PROSTART 2 EXAM SCRIPT PREMIUM
QUESTIONS AND SOLUTIONS GRADED A+
●● 45*F to 55*F.
Answer: The ideal storage temperature for potatoes is
●● high-starch, low-moisture potatoes
Answer: are best when baked, pureed, or fried. They include Idaho,
russet, sweet potatoes and yams.
●● Medium-starch, medium-moisture potatoes
Answer: 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
Answer: 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
Answer: Medium starch, medium moisture. Best cooking methods;
mashing, pureeing, braising, sauteing.
, ●● New Potatoes
Answer: Best for boiling, steaming, and oven roasting because of their
high moisture content.
●● Yellow-fleshed potatoes
Answer: Medium starch, medium moisture potatoes. Yukon Gold is one
well-known variety. Good, all-purpose potatoes
●● Russet Potatoes
Answer: High starch, low moisture potato. Referred to as Idaho potatoes
and are often used to make french fries.
●● With age a potato's
Answer: starch content increases.
●● Yams and sweet potatoes
Answer: can be swapped with in a recipe.
●● greenish color.
Answer: When potatoes are exposed to light they develop a
●● Solanine
QUESTIONS AND SOLUTIONS GRADED A+
●● 45*F to 55*F.
Answer: The ideal storage temperature for potatoes is
●● high-starch, low-moisture potatoes
Answer: are best when baked, pureed, or fried. They include Idaho,
russet, sweet potatoes and yams.
●● Medium-starch, medium-moisture potatoes
Answer: 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
Answer: 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
Answer: Medium starch, medium moisture. Best cooking methods;
mashing, pureeing, braising, sauteing.
, ●● New Potatoes
Answer: Best for boiling, steaming, and oven roasting because of their
high moisture content.
●● Yellow-fleshed potatoes
Answer: Medium starch, medium moisture potatoes. Yukon Gold is one
well-known variety. Good, all-purpose potatoes
●● Russet Potatoes
Answer: High starch, low moisture potato. Referred to as Idaho potatoes
and are often used to make french fries.
●● With age a potato's
Answer: starch content increases.
●● Yams and sweet potatoes
Answer: can be swapped with in a recipe.
●● greenish color.
Answer: When potatoes are exposed to light they develop a
●● Solanine
