1. Starches

2. Potatoes 2 Types of Potatoes Waxy or New Potatoes
High moisture
High sugar
Low Starch
Mature or Starchy Potatoes
High starch
Low sugar and moisture

3. Starchy Potatoes Russets or Idahos All-purpose (chef potatoes)
Ideal for baking
French Fries- due to high starch content
Sizes are by count per 50 lb box
All-purpose (chef potatoes)
Not as dry and starchy as russets
Irregular in shape

4. Quality of Potatoes 1. Firm and smooth 2. Dry skin 3. Shallow Eyes
4. No sprouts
5. No green color- green color develops when stored in light
6. No rotten spots

5. Storing Store in cool, dry, dark location 55 to 60 degrees
Do not refrigerate (this will turn the starch to sugar)

6. Rice

7. Regular Milled White Rice
Milled- removes the outer bran coating
Removes some vitamins and minerals, but produces a white, lighter texture
Enriched- coated with vitamins
Short Grain- small kernels that become sticky (sushi)
Long Grain- slender grains, stay fluffy

8. Rice
Parboiled- partially cooked under pressurized steam, dried, then milled
Stays firm, and separate
High vitamin and mineral content

9. Rice Instant Rice Brown Rice Precooked and dried Does not hold well
Becomes mushy
Brown Rice
Bran layer is left on
Course, crunchy texture
Double the cooking time

10. Specialty Rice Arborio- short grain, risotto
Basmati- extra long grain, nutty flavor
Jasmine- long grain white rice from Thailand and S.E. Asia
Very fragrant, delicate rice
Glutinous- sweet tasting short grain mostly for desserts

11. Handling Rice
Milled rice should be washed in cold water to remove excess starch that makes rice sticky
Keep rice at room temperature in a sealed container to keep out moisture and insects

12. Wild rice

13. Wild Rice Not a rice Harvested from grass in northern U.S. and Canada
Simmer in 3 times water for 45 minutes
Grain will crack open when cooked

14. Corn Products
Polenta- Italian style cornmeal

15. Cooking Rice Boiling/ Steaming
Pasta Method- boiled in large quantities of water (nutrient loss)
Pilaf Method- braising

16. Pasta

17. Pasta Italian for “paste”
Egg Pastas- contain 5.5% egg solids, flour and water
Dried pastas- made from Semolina
Fresh Pasta- AP or bread flour

18. Pasta Doneness- al dente “to the tooth”
Cooking dry pasta- 1 to 10 ratio
Boiling salted water
Add oil ???
Procedure for cooking in volume
1. Cook 90%
2. Toss with ice
3. Remove all liquid quickly
4. Toss and coat with oil
5. Chill and wrap
6. Reheat in boiling water