Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
15 Cards in this Set
- Front
- Back
|
What is the name given for many classical recipes featuring the potato?
|
Parmentier (par mawn tyay).
|
|
|
Potatoes are traditionally classified as either what two varieties?
|
1) starchy, low-moisture variteties and 2) waxy, high-moisture varieties.
|
|
|
How are potatoes classified?
|
Potatoes are classified according to their starch content. The amount of starch determines the use for which they are usually considered most suitable.
|
|
|
What are waxy potatoes?
|
Waxy potatoes are usually small and round in shape but some varieties can be large and some elongated. These potatoes hold their shape well when cooked. They have a firm, moist texture.
|
|
|
What is the difference between Russets (Idaho) and all-purpose (chef) potatoes?
|
Russets are long, regularly shaped potatoes with slightly rough skin. They are the ideal choice for baking and frying. All-purpose potatoes are not as dry and starchy as russets. They are irregularly shaped and less expensive. They are ideal for puréeing or mashing.
|
|
|
What are the signs for checking high-quality potatoes?
|
1) firm and smooth, not soft or shriveled 2) dry skin 3) shallow eyes 4) no sprouts (sprouting potatoes are high in sugar) 5) no green color (this substance is called solanine, which has a bitter taste and is poisonous in large quantities. This should be cut off before cooking) 6) absence of cracks, blemishes and rotten spots
|
|
|
How and at what temperature should potatoes be stored?
|
Potatoes should be kept in a cool, dry, dark place ideally at 55-60 degrees farenheit.
|
|
|
What are some of the many market forms of potatoes?
|
There are fresh and unprocessed, peeled, canned whole and cooked, frozen and dehydrated
|
|
|
How long should peeled potatoes should be refrigerated for?
|
They should be refrigerated below 40 degrees for 5 to 7 days.
|
|
|
What potato form is the most popular in North America?
|
French fries
|
|
|
What is the name given for many classical recipes featuring the potato?
|
Parmentier (par mawn tyay).
|
|
|
Potatoes are traditionally classified as either what two varieties?
|
1) starchy, low-moisture variteties and 2) waxy, high-moisture varieties.
|
|
|
How are potatoes classified?
|
Potatoes are classified according to their starch content. The amount of starch determines the use for which they are usually considered most suitable.
|
|
|
What are waxy potatoes?
|
Waxy potatoes are usually small and round in shape but some varieties can be large and some elongated. These potatoes hold their shape well when cooked. They have a firm, moist texture.
|
|
|
What is the difference between Russets (Idaho) and all-purpose (chef) potatoes?
|
Russets are long, regularly shaped potatoes with slightly rough skin. They are the ideal choice for baking and frying. All-purpose potatoes are not as dry and starchy as russets. They are irregularly shaped and less expensive. They are ideal for puréeing or mashing.
|
