Prostart II Chapter 7 Potatoes, Grains, and Pasta 100% Solved

Prostart II Chapter 7 Potatoes, Grains, and Pasta 100% Solved Potatoes Edible, starchy tubers that come in several varieties and are an important crop in many parts of the world 45*F to 55*F. The ideal storage temperature for potatoes is high-starch, low-moisture potatoes are best when baked, pureed, or fried. They include Idaho, russet, sweet potatoes and yams. Medium-starch, medium-moisture potatoes are great for holding their shape, so they are good for potato salads, and potato cakes. They include chef's all purpose, Yukon Gold, and yellow-fleshed potatoes. Low-starch, high-moisture potatoes Small immature potatoes that are harvested before their starches develop, usually less than 2" in diameter. These are New potatoes; high in moisture and sugar but low in starch. Chef's/All-purpose potatoes Medium starch, medium moisture. Best cooking methods; mashing, pureeing, braising, sauteing. New Potatoes Best for boiling, steaming, and oven roasting because of their high moisture content. Yellow-fleshed potatoes Medium starch, medium moisture potatoes. Yukon Gold is one well-known variety. Good, all-purpose potatoes Russet Potatoes High starch, low moisture potato. Referred to as Idaho potatoes and are often used to make french fries. With age a potato's starch content increases. Yams and sweet potatoes can be swapped with in a recipe. greenish color. When potatoes are exposed to light they develop a Solanine A potentially harmful, bitter-tasting substance found in potatoes that have developed a greenish color. 30 days. The maximum storage period for russet and all-purpose potatoes is two weeks. Store yams for up to ________ _________. Store sweet potatoes for up to one week. Single-stage technique Style of cooking in which potatoes are cooked directly from a raw state to the finished state by using one cooking method; boiled and naked potatoes are examples. Multiple-stage technique Style of