TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 18 - Wayne Gisslen

Chapter 18 - Potatoes. Because we eat them often and have devised a great many ways of preparing them, starchy foods require extra study beyond that which we have given to other vegetables. In this chapter, we turn our attention primarily to the preparation of our most important vegetable, the potato. | Chapter 18 Potatoes 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 high-quality potatoes and describe how to store them. 3. Cook potatoes by boiling and steaming. 4. Prepare potato purée. 5. Cook potatoes by baking, sautéing, pan-frying, and deep-frying. Potatoes The potato is one of the most popular foods, and, for the most part, most neglected. It has always been a staple food. It is sometimes the second consideration after the protein item. The skill of the chef can make the lowly potato, a prized offering to the dining public. 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 All-Purpose High starch content, low sugar and moisture Light, dry, and mealy when cooked Ideal .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Understanding potatoes
• Cooking potatoes
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen