Helpful Hints:
Potatoes, Grains and Pasta
Potatoes, grains and pasta are collectively known as starches. They include vegetables, grasses
and foods processed from grains.
Potatoes
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Pomme de terre, French.
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Potatoes are succulent, non-woody annual plants.
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The tuber, a swollen part of the underground stem, is the portion of the
plant that we consume.
Identifying Potatoes
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Potatoes should be heavy and firm in texture.
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Potatoes should be clean and have very few if any eyes, cracks, sprouts, or
soft spots.
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New potatoes are immature potatoes of any variety. New potatoes have
waxy thin skins, low starch and high moisture content.
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Some examples of potatoes include: fingerlings, purple potatoes, red
potatoes, russet, white potatoes, sweet potatoes, and yams.
Nutrition Value of Potatoes
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Potatoes contain high a high percentage of complex carbohydrates, with
little or not fat.
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Potatoes are a good source of vitamins and minerals.
Purchasing and Storing Potatoes
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When purchasing potatoes you must first consider your recipe and
cooking needs. In doing so there are two selections top choose from:
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Potatoes are subject to voluntary USDA grading.
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Potatoes normally packed in 50-pound cases.
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Potatoes normally specified by number, identifying the size of the
potatoes in each case, the larger the number the smaller the potato; 80’s –
vs.- 100’s, 100’s –vs.- 90’s.
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Potato size has no affect on quality factors.
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Potatoes should be stored in a dark, cool, dry environment, 50˚F – 60˚F.
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Potatoes stored in lighted areas can cause rapid chlorophyll production,
causing the potato to turn green and become bitter in taste.
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Potatoes with patches of green color on their skin could be the presence of
solanine. Solanine is a harmful toxin if consumed in large amounts.
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Potatoes should not be stored under refrigeration since the cold storage
temperature of refrigeration, under 40˚F, turns the starches to sugar. This
process can unfavorably affect flavor, color, texture and cooking.
Mealy Potatoes
o Mealy potatoes are high in starch content, low in sugar and
moisture content.
o Mealy potatoes have rough, thick skins.
o Mealy potatoes are best suited for frying, baking and boiling for
whipped potatoes.
Waxy Potatoes
o Waxy potatoes are low in starch content, high in sugar and
moisture content.
o Waxy potatoes have shiny, thin skins.
o Waxy potatoes are best suited for boiling, specifically when the
goal is visual, since waxy potatoes retain their shape after boiling.
Applying Various Cooking Methods for Potatoes
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Potatoes can be prepared by most any cooking method once the recipe
need has been established and the category of potato is selected.
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Potatoes can be cooked as a single ingredient or combined with other
ingredients; they can be cooked by introducing single or multiple cooking
methods.
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Potatoes are normally considered cooked when the potatoes center has a
soft, tender texture, and has little to no resistance when pierced.
Grains
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Grains are grasses that bear edible seeds.
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The seed, kernel and plant are called grain.
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Grain protected by the hull or husk
Identifying Grains
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Grains are divided into the categories of corn, rice, wheat and other new
popular grains.
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Some examples of grains include;
o Corn is the only grain that can be consumed fresh as a vegetable or
dried. Examples of corn include; cornmeal, hominy, and grits;
o Rice is divided into three categories: long, medium and short grain.
Grains of rice can be found as brown or white and can be processed
into converted or instant rice. Examples of rice include; Arborio,
basmati, brown, sticky, wild,
o Wheat can be milled into flour, cracked (whole wheat kernel
cracked into various textures), bulgur (wheat berry with bran
removed) and couscous (removal of bran and germ).
o Other grains include: barley, buckwheat, millet and oats.
Nutritional Value of Grains
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Grains are outstanding sources for vitamins, minerals, protein and fiber.
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Processing of grains does affect its nutritional value and components.
Purchasing and Storing Grains
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Grains should look fresh, plump and have a bright even color.
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Fresh grains should be dry without sour or moldy odors.
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Grains should be stored in airtight containers, in a cool, dry, dark place.
Applying Various Cooking Methods for Grains
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Simmering, risotto and pilaf are the accepted methods for preparing
grains.
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Grains are cooked until they are tender, chewy or al dente.
Pasta
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Pasta is prepared by combining unleavened dough and liquid/s.
Identifying Pasta
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Pastas are best known from those of Italian tradition, rolled thin and cut
into shapes.
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Pastas can be purchased both in fresh and dried forms.
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Pastas are purchased in various shapes and sizes.
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Some examples of pastas include: Italian-Style Pasta, Asian Noodles
,Wheat Noodles, Rice Noodles, Bean Starch Noodles and Buckwheat
Noodles
Nutritional Value of Pasta
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Pastas are considered to be low in fat and an outstanding source of
vitamins, minerals, and carbohydrates.
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Much of the time, processed pasta products are enriched with additional
nutrients.
Purchasing and Storing Pasta
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Pasta is purchased by weight.
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Dried pastas are the most popular and are packaged in bags and boxes, in
1#, 10# and 20# increments.
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Pastas should be stored in a cool dry place.
Applying Various Cooking Methods for Pasta
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Italian-style pastas are cooked in large amounts of boiling, salted water (1
gallon of water to 1# of pasta).
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Asian-style and other noodles may only require soaking and or little
cooking.