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96 Cards in this Set
- Front
- Back
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selecting the right potato for preparation means normally choosing from among which common kitchen potatoes?
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russets
all-purpose potatoes red or white-skinned boiling potatoes |
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not all small potatoes are new potatoes, and not all new potatoes are small, true or false?
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true
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what are new potatoes?
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any variety of potato harvested before mature while leaves and stems are green
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what's the basic procedure for making French fries?
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1. cut batonnet sticks
2. blanch at 300 degrees for a few minutes in oil 3. drain, refrigerate until ready to refry 4. refry until crisp and golden |
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what is the duchesse potato mixture also used to make?
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croquettes
Dauphine Lorette Duchesse |
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a puree of which potato is best for making croquette, Dauphine or Lorette?
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mealy (starchy)
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what is the basic procedure for baking potatoes?
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1. choose russets or other starchy potatoes
2. scrub, pierce end with fork 3. rub lightly with oil 4. place on sheet rack in 400 degree oven for about 1 hour 5. Squeeze test - should yield to pressure when done 6. keep warm, uncovered, and hold for about 1 hour - NO FOIL |
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give the steps for making potato
puree |
1. choose a starchy or moderately starchy potato
2. wash, peel, remove eyes 3. cut in uniform pieces 4. simmer or steam until tender 5. drain in a colander (dry them) 6. pass thru food mill while still hot 7. (heat the food mill equipment in hot water) 8. add ingredients |
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potatoes are considered both . . .
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a vegetable and a starch
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what is a potato classified as?
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a tuber
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what is a tuber?
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the tip of an underground stem that swells with stored starch and water
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what generates the stem and the roots of a new plant?
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the "eyes or buds
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What are the 2 basic types of potatoes?
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waxy (new)
starch (mealy) |
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waxy is high in what and low in what
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low in starch
high in moisture high in sugar |
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starchy is high and low in what?
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high in starch
low in moisture and sugar |
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when cooked, how do starchy potatoes turn out?
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fine, dry, fluffy
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what products are starchy potatoes good for making?
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French fries
baked potatoes mashed potatoes |
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give some examples of starchy potatoes
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russets
blue and purple Russian banana fingerlings |
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what are some of the qualities of waxy potatoes?
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hold shape well
firm, moist texture |
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when deep-frying, which potatoes should you avoid using?
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waxy, due to their high sugar, which causes dark streaks and poor texture
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waxy potatoes are usually what shape?
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small, round
red and white-skinned varieties, or blue flesh is: white, yellow, blue, purple |
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why do potatoes get a green color?
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they've been exposed to light
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what is the green color that potatoes get?
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solanine
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What are quality checks to look for?
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firm, smooth, not shriveled
dry skin shallow eyes no sprouts (means high in sugar) absence of cracks, blemishes no green color |
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what should you do about the green color on potatoes?
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cut off prior to cooking
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why shouldn't you refrigerate potatoes?
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the sugar turns to starch
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how can you restore potatoes that have been stored in the fridge?
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store them at 50F for 2 weeks
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at what temp should you store potatoes?
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55-60 in a cool, dark, dry place
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about how long do waxy potatoes keep?
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3-4 days
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what are the market forms of potatoes?
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fresh, unprocessed
peeled, treated (store below 40) canned whole, cooked frozen dehydrated |
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who was Antoine-Auguste Parmentier?
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an Army pharmacist in the 1700s who advocated the use of potatoes
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what are many classical recipes featuring potatoes called?
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Parmentier
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how are potatoes classified?
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by their starch content:
starch (low moisture) waxy (high moisture) |
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why is the russet the best potato for French fries?
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because of its high starch content, which produces even golden color and good texture
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what is a trimming advantage with russets?
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their regular shape means little trim loss
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what are all-purpose or chef potatoes?
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they are not as dry or starchy as russets
irregular in shape less expensive not used for baked potatoes because of their shape good for pureeing and mashing |
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what does the word "pasta" translate to?
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"paste"
a mix of wheat flour, water and sometimes egg |
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what is commercial pasta?
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it has been made from dough, shaped and dried
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what is macaroni?
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pasta made from flour and water, including spaghetti, lasagna, elbow macaroni
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what does egg pasta contain?
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at least 5.5% egg solids, plus flour and water
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fresh pasta is made from . . .
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flour, eggs, sometimes water or oil
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pasta should taste . . .
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al dente
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pasta cooking time depends on . . .
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size, shape, and whether the pasta is fresh or dried
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1 pound of uncooked dried pasta yields . . .
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3 pounds of cooked pasta
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one pound of uncooked fresh pasta yields . . .
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2 to 2.5 pounds cooked
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other noodles made from starch are found in Asian cuisine, including . . .
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rice noodles
bean thread noodles cellophane noodles (mung bean starch) soba noodles (buckwheat) somen noodles (thin white wheat) udon noodles (thick white wheat noodles) |
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what are the best dried macaroni products made from?
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semolina and water
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lower quality pasta products are made from?
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farina
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when buying macaroni products, look for what kind of color?
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good yellow, not gray white
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when buying macaroni, how should the product feel?
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hard, brittle, springy, should snap with a clean, sharp-edged break when cooked.
Should be firm and hold shape well when cooked |
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fresh egg pasta absorbs sauces more deeply than . . .
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factory macaroni products
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factory made pasta is ideal for . . .
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olive oil-based sauces
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fresh homemade pasta is better with what kind of sauces?
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butter or cream-based sauces
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there are 2 categories of Asian noodles. What are they?
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wheat noodles
noodles of other starches |
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what 2 elements are necessary for making omelets?
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low heat
a conditioned omelet pan with sloped sides |
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If you have to hold eggs for service longer than 30 minutes, what can you add to them?
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bechamel sauce
8 oz per quart of eggs |
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how should scrambled eggs appear?
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soft, moist
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scrambled eggs should be cooked in batches or to order?
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cooked to order - but if making a large amount, undercooked because they will continue cooking in the steam table
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what are the standards for fried eggs?
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whites shiny, uniform, set
tender, not browned, blistered or crisp at ends yolk set properly according to desired doneness If sunny side up, yolk is yellow, well-rounded compact, standing high |
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after eggs have been boiled, how should you finish them?
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cool under cold running water to stop the cooking process
peel by cracking shell and pulling it away, sometimes under running water to help remove all bits |
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what does the cooking time depend on when boiling eggs?
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temperature of eggs
size of eggs amount of water |
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what are cold eggs more likely to do when placed in boiling water?
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crack
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what's the best way to avoid getting green eggs when boiled?
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use low temperature
short cooking time short holding times |
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what's the most important rule when cooking eggs?
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avoid high temperatures and long cooking times
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how does overcooking eggs affect them?
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toughens them
discolors affects flavor |
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what are 2 types of egg substitutes?
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those that can be used for scrambled eggs, omelets, custards
eggless egg substitutes with no egg product in them |
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dried eggs are used in baking, not . . .
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breakfast cookery
they're not shelf stable must be kept refrigerated or frozen |
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frozen eggs are good for use in what?
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scrambled eggs
omelets French toast baking |
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which eggs are most often used for breakfast cookery?
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fresh eggs or shell eggs
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for hard-cooked eggs, use Grade A or AA eggs that have been refrigerated.
Why? |
very fresh eggs are hard to peel when cooked in the shell
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why is grade AA best to use for fried or poached eggs?
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lower grade eggs spread out too much
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how do copper bowls help stabilize egg foams?
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by introducing copper into unfolded protein
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what stabilizes egg foam?
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cream of tartar, which helps prevent over-coagulation
(by lowering the PH) |
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what interferes with the coagulation of foam?
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fats
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egg foams are created 2 ways, what are they?
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by agitation - beating or whipping that unfolds proteins
by mixing air into unfolded proteins |
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as egg proteins are heated, what happens?
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long protein chains break and begin to unfold
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At what temps do the following coagulate?
thin egg white thick egg white plus yolk entire egg |
145
150 160 |
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candling reveals . . .
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cracks
blood spots egg white firmness air cell size grade of egg |
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what does an egg's large air space indicate?
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an older egg because of dehydration
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where is an egg's air space located?
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between the white membrane and the shell
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what does the chalazae do?
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keeps yolk in place
is attached to both sides of the yolk more visible in fresh eggs sometimes removed for smooth dishes gets twisted over time |
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how does the egg cell move?
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it goes from the center of the yolk to the surface, where it can be more easily fertilized
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an egg white is about how much protein?
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10%
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an egg yolk is made up of what?
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50% water
34% fats 16% protein |
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what are 3 main properties of eggs?
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thickening agent (liaison for soup, creme anglaise, custards, flan)
emulsify (mayo, hollandaise) foam (meringue, souffle) |
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what are some other egg properties?
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leavening
binding clarifying slows crystallization (sorbets) |
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what is the curing process that gives potatoes greater keeping quality?
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holding them at a controlled temperature and humidity for about 2 weeks to toughen their skins and heal cuts
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Yukon Gold potatoes have what kind of flesh?
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yellow flesh
they are round and medium sized |
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boiled potatoes are started in what kind of water?
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cold
why: allows more even cooking and penetration of heat |
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never cool potatoes in cold water, why?
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makes them soggy
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what are the best potatoes for making purees?
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starch (mealy)
they can absorb large quantities of butter and milk |
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what potatoes are most often used for baking?
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russets
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new potatoes have lower what?
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starch content and tender, think skin
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most new potatoes are usually less than what size?
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1.5 inches
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what's the basic procedure for an American omelet?
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1. beat 2 or 3 eggs in a small bowl, season with salt and white pepper
2. add 1 T water to lighten it if desired 3. place omelet pan over high heat, add clarified butter, swirl 4. add eggs, allow to begin setting. 5. lift edges of coagulating egg with spatula to allow uncooked egg to run underneath 6. when cooked, add filling (which has been sweated if veggies) 7. using spatula, flip one side over the other, half-moon. 8. Avoid browning |
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what are the standards for fried eggs?
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1. whites shiny, uniform set, tender, not browned, blistered or crisp
2. yolk set properly to desired doneness 3. if sunny side up, the yolk is yellow and well rounded, compact and standing high |
