1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 11 Potatoes and Grains

2. Types of Potatoes  High-starch, low-moisture potatoes:  best when baked, puréed, or fried  Idaho (also called russet), sweet potato and yams  Medium-starch, medium-moisture potatoes:  best for boiling, steaming, or sautéing  chef’s all-purpose (red), Yukon gold  Low-starch, high-moisture potatoes:  new potatoes  best for boiling, steaming, and oven roasting 2 Potato varieties differ in starch and moisture content, shape, and skin color. Starch content increases with age 11.1 Chapter 11 | Potatoes and Grains

3. Selecting and Storing Potatoes  When selecting potatoes, choose potatoes that are firm and smooth.  Store potatoes in a cool, dry place at temperatures ranging from 45°F to 55°F.  All potatoes are best stored in ventilated containers in indirect light.  Store russet and chef/all purpose potatoes for 30 days  Store yams for 2 weeks 3 11.1 Chapter 11 | Potatoes and Grains

4. Cooking Potatoes  Potatoes exposed to light develop a greenish color meaning solanine is present (throw that part away)  single-stage cooking technique: take potatoes from the raw state to the finished state by using one cooking method (baking, boiling)  multiple-stage technique: prepare potatoes using more than one cooking method before they are a finished dish (lyonnaise)  Boiling is one of the easiest methods of cooking potatoes. It is often the first step for other preparations, such as puréed potatoes. 4 11.1 Chapter 11 | Potatoes and Grains

5. Cooking Potatoes (cont.)  For en casserole potato dishes, combine peeled and sliced raw potatoes with heavy cream, sauce, or uncooked custard.  Chef ’s potatoes are the best for sautéing.  Make potato pancakes (latkes) with grated potatoes and other ingredients; pan-fry them to a crispy brown. (p. 687)  Whenever possible, cook potatoes in their skins to retain their nutrients. 5 11.1 Chapter 11 | Potatoes and Grains

6. Legumes  Store legumes in a cool, dry, well-ventilated area, away from light and excessive heat.  Soaking beans softens them  Cook legumes to make them easy to chew and digest.  You can serve legumes in many ways;  Kidney beans: chili  Black beans: Mexican cooking  Chickpeas: hummus 6 Legumes are seeds from pod-producing plants. Legumes include beans, peas, lentils, nuts, and seeds. 11.2 Chapter 11 | Potatoes and Grains

7. Grains  Whole grains are grains that have not been milled.  During the milling process, the germ, bran, and hull of the grain are removed or polished:  The hull of a whole grain is the protective coating that surrounds the grain.  Bran, a great source of fiber and B vitamins, is the tough layer surrounding the endosperm.  The endosperm is the largest part of the grain and a major source of protein and carbohydrate.  The smallest part of the whole grain is the germ. It provides a trace of fat and is rich in thiamin. 7 Grains are grasses that grow edible seeds. 11.2 Chapter 11 | Potatoes and Grains

8. Grains (cont.)  Whole grains have a shorter shelf life than milled grains (3 weeks)  Store dry grains at least 6 inches above floor level on shelves in a dry, ventilated, and accessible area.  Whole grains should be stored in the freezer. Brown and wild rice should be refrigerated.  Ways to cook grains include:  Pilaf: sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings.  Risotto: uses arborio rice; add liquid slowly stirring constantly causing creamy consistency because of the starch that is released 8 11.2 Chapter 11 | Potatoes and Grains

9. Pasta and Dumplings Dumplings are cooked balls of dough that often include a filling ingredient, such as pork, vegetables, or even sweets.  Pasta and dumplings are made from inexpensive, staple ingredients, and can be used in many dishes.  Pasta and dumplings dough or batter includes a starch and a liquid. 9 The word pasta in Italian means paste, referring to a mixture of flour and water, and sometimes eggs. 11.3 Chapter 11 | Potatoes and Grains

10. Pasta and Dumplings (cont.)  Fresh pasta cooks very quickly. The pasta is done when it feels firm to the bite, or al dente.  Cooking dry pasta takes longer than cooking fresh pasta.  For fresh pasta dough, use four simple ingredients: eggs, salt, olive oil, and flour  When mixing pasta dough, the most important stage is the resting stage. If the dough is not sufficiently relaxed, it will be difficult to roll the dough into thin sheets.  Hold fresh, uncooked pasta under refrigeration for a day or two, or freeze it.  One lb. dry pasta yields 3 lbs cooked pasta 10 11.3 Chapter 11 | Potatoes and Grains

11. Pasta and Dumplings (cont.)  Make dumplings from dough or batter  Dumplings should never have a doughy, uncooked interior.  Poach dumplings in a flavorful sauce then finish by steaming, pan-frying, or deep fry  Slight additions or changes can transform pasta dough into a dumpling batter for spaetzle, small German dumplings,  Gnocchi are small potato dumplings served in Italian cuisine. 11 11.3 Chapter 11 | Potatoes and Grains