KEY TERMS
A Food preparation utensil for mashing and sieving soft foods.
What is Food mill
These type of potatoes are good for steaming boiling and salads mixes
What is low starch potatoes
Why do potatoes have starch in them
What is to store energy
This is a kitchen and laboratory appliance used to mix, crush, purée or emulsify food and other substances
What is is Blender
Ratio of mashed potatoes
What is 1-2-2-1
where is starch located in the potatoes
What is amyloplasts.
This culinary term means to lightly coat food with a sauce so it completely covers the food with a thin even layer.
What is Nap/ Nappé
what is another name for a polysaccharide
What is starch
What two molicules makes up starch
What is amylose and amylopectin
A thick soup or stew, made by boiling vegetables, grains, and sometimes meat or fish, a staple food throughout Europe in the Middle Ages.
What is Potage
List Key characteristics of a purée soup
starch is stored in granules formed inside plant tissues when heated in the presence of water to about 80 degrees Celsius, the starch granules start to absorb water and flooding them too many times their original size.
What is Gelatinization
A long, straight chain of glucose molecules
What is Amylose
What is the recipie of potato leek soup
Ingredients
Over time, the starches begin to re-form start-start hydrogen bonds, firming the texture of the gel and displacing the water that was coding each starch molecule, which will then we bad of the gel.
What is retro degradation