On Cooking Chp. 21
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| show | firm smooth not wrinkly or shriveled. dry skins. shallow eyes. no sprouts, co cracks, dark spots or rotten areas. no green color(poisonous substance called solanine) from being stored in light.
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| making perfect french fries | show 🗑
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| show | arborio: short grain Italian rice (risotto). Basmati: extra long grain from India with nutty flavor jasmine fragrant long grain. wehani: aromatic rice red in color earthy flavor. glutinous: sweet tasting short grain that is very sticky & chewy when cooked
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| show | low starch, high sugar, high moisture, when cooked: firm, moist, hold shape well. application: boil whole, salads, soups, hashed browns
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| show | milled white rice- all white rice has been milled to remove outer layer or bran: long grain, medium grain, and short grain.
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| potato dishes made by sauteing, pan frying or deep frying | show 🗑
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| show | kasha, amarinth, quinoa, triticale
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| show | polenta, hominy, pozole, grits, blue corn
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| show | cracked wheat, whole wheat berries, bulgur, farro, spelt, cous cous
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| Starch converted to _____________ in the ripening process | show 🗑
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| show | use regular shaped starch potato
scrub well &pierce w/fork to allow steam to escape whle cookin 4 crisp skins rub lightly with oil for tender skins leaves dry place on a sheet pan bake 400deg for 1hr or til tender hold hot uncovered for no more than an h
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| explain rice cooking method for pasta | show 🗑
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| show | rice is rissoled in a small amount of fat to coat each grain and keep the grains separate liquid is added mixture brought to simmer covered tightly cooked over very low heat til rice has absorbed all cooking liquid
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| why is rice enriched after being milled | show 🗑
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| show | 2 basic ingredients: water, flour or semolina. egg noodles, contain whole eggs or egg yolks for flavor and color
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| what are characteristics of starchy potatoes | show 🗑
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| show | rice: wild rice & barley wheat products: cracked wheat berries, bulgur, farro, spelt, cous cous. Corn products: polenta, hominy, pozole, grits, blue corn. Specialty grains: kasha, amarinth, quinoa, and tritcale
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| show | boiling, simmering, baking, frying, sauteing
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| show | new potatoes, yellow fin, California whites, yukon gold, fingerling potatoes, maris peer
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| show | russet, idaho, chef's potato, all purpose, white rose, purple
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