2. 29 Starch Cookery

3. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Implement common cooking methods for the two types of potato.

4. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Potatoes Potato cookery varies depending on the type of potato— mealy or waxy Each type of potato is more successfully prepared in different ways

5. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Baked Potatoes Mealy potatoes are ideal for baking and frying and can be –served and eaten plain or with one or more garnishes –served as a side dish, garnished and served as an entrée, or used in other recipes  What are some garnishes you would put on baked potatoes?

6. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Wash potatoes well with clean water. 2.Arrange potatoes on a clean sheet pan. Technique: Baking Potatoes continued

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Rub potatoes lightly with vegetable oil or spray with vegetable spray. Technique: Baking Potatoes continued

8. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Baking Potatoes

9. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Boiled Potatoes Waxy potatoes are most commonly prepared using the boiling method and –can be mashed or used as ingredients in a variety of recipes

10. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Peel potatoes and wash them with clean water. 2.Cut potatoes into uniform-sized pieces. If potatoes are to be used as an ingredient in a recipe, make sure the pieces are an appropriate size. Technique: Boiling Potatoes continued

11. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Place potatoes in a pot and cover with cool water to several inches above the potatoes. Add salt to water if recipe calls for it. 4.Bring water to a boil, then reduce heat and simmer. Cook potatoes until they reach desired doneness. Test doneness using a paring knife. Technique: Boiling Potatoes continued

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.Drain potatoes in a colander or perforated pan, or add directly to recipe. Technique: Boiling Potatoes

13. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sautéed and Panfried Potatoes Potatoes are usually cut into shapes and parboiled or completely cooked before being cooked in fat Any fat used for sautéing can be used to finish cooking potatoes  What types of fat would you use to sauté potatoes?

14. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Peel and wash potatoes in clean water. 2.Cut potatoes to desired size and cook in water according to the recipe. Technique: Sautéing Potatoes continued

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Drain water from potatoes. 4.Heat a sauté or frying pan and add enough fat to prevent potatoes from sticking to the pan. Technique: Sautéing Potatoes continued

16. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.Toss potatoes or stir to allow even cooking. Cook potatoes until done. Technique: Sautéing Potatoes continued

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 6.Add any garnish and seasonings according to the recipe. Technique: Sautéing Potatoes

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Deep-Fried Potatoes Mealy potatoes are best for deep frying Deep-fried potatoes are classified by their size and shape continued

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Deep-Fried Potatoes Most popular deep-fried potatoes –Cottage fries: ¼ inch (6.4 mm) thick rondelles –French fries: sticks measuring ⅜ x ⅜ x 3 inch (9.5 x 9.5 x 76 mm) –Gaufrette (goh-FRET): cut using a mandoline –Shoestring: juliennes –Steak fries: large wedges

20. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Set the wavy blade on a mandoline to a thickness of about ⅛ inch. 2.Pass a potato over the wavy blade to remove a slice. Discard the first slice. Technique: Cutting Gaufrette Potatoes continued

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Cutting Gaufrette Potatoes continued

22. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Cutting Gaufrette Potatoes

23. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Deep-Fried Potatoes Most deep-fried potatoes need to be parcooked in oil at a lower temperature, and finished at a higher temperature to achieve a crisp golden brown exterior Thin cut potatoes such as potato chips and shoestrings do not require parcooking

24. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Cut potatoes into desired shape (potatoes may or may not be peeled depending on usage). Technique: Deep-Frying Potatoes continued

25. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Deep-Frying Potatoes continued

26. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 2.(continued) Deep-fry for 2–3 minutes until potatoes are partially cooked and start to turn brown at the edges. (This step is omitted for frozen potatoes because they are precooked.) Technique: Deep-Frying Potatoes

27. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Deep-Frying Potatoes

28. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.Drain and season with salt to serve. Technique: Deep-Frying Potatoes

29. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sweet Potatoes and Yams Often prepared in much the same way as potatoes—mashed, puréed, baked, or roasted

30. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Execute the most common cooking methods used to prepare grains in foodservice.

31. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Grains Most grain products are boiled, simmered, or prepared using the pilaf or risotto methods Grain cooking methods differ, but all use liquid in the cooking process continued

32. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Grains When choosing a cooking method, consider the following factors: –Type of grain –Desired taste and look for the end product –Cooking equipment available –Amount of time available

33. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Proportion of Liquid Most methods of grain cookery require a fixed ratio of liquid to grain Depending on the product and how fresh it is, the ratio of liquid to product and the cooking time will vary Check the product label to verify the proper ratio of liquid to product and cooking time

34. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Rice to Liquid Ratios ©Goodheart-Willcox Publisher

35. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Boiling Method This method is not appropriate for all grains and nutrients are lost in the cooking water Barley and rice could be cooked with this method

36. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Determine amount of rice to be cooked. 2.Bring one gallon (3.8 L) of water to a boil for each pound of rice to be cooked. Season each gallon of water with one ounce (28 g) salt. Technique: Boiling Rice continued

37. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Add rice to boiling water. Stir occasionally and boil for 18 minutes. 4.Drain rice. Rinse in cold water to cool. Properly store and reheat for service. Technique: Boiling Rice

38. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Simmering Method Uses a measured amount of liquid to ensure correct texture of the finished product Fewer water-soluble nutrients are lost than in boiling Yields a product that is tender and not sticky Short-grain rice cooked by this method is tender with unbroken grains

39. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Combine rice, water, and salt in a heavy pot. 2.Bring ingredients to a boil. 3.Reduce heat to a simmer. Cover and continue to cook at a simmer over low heat for the appropriate time for the type of rice being cooked. Technique: Simmering Rice continued

40. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.When rice is tender, remove pot from heat and fluff rice with a fork. Technique: Simmering Rice

41. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pilaf Method The pilaf method uses a measured amount of flavorful liquid and includes aromatic ingredients –This method can be traced back to ancient Persia Barley and bulgur wheat can be cooked by the pilaf method, as well as small pasta products such as orzo

42. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Heat a small amount of fat in a heavy saucepan and sweat the appropriate aromatic ingredients. Technique: Preparing Pilaf continued

43. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 2.Add the measured amount of rice and stir to coat grains with fat. Technique: Preparing Pilaf continued

44. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Add the measured amount of seasoned liquid and bring to a boil. Technique: Preparing Pilaf continued

45. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Preparing Pilaf continued

46. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.When all liquid has been absorbed, remove rice from the oven, uncover and fluff with a fork. Technique: Preparing Pilaf

47. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Risotto Method Risotto is the name of a traditional Italian rice dish and the cooking method used to create it Short-grain rice is commonly used, but barley and oats can also be cooked by this method

48. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Bring seasoned cooking liquid to a simmer. 2.In a heavy saucepot, heat a small amount of fat. Sweat the appropriate aromatic ingredients in the fat. Technique: Preparing Risotto continued

49. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Add the rice and stir to coat with the fat. Technique: Preparing Risotto continued

50. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.Add a portion (⅓ or less) of the seasoned cooking liquid while continuing to stir and cook over moderate heat. Cook until liquid is absorbed. Technique: Preparing Risotto continued

51. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.Continue to add portions of the cooking liquid and continue to stir over heat. Repeat the process until the rice is tender. Technique: Preparing Risotto continued

52. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 6.Finish the risotto with whole butter and grated cheese. If appropriate, add other finishing ingredients. Technique: Preparing Risotto

53. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Risotto Method Risotto is usually served immediately because it does not hold very well Holding risotto tends to overcook the rice and produce a product with a soft, pasty, unappealing consistency

54. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Risotto Variations Can be served as an appetizer, main course, or side dish Risotto can also be enhanced with a wide variety of ingredients and flavors –Proteins such as ham, shrimp, shellfish, and chicken –Mushrooms, various cheeses, herbs, spices, and vegetables

55. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cooling and Storing Cooked Grains

56. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Implement the appropriate cooking method for preparing both fresh and dry pasta.

57. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pasta and Noodles The most common product made from scratch is sheet pasta It is a thin, flat sheet of dough that can be used as lasagna or cut into various shapes

58. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pasta Dough Consists of flour and liquid –Many chefs prefer to use semolina for some or all of the flour content –Liquid for pasta dough is usually water or egg products continued

59. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Pasta Dough Small batches of pasta dough can be mixed and kneaded by hand, while larger batches are best done in an electric mixer Dough should be mixed until it is smooth, without lumps or dry spots Allow at least 30 minutes for the dough to relax and become manageable before rolling and cutting

60. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Shaping Fresh Pasta Simple, flat pasta can be made with a rolling pin and knife

61. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Start with a manageable amount of pasta dough. 2.Dust a work surface with flour and flatten dough with the heel of your hand. Technique: Cutting Noodles by Hand continued

62. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Roll out dough with a rolling pin making sure to sprinkle with flour to prevent dough from sticking to the pin or work surface. 4.Continue to roll dough into a thin rectangular sheet approximately ⅛-inch thick. Technique: Cutting Noodles by Hand continued

63. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.Beginning at one end of the rectangle, loosely roll the dough up. Technique: Cutting Noodles by Hand continued

64. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 6.Use a sharp knife to make ¼- to ½-inch thick slices in the roll, forming individual spirals. Technique: Cutting Noodles by Hand continued

65. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 7.Unwind spirals to form noodles and place on a sheet pan. 8.Cover and hold for service or cook immediately. Technique: Cutting Noodles by Hand

66. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Shaping Fresh Pasta The most common method for producing pasta sheets is with a pasta machine Manual machines have two rollers that knead the dough and form the pasta sheets Pasta machines also have attachments that cut the sheets into various widths

67. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Start with a manageable amount of pasta dough. 2.Open the rollers of the pasta machine to the widest possible setting. 3.Flatten dough with the heel of your hand so it will fit between the rollers of the pasta machine. Dust dough and rollers lightly with flour. Technique: Using a Manual Pasta Machine continued

68. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.Run dough through the pasta machine holding one end of the dough with one hand while holding up the dough as it comes out of the machine. Technique: Using a Manual Pasta Machine continued

69. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 5.Fold the dough into thirds so the sheet of dough is in three layers. 6.Run the dough through the machine three or four more times to knead the dough until it is smooth. Technique: Using a Manual Pasta Machine continued

70. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 7.When the dough is smooth, move the rollers together one or two notches and pass the dough through without folding. 8.Continue moving the rollers together and passing dough through the machine until the dough is at the desired thickness— usually ⅛ inch. Technique: Using a Manual Pasta Machine continued

71. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 9.Cut the sheet with the cutting attachment to create the width of pasta ribbons desired or use the pasta sheet for another recipe such as filled pasta. Technique: Using a Manual Pasta Machine

72. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Shaping Fresh Pasta Ravioli can be made from two sheets of fresh pasta of the same size 1.Place one sheet on a lightly floured work surface 2.Place portions of filling on the pasta sheet at equal intervals continued

73. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Shaping Fresh Pasta 3.Place the second sheet of pasta over the first 4.Seal the two sheets of pasta around each mound of filling to remove air pockets and hold the product together continued

74. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Shaping Fresh Pasta 5.Cut desired shapes with a knife, pastry wheel, or shaped cutter

75. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cooking Pasta Dry, fresh, and fresh frozen pasta are cooked by boiling Italian pasta is considered done when al dente Taste is the best method of determining if pasta is done continued

76. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cooking Pasta Dry Pasta –Longer cooking time because cooking also rehydrates the product Fresh Pasta –Requires a short cooking time because no rehydration is required Reheating Pasta –Place pasta in a strainer and submerge it in boiling water

77. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 1.Bring one gallon (3.8 L) of slightly salted (2 to 3 Tbsp.) water per pound of pasta to a boil. 2.Add pasta and stir to separate the pieces. 3.Cook pasta at a rolling boil until al dente. Technique: Boiling Pasta continued

78. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.Drain pasta immediately and serve. Pasta can be shocked in ice water to stop cooking, coated with a little olive oil, and reheated for later service. Technique: Boiling Pasta

79. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What type of potato is most commonly used to make baked potatoes? –Mealy potatoes continued

80. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What type of potato is most commonly used for boiling? –Waxy potatoes continued

81. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name some popular deep-fried potato shapes –Cottage fries –French fries –Gaufrette –Shoestring –Steak fries continued

82. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What should you consider when choosing a cooking method for a grain? –Type of grain –Desired taste and look for the end product –Cooking equipment available –Amount of time available continued

83. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What cooking methods are commonly used to cook grains? –Boiling –Simmering –Pilaf –Risotto continued

84. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What are the main ingredients in pasta dough? –Flour and liquid continued

85. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What cooking method is used to cook pasta? –Boiling method