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Potatoes FR. Pommes de terre Session Two CHRM 1110 Vegetable, Starch & Protein Basics.

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Presentation on theme: "Potatoes FR. Pommes de terre Session Two CHRM 1110 Vegetable, Starch & Protein Basics."— Presentation transcript:

1 Potatoes FR. Pommes de terre Session Two CHRM 1110 Vegetable, Starch & Protein Basics

2 Definition – Solanum Tuberosum Same Family (Nightshade) as tomato, eggplant, tobacco and belladonna! Starchy Tubers- the thickened parts of underground stems Starch content varies greatly between varieties – This difference affects their cooking qualities Stems, leaves and flowers are toxic 4 th Largest Crop (After Rice, Wheat & Maize Session Two CHRM 1110 Vegetable, Starch & Protein Basics

3 History Originated in Andean region of South America – 10,000 years ago Thousands of varieties native to Peru Introduced to Europe 50 years after Columbus Considered Weird and Poisonous and used for its flowers Potato Famine 1845- 1846 Session Two CHRM 1110 Vegetable, Starch & Protein Basics

4 Fingerling Potatoes An heirloom variety related to original Andean potato variety Low Starch, Good for Roasting Relatively Expensive Substitutes: new potatoes Session Two CHRM 1110 Vegetable, Starch & Protein Basics

5 Purple Potatoes Mealy, Similar to Russets Session Two CHRM 1110 Vegetable, Starch & Protein Basics

6 Red Potatoes Thin Skinned Waxy Flesh Boil or Steam Session Two CHRM 1110 Vegetable, Starch & Protein Basics

7 Russet (Burbank) Potatoes “Idaho” Potato Baking Potato Mealy Flesh Session Two CHRM 1110 Vegetable, Starch & Protein Basics

8 White Potatoes “Chef Potatoes” “All-Purpose Potatoes” Waxy yellow or white flesh Usually cooked with moist heat method or sautéing Session Two CHRM 1110 Vegetable, Starch & Protein Basics

9 Yukon Gold Potatoes A type of White Potato Yellow flesh Creamy Buttery Texture All cooking methods Session Two CHRM 1110 Vegetable, Starch & Protein Basics

10 New Potatoes Small, immature potatoes (any) Low Starch and waxy High in moisture and thin delicate skin Session Two CHRM 1110 Vegetable, Starch & Protein Basics

11 Sweet Potatoes A tuber, different family than potatoes Red to Yellow Flesh Suitable for most cooking methods Erroneously called “yams” Session Two CHRM 1110 Vegetable, Starch & Protein Basics

12 Yams A tuber, different family than sweet potatoes White to red flesh Asian Origin Important in Africa and Caribbean Less Sweet Session Two CHRM 1110 Vegetable, Starch & Protein Basics

13 Boniato “Batata”, “Cuban Sweet Potato” Latin Cuisine White Flesh Drier and not as sweet an sweet potatoes Session Two CHRM 1110 Vegetable, Starch & Protein Basics

14 Taro Root Tapioca, Thickener Toxic if Uncooked Eaten like Potatoes Also Hawaiian “Poi” Session Two CHRM 1110 Vegetable, Starch & Protein Basics

15 Cassava Yucca or Manioc Can be Toxic if Uncooked Eaten like Potatoes Common in many Hispanic Cuisines Session Two CHRM 1110 Vegetable, Starch & Protein Basics

16 WEB QUEST! Arrowroot Chinese Water Chestnut Sunchoke Jicama Malanga Session Two CHRM 1110 Vegetable, Starch & Protein Basics

17 Nutrition 100 calories 0 fat Fiber Vitamin C (mostly destroyed when cooked in water) Potassium Session Two CHRM 1110 Vegetable, Starch & Protein Basics

18 Waxy Those with a low starch content, like red-skinned potatoes, hold their shape after cooking, and are great for making potato salads and scalloped potatoes. Session Two CHRM 1110 Vegetable, Starch & Protein Basics Mealy (Starchy) Potatoes with a high starch content, like russets, bake well and yield light and fluffy mashed potatoes. Tend to fall apart when boiled.

19 Storage a cool, dark, dry, well- ventilated place DO NOT refrigerate DO NOT freeze HANDLE carefully - potatoes can bruise DO NOT wash potatoes until ready to peel or prepare No sunlight Session Two CHRM 1110 Vegetable, Starch & Protein Basics

20 Sizes Russets come in ten sizes, ranging from 35 count to 120 count per 50 pound box. The most popular sizes for foodservice are 70s and 80s. Reds, yellows and blues come in three sizes - A, B, and C, measured by diameter. A being the largest Session Two CHRM 1110 Vegetable, Starch & Protein Basics

21 Grades Determines varietal characteristics (skin color and thickness), firmness, cleanliness, maturation and shape Free from freezing, blackheart, diseases and injury US No. 1 for baking, where appearance and shape is important US No. 2 Potatoes which will be peeled and cut, for mashing Session Two CHRM 1110 Vegetable, Starch & Protein Basics

22 Discoloration Uncooked cut or peeled potatoes will discolor due to exposure to the air. keep cut potatoes covered with cold water until ready to use - up to two hours Longer soaks lose water soluble vitamins Session Two CHRM 1110 Vegetable, Starch & Protein Basics

23 Cooking Potatoes Select proper type for cooking method Keep cuts and sizes similar Keep covered in water when slicing or peeling Session Two CHRM 1110 Vegetable, Starch & Protein Basics

24 Baked Potatoes Russets No Foil! Scrub well. Rub each potato lightly with cooking oil. Pierce several times with a fork so steam can escape. 325°F for 70-90 minutes Session Two CHRM 1110 Vegetable, Starch & Protein Basics

25 Steamed Potatoes Reds, Whites, Yellows, Blues Scrub well. Steam until tender. Pressure Steamer - 25 to 30 minutes for 6 pounds. Convection Steamer - 40 to 45 minutes for 6 pounds. Potatoes to be steamed can be peeled before or after cooking. Session Two CHRM 1110 Vegetable, Starch & Protein Basics

26 “Boiled” Potatoes All Varieties Scrub well Cut into quarters or even-sized pieces Simmer not Boil Session Two CHRM 1110 Vegetable, Starch & Protein Basics

27 French Frying Russets Scrub well, peeled or not Cut Uniform Soak Fry at 375°F Drain, Season & Hold (5 min. max.) Double Fry by blanching at 325°F first Do not salt over fryer Session Two CHRM 1110 Vegetable, Starch & Protein Basics

28 Roasted Potatoes Russets, Reds, Yellows, Whites, Blues Scrub well, peeled or not Cut Uniform Toss with oil, (and Herbs) and seasoning Roast at 425°F, 1 hour Session Two CHRM 1110 Vegetable, Starch & Protein Basics

29 Mashed Potatoes Russets, Reds, Yellows, Whites, Scrub well, peeled or not Cut Uniform (or whole) Start in cold water Cook (and peel?) and then dry Mash, Rice, Food Mill, etc. Fold in cold butter, warm milk Season & Hold Session Two CHRM 1110 Vegetable, Starch & Protein Basics

30 Sautéed Potatoes Home Fries, Hash browns, Pommes Anna Whites, Yellows, Reds Scrub well Cut Uniform (or whole) Hold in cold water Par cook (or use baked potatoes) Session Two CHRM 1110 Vegetable, Starch & Protein Basics

31 Other Cooking Methods Microwave Scalloped, Au Gratin Grilled Session Two CHRM 1110 Vegetable, Starch & Protein Basics

32 Classic Potato Recipes Pommes Duchesse (Duchess Potatoes) A French mashed potato with egg yolk and piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned Session Two CHRM 1110 Vegetable, Starch & Protein Basics

33 Classic Potato Recipes Pommes Anna or Anna potatoes French dish of sliced, layered potatoes cooked in melted butter. Session Two CHRM 1110 Vegetable, Starch & Protein Basics

34 Classic Potato Recipes Gratin Dauphinois (Scalloped Potatoes) Thinly sliced and layered potatoes and cream cooked in a buttered dish rubbed with garlic[ Session Two CHRM 1110 Vegetable, Starch & Protein Basics

35 Classic Potato Recipes Pommes dauphine (dauphine potatoes) Crisp potato puffs made by mixing mashed potatoes with savory choux pastry (pâte à choux), forming the mixture into dumpling shapes, and then deep- frying them Session Two CHRM 1110 Vegetable, Starch & Protein Basics

36 Classic Potato Recipes Lyonnaise Potatoes French dish of sliced pan fried potatoes and thinly sliced onions, sautéed in butter with parsley Session Two CHRM 1110 Vegetable, Starch & Protein Basics

37 ROOTS AND TUBERS Session Five CHRM 1110 Vegetable, Starch & Protein Basics

38 Beets Colder Climates N. European Cuisine Borscht Session Five CHRM 1110 Vegetable, Starch & Protein Basics

39 Carrots A “Taproot”, Native to Europe, SW Asia Raw, Boiled, Fried, Steamed, and Cooked in Soups and Stews Part of a Mirepoix Baby Carrots DO NOT EQUAL Mini Carrots Session Five CHRM 1110 Vegetable, Starch & Protein Basics

40 Celery Root 0r “Celeriac” Similar to Celery Plant Raw, Baked or Steamed Will Brown like Apple, Potato Session Five CHRM 1110 Vegetable, Starch & Protein Basics

41 Jerusalem Artichoke or “Sunchoke” Not an Artichoke, Sunflower Usually cooked, boiled or steamed or in a soup Session Five CHRM 1110 Vegetable, Starch & Protein Basics

42 Jicama Sweet, crisp and low-calorie Eaten raw, fried or stir-fried Session Five CHRM 1110 Vegetable, Starch & Protein Basics

43 Parsnips Carrot Relative Stronger Flavor Parsnips & Turnips were used prior to Potato’s introduction to Old World Parsnip Puree Higher in Nutrition than carrot Session Five CHRM 1110 Vegetable, Starch & Protein Basics

44 Radish Session Five CHRM 1110 Vegetable, Starch & Protein Basics Icicle Daikon Red

45 Rutabagas & Turnips Interchangeable Cabbage Flavor Turnips May be Hotter Turnip Greens or “Greens” Session Five CHRM 1110 Vegetable, Starch & Protein Basics

46 Water Chestnuts Asian Eaten Raw or Cooked Crunchy Rumaki Session Five CHRM 1110 Vegetable, Starch & Protein Basics

47 ONIONS ( THE ALLIUM FAMILY) Session Three CHRM 1110 Vegetable, Starch & Protein Basics

48 Bulb Onions White, Yellow and Red Generally, the Larger the Sweeter Sweet Onions (Vidalia, Maui, Walla-Walla, etc.) best for eating Fresh…Sweetness is lost in cooking, short shelf life & higher cost. Red Onions have a Stronger Taste, cook or eat Fresh White, & Yellow Onions good for Cooking Session Three CHRM 1110 Vegetable, Starch & Protein Basics

49 Shallots Similar to Onion, but Cloves like garlic Mild and Complex Flavor Used in MANY classic Dishes Session Three CHRM 1110 Vegetable, Starch & Protein Basics

50 Scallions Aka, green onions and, shallots sometimes. Use of Green and White Parts Classic Asian Dishes Session Three CHRM 1110 Vegetable, Starch & Protein Basics

51 Leeks Looks like Large Scallions Sweeter & Stronger Clarifies with Vegetable Albumin Session Three CHRM 1110 Vegetable, Starch & Protein Basics

52 Session Two CHRM 1110 Vegetable, Starch & Protein Basics

53 Cabbages (Brassica) Broccoli Cauliflower Brussels Sprouts Bok Choy Cabbage (Red & Green) Kale Napa or Chinese Savoy Kohlrabi Session Four CHRM 1110 Vegetable, Starch & Protein Basics

54 Broccoli The heads with their florets may be eaten raw, steamed, micro-waved or sautéed. Tougher stems may be used for soups. Session Four CHRM 1110 Vegetable, Starch & Protein Basics

55 Roman Broccoli Session Four CHRM 1110 Vegetable, Starch & Protein Basics

56 Broccolini Session Four CHRM 1110 Vegetable, Starch & Protein Basics

57 Broccoli Rape or Rapini NOT a Broccoli A Bitter Green in the Turnip Family Session Four CHRM 1110 Vegetable, Starch & Protein Basics

58 Cauliflower NOT a Broccoli A Bitter Green in the Turnip Family Session Four CHRM 1110 Vegetable, Starch & Protein Basics

59 Brussels Sprouts Smaller Sizes are Best Strong nutty Flavor Complement game, ham, duck & rich meats …Not Baby Cabbages Session Four CHRM 1110 Vegetable, Starch & Protein Basics

60 Green & Purple (red) Cabbages Session Four CHRM 1110 Vegetable, Starch & Protein Basics

61 Savoy & Napa(Chinese) Cabbages Session Four CHRM 1110 Vegetable, Starch & Protein Basics

62 Kohlrabi Cross between Cabbage & Turnip Sub. For Turnip Session Four CHRM 1110 Vegetable, Starch & Protein Basics

63 Web Quests http://en.wikipedia.org/wiki/Potato http://en.wikipedia.org/wiki/Antoine-Augustin_Parmentier http://www.monkeydish.com/2008012423089/ingredients /celery-celery-root.htmlhttp://www.monkeydish.com/2008012423089/ingredients /celery-celery-root.html http://www.chow.com/stories/11784 Session Two CHRM 1110 Vegetable, Starch & Protein Basics

64 Today’s Menu: Create a Potato Buffet Each Group Prepares the Following: Celery Root Puree with Potatoes, Garlic & Spinach Pommes Anna aux Champignons Pommes Duchesse Pommes Frites with Parsley Butter Roasted Carrot Puree Spicy Parsnip Soup, Beet Crème Fraiche & Parsnip Chips Twice-Baked Potatoes with Cabbage & Leeks CHRM 1110 Vegetable, Starch & Protein Basics

65 Celery Root Puree with Potatoes, Garlic & Spinach CHRM 1110 Vegetable, Starch & Protein Basics

66 Pommes Anna aux Champignons CHRM 1110 Vegetable, Starch & Protein Basics

67 Pommes Duchesse CHRM 1110 Vegetable, Starch & Protein Basics

68 Pommes Frites with Parsley Butter CHRM 1110 Vegetable, Starch & Protein Basics

69 Roasted Carrot Puree CHRM 1110 Vegetable, Starch & Protein Basics

70 Roasted Root Vegetables CHRM 1110 Vegetable, Starch & Protein Basics

71 Spicy Parsnip Soup with Beet Crème Fraiche & Parsnip Chips CHRM 1110 Vegetable, Starch & Protein Basics

72 Twice-Baked Potatoes with Cabbage & Leeks (Colcannon) CHRM 1110 Vegetable, Starch & Protein Basics


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