| Introduction -- Chapter 23 -- Chapter 22 -- Chapter 25 -- Lesson Assignments |
Lesson Twelve covers potatoes, grains, and pasta; vegetables; and fruits.
Almost all menus contain a starch such as potatoes, grains, or pastas. Whether it is a basic baked potato or a main pasta dish, starches are a staple of American diet. Chapter 23 discusses the many types of starches, the variety of preparation methods, and a variety of recipe ideas.
Vegetables can be served as an appetizer, a side dish, or even a main dish. Health-conscious consumers and the availability of high-quality fresh produce have led to increased demand for vegetable menu choices. In Chapter 22, many of the vegetables typically used by food service operations are identified. Purchasing, storing, preparing, and cooking fresh and preserved vegetables are also discussed.
In addition to vegetables, fruits also offer health-conscious consumers an alternative when eating in food service operations. Fruit is one of the most versatile and popular foods, providing restaurateurs additional menu options for their customers. Chapter 25 identifies many of the fruits usually used by food service operations and discusses purchase and cooking methods for these fruits.
Chapter 23: Potatoes, Grains, and Pasta
Chapter 23 objectives
After studying this chapter, you will be able to:
- identify a variety of potatoes;
- apply various cooking methods to potatoes;
- identify a variety of grains;
- apply various cooking methods to grains;
- identify pasta products;
- make fresh pasta;
- cook pasta.
Chapter 23 topics
- Potatoes
- identifying potatoes
- nutrition
- purchasing and storing potatoes
- mealy versus waxy
- grading
- purchasing
- storing
- applying various cooking methods
- determining doneness
- roasting and baking
- sautéing and pan-frying
- deep-frying
- boiling
- Grains
- identifying grains
- corn
- rice
- wheat
- other grains
- nutrition
- purchasing and storing grains
- applying various cooking methods
- determining doneness
- simmering
- risotto method
- pilaf method
- Pasta
- identifying pastas
- Italian-style pasta
- Asian noodles
- nutrition
- purchasing and storing pasta products
- preparing fresh pasta
- making fresh pasta
- filling pasta
- cooking method
- determining doneness
- boiling
- accompaniments to pasta
Key terms from Chapter 23
| al dente | grains | mealy potatoes | quinoa | |||
| cracking | grinding | new potatoes | risotto | |||
| dumplings | hulling | pearling | sfoglia | |||
| durum wheat | macaroni | pilaf | waxy potatoes | |||
| extrusion | masa harina |
Related websites for Chapter 23
http://www.indianharvest.com/
http://www.unclebens.com/
http://www.pastalabella.com/
http://www.cs.cmu.edu/~mjw/recipes/pasta/
http://www.healthypotato.com/
