Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ Cooking should be a carefully balanced reflection of all the good things of the earth. – Jean ( ) and Pierre (1928-) Troisgos, French Chefs POTATOES, GRAINS AND PASTA C H A P T E R TWENTY-TWO

2 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel After studying this unit You will be able to: – Identify a variety of potatoes – Apply various cooking methods to potatoes – Identify a variety of grains – Apply various cooking methods – Identify pasta products – Make fresh pasta – Cook pasta

3 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Overview Potatoes, grains (corn, rice, wheat and others) and pasta are collectively known as starches. Starched are staple foods: foods that define a cuisine.

4 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Potatoes New potatoes – Small immature potatoes that are harvested before their starches develop Mealy potatoes – (Also known as starchy potatoes) have a high starch content and thick skins; best for baking Waxy potatoes – Low starch content and thin skinned; best for boiling

5 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Sweet Potatoes Sweet potatoes – Yellow flesh Dry, mealy texture – Orange flesh Moister and higher in sugar Yams Flesh colors range from white to deep red Less sweet than sweet potatoes

6 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Storing Potatoes Temperatures between 50°F and 65°F are best – Do not store in the refrigerator – Starch in potatoes turns to sugar at cold temperatures Dark place Do not wash until ready for use

7 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Grains Botanically, grains are grasses that bear edible seeds – Corn Cornmeal Hominy Grits – Rice – Wheat

8 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Grain Structure

9 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Milling Stone-grinding or steel blades – Cracking – Grinding – Hulling – Pearling

10 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Rice The starchy seed of a semi-aquatic plant Three types – Long Firm, fluffy separate kernels – Medium Taste and texture fall somewhere between long and short rice – Short grain Tender and sticky when cooked

11 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Processing Forms Brown rice – Whole rice White rice – Pearled and polished Converted rice – Parboiled to remove starch Instant rice – Fully cooked and flash-frozen

12 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cracked Wheat and Other Grains Bulgur Couscous (durum wheat) Barley Buckwheat/kasha Millet Oats Quinoa

13 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Purchasing and Storing Grains Purchase grains that are fresh and plump and have a bright, even color Store grains in airtight containers in a dark, cool, dry place

14 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Pasta Made from an unleavened dough of wheat flour mixed with a liquid The liquid is usually egg and/or water Dough can be extruded to make shapes or rolled then cut into ribbons to form noodle shapes

15 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Identifying Pasta Italian-style – Fresh – Dried Asian noodles – Wheat noodles – Rice noodles – Bean starch noodles – Buckwheat noodles Dumplings – Plain or drop – Filled

16 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel SAFETY ALERT - Starches Cooked potato dishes, especially those with cream butter or custard Cooked rice and grains – Are Potentially Hazardous Foods Must be held for service at 135ºF or higher. Quickly cool and store at 41ºF or below Reheat to 165ºF before serving

17 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Nutrition Potatoes are low in fat, high in easily digested complex carbohydrates and a good source of minerals and vitamins Grains are an excellent source of vitamins, minerals, low-fat proteins and fiber, especially if the grains are unrefined Pasta is low in fat and an excellent source of vitamins and minerals