Theory of food chapter 8

THEORY OF FOOD

Chapter (8) POTATO AND STARCHES

       

POTATOES

POTATOS:

• People from the culture eat potato always instead rice.
• The potato is one of the most popular.

Waxy or new potatoes.

• High moisture, his sugar low starch content.
• Hold shape well when cooked.
• Used for salad, soup, and hashed brown

.Mature or starchy potatoes, Russet or Idaho and All Purpose Potato.

• High starch content, low sugar and moisture.
• Light, dry and mealy when cooked.
• Ideal for baking, French fries.
• All purpose potatoes, not as dry and starchy as russet, low price, irregularly shaped than russet.

.TYPES OF POTATOES

1. Mealy Potatoes

2. Purple potatoes

3. Red Potatoes

4. Sweet Potatoes

5. Novelle Potatoes

MARKET FORM 

1. Fresh Unprocessed

2. Canned, Whole and cooked

3. Others frozen prepared products 

4. Dehydrated

 5. Peeled, treated to prevent browning

Make sure a few things about the preparation of potatoes:

• Make sure the potatoes high quality
• Smooth skin
• Dry skin
• Shallow eye (Make sure the potatoes are not bumps at high).
• No sprouts
• No green colors
• Absence of crack
• Blemishes / rotten
• Don’t put inside chiller because the starch will convert to sugar.

COOKING POTATOES

1. Boiling / steaming

Example Equipment: Sterilizing pot

Example Equipment: Steamer pot

2. Dry –heat methods

Example Equipment: Deep – fry

3. Baking 

Potatoes is simple process the results is fluffy 3 quarter cook.

Example Equipment: Conventional oven or microwave

4. Potato puree

Example Equipment: Mixer Blinder + Saute pan

Others methods:

• Boil the water.
• Wrap the potatoes with oil (As not to stick).
• Cook are correct stage (Al Dante).
• Remove the starches.
• Lift and toss right potatoes.
• Rinse with cold water.
• Do not leave too long in boiling water.
• Carry over cooking.

RICE AND OTHERS GRAINS

STARCHER:

• Noodles
• Rice
• Flavour

RICE 

Rice is something that human need because there have a nutrients, calories that are important to surviving. Rice also is symbolized the image of the culture in the world 

TYPES OF RICE

1. LARGE GRAIN RICE

This rice has grown in 3 to 4 times as long as it is wide. Due to its starch composition, it is separate, light and soft and long when cooked.

2. MEDIUM GRAIN RICE

When compared to long rice, this medium sized rice has a shorter and wider kernel. As the cooked  grain is more moist and soft than long grain rice, this rice when cooked very compressible.

3. SHORT GRAIN RICE

The texture of this rice is short and semi- rounded in size when it is twice cooked less compressed than long rice or medium sized rice is suitable for sushi dishes. It has a sticky texture when cooked.

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RICE COLOR ( extra knowledge)

• Polished rice
• Brown rice
• Forbidden rice
• Wild rice

Wheat and very starches

1 cup 1/1 and half to cooking the rice.

• Husk
• Endorsperm
• Brain
• Germ

TYPES OF WHEAT PRODUCT 

• Cracked
• Whole - berries
• Bulgur
• Green wheat
• Couscous

OTHER GRAINS

• Wild rice
• Farro
• Kamut
• Buckwheat (technically not a grain)
• Barley (pearled)
• Oats
• Millet
• Quinoa
• Tritcale
• Amaranth

How to storing?

• Store tightly in container.
• Store in a dark- and dry place.
• Whole grains are little more perishable due the increased fat contain.

TYPES AND VARIETIES OF DRIED LEGUMES

Dried Legumes

1. Kidney beans 

2. Peas

3. Lentils

Other Legumes

1. Lima Beans 

2. Chickpeas (garbanzo)

3. Fava Beans 

4. Soybeans

5. Mung beans

6. Adzuki beans

7. Dal or Dhal

PASTA AND DUMPLING

PASTA

Pasta is Italian dishes. Pasta is macaroni or are popular alternative to other starch food. Made of water, flour and eggs.

KIND, AND CHARACTERISTIC & QUALITY FACTOR OF PASTA

COMMERCIAL DRIED PASTA

• The best pasta from Semolina Italy.
• Should be yellow not gray and hard brittle, and springly

SPECIALTY PASTA

Whole wheat pasta 

Pasta is multicolored and using vegetables purees or other ingredients:

• Spinach
• Red pepper
• Hot Chile
• Seaweed
• Beet
• Tomato
• Pumpkin
• Pasta containing squid in black in color, and goes well with seafood dished.

EGG PASTA

OTHERS NOODLES PRODUCT

Noodles Made of wheat

1. Chinese noodles

2.Cantonese noodles

3. Udon

4. Soba

5. Chasoba

NOODLES MADE OF OTHERS STARCHES

1. Rice noodles or sticks

2. Rice vermicelli

3. Bean thread or cellophane noodles

DUMPLING 

Dumpling made from starch product from soft dough and batter Using the simmering method.

Usually, serve with soup, and stew/