“Everything you see I owe to spaghetti.” – Sophia Loren

Potatoes, Grains, and Pasta

Potatoes, Grains and Pasta

After studying this lesson you will be able to:• Identify a variety of potatoes• Explain how to apply various cooking

methods to potatoes• Identify a variety of grains• Explain how to apply various cooking

methods to grains• Identify pasta products• Explain how to cook pasta

Comparison of Starchy Versus Waxy Potatoes

What makes Starchy Potatoes and Waxy Potatoes different?

Characteristics When Raw

Starchy WaxyHigh Starch Low StarchLow Moisture Low MoistureLow Sugar High Sugar

Examples:

Russet, White Rose, Purple Red, Finnish, Yellow

Effects of Cooking Starchy Versus Waxy Potatoes

Starchy Waxy

Characteristics when cooked:

Light, dry – mealy Firm, moistDoes not hold shape Holds shape well

Cooking Applications:

Bake: Baked potato Boil: Salads, SoupsDeep-Fry: French Fries Sauté: Hash Browns, Home FriesBoil: Mashed, puree

Care must be taken not to over whip potatoes as it will make the starch become gummy.

The good potato:

• Is firm, smooth not wrinkly or shriveled

• Has dry skin

• Has shallow eyes

• No cracks dark spots or rotten areas

• Has no sprouts (sprouted potatoes are high in sugar and low in starch)

• Has no green color. Green on potatoes comes from being stored in the light. The green is a poisonous substance called “solanine”

Qualities in a Potato

Cooking PotatoesVery versatile: Can be

cooked using both dry and moist cooking methods.

• Boil / Simmered• Baked / Roasted• Fried• Sautéed• Grilled

Boiling1. Place potatoes in cold water

2. Bring to a boil

3. Turn down to medium simmer

4. Cook until knife tender. Do not over cook.

Always start I cold water to evenly apply heat transfer to the center to cook the potatoes

Simmer potatoes to maintain even cooking Potatoes should never be shocked in cold water like other

vegetables. It will make them water logged

The Perfect French FriesDeep frying starchy potatoes

For the perfect French Fry

A three step process:1. Blanch the cut potatoes in oil

at 250° F2. Drain and allow to dry on a

sheet pan for later service3. At service time, re-fry the

potatoes in oil at 350° F until golden brown.

Storing• Temperature between 50° - 65° F• Do not store in cooler. In the cooler starch

converts to sugar. If you store in the cooler take out and let sit at room temperature for as long as they were in the cooler

• Store in dark room, light promotes Solanine• General purpose or fresh baking potatoes will

keep for at least 2 months• New potatoes will keep for several weeks• Wash only just before using, moisture will

promote spoilage

Grain TypesGrains are grasses that bearedible seedsWheat:• Other Grains: Cracked Wheat,

Bulgur, Couscous, Barley, Buckwheat, Millet, Oats

• Manufactured into flour

Corn:• Cornmeal – Polenta• Corn Flour – Tortillas• Corn Starch• Hominy – Pozole, Grits

Grain Types

Rice

Enriched:

Rice is given a coating of vitamins and

minerals to compensate for the loss of

natural vitamins and minerals during

milling.

Grain Types

Rice

Converted (A.K.A. Par Boiled):

Rice that has been partially cooked under

steam pressure before milling. It has a

higher vitamin and mineral content. The

grains stay firm, separate, and light when

cooked. The best choice for the steam

table.

Grain TypesWhite Rice:

Rice produced by milling that removessome vitamins and minerals, butproduces the color and texture that weexpect.

Come in Long, Medium , and Short grain.

Short grain are the most available

Specialty Rice:

Arborio, Basmati, Jasmine, Brown, Wild

Grain Cooking Methods

Method One: Steamed Rice• Combine 2 parts salted water with 1 part rinsed

rice• Cover and bring to boil• At first sight of steam, turn heat all the way down

to low• Simmer for 20 minutes• Turn off heat allow to rest for 10 minutes covered• Uncover and fluff with a fork

Ratio is 1 part rice to 2 parts water

Method Two: Risotto

• Sweat minced shallot or onion in oil• Add Arborio Rice and rissolé(sauté rice

with oil)• Add white wine, just to cover the rice• Stir constantly until liquid is absorbed• Begin adding hot stock in small

amounts still stirring• Continue adding stock until mixture is

very creamy and the rice grains are al dente

• Finnish with parmesan cheese and butter. Serve immediately.

Ratio is 1 part rice to 3 parts liquid.

Grains Cooking Method

Grains Cooking MethodMethod Three: Pilaf

• Rissolé rice in a small amount of fat to coat the grains and keep them separate

• Add herbs and spice (optional)• Add hot liquid to the rice• Bring the mixture to a simmer and cover

tightly.• Cook over very low heat or in the oven

until the liquid has absorbed.• Leave covered, remove from heat and

allow to rest for 10 minutes.• Fluff with a fork.

The ratio is 1 part rice to 2 parts water.

PastaPastaIs made from unleavened dough of heat flour mixed with a liquid

Kinds of Pasta

Italian: Semolina flour, dried or fresh,many shapes, sizes, and flavor

Asian: Other types of flours (Rice)limited in shapes

Other: Wheat Rice, Bean Starch andBuckwheat

Cooking Pasta

1. Recommended Method Drop into plenty of boiling, salted water Boil until pasta is “al dente” Strain in a colanderTo ServeAdd pasta to sauce while still simmering the

sauce andcook briefly to infuse the sauce into the pasta.

2. Alternative Method Ladle sauce over noodles

Cooking PastaIf pasta is to be stored for later use:• Drain pasta • Cool quickly by immersing in ice water or rinsing

in cold running water.• Toss with a small amount of oil to prevent sticking• To re-heat quickly submerge pasta into a pot of

boiling water using a china cap

Estimated yield1 lb dried pasta = 3 lbs of cooked pasta1 lb fresh pasta = 2-2 ½ lbs of cooked pasta

Heat Transfer: How Heat Moves From One Item to Another Item

Conduction: Heat is transferred from one item to another through direct contact.

Convection: Heat is transferred through a fluid, which may be liquid or gas.

Radiation: Energy is transferred by heat waves or light striking the food.

Infrared – electric or ceramic elements heated extremely high

Microwave – agitated water molecules creating friction and heat