Term
|
Definition
| small immature potatoes (of any variety) that are harvested fore their starches develop. They are waxy w/a high moisture content & thin skin. |
|
|
Term
|
Definition
| Russet & Purple: high starch, low moisture, low sugar. Best for baking and deep frying. They are thick skinned. |
|
|
Term
|
Definition
| New & Fingerlings: low starch, high moisture, high sugar. Best for boiling & sauteing, pan frying. Thin skinned. |
|
|
Term
|
Definition
| 50 - 65 degrees (below 40 degrees the starches turn to sugar.) and in a dark room. |
|
|
Term
|
Definition
| Indicates the presence of solanine, a harmful toxin. |
|
|
Term
| How long do potatoes last? |
|
Definition
| regular baking potatoes last up to 2 months; new potatoes up to 2 weeks. |
|
|
Term
| Why don't you wrap a baked potato in aluminum foil? |
|
Definition
| It changes the baking method to steaming and the skin can't get crisp. |
|
|
Term
|
Definition
| held for service at 135 degrees or higher. If cold, heat to 165 degrees. |
|
|
Term
|
Definition
| Russets are best. Store in clear, cold water til used. This keeps them clear & white; also,it leaches away some of the starch so they don't gum up. |
|
|
Term
| What are the 3 parts of a grain kernel? |
|
Definition
| Bran (tough outer layer), Endosperm (the part used primarily in milled products), Germ (contains fat & is the smallest portion.) |
|
|
Term
|
Definition
| a milling process in which grains are broken open |
|
|
Term
|
Definition
| a milling process in which grains are reduced to powder |
|
|
Term
|
Definition
| a milling process in which the hull or husk is removed from the grains |
|
|
Term
|
Definition
| a milling process in which all or part of the hull, bran and germ are removed from grains. |
|
|
Term
|
Definition
Dried corn soaked in lime.
Masa Harina:flour made fr. ground hominy.
Grits: made by grinding dried hominy. |
|
|
Term
|
Definition
LONG GRAIN: firm, fluffy & separate when cooked.
MED GRAIN: becomes sticky when cool.
SHORT GRAIN: has more starched & is sticky when cooked risotto, Japan,paella |
|
|
Term
|
Definition
| Any type of rice with the bran still attached. |
|
|
Term
|
Definition
| is parboiled to remove the surface starch. This process forces bran into endosperm making it more nutritious. |
|
|
Term
|
Definition
| Corn, Rice, Wheat, Others(barley, buckwheat, millet, quinoa |
|
|
Term
| 3 basic cooking methods to cook grains |
|
Definition
1) simmering
2) cook in fat, add liquid all at once & no stirring.
3) cook in fat, add liquid periodically & stir regularly. |
|
|
Term
|
Definition
|
|
Term
|
Definition
| made from hard durum wheat. |
|
|
Term
|
Definition
1) Ribbons (linguine, fettecine)
2) Tubes (manicotti, caniloni)
3) Shapes(farfalle, fusilli) |
|
|
Term
|
Definition
| Should be soaked in hot water before cooking and rinsed in cool water to remove excess starch & prevent sticking. |
|
|
Term
|
Definition
|
|
Term
|
Definition
| square of COOKED dough is wrapped around a meat or cheese filling |
|
|
Term
| Diff between Italian pasta and Japanese pasta? |
|
Definition
Italian is cooked al dente.
Japanese is cooked til soft or fried til crispy. |
|
|
Term
|
Definition
| 1 gallon water to 1 pound pasta. Salt should be added to water during cooking so flavor will be better absored. |
|
|
Term
|
Definition
| Some chefs think it makes the pasta absorb water unevenly. Others think it reduces surface foam. |
|
|
Term
| Best choice of Potato for pan frying? |
|
Definition
|
|
Term
| Dried pasta is made from the flour ground from |
|
Definition
|
|
