On Cooking Potatoes, Grains and Pasta

1. C H A P T E R TWENTY-TWO
POTATOES, GRAINS
AND PASTA
“ Cooking should be a carefully balanced reflection
of all the good things of the earth.
– Jean (1926-1983) and Pierre (1928-) Troisgos, French Chefs
”
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

2. After studying this unit 2
POTATOES, GRAINS AND PASTAS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

3. Overview 3
POTATOES, GRAINS AND PASTAS
Potatoes, grains (corn, rice, wheat and
others) and pasta are collectively known as
starches.
Starched are staple foods: foods that define a
cuisine.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

4. Potatoes 4
POTATOES, GRAINS AND PASTAS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

5. Sweet Potatoes 5
POTATOES, GRAINS AND PASTAS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

6. Storing Potatoes 6
POTATOES, GRAINS AND PASTAS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

7. Grains 7
POTATOES, GRAINS AND PASTAS
 Botanically, grains are grasses that bear edible
seeds
– Corn
Cornmeal
Hominy
Grits
– Rice
– Wheat
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

8. Grain Structure 8
POTATOES, GRAINS AND PASTAS
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

9. Milling 9
POTATOES, GRAINS AND PASTAS
 Stone-grinding or steel blades
– Cracking
– Grinding
– Hulling
– Pearling
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

10. Rice 10
POTATOES, GRAINS AND PASTAS
 The starchy seed of a semi-aquatic plant
 Three types
– Long
Firm, fluffy separate kernels
– Medium
Taste and texture fall somewhere between long
and short rice
– Short grain
Tender and sticky when cooked
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

11. Processing Forms 11
POTATOES, GRAINS AND PASTAS
 Brown rice
– Whole rice
 White rice
– Pearled and polished
 Converted rice
– Parboiled to remove starch
 Instant rice
– Fully cooked and flash-frozen
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

12. Cracked Wheat and Other
Grains 12
POTATOES, GRAINS AND PASTAS
 Bulgur
 Couscous (durum wheat)
 Barley
 Buckwheat/kasha
 Millet
 Oats
 Quinoa
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

13. Purchasing and Storing Grains 13
POTATOES, GRAINS AND PASTAS
 Purchase grains that are fresh and plump and have a
bright, even color
 Store grains in airtight containers in a dark, cool, dry
place
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

14. Pasta 14
POTATOES, GRAINS AND PASTAS
 Made from an unleavened dough of wheat flour
mixed with a liquid
 The liquid is usually egg and/or water
 Dough can be extruded to make shapes or rolled
then cut into ribbons to form noodle shapes
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

15. Identifying Pasta 15
POTATOES, GRAINS AND PASTAS
 Italian-style
– Fresh
– Dried
 Asian noodles
– Wheat noodles
– Rice noodles
– Bean starch noodles
– Buckwheat noodles
 Dumplings
– Plain or drop
– Filled
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

16. SAFETY ALERT - Starches 16
POTATOES, GRAINS AND PASTAS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

17. Nutrition 17
POTATOES, GRAINS AND PASTAS
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel