| Date post: | 12-Nov-2014 |
| Category: |
Documents |
| Upload: | stevennalls |
| View: | 801 times |
| Download: | 4 times |
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
”“ Cooking should be a carefully balanced reflection
of all the good things of the earth.– Jean (1926-1983) and Pierre (1928-) Troisgos, French Chefs
POTATOES, GRAINS AND PASTA
C H A P T E R TWENTY-TWO
2
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
After studying this unit
You will be able to: – Identify a variety of potatoes– Apply various cooking methods to potatoes– Identify a variety of grains– Apply various cooking methods– Identify pasta products– Make fresh pasta– Cook pasta
3
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Overview
Potatoes, grains (corn, rice, wheat and others) and pasta are collectively known as starches.
Starched are staple foods: foods that define a cuisine.
4
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Potatoes
New potatoes– Small immature potatoes that are harvested
before their starches develop Mealy potatoes
– (Also known as starchy potatoes) have a high starch content and thick skins; best for baking
Waxy potatoes – Low starch content and thin skinned; best for
boiling
5
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Sweet Potatoes
Sweet potatoes– Yellow flesh
Dry, mealy texture – Orange flesh
Moister and higher in sugar Yams
Flesh colors range from white to deep red Less sweet than sweet potatoes
6
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Storing Potatoes
Temperatures between 50°F and 65°F are best– Do not store in the refrigerator– Starch in potatoes turns to sugar at cold
temperatures Dark place Do not wash until ready for use
7
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Grains
Botanically, grains are grasses that bear edible seeds– Corn
CornmealHominyGrits
– Rice – Wheat
8
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Grain Structure
9
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Milling
Stone-grinding or steel blades– Cracking– Grinding– Hulling– Pearling
10
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Rice
The starchy seed of a semi-aquatic plant Three types
– LongFirm, fluffy separate kernels
– MediumTaste and texture fall somewhere between long
and short rice– Short grain
Tender and sticky when cooked
11
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Processing Forms
Brown rice– Whole rice
White rice– Pearled and polished
Converted rice– Parboiled to remove starch
Instant rice– Fully cooked and flash-frozen
12
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cracked Wheat and Other Grains
Bulgur Couscous (durum wheat) Barley Buckwheat/kasha Millet Oats Quinoa
13
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Purchasing and Storing Grains
Purchase grains that are fresh and plump and have a bright, even color
Store grains in airtight containers in a dark, cool, dry place
14
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Pasta
Made from an unleavened dough of wheat flour mixed with a liquid
The liquid is usually egg and/or water Dough can be extruded to make shapes or rolled
then cut into ribbons to form noodle shapes
15
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Identifying Pasta
Italian-style– Fresh – Dried
Asian noodles – Wheat noodles– Rice noodles– Bean starch noodles– Buckwheat noodles
Dumplings– Plain or drop– Filled
16
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
SAFETY ALERT - Starches
Cooked potato dishes, especially those with cream butter or custard
Cooked rice and grains– Are Potentially Hazardous Foods
Must be held for service at 135ºF or higher.Quickly cool and store at 41ºF or belowReheat to 165ºF before serving
17
PO
TA
TO
ES
, G
RA
INS
AN
D P
AS
TA
S
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Nutrition
Potatoes are low in fat, high in easily digested complex carbohydrates and a good source of minerals and vitamins
Grains are an excellent source of vitamins, minerals, low-fat proteins and fiber, especially if the grains are unrefined
Pasta is low in fat and an excellent source of vitamins and minerals
