1. Starches Potatoes, Grains, Legumes & Pastas

2. Potatoes Native to North and South America Native to North and South America Select potatoes that are firm and smooth Select potatoes that are firm and smooth Store in a cool dry place 55-60 degrees Store in a cool dry place 55-60 degrees Maximum storage is 30 days Maximum storage is 30 days Harvested in October stored all year Harvested in October stored all year Solanine: green color due to exposure to light Solanine: green color due to exposure to light Inexpensive Inexpensive

3. Sweet Potatoes Tan to brownish red Orange Mealy flesh High in sugar Suited to boiling, baking and pureeing

4. Yams Similar to Sweet Potatoes Originated in Asia Less Sweet than sweet potatoes Used almost interchangeably

5. Russet Potatoes (Idaho Potatoes) Standard white baking potato Skin is brownish-red Flesh is mealy and white Excellent for baking and frying Available in many shapes and sizes

6. Chef’s or all Purpose Usually drier and less starchy than russet potatoes Usually irregularly shaped Great for mashing, pureeing, in salads, scalloped, casseroles, soups and sauteing.

7. New Potatoes Small immature red potatoes High in moisture and sugar Low in starch Great for boiling and steaming

8. Cooking Potatoes Single Stage Single Stage Potatoes are taken from the raw to finished state by using one method. Potatoes are taken from the raw to finished state by using one method. For example: baking or boiling For example: baking or boiling

9. Cooking Potatoes Multiple Stage Technique Multiple Stage Technique Cook with one or more methods Cook with one or more methods Finish with another method Finish with another method Examples: Lyonnaise, funeral potatoes, twice baked Examples: Lyonnaise, funeral potatoes, twice baked

10. Boiling Potatoes One of the easiest methods to cook potatoes. Place washed potatoes in pot of cold water with enough liquid to cover them. Bring to a boil and simmer until done. Check doneness with a fork.

11. Steaming Potatoes Cooked in a small amount of moisture. Great for new potatoes because of their high moisture content. Steam potatoes until very tender. Serve right away or hold.

12. Baking Potatoes Baked potatoes are always served in their skins. Use Idaho or russets. If you wrap potatoes in foil, it keeps the skins soft, but makes the inside less fluffy. Rubbing with oil keeps the skins soft and allows the inside to get soft and fluffy. Always scrub clean with pierce with a fork so the steam can escape. Serve immediately. They don’t hold well.

13. En Casserole Potato dish that combines peeled and sliced raw potatoes with heavy cream, sauce or uncooked custard. These are baked in a buttered pan and are often topped with crumbs, butter or cheese. Excellent for a banquet.

14. Sauteing Potatoes Sauteed potatoes should have a crisp, evenly browned exterior with a tender interior. Saute in oil or butter, stirring or flipping frequently. For best results serve immediately.

15. Deep-Frying potatoes Russet potatoes are best because of their low moisture content. Fry 350-375 until golden brown. Drain on a paper towel and serve immediately. Potato pancakes or latkes are pan fried.

16. Pureeing Potatoes Pureed potatoes are important as the base of many popular dishes including mashed potatoes, duchesse potatoes and potato croquettes. Boiled first then combined with other ingredients and or mashed. Can be held.

17. Grains Whole grains – not milled Whole grains – not milled Milled- germ, bran and hull are removed Milled- germ, bran and hull are removed Hull – coating or husk Hull – coating or husk Bran – tough layer around endosperm high in fiber Bran – tough layer around endosperm high in fiber Endosperm-largest part major source of protein and carbohydrate Endosperm-largest part major source of protein and carbohydrate Germ – nutrients and some bran Germ – nutrients and some bran

18. Types of Grains Wheat Wheat Wheat flour Wheat flour Whole, all purpose, bread, cake, pastry Whole, all purpose, bread, cake, pastry Rice Rice Corn Corn Barley Barley Oats, rye, millet Oats, rye, millet

19. Cooking Grains Boil or steam Boil or steam Pilaf: grain is sauteed briefly in oil then simmered. Pilaf: grain is sauteed briefly in oil then simmered. Risotto: short grain rice is stirred constantly as small amount of hot liquid are added. Starch makes it sticky. Risotto: short grain rice is stirred constantly as small amount of hot liquid are added. Starch makes it sticky.

20. Legumes Pod producing plants Pod producing plants Split peas, Great Northern beans, kidney beans, pinto beans, lentils and navy beans. Split peas, Great Northern beans, kidney beans, pinto beans, lentils and navy beans. Can be used in salads, appetizers, main courses and desserts Can be used in salads, appetizers, main courses and desserts

21. Cooking Legumes Rinse, sort and soak before cooking. Large pot of cold water. Remove any that float. Rinse, sort and soak before cooking. Large pot of cold water. Remove any that float. Soaking is not required, but shortens cooking time. Soaking is not required, but shortens cooking time. Boil after soaking. Boil after soaking.

22. Pasta Store dry pasta in dry ventilated place. Keep off the floor and date so it can be rotated FIFO. Store dry pasta in dry ventilated place. Keep off the floor and date so it can be rotated FIFO. Many shapes and sizes, but usually made from same type of dough. Many shapes and sizes, but usually made from same type of dough.

23. Cooking Pasta Pasta is done when it feels firm to the bite or al dente. Pasta is done when it feels firm to the bite or al dente. Fresh pasta cooks in 1-2 minutes. Fresh pasta cooks in 1-2 minutes. Dry pasta takes much longer (depends on shape and size). Dry pasta takes much longer (depends on shape and size). Boil in lots of water, no lid on the pot. Boil in lots of water, no lid on the pot. Stir occasionally Stir occasionally Drain and drizzle with a little olive oil or toss in sauce to keep from sticking. Drain and drizzle with a little olive oil or toss in sauce to keep from sticking.

24. Making Fresh Pasta Ingredients: eggs, salt, oil and flour Ingredients: eggs, salt, oil and flour Can add herbs, spices or vegetables Can add herbs, spices or vegetables Dough should rest before rolling Dough should rest before rolling Can roll in machine or by hand Can roll in machine or by hand