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After studying this unit

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. Overview.

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After studying this unit

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  1. 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

  2. Overview Potatoes, grains (corn, rice, wheat and others) and pasta are collectively known as starches. Starched are staple foods: foods that define a cuisine.

  3. 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

  4. 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

  5. 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

  6. Wheat Grains

  7. Grain Structure

  8. Wheat Berries Whole wheat grain Sweet, nutty flavor Soaked overnight

  9. Bulgur Wheat • Wheat berries that are cooked, dried, then crushed • Soak for twenty minutes • Drain and go • Tender/chewy • Coarse, medium, fine

  10. Cracked Wheat • Crushed wheat berries • Use like wheat berries • Cooks in less time • Slightly sticky/crunchy

  11. Wheat Bran • Thin, papery skin covering the wheat grain • Used for baking • Some removed when making brown flour • All removed when making white flour

  12. Couscous • Durum wheat berry that has been steamed/dried • Somewhat bland; absorbs other flavors well

  13. Semolina • Made from the endosperm of durum wheat

  14. Corn Grains

  15. White/YellowCornmeal • Dried, ground corn • Coarse, Medium, Fine • Contains no glutens • Instant polenta is par cooked

  16. Hominy • Corn with bran and germ removed • Soaked in slaked lime/lye • Known as nixtamal in Latin America • Hominy grits = dried and finely ground hominy • Grits = dried and coarsely ground hominy

  17. Masa

  18. Hominy • Corn with bran and germ removed • Soaked in slaked lime/lye • Known as nixtamal in Latin America • Hominy grits = dried and finely ground hominy • Grits = dried and coarsely ground hominy

  19. Other Grains

  20. Buckwheat • A complete protein • Related to rhubarb plant • Triangular shape • Milled for flour, i.e. for Soba noodles • Whole grain = kasha

  21. Spelt • Similar in appearance to the wheat grain • Used for making flour

  22. Barley • Pearl = husked, steamed, polished

  23. Quinoa • A complete protein • Mild, slightly bitter flavor

  24. Amaramth • A complete protein • Strong, peppery flavor

  25. Amaramth • A complete protein • Strong, peppery flavor

  26. Rice(s)

  27. Long Grain • Basmati • Jasmine • Patna • Chinese

  28. Short Grain • Arborio • Carnaroli • Ordinario, semi-fino, fino, superfino • Bomba, Valencia

  29. Glutinous Rice • Not really glutinous • Thai • Japanese • Sushi rice

  30. Wild Rices • Lengthy cooking time

  31. Rice Products • Flaked rice • Sake • Mirin • Vinegars

  32. Cooking Grains • Steaming • Boiling • Pilaf • Risotto

  33. Purchase grains that are fresh and plump and have a bright, even color Store grains in airtight containers in a dark, cool, dry place Purchasing and Storing Grains

  34. 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 below • Reheat to 165ºF before serving

  35. 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

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