2. Starch Not just for the laundry

3. Student objectives Identify basic varieties of potatoes, their types and best uses for each Distinguish the characteristics of potatoes and how to store them Identify basic potato handling and preparation methods Successfully team-prepare an instructor-selected potato recipe Identify the major varieties of rice and their cooking characteristics Identify basic rice handling and preparation methods Successfully team-prepare an instructor-selected rice recipe Identify at least twelve varieties (shapes) of commercial pasta and their intended use or type of companion sauce Successfully team-prepare an instructor-selected pasta recipe Identify at least three varieties of stuffed pasta

4. Potatoes Varieties –Chef’s (all purpose) –Russet (Idaho) –Red potatoes –Yellow potatoes (Yukon Gold, Yellow Finn) –Fingerling potatoes –New potatoes –Red Bliss potatoes –Purple potatoes –Sweet potatoes –Yams –http://commhum.mccn eb.edu/fstdatabase/HT M_files/veggie/tuberst humbnails.htmhttp://commhum.mccn eb.edu/fstdatabase/HT M_files/veggie/tuberst humbnails.htm

5. Potatoes Types –Starchy (mature) –Waxy (new)

6. Potato history South American origin Shunned by Europeans for many years Originally rumored to be poisonous Sweet potatoes and yams not related to other varieties African origins

7. Quality and storage Firm, unyielding to the touch Smooth, dry, crack- and bruise-free skin Shallow eyes with no sprouts No green color (toxic solanine) Cool (55º-60º), dry and dark storage Do not refrigerate (converts starches to sugars)

8. Market forms Fresh, unprocessed (superior) Peeled and processed to prevent enzymatic browning Frozen –Pre-blanched french fries –Other frozen Canned Dehydrated (instant)

9. Cooking methods Boiling and steaming Puréeing, whipping and mashing Baking and roasting Sautéing and pan-frying

10. Cooking methods Deep-frying –O–Oil blanching –R–Refrigeration

11. Rice

12. Rice Processing rice –Enriched –Parboiled –Converted –Instant –Pre-cooked

13. Varieties of rice Regular milled white rice –Short grain –Medium grain –Long grain Brown rice

14. Varieties of rice Wild rice –Not actually a rice –Native to North America –Uncultivated wild rice is expensive

15. Varieties of rice Arborio rice Basmati rice Jasmine rice Wehani red rice Glutinous rice

16. Storing rice Cool dry preferably dark

17. Cooking rice When to wash and not to wash Boiling, traditional Steaming The pasta method The pilaf method Range top cooking Oven cooking Steamer cooking Risotto method