Potatoes
These are the type of potato best used for mashed or baked potato dishes
Flaky
This is the protective covering on grains that is removed in processing.
Hull
The three elements of a sandwich are these.
Bread, Spread and fillings.
Pasta should always be cooked in lots of this.
Salted boiling water
A huge sandwich that is a foot high is called a
A Dagwood
This type of potato is more dense and used for things like potato salad and home fries.
Waxy
This is the technique that is used in pilafs and risotto.
Covering all the grains with oil before adding the broth.
In addition to providing flavor the spread does another very important job in a sandwich.
Moisture barrier.
You should add this but not his when boiling pasta.
Salt not oil
When it your teams job to put away clean dishes,pots and pans. Your t are the __________
Stewards
These are the two reasons that potatoes are stored at room temperature
They rot because of the moisture in the refrigerator.
The low temperature makes the starch turn to sugar resulting in off colors and flavors
This is what happens to cooking time when rice is soaked ahead of time
Shortens the cooking time
An open face sandwich that is baked with cheese on top is called...
A melt
This means "to the bite"
Al Dente
This seasoning mix is basic to all (western) savory foods no matter what the final flavor is going to be.
Salt and white pepper
When cutting potatoes they should be stored in this until ready to cook.
Cold Water
this is the typical cooking time range for white rices.
15-20 minutes
This product is the most traditionally used base when creating a spread for a sandwich.
Mayo
Fettuccine Alfredo uses this to thicken the dairy product.
Roux
Please go into the kitchen and retrieve the can opener, a half sheet tray, a rolling pin, a Kitchen Aid mixer and bowl, and a measuring cup.
You must go right to the items. No rummaging through the cabinets and drawers.Only one person from your team can perform this task. You can speak briefly as a team and then send your representative. You have one minute total.
This should be good!
Continuously rinsing cut potatoes helps to rinse away the excess of substance.
Starch
This is the secret to perfectly cooked rice that is not scorched on the bottom of the pan.
when all liquid is absorbed turn off the heat and let finish with carryover cooking.
The on the table method that we use for mixing fresh pasta dough is called the________ method
Well
A good way to dilute the flavor of your finished dish is to not do this step of cooking pasta very thoroughly.
Draining
The three types of pasta shapes are these...
Ribbons, tubes, and shapes