet Potatoes

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel White Potatoes

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Yukon Gold Potatoes

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Sweet Potatoes

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Red Yams

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BAKED POTATOES 1. Piercing the potatoes.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BAKED POTATOES 2. Seasoning the potatoes with salt.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel GRATIN DAUPHINOISE 1. Layering gratin potatoes.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel GRATIN DAUPHINOISE 2. The finished gratin potatoes.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel LYONNAISE POTATOES

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Cottage Fries

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Shoestring Potatoes

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel French Fries

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Steak Fries

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Blanched fried potatoes are soft and pale in color.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel When properly fried, the potatoes are evenly golden brown and crisp.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Overcooked fried potatoes are dark and bitter tasting.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel MASHED POTATOES 1. Adding water to the uniformly cut potatoes.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel MASHED POTATOES 2. Checking the consistency of the mashed potatoes.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Figure 22.1 Wheat.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Cornmeal

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Hominy

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Grits

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Converted Rice

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Arborio Rice

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Basmati Rice

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Brown Rice

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Wild Rice

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Wild Pecan Rice

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Bulgur

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Couscous

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Barley

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Buckwheat/Kasha

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Millet

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Oats

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel ANCIENT GRAINS FOR MODERN TIMES Farro

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Quinoa

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Figure 22.2 Cooking methods for grains.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SIMMERED RICE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel RISOTTO MILANESE 1. Sautéing the rice and onions in butter.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel RISOTTO MILANESE 2. Adding the stock gradually while stirring frequently.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel RISOTTO MILANESE 3. Stirring in the butter and grated cheese.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CLASSIC RICE PILAF 1. Sautéing the rice in butter.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CLASSIC RICE PILAF 2. Adding the hot stock to the rice.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CLASSIC RICE PILAF 3. Fluffing the finished rice.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Semolina

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel DUMPLINGS

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR MIXING PASTA DOUGH BY HAND 1. Mound the flour on a workbench. Make a well in the center. Add the eggs and whip them with a fork.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR MIXING PASTA DOUGH BY HAND 2. Using your fingers, stir the eggs, gradually bringing more flour into the center.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR MIXING PASTA DOUGH BY HAND 3. Using a dough scraper, add more flour to the egg mixture, stirring constantly until a firm dough is formed.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR MIXING PASTA DOUGH BY HAND 4. Knead the stiff dough until smooth.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BASIC PASTA DOUGH 1. Adding the flour to the mixing bowl and using the paddle until the mixture forms a firm dough.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BASIC PASTA DOUGH 2. The finished dough.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND CUTTING PASTA DOUGH 1. Passing the entire piece of dough through the pasta machine.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND CUTTING PASTA DOUGH 2. Folding the dough in thirds.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND CUTTING PASTA DOUGH 3. Passing the dough through the pasta machine to achieve the desired thickness.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR ROLLING AND CUTTING PASTA DOUGH 4. Using the pasta machine to cut the dough to the desired width.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PREPARING RAVIOLI 1. Piping the filling onto the dough.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PREPARING RAVIOLI 2. Pressing around the mounds of filling to seal the dough and remove any air pockets.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PREPARING RAVIOLI 3. Cutting around the mounds with a circular cutter.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel GOAT CHEESE RAVIOLI WITH ROASTED RED PEPPERS AND BABY SPINACH

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHATEAU POTATOES 1. Tournéeing the potatoes.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHATEAU POTATOES 2. Parcooking the potatoes.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHATEAU POTATOES 3. Sautéing the potatoes.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel ROASTED FINGERLING POTATOES

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CANDIED SWEET POTATOES

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SCALLOPED POTATOES 1. Layering the potatoes in a hotel pan.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SCALLOPED POTATOES 2. Pouring the remaining cream sauce over the potatoes.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SCALLOPED POTATOES 3. The finished Scalloped Potatoes.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel DELMONICO POTATOES INLAND NORTHWEST CULINARY ACADEMY, SPOKANE, WA Instructor Peter Tobin, CEC, CCE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel GERMAN-STYLE POTATO SALAD JOLIET JUNIOR COLLEGE, JOLIET, IL Keith G. Vonhoff, CEPC, CEC, CCP

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel POTATO PANCAKES

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel RÖSTI POTATOES THE FOUR SEASONS, NEW YORK, NY Chef Christian Albin (1947–2009)

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel DUCHESSE POTATOES 1. Passing the boiled potatoes through a food mill.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel DUCHESSE POTATOES 2. Piping the potatoes.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel DUCHESSE POTATOES 3. The finished Duchesse Potatoes.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel DAUPHINE POTATOES 1. Deep-frying the potatoes using the swimming method.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel DAUPHINE POTATOES 2. The finished potatoes.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Gnocchi served with tomato sauce.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel POLENTA 1. Spreading the cooked polenta into a stainless steel pan.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel POLENTA 2. Cutting the polenta into the desired shape.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel POLENTA 3. Grilling the polenta.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CREAMY POLENTA WITH WILD MUSHROOMS CHEF JOHN ASH, SANTA ROSA, CA

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel GRITS AND CHEDDAR SOUFFLÉ

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SAFFRON RICE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BROWN RICE WITH SPICED PECANS NEWBURY COLLEGE, BROOKLINE, MA Senior Instructor Scott Doughty

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PILAU (INDIAN-STYLE RICE PILAF)

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel THAI FRIED RICE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel WILD RICE AND CRANBERRY STUFFING

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel HOPPIN’ JOHN

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel QUINOA PRAIRIE GRASS CAFÉ, NORTHBROOK, IL Chef/Co-Owner George Bumbaris

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BULGUR PILAF 1. Sautéing the bulgur in butter.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BULGUR PILAF 2. Adding the hot stock to the bulgur.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BULGUR PILAF 3. Fluffing the finished bulgur.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Orzo a rice-shaped pasta

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel FETTUCCINE ALFREDO

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel FETTUCCINE CARBONARA

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel FETTUCCINE CON PESTO ALLA TRAPANESE CHEF ODETTE FADA, NEW YORK, NY

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PENNE WITH ASPARAGUS AND TOMATOES

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel MACARONI AND CHEESE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel BAKED ZITI WITH FRESH TOMATO SAUCE

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SPINACH AND RICOTTA LASAGNA WITH BOLOGNESE SAUCE 1. Layering the sauces, pasta and cheese mixture in a hotel pan.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SPINACH AND RICOTTA LASAGNA WITH BOLOGNESE SAUCE 2. Pouring a layer of béchamel over the lasagna.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SPINACH AND RICOTTA LASAGNA WITH BOLOGNESE SAUCE 3. The finished lasagna.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel CHILLED CHINESE NOODLE SALAD

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SPAETZLE 1. Pushing the batter into the boiling water through the holes in a spaetzle maker.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SPAETZLE 2. Alternatively, the batter may be forced through a perforated hotel pan.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel SPAETZLE 3. Sautéing the spaetzle in butter.