Week 6: Starches
The following file is week six slides
| week6_slides.key |
Starches
Potatoes:
-Fingerlings
-Purple
-Red
-Russets
-White (yukon)
-Sweet
-Yams
Waxy or Mealy:
-Dictates use and cooking method selected
Waxy: has low starch, thin skin, and high sugar
Mealy: has high starch, thick skin, and low sugar
Cooking Methodology:
Roasting:
-Skin on, don't wrap in foil, it will make the potato soggy.
-Put holes in skin so the steam can escape.
Baking:
-Often with meats
-Coated with fats
-Mealy or Waxy
Sautéing and Pan-Frying:
-Waxy works best because it has low starch and high sugar content, giving it nice caramelization.
-Often Par-boiled
-Start with high heat to sear outside
-Still fry
Ex: Lyonnaise, Rosti, Chateau
Deep Fry:
-Russets and Mealy work best
-Any type of cut
-Blanch then fry a second time
Ex: Chips, French Fries
Boiling:
-Place in hot, cook until tender
Ex: Mash potatoes, Duchesse, Croquettes
Pasta:
Fresh vs Dry:
-Fresh egg pasta is the most common fresh pasta
-Dry pasta is also know as factory pasta
Asian Noodles:
-Much more complex in verity then italian pasta, and it doesn't help some of them have multiple names.
-Rice noodles
-Ramen noodles
-Cellophane noodles
-Chinese egg noodles
-Soba noodles
-Udon noodles
-Somen noodles
Doneness: break the pasta or noodle in half and look for a white dot in the middle. If the noodle isn't done you see this dot.
-When cooking pasta place in boiling water that has oil (so it doesn't stick) and salt (for seasoning)
Potatoes:
-Fingerlings
-Purple
-Red
-Russets
-White (yukon)
-Sweet
-Yams
Waxy or Mealy:
-Dictates use and cooking method selected
Waxy: has low starch, thin skin, and high sugar
Mealy: has high starch, thick skin, and low sugar
Cooking Methodology:
Roasting:
-Skin on, don't wrap in foil, it will make the potato soggy.
-Put holes in skin so the steam can escape.
Baking:
-Often with meats
-Coated with fats
-Mealy or Waxy
Sautéing and Pan-Frying:
-Waxy works best because it has low starch and high sugar content, giving it nice caramelization.
-Often Par-boiled
-Start with high heat to sear outside
-Still fry
Ex: Lyonnaise, Rosti, Chateau
Deep Fry:
-Russets and Mealy work best
-Any type of cut
-Blanch then fry a second time
Ex: Chips, French Fries
Boiling:
-Place in hot, cook until tender
Ex: Mash potatoes, Duchesse, Croquettes
Pasta:
Fresh vs Dry:
-Fresh egg pasta is the most common fresh pasta
-Dry pasta is also know as factory pasta
Asian Noodles:
-Much more complex in verity then italian pasta, and it doesn't help some of them have multiple names.
-Rice noodles
-Ramen noodles
-Cellophane noodles
-Chinese egg noodles
-Soba noodles
-Udon noodles
-Somen noodles
Doneness: break the pasta or noodle in half and look for a white dot in the middle. If the noodle isn't done you see this dot.
-When cooking pasta place in boiling water that has oil (so it doesn't stick) and salt (for seasoning)
Vocabulary
Waxy Potato:those with a low starch content and thin skin; they are best for boiling
Mealy Potato:also known as starchy potatoes; those with a high starch content and thick skin; they are best for baking
New Potato:New potatoes are *any* immature potato dug shortly after the plant flowers.
Risotto: A cooking method for grains in which the grains are lightly sautéed in butter and then a liquid is gradually added; the mixture is simmered with near-constant stirring until the still-firm grains merge with the cooking liquid
Spätzle: A type of egg noodle with soft texture. and in a round shape.
Gnocchi: a potato dumpling typically served with a red sauce.
Pommes Anna: A buttery tower of sliced potatoes fried and baked.
Pommes Rösti: Egg mash potatoes, roll in egg, flour, and breading then fried.
Lyonnaise Potatoes: Sauté potatoes with onions seasoned to taste.
Grits: A grainy oatmeal type food.
Hominy: Dried maize mote
Wild Rice:The long, dark brown or black, nutty-flavored seed of an annual marsh grass
Bulgur:
Couscous: is made by removing the bran and germ from durum wheat berries
Barley: is one of the oldest culinary grains, used by humans since prehistoric times.
Buckwheat: Is not a type of wheat; it is not even a grain. Rather, it is the fruit of a plant distantly related to rhubarb.
Millet: is a high-protein cereal grain with a bland, slightly nutty flavor and a white color.
Quinoa: Is native to the South American Andes and was a common food of the Incas, who referred to it as the “mother grain.”
Case Study: Week 6
The Food and Beverage Director has just done her final walk through and review of the buffet line. She approaches you with the following list:
The broccoli and cauliflower are cut small and overdone while the carrots are in large chunks and still raw.
The potato salad looks more liked mashed potatoes than a salad.
The pasta for the pasta station is over cooked and sticking together.
She wants these items corrected.
What was done wrong in the production of the vegetable medley?
The vegetables are not evenly cut, causing uneven cooking.
What steps should be taken to ensure that all of the vegetables in the medley are cooked correctly and to the proper doneness?
The vegetables are not evenly cut, causing uneven cooking. Take a knife and check the tenderness of the vegetables.
What is the likely cause of the problems with the potato salad?
The potatoes should have been cut into bite size squares then boiled tender but not fully cooked. Causing them not to break down with mixing ingredients
What are the correct steps when cooking pasta in advance for service?
Blanch the pasta so when you break it in half it has a white dot in the middle and make sure it is oiled so it doesn't stick together.
The Food and Beverage Director has just done her final walk through and review of the buffet line. She approaches you with the following list:
The broccoli and cauliflower are cut small and overdone while the carrots are in large chunks and still raw.
The potato salad looks more liked mashed potatoes than a salad.
The pasta for the pasta station is over cooked and sticking together.
She wants these items corrected.
What was done wrong in the production of the vegetable medley?
The vegetables are not evenly cut, causing uneven cooking.
What steps should be taken to ensure that all of the vegetables in the medley are cooked correctly and to the proper doneness?
The vegetables are not evenly cut, causing uneven cooking. Take a knife and check the tenderness of the vegetables.
What is the likely cause of the problems with the potato salad?
The potatoes should have been cut into bite size squares then boiled tender but not fully cooked. Causing them not to break down with mixing ingredients
What are the correct steps when cooking pasta in advance for service?
Blanch the pasta so when you break it in half it has a white dot in the middle and make sure it is oiled so it doesn't stick together.
