© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 26: Starches Starches cover a wide range of ingredients that are accompaniments and main courses

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Types of Starches Potatoes, grains, pasta, and legumes are the basics A significant source of nutrition Some cuisines need them to temper heat in spices or capsaicin Combinations offer full complements of proteins

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Potatoes Potatoes have many degrees of starch and moisture Moderate- or high-starch potatoes are all- purpose, chef’s, Yellow Finn, Yukon gold, certain fingerlings, Maine potatoes, new potatoes They hold their shape when cooked Used in soups, salads, or boiled

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Equipment Assemble all equipment Peelers and paring knives Holding containers with water; potatoes brown after peeling Large cooking pots Slotted spoon or colanders or both Holding containers for cooked product

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Ingredients Each potato variety has a unique flavor and texture after cooking Cooked with or without skins Cook uniform sizes Remove green spots Enough water to submerge potatoes Salted water Finishing ingredients

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Cooking Bring water to a simmer and maintain Done potatoes can be pierced with a fork or skewer Drain immediately, return to pot and cook away moisture (or place in oven) If skins still on, remove them immediately Evaluate: should be cooked but not fall apart Sweet flavor Served hot

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Potato Purées Whipped are classic Gather equipment Heat water Prep potatoes and cut evenly Place into water and bring to a simmer Coot till very soft and puree them while very hot in a mill or ricer, season Reserve for service

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Baked Potatoes Gather equipment, preheat oven Gather ingredients (low-moisture and starchy potatoes such as russets) Scrub potatoes and pierce with a fork Rub potatoes with butter and season with salt Bake until tender, reserve for service Bake progressively in an á la carte situation, so they always come out fresh

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Oven-Roasted Potatoes Low-moisture and high-starch potatoes Gather equipment; preheat oven while in preparation Scrub and peel (you may not need to peel new potatoes) Potatoes may be parcooked Oil them and season them as per the recipe Place on sheet pans and roast until fully cooked and golden brown

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Casseroled Potatoes Potatoes need to be peeled and sliced evenly They may be parcooked Low-moisture potatoes are best Layer potatoes in a buttered pan Pour hot liquid over them, season, cover them Place immediately into a hot oven Remove the cover the last 10 or 15 minutes for nice browning

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Deep-frying Low-moisture potatoes Cut gaufrette, sliced, batonnet, julienned Gather equipment Prep potatoes as the recipe or mis en place calls for In a preheated fryer, blanch the potatoes at 300˚ to 325˚F (150˚ to 162˚C), until tender and almost translucent Drain and cool Deep-fry to golden brown when ready at 350˚ to 375˚F (176˚ to 190˚C)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Sautéing Home fries, Anna, potato pancakes, rösti, and Lyonnaise These techniques provide a browned exterior and a soft, moist interior Heavy-gauge pan Paring equipment Service utensils and holding containers

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Ingredients Moderate-moisture, moderate-starch potatoes Oil, onions, peppers Prep in standard fashion Slice or cut evenly Add to hot oil and sauté till tender and golden brown Add the garnish, seasoning, and evaluate the flavor, color, texture

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Cooking Grains Whole grains are prepared by boiling like potatoes except water is brought to a full boil before adding the grain Stir while adding and occasionally during cooking When tender, drain and let steam in the covered pot Do not stir with a spoon when cooked, use only a two-tined fork Delicately fluff them with the fork

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Pilaf Heavy-gauge pot with lid Preheated oven Wooden spoon Fork Serving utensils and holding containers

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Ingredients Long-grain rice; most other grains can be used Stock or broth, hot Aromatics Suitable cooking fat or oil Seasoning

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Method Sweat aromatics in the oil or butter Add the rice to coat with oil, stirring only with the fork Add the seasonings, hot stock, bring to a boil, fluff, cover and simmer till done Or, place in a 325˚F preheated oven When done, fluff with the fork, turn into a holding pan Evaluate quality of flavor, texture, eye appeal Grains should all be separate and fluffy

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Risotto Short-grained rice is parched like pilaf, in a thick-bottomed pot Seasonings are added and a hot, well-seasoned stock added in 3–4 stages, stirring constantly This will produce a creamy, smoother, and delicious texture This does not hold well, so must be served fairly soon Risotto can be brought two-thirds of the way and finished as it is ordered Butter and parmesan are very complimentary to this recipe

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Evaluation Risotto should be tender and creamy, not pasty or gummy Seasoning appropriate Garnish should be cut properly, flavorful, and risotto served very hot

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Cereals and Meals Polenta, oatmeal, cream of wheat, and cream of rice are cooked similar to grains Cook in rapidly boiling and slightly salted water, in a heavy pot Bring the water to a boil, add the salt, and stir in the cereal, bring to a boil, simmer and cook until the water is absorbed and the cereal is creamy NOTE: it is best to stir oatmeal in with a spoon, as a whisk will turn the oats to mush Pour into holding equipment and hold for service

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Pasta, Fresh and Dried Cooked in plenty of boiling salted water Stir in pasta, use a fork and be careful not to break it up Fresh takes only 1 to 3 minutes Dried takes 2 to 15 minutes Turn into a colander, drain, and use immediately or rinse and cool (In Italy, they do not rinse their pasta, they use it immediately) Store for service

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Legumes Sort and rinse legumes Some will need to be soaked from 4 to 12 hours, depending on the type Cook in simmering water or they will become tough Add acids and salt during the final third of cooking time as these ingredients make legumes tough Two methods for soaking: quick soak and long soak Long soak: rinse and sort, place in a pot, cover with cold water, cover and refrigerate overnight Short soak: place beans in a pot, covered with about 2 inches of water Bring to a boil, remove the pot, cover it and let sit for about 1 hour Proceed with the cooking method

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.