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Chapter 18
Potatoes
1
Chapter Objectives
1. Classify potatoes into two types, describe the general properties of each type, and identify the most suitable cooking method for each type.
2. Identify characteristics of highquality potatoes and describe how to store them.
3. Cook potatoes by boiling and steaming. 4. Prepare potato purée.
5. Cook potatoes by baking, sautéing, panfrying, and deepfrying.
2
Potatoes
The potato is one of the foods, and, for the most neglected.
most popular part, most
It has always been a staple food.
It is sometimes the second consideration after the protein item.
The skill of the chef can potato, a prized offering public.
make the lowly to the dining
3
Understanding Potatoes
Waxy or new potatoes
High moisture, high sugar, low starch content Holds shape well when cooked
Used for salads, soups, hashed browns
Mature or starchy potatoes, Russets or Idahos and AllPurpose
High starch content, low sugar and moisture Light, dry, and mealy when cooked
Ideal for baking, french fries
All purpose potatoes, not as dry and starchy as russets. Irregularly shaped, less expensive than russets.
4
Varieties
Picking the right potatoes for the right cooking procedure is very important.
New potatoes harvested before full maturity, lower starch content, and thin skins.
Russets
Allpurpose potatoes
Yellow fleshed potatoes – includes Yukon gold potatoes
Redskinned potatoes Blueskinned potatoes Fingerling potatoes
5
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