Starch Identification

Starch Identification
28

Objective Compare different potato varieties for use in common foodservice applications.

Potatoes A starchy vegetable that originated in South America
In the US, most come from the Northwest, specifically Idaho Maine and Washington also have a large potato growing industry

Types of Potatoes The part of the potato plant that is eaten is the tuber Consider the starch content when choosing a potato continued

Types of Potatoes Mealy potatoes
tend to be long with coarse, thick skin have a dry, mealy texture become light and fluffy when cooked ideal for baking and frying continued

Types of Potatoes Waxy potatoes
come in a variety of shapes and have thin, smooth skin have a high level of moisture and sugar hold their shape after being cooked continued

Types of Potatoes All-purpose potatoes
fall in the middle of the starch content range tend to have more moisture than baking potatoes retain their shape when cooked with moist heat continued

Types of Potatoes Specialty potatoes, such as Peruvian Blue and fingerling potatoes, are rising in popularity Any variety of immature potato can be sold as a new potato

Potato Varieties Russet Burbank
Mealy potato with brown skin and white flesh Commonly known as the Idaho Most are grown in the Northwest and available year-round continued

Potato Varieties Round Red
Waxy potato with rose-colored skin and white flesh In season from late summer to early fall Often sold immature as new potatoes continued

Potato Varieties Long White
All-purpose potato with light tan skin and white flesh Grown primarily in California In season from late spring to early fall continued

Potato Varieties Round White
All-purpose potato with light tan skin and white flesh Grown and used mainly in the northeastern US Available year-round continued

Potato Varieties Yukon Gold
All-purpose potato with yellowish skin and yellow flesh In season from late summer to fall continued

Potato Varieties Peruvian Blue
Specialty potato popular in South American and Caribbean dishes continued

Potato Varieties Fingerling
Specialty potato that tends to be low in starch and have a nutty flavor Type of heirloom potato that is generally small and finger-shaped

Sweet Potatoes and Yams
Sweet potatoes are a New World tuber from the continental landmass of the Americas A large percentage is grown in North Carolina ©Elena Schweitzer/Shutterstock.com continued

Sweet potatoes have reddish brown skin, orange flesh, and somewhat sweet taste Typically boiled, baked, mashed, or puréed continued

Yams are a type of tuber different from potatoes and sweet potatoes Originating in West Africa or Asia, they have rough, scaly skin and flesh that ranges from almost white to deep red continued ©nuttapong/Shutterstock.com

Yams are drier and contain more starch than sweet potatoes Sweet potatoes contain more moisture and taste sweeter Yams are low in vitamin A and sweet potatoes are a good source of beta-carotene (vitamin A)

Objective Summarize factors related to grading, purchasing, and storing potatoes.

Grading, Purchasing, and Storing Potatoes
Potatoes are subject to the same voluntary USDA grading system as vegetables Typically packed and shipped in 50-pound cases or bags, they are sorted for sale by size or count Store potatoes in a cool, dry, dark location continued

Grading, Purchasing, and Storing Potatoes
Check for the following when receiving potatoes: Uniform size Unblemished skin with no deep cracks or black decay spots Absence of insects or other pests No green tint

Objective Recall common convenience potato products.

Convenience Potato Products
The most common convenience potato items are Refrigerated fresh potatoes: washed, peeled, wedged, sliced, cubed, tournéed, or shredded Frozen potatoes: French fries, diced, hash browns, potato pancakes, wedges, cottage fries, and mashed potatoes Dehydrated potatoes: mashed, scalloped, au gratin, and hash brown

Objective Summarize the variety of grain products common for foodservice applications.

Grains Supply about one-fourth of the energy provided by foods eaten in the US Usually come from plants that produce edible seeds Corn, rice, and wheat are most common in the US

Anatomy of a Grain Different parts of the grain serve different purposes and contain different nutrients Hull: protective outer cover Bran: high in fiber Endosperm: good source of carbohydrate and plant protein Germ: good source of fat

Objective Analyze common grain products for level of processing.

Processing or Milling Grains
Originally done by hand, mostly done by machines today

Processing or Milling Grains
Four common processes for milling grains are Cracking: breaking open hull of the grain Hulling: removing hull from the rest of the grain Pearling: removing all or part of the hull, bran, and germ from the grain Grinding: reducing the grain to a meal or powder

Corn Only grain native to the Americas
The only grain that is eaten as a fresh vegetable in the US Corn ground to make cornmeal or other products is a different variety than sweet corn continued

Corn Hundreds of varieties are grown around the world
Dent corn, also called field corn, is the most important dried corn produced in the US Processed to produce a number of common kitchen products

Common Corn Products Cornmeal
Made by milling a special type of corn into different size grinds Used for coating fried products, in breads, and as a cooked cereal called mush continued

Common Corn Products Cornstarch
A finely milled corn flour made from waxy corn originally developed in China Used as a coating or thickening agent for hot liquids continued

Common Corn Products Polenta The Italian version of cornmeal
Considered to be higher quality than cornmeal and costs more Used to prepare an Italian side dish or entrée

Lime (Lye) Processing of Corn
Corn is sometimes processed in a highly alkaline mineral lime (lye) solution to make a variety of products Process causes the endosperm to swell and the bran to release Resulting product has improved nutrient availability continued

Lime (Lye) Processed Corn Products
Hominy Also called posole Whole kernels of corn that have been treated with lye Available dried, canned, or frozen continued

Grits Coarsely ground hominy Commonly cooked as a hot cereal continued

Masa Harina Finely milled flour made from hominy Used to make the outside coating for tamales Also used to make tortillas and baked goods

Rice The seed of a grass plant that is grown in flooded fields called paddies continued

Rice Has become one of the world’s most important food crops
Thousands of varieties grown around the world but only a few grown commercially in the US continued

Rice Usually identified by the length of the grain Short grain
Medium grain Long grain continued

Rice Long-grain rice Is the most common type used around the world
Has grains three to four times as long as they are round Has separate, but firm grains when cooked ©amenic181/Shutterstock.com continued

Rice Short-grain rice Has short, rounded grains that contain more starch Has softer, stickier grains when cooked Used to make risotto, paella, and pudding-type desserts ©HLPhoto/Shutterstock.com continued

Rice Medium-grain rice
Falls between long- and short-grain rice in starch content and grain length Grains are separate when hot, but sticky when cool ©marekuliasz/Shutterstock.com continued

Rice Brown rice and white rice are different because of the bran layer
continued

Rice Converted rice cooks up fluffier and is less sticky
Some of the nutrients from the outer bran layer are transferred to the grain’s interior Instant rice is a common convenience product that cooks faster than regular rice, but has fewer nutrients and less flavor

Wild Rice Not true rice but the seed from a water plant that grows in the upper US continued

Wild Rice Was an important source of food for Sioux and Chippewa Indians around the Great Lakes Has a nutty flavor when cooked Cooking time is much longer than regular rice

Wheat Sold in whole-grain form as wheat berries that can also be processed and dried to produce bulgur Most is milled and further processed into flour that is used to make many more products Couscous, pasta What are some wheat products made with flour?

Common Wheat Products Wheat Berries
Whole wheat kernels without the hull Dense, remain firm even after long cooking Good source of dietary fiber continued

Common Wheat Products Bulgur
Made by removing the bran layer from wheat, and then steaming and drying the product Can be ground into different textures and soaked in water to be eaten raw or cooked continued

Common Wheat Products Couscous
A fine pasta-like product made from hard durum wheat Can be steamed or cooked in a liquid Traditionally served in North Africa with stews

Other Grains Have played important roles in feeding people over the course of history Some may be less popular today but no less nutritious continued

Other Grains Amaranth A grain of ancient Mexico
Very small, but a good source of protein ©eye-blink/Shutterstock.com continued

Other Grains Barley One of the oldest grains eaten by man
Used to make beer or animal feed Pearled barley is used in soups and stews continued

Other Grains Millet Was a staple of the Chinese diet before rice and of poor people in Europe during the Middle Ages Typically boiled to make porridge Most often used as an animal feed today continued

Other Grains Oats Most widely consumed grains in the US after wheat, corn, and rice Often cooked in liquid and eaten as hot oatmeal Also added to whole-grain breads and used as a bread topping continued

Other Grains Quinoa (KEEN wah)
A small grain originating in the Andean region of South America A source of high-quality protein which is beneficial for vegetarian diets Rinse before cooking ©WimL/Shutterstock.com continued

Other Grains Rye Grown since ancient times
Primarily used as a flavoring in fermented beverages and bread products

Objective Compare different pastas and noodles for content and shape.

Pasta and Noodles—Grain-based Products
The origin of pasta—Italy or China—has been argued a long time Italian pasta is made from wheat flour and liquid and can include other ingredients such as egg, salt, and flavorings Most pasta is made with semolina flour continued

Pasta and Noodles—Grain-Based Products
Pasta shapes can generally be described as one of the following: Ribbons Tubes Shapes Ribbons: lasagne, spaghetti Tubes: manicotti, ziti Shapes: fusilli, rotelle Name some examples for each type of pasta shape.

Common Pasta Shapes Angel Hair Long, thin, delicate pasta
Also called fidelini continued

Common Pasta Shapes Fusilli Long twisted shape
Served with a sauce, broken and added to soup, or in pasta salad continued

Common Pasta Shapes Fettucini
Long, flat pasta about ¼ inch (1 cm) wide Served with a variety of sauces continued

Common Pasta Shapes Lasagna Long, flat pasta
Typically used in casseroles continued

Common Pasta Shapes Linguine Long pasta about 3⁄16 inch (0.5 cm) wide
Served with a variety of sauces continued

Common Pasta Shapes Spaghetti Long and round
Can be served with almost any sauce and topping continued

Common Pasta Shapes Manicotti A medium-sized round tube
Served stuffed, baked, and topped with sauce continued

Common Pasta Shapes Ziti Small, tube pasta
Often used for baked dishes and pasta salads continued

Common Pasta Shapes Rotelle Shaped like a wagon wheel
Added to soup, made into pasta salad, or served topped with sauce

Asian noodles are not made in as many shapes as pasta Most are made into long lengths of varying diameters continued

Asian noodles may be made from wheat, rice, beans, or other grains Some do not need to be cooked and can be eaten after they are soaked in water

Common Types of Asian Noodles
Buckwheat Noodles Also called soba Popular in Japan Cooked and served hot in soup or cold with a dipping sauce continued

Rice Noodles Sold in a variety of shapes and sizes Typically soaked in water before serving Very fine rice noodles are deep-fried and used as a base for dishes or as a garnish continued

Wheat (Egg) Noodles The most popular Asian noodles Typically served in soups, dressed with a sauce, or fried until crisp and served as a pancake or used to garnish continued

Bean Starch Noodles Made from bean starch Prepared in ways similar to rice noodles

Objective Summarize receiving and storage practices for grains and grain products.

Receiving and Storing Grains and Grain Products
Inspect packages for shipping damage Store all products off the floor in a clean, dry, area When opened, place products in airtight containers and use as soon as possible Store products that contain natural oils, such as brown rice and wheat germ, in a cooler to maintain freshness

Review Describe the difference between mealy and waxy potatoes
Mealy potatoes: long with coarse, thick skin; dry, mealy texture; become light and fluffy when cooked; ideal for baking and frying Waxy potatoes: thin, smooth skin; high level of moisture and sugar; hold their shape after being cooked continued

Review How do yams and sweet potatoes differ from each other?
Yams are dryer and contain more starch than sweet potatoes Sweet potatoes contain more moisture and taste sweeter Yams are low in vitamin A Sweet potatoes are a good source of beta-carotene (vitamin A) continued

Review What are the four parts of a grain? Hull Bran Endosperm Germ
continued

Review Name and describe the four processes for milling grains
Cracking: breaking open hull of the grain Hulling: removing hull from the rest of the grain Pearling: removing all or part of the hull, bran, and germ from the grain Grinding: reducing the grain to a meal or powder continued

Masa Harina Cornmeal continued

Long White potatoes Fingerling potatoes continued

Rotelle Fusilli continued

Couscous Rye continued

Russet Burbank potatoes Round White potatoes continued

Rice noodles Angel Hair continued

Millet Grits continued

Linguine Buckwheat noodles continued

Peruvian Blue potatoes Sweet Potato continued

Barley Bulgur continued

Spaghetti Fettucini continued

Cornstarch Wheat Berries continued

Wheat (Egg) noodles Lasagna continued

Hominy Polenta continued

Yukon Gold potatoes Round Red potatoes continued

Manicotti Ziti continued

Oats Bean Starch noodles continued

Starch Identification

Similar presentations

Presentation on theme: "Starch Identification"— Presentation transcript:

Similar presentations

About project

Feedback

Log in

Auth with social network:

Starch Identification

Similar presentations

Presentation on theme: "Starch Identification"— Presentation transcript:

Similar presentations

About project

Feedback