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 ………………………..  Idaho (also called ________), ………………..  Medium-starch, medium-moisture potatoes:  best for ………………………………………………..  chef’s all-purpose (________), …………………….  Low-starch, high-moisture potatoes:  ……………………….  best for ………………………………………………. 2 Potato varieties differ in ___________ and __________ content, shape, and skin color. Starch content __________ with age 11.1 Chapter 11 | Potatoes and Grains

3. Selecting and Storing Potatoes  When selecting potatoes, choose potatoes that are ____ and _______________.  Store potatoes in a cool, dry place at temperatures ranging from __________________.  All potatoes are best stored in ventilated containers in ____________ light.  Store russet and chef/all purpose potatoes for ____ days  Store yams for ____ weeks 3 11.1 Chapter 11 | Potatoes and Grains

4. Cooking Potatoes  Potatoes exposed to light develop a greenish color meaning __________ is present (throw that part away)  single-stage cooking technique: take potatoes from the raw state to ………………………………………………..  multiple-stage technique: prepare potatoes using more than one cooking ……………………………………….  _____________ 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 ……………………………………………………………….  __________potatoes are the best for sautéing.  Make potato pancakes _____________with grated potatoes and other ingredients; pan-fry them to a crispy brown. (p. 687)  Whenever possible, cook potatoes in their _________ 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 _____ and excessive _____________  ____________ beans softens them  Cook legumes to make them easy to …………………………………………  You can serve legumes in many ways;  ______________: chili  ____________: Mexican cooking  _________________: hummus 6 _______________ are seeds from pod-producing plants. Legumes include ………………………………………………… 11.2 Chapter 11 | Potatoes and Grains

7. Grains  _________ grains are grains that have not been milled.  During the milling process, the …………………………  The ______ of a whole grain is the protective coating that surrounds the grain.  __________, a great source of fiber and B vitamins, is the tough layer surrounding the endosperm.  The ______________ is the largest part of the grain and a major source of protein and carbohydrate.  The smallest part of the whole grain is the_______. It provides a trace of _____ and is rich in ___________. 7 _____________ 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 (______weeks)  Store dry grains at least ___ inches above floor level on shelves in a dry, ventilated, and accessible area.  Whole grains should be stored in the _________. Brown and wild rice should be ________________.  Ways to cook grains include:  _______: sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings.  _________: 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 ______________ 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 ……………………………………  Pasta and dumplings dough or batter includes a ____________and a ___________________. 9 The word __________ 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 ________________.  Cooking dry pasta takes _____ than cooking fresh pasta.  For fresh pasta dough, use four simple ingredients: ………………………………………………………  When mixing pasta dough, the most important stage is the ………………. 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 …………………………………………….  One lb. dry pasta yields _____lbs cooked pasta 10 11.3 Chapter 11 | Potatoes and Grains

11. Pasta and Dumplings (cont.)  Make dumplings from _________ or ___________  Dumplings should never have a ………………………………………………….  ___________ 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 _______________, small German dumplings,  _______________________are small potato dumplings served in Italian cuisine. 11 11.3 Chapter 11 | Potatoes and Grains