Potatoes, grains, pasta Chapter 7
What potato is used for baked potatoes?
Idahos and Russets
What is the largest portion of the grain that is starch and protein?
The endosperm, which makes up 80% of each kernel
It is a type of connective tissue. It breaks down during long slow moist-heat cooking
What is collagen?
Acceptable substitute for sweet potatoes
Yam.
A middle eastern dip/spread made from cooked and mashed Garbanzos/Chickpeas
What is hummus, and what kind of beans are used in it?
This tool helps break up tougher muscle fiber, tissue, and cartilage.
What effect does using a meat mallet on proteins do?
What dish is Arborio rice used for?
Risotto
What type of pasta actually looks like grain/rice?
Orzo
Meat with lots of marbling is best cooked with what cooking method?
The dry-heat method because it has enough fat to keep it moist through the cooking process
What grain are grits made from?
Ground hominy (Corn)
What is orzo most often used for?
Used for soups, salads and casseroles
When sauteing strips of meat, for example, beef stew, how should they be prepped before cooking?
Lightly dusted with flour and shake off any excess
If a restaurant was limited on space and could only have one kind of potato, which one should it be and WHY.
All purpose potatoes, because they can be kept in storage for 30 days. And can be used for a multitude of dishes
Give the definition of the following: Medallions
small, round pieces shaped by wrapping them in cheesecloth