ffNDFS 1260 – Study Guide for Exam 3

General study suggestions:

1. Use the lecture notes posted on Canvas as a framework for your reading notes. If I skipped an
entire section in lecture, it will not be on the test – everything else is fair game.
2. Familiarize yourself with the terminology and definitions given at the end of each chapter.
You
may be asked to match a term with its definition or to define a term. You will not be expected to
provide the term if given a definition (in other words, the terms will always be provided to you,
you should just know what they mean)
3. Review the questions at the end of each chapter. There will not be many short answer
questions
on the exam, but answering the review questions will prepare you for any type of question on
that topic.
4. Review math assignment 3. I guarantee there will be math questions. You are allowed to bring
a
calculator to the exam – in fact, I recommend it!

Chapter 26 – Cooking for Vegetarian Diets

What are the different types of vegetarians? What are their food restrictions?
 Vegan
o All animal and animal by products
 Lacto-Ovo-vegetarian
o All animal products, except dairy and eggs
 Pesco-vegetarian
o All animal products besides seafood. May or may not consume eggs and dairy products.
 Lacto-vegetarian
o All animal products besides dairy
 Ovo-vegetarian
o All animal products, except eggs.

Do vegetarians have to be “all or nothing”?

No way!

What reasons do people choose to be vegetarians?

 Religious beliefs
 Financial
 Health reasons
 Personal preference
 Ethical beliefs

What is Meatless Monday?

Eating meatless every Monday. Idea came from war- can help environment.

What nutrients are the biggest concerns for vegetarians?

 Protein
 Vitamin D
  Vitamin B-12

If I gave you a meat-based menu, could you tell me how to adjust it to be vegetarian or
vegan?
 Tofu
 Nuts or beans in side dish
 Bean/Cauliflower burger?

Ch. 10 – Understanding Vegetables

General Notes
 Dietary Guidelines for Americans 2010
o Increase consumption of fruit and vegetables (FV)
 Contain variety of nutrients under-consumed in US
 Associated with reduced risk of chronic disease and certain cancers
 DASH study. Blood pressure study which is associated with higher risk of
heart problems. 14-week study. Group at regular diet and group that
ate 8-10 servings of fruits and veggies every day. And lower fat dairy
products. Lower saturated fat. Made sure they stayed same weight.
Later they also decreased sodium intake and say even greater
decreases.
 Nutrient-dense, lower-calorie foods that assist with maintaining a healthy
weight.
 Why do you think so few people consume vegetables?
o Most of us fall short of the national recommendations
o Flavor, appearance, developed in their mind when they were a kid
o Only had them prepared on way- was maybe mushy or something
o Do you actually make your pate half fruits and vegetables?
 Vegetables
o 3 main factor that contribute to consumption
 Availability
 Can you easily grab them? Prewash them and stick them in your fridge.
But a bowl of fruit on you counter. Put vegetables in front of fridge.
 Accessibility
 Some places don’t have access to fresh fruits and vegetables. More than
23 million people live in “food desserts”
 Taste preference
 Can be very difficult to change. They don’t like taste, texture, think all
veggies are mushy, etc. Innate preference for sugar and fat.
 Some kids had veggies for 14 days and either liked it or it because their
favorite veggie!
 Lot of obesity. Helping develop a love for vegetables can help.

Veggie Cookery

 Goals
 1. Preserve and enhance fresh flavor
2. Preserve and enhance fresh texture
3. Preserve and enhance fresh color

Properly cooked vegetables don’t need much else!

 Cooking Changes
o Texture
 Fiber (cellulose and pectin’s)
 Different parts and different veggies have different amounts of fiber.
Also different parts are tender and tough. Ex. Broccoli vs stem
 Speed softening: heat and alkali (usually baking soda)
o The problem with alkali is it does it way to fast and makes it too
mushy. It also makes the nutrients escape faster. Not smart
 Slow softening: acids and sugars
o Will help keep veggie more intact. Sugars used a lot in bottling
and canning. Acids are used in pickling. Also added in cooking
water sometimes. For example, adding a little acid when
cooking cauliflower helps. Don’t want to add to much though or
it gets tough. Lemon juice, vinegar, tomatoes, etc.
 Starches
 Dry starchy veggies- water to soften
o Veggies that had water but is dried out. Dried peas, legumes,
etc. Soak.
 Moist starchy vegetables- time to soften
o Potatoes, winter squash, etc.
 Judging Doneness
o Reaches desired degree of tenderness
o ??????
o Acceptable texture depends on the vegetable
o Al dente= crisp-tender
o Don’t overcook!
o Shock- put in ice water after heat

Flavor Changes

 Some flavor changes are expected

o If you cook in more water flavor with become more milk.
o Strong flavors (onions vs cabbage)
 have mild flavor and smell prior to cooking. But if you cook them to long they
get bitter strong flavor
 Fat is a great flavor carrier.
 Water isn’t
o Sweetness and age
  Corn the first day is really sweet. If you refrigerate it a lot of the sugars turn to
starch.
o Use shortest cooking time possible
 Salted water does not help!
 Would have to add tons of salt in order to make a difference and that
would taste nasty.
o Steam, or use a as little water as possible
 Steam has less nutrient loss
Controlling Color Changes

 To get best color

o Whites- Short time in slightly acidic water
o Red (purple)- fruits and veggies short time in slightly acidic water
 Very sensitive to PH levels. If you do it in neutral water they turn greenish
water, if you put them in alkaline water they turn blueish, if you put them in
acidic then it will turn pinkish (most desirable).
o Red (beets)- doesn’t really matter
o Greens- short time with no acid
 Alkaline makes color cool, but gets mushy
o Red, yellow orange- doesn’t really mater
 Color stays pretty consistent.
 Nutrient Losses
o Six Factors
 High temp
 Don’t slowly bring up to boil
 Put it in after it boils
 Long cooking
 Leaching
 (Cooking in liquid might do this)
 alkalis
 Plant enzymes
 Oxygen
 Best: Steaming, pressure cooking, ect
 General Cooking Rules
o Don’t overcook
o Cook as close to serving as possible
 o Blanch briefly, quickly chill
o Don’t use baking soda
o Cut evenly sized pieces
o Cook water if starchy, boiling for others
o Cook Uncovered
o Whites, purple-reds with acid, green in neutral
o Don’t overcook

You missed the section on freezer and canning and stuff somehow…. Go back and watch that!

 Handling Fresh Vegetables

o Wash thoroughly
 Scrub things your going to not peel
 Wash leaves several times
o Soak dried or limp vegetables
 Can regain crispness, store in a little water during the night
 To prevent- make sure they are stored well with not a lot of oxygen
o Peel and cut carefully, no sooner than needed
 Doesn’t really matter unless they are going to brown.
o Store between 35-40 F with higher humidity
 Exceptions: potatoes, onions, winter squash 50-65F
 Potatoes will go sweet, also go dark if you are going to fry them.
o Separate climacteric fruits from others.
 Store green vegys away from climacteric things that ripen more after they are
cooked (apples, banana). They put of ethaline gas which makes things go bad
faster.
 Handling Frozen Vegetables
o Keep frozen to maintain quality
 Check for large ice crystals
 Check for leaking or seeping
 Check for freezer burn
o Do not need to thaw before cooking
 If you are freezing your own veggies blanch and shock first. Then freeze on pan
before you put them on a bag so they don’t freeze in a solid lump.
 Handling Canned Vegetables
o Inherently more dangerous than fresh or frozen
o Do not buy or use damaged cans
o Clean off top of can before you open it!
 Rats, dust, lid usually falls in
o Know drained weight- if in doubt, buy extra
 Properly Cooked Vegetables
o Should stand on their won
o Don’t drown in sauce or over season
o Chart on p. 601 gives suggestions for complimentary flavors
 Roasting/Baking
o Give good flavor
o 2 main uses
 Cook vegetables from raw to finish
 Finish partially cooked vegetables
 Examples: casserole. Also cooked beans are usually finished in a pan
o Not recommended for small or dry vegetables
 (if they are not in casserole or anything) Corn, peas, broccoli Leafy greens
usually,
o Procedure
 Uniform size, spread them evenly single layer, drizzle with oil, toss, season,
spread back in single layer, put in preheated oven.
 Squash is a great thing to roast.
 Can poke all over with a fork and then microwave for a minute or two
before cooking or to peel after cooking.
o Beets are also easier to remove peel after cooked
 Broiling and Grilling
o Grilled veggies cut in large slices, oiled
 Want to do for quick cooking veggies, bell peppers, corn on cop, onions,
zucchini
 Can oil or marinate
 Grilled veggies cut in large slices, oiled
 Broiling often used as finishing technique
 Broiled, grilled vegetables don’t hold well- serve immediately!
 Sauteing
o Can be used as a finishing technique but often cooked from a raw
o Vegetables should be moved just enough to cook evenly
 Just flip a little bit of pan. But don’t stir too much. Let cook for a little bit and
then flip.
o Don’t overcrowd pan or oil will become cold
o Serve immediately.
o Stir fry- cooked in wac, don’t flip (stir) cooked in certain oils and stuff
 Deep-frying and Pan frying
o 1. Vegetables dipped in batter then fried.
o 2. Vegetables dipped in breading then fried
 Four then, egg wash, then crumbs, then lets sit for 15-20 min so it stays on
better.
o 3. Vegetables fried without a coating
 Usually starchy vegies
o Fritters- small pieces mixed with batter then fried
 Put spoonful’s of batter in hot oil?
o Croquettes- purees or pieces bound, shaped, breaded then fried.
 Boilign and steaming
 o Put in once water is boiling so you don’t destroy enzymes. Only cover as much as you
need to provide nutrient loss. Keep lid off.
o All vegetables can be cooked one of these ways
o Vegetables usually simmered, boiled, few poached
 Little water, served or shock immediately
o Steaming preserves more delicate textures
 Greens, small pieces don’t steam well
 Cover gaps that steam would come through
 Helps preserve more nutrients
 If you aren’t going to eat immediately you should always shock vegetables
o Vegetables can be pureed (or mashed, or whipped)
o Undercooking= gritty, grainy texture
o Overcooking= loss of flavor, color, texture
o Thoroughly drain vegetables, but do not let cool
 Braising
o Not always cook in fat first, but fat always in recipe
o Cooking liquid should not be covered completely
o Can be stove-top or oven braised
o Cooking liquid served as is or reduced first
 Stewed
o Vegetables not usually sewed alone, but as part of a meat-based dish


Questions
What are the goals of vegetable cookery? How does cooking change vegetables (texture,
flavor, color, and nutrient content)?
 Goals
4. Preserve and enhance fresh flavor
5. Preserve and enhance fresh texture
6. Preserve and enhance fresh color
7. Cooking Changes
a. Texture
i. Fiber (cellulose and pectin’s)
1. Different parts and different veggies have different amounts of fiber.
Also different parts are tender and tough. Ex. Broccoli vs stem
2. Speed softening: heat and alkali (usually baking soda)
a. The problem with alkali is it does it way to fast and makes it too
mushy. It also makes the nutrients escape faster. Not smart
3. Slow softening: acids and sugars
a. Will help keep veggie more intact. Sugars used a lot in bottling
and canning. Acids are used in pickling. Also added in cooking
water sometimes. For example, adding a little acid when
 cooking cauliflower helps. Don’t want to add to much though or
it gets tough. Lemon juice, vinegar, tomatoes, etc.
ii. Starches
1. Dry starchy veggies- water to soften
a. Veggies that had water but is dried out. Dried peas, legumes,
etc. Soak.
2. Moist starchy vegetables- time to soften
a. Potatoes, winter squash, etc.
8. Some flavor changes are expected
a. If you cook in more water flavor with become more milk.
b. Strong flavors (onions vs cabbage)
i. have mild flavor and smell prior to cooking. But if you cook them to long they
get bitter strong flavor
ii. Fat is a great flavor carrier.
1. Water isn’t
c. Sweetness and age
i. Corn the first day is really sweet. If you refrigerate it a lot of the sugars turn to
starch.
d. Use shortest cooking time possible
i. Salted water does not help!
1. Would have to add tons of salt in order to make a difference and that
would taste nasty.
e. Steam, or use a as little water as possible
i. Steam has less nutrient loss
9. To get best color
a. Whites- Short time in slightly acidic water
b. Red (purple)- fruits and veggies short time in slightly acidic water
i. Very sensitive to PH levels. If you do it in neutral water they turn greenish
water, if you put them in alkaline water they turn blueish, if you put them in
acidic then it will turn pinkish (most desirable).
c. Red (beets)- doesn’t really matter
d. Greens- short time with no acid
i. Alkaline makes color cool, but gets mushy
e. Red, yellow orange- doesn’t really mater
i. Color stays pretty consistent.
f.

What is the single-most important rule of vegetable cookery?

How can we control texture changes?
o What is the definition of al dente?
Crisp tender or to the tooth
What are the guidelines for cooking vegetables to preserve their flavor?
Steam, don’t cook for as long, know how to store.

Which color types of vegetables are susceptible to the cooking liquid’s pH level?
o How do we need to cook each type of color to get its optimal color?
o For which color types does it not matter?
What are the proper storage conditions for most vegetables?
o Store between 35-40 F with higher humidity

o What are the exceptions, and how should they be stored?

 Exceptions: potatoes, onions, winter squash 50-65F

If I gave you the vegetable categories, could you give me an example of a vegetable (or
match it to a common vegetable)? (your book gives 8 categories + examples)
Which vegetable category is it the worst to overcook? (hint – it turns sulfury)
Ch. 11 – Cooking Vegetables
What are the two main uses of roasting vegetables?
 Cook vegetables from raw to finish
 Finish partially cooked vegetables

o What vegetables are most recommended for roasting and which are not recommended?
o Not recommended for small or dry vegetables
 (if they are not in casserole or anything) Corn, peas, broccoli Leafy greens
usually,

What types of vegetables are recommended for grilling or broiling?

 Broiling and Grilling
 Want to do for quick cooking veggies, bell peppers, corn on cop, onions,
zucchini

o Broiling is often used as a finishing technique. What does that mean?

Make crispy at the end

Why is overcrowding the pan bad when sautéing vegetables?

I think it sucked up the oil? Not enough?

o What is the difference between sautéing and stir-frying?

o Stir fry- cooked in wac, don’t flip (stir) cooked in certain oils and stuff

What are the five categories of deep-fat fried vegetables?

o 1. Vegetables dipped in batter then fried.
o 2. Vegetables dipped in breading then fried
 Four then, egg wash, then crumbs, then lets sit for 15-20 min so it stays on
better.
 o 3. Vegetables fried without a coating
 Usually starchy vegies
o Fritters- small pieces mixed with batter then fried
 Put spoonful’s of batter in hot oil?
o Croquettes- purees or pieces bound, shaped, breaded then fried.

o What vegetables do best blanched first before frying?

What cooking method preserves the most nutrients, flavor, and color in vegetables?
What does it mean to “shock” vegetables?
What is the procedure for boiling vegetables?
How do you determine doneness of different vegetables?

Ch. 13 – Legumes, Grains, Pasta

General Notes
Chapter 13 Grains, Pastas, and Other Starches
Legumes
 Legumes- Farm to Fork
o Planted in about may- 12 to 14 weeks to mature. Will grow flowers, which give way to
pods. Each pod will have one to 6 beans.
o A couple weeks before harvest been will turn golden color- signals to harvest. Harvest
august to October.
o Dry pods will fall off. Combines will come through and harvest bod from plant.
o Each year, US farmers plant from 1.8 to 2 million acres of dry beans- US Dry bean
Council
o Only consuming about 7 and a half pound of beans a year compared to meat which was
(in the 60’s) something like that.
 Which is sad- they are healthy!
 Legumes:
o Dried Beans, peas, and lentils
 Split peas- same things as peas just split
 Fresh beans and soy beans are not considered legumes
o High in protein, fiber
 Both veggie and protein food
 Fiber- better blood glucose, fight heart disease
o Alternative to meat
o 2 common forms in western kitchen
 Kidney beans (family- most beans. Ex. Navy beans, northern, black pinto etc),
peas, lentils
 Split peas and lentils don’t need to be soaked before cooking (thin)
 Most beans can be exchanged with little problems
o Purchasing
  Inexpensive
 Dried will save you a little money. Both less expensive than meat.
 Avoid broken beans or damaged cans
 Low sodium- tend to be more expensive. Can buy regular canned beans
and rinse (removes about 40%)
 Dry beans- avoid skins falling off, broken, etc. Probably been on shelf for long
time. Should have deep glossy look.
o Storing
 Tightly sealed in cool, dark place (or they will harden and take longer to cook)
 Last a long time- hardy ever go bad. If they do they will take long time to cook or
smell musty
 Can store cooked beans in fringe for days or freeze for a year.
 Freezing will dehydrate them even more

 Legumes
o Cooking legumes
 Rinse and sort
 Can be dirk clods!! Or little bit of sticks.
 Soak overnight (salted water or not?)
 When you soak beans overnight some sugar starts to get in liquid. If you
rinse really well after you soak you can get rid of some of the gas
causing sugars that we can’t digest.
 Stick in a big pot with 3X their volume water. Wants lots of excess
water.
 Once they have been soaked you will rinse them. Cover them in pot, with
1-2 inches above beans. Bring it to simmer. Let simmer until tender.
o Usually takes 1-2 hours of simmering
 Alternative methods (quick soak or microwave)
o Stick your beans in pot, cover with 3 X water. Bring to boil, cover
with lid, remove from heat, let sit for 1 hour. After hour, drain
and rinse really well. Place back in a pot cover 1-2 inches and
bring to a simmer.
o Don’t put alkine in because you loose vitamins and get mushy
 Don’t put salt in until they start to become tender.
 Can be prepared many ways
 o Doneness determined by sampling!
 She will ask how to determine doneness in everyone we learn about
o Lentils and dried peas- don’t need to soak

Grains
 Edible seeds of grasses: Kernel: which has four parts
o Hull
 Outermost layer really tough. Not edible
o Bran
 Tough outer layer, covers endosperm, rich in B vitamins. Usually stripped and
then added to certain things to increase fiber
o Germ
 Smallest. Seed portion of the Kernel. Contains all the fat. If you remove it, you
remove fat. It is typically removed in milling. May be added to other products.
o Endosperm
 Largest portion of the kernel. Energy is stored here. White flour is usually just
the endosperm (brand and germ removed)
 Whole, refined & enriched grains
o Whole: Bran, germ, and endosperm
 Higher fiber, no nutrients removed
o Refined: only endosperm
 Lose fiber and b vit and other nutrients
o Enriched: vitamins and minerals have been added back into the flour after processing.
o To enrich white rice they coat with vitamin. So rinsing it may not be good.
 Rice
o Short-grain
 Round sticky cooked
 Rice pudding, sushi, etct
o Medium grain
 Length is two times the width
 Distinct but sticky as it cools
o Long- grain
 Firm, fluffy cooked
o White rice: bran removed. Brown rice: still intact
o Parcooked, minute, quick, or instant rice
 Texture is a little different: mushier, a little bigger
 It’s been partially cooked
o Brown rice takes 2X as long to cook and needs more water.
 Corn
o Grain or vegetable?
 Fresh: veggie
 Ground: grain
o Cornmeal
 Dried and ground
  pelenta is ground corn but grounded a little different. Can use course
cornmeal instead but it will take longer to cook.
o Hominy
 Soaked in lye
 Lye: alkaline/basic solution
 Grits
o What
 Flour milling ch 29
 Cracked Wheat
 Long simmering time, chewy texture. Often added to breads


 Bulgur
 Wheat kernel that steamed, dried, and ground up. Bran is removed.
 Cooks quickly


 Couscous
 High in protein. Made from semolina wheat.
 Used as rice alternative


o Other Commonly Used Grains
 Wild Rice
 Not actually rice- grass seed
 Expensive$ usually mixed with other types of rice.
 Takes longer to cook. Higher in fiber
 Buckwheat/Kasha
 Not actually related to wheat.
 Seed of a fruit plant.
 Mushier chewy texture.
 Takes a while to get tender
 Kasha: buckwheat that has been toasted.
 Glueten free
 
 Barley
 Subsite for rice, but longer to cook. Can soak overnight to speed up
 Added in stuffing’s, used in soups and salads, stews
 Not glueten free


 Oats
 Most popular in the US. Popular as breakfast foods
 Cuts steamed, and then cut into pieces
 Instant- smaller sizes pieces and steamed
 Glueten free but may be contaminated
 Millet
 Grain usually added to bird feeders


 Pudding salads, etc.
 Africa and Asia. Substitute for rice. Simmered or toasted
 Gluten free
 Quinoa
 Complete protein!


 Principle grain crop in andies
 Gluten free
 Lower in carbs then other grains
 Bitter outer coating- soak or rinse before simmering
  Salads, breads, etc
 Triticale
 Not used as much
 Flax seed
 not actually grain- seed
 Has omega 3’s and proteins
 If its not ground we don’t get the benefits
 Usually store in fridge


 Can put into cereals, breads, smoothies
o Grain Storage
 All grains should be stored:
 Air tight
 Cool room
 No light
 No moisture
 Whole grains have shorter shelf life
 (has fat still which can go rancid)
 Off flavors and smells
 Store in fridge or freezer can extend shelf life
o Cooking Grains
 Doneness determined by timing and sampling
 Simmering- most common
 Pilaf Method
o Grains should be al dente and distinct
o First heat fat or oil, maybe saute some onions or something,
toast in fat (coat not brown), and then add liquid all at once to
the pan, finish on stovetop or oven.
o Stays distinct from each other.
 Risotto
o Italian preparation
o Start by sautéing garlic/onion, some type of fat, and then add
rice (usually arborizo) add liquid slowly. Add a little bit wait until
it is absorbed. Add some cheese, some butter. Creamy, almost
pudding like, cheesy.
o Can do in rice cooker

Pasta
 Pasta
 o Unleavened wheat dough
 Semolina flour
 High in protein
 All-purpose flour
 Will give you softer texture
 Lower protein in flower= sticker dough though harder to work with.
 Herbs, spices, vegetables
 Dried or cooked
o Doesn’t take long at all to cook fresh. Dried pasta will take 15-20 min
 Many different types
 Italian pasta
o ribbins or tubes


o Shaped pastas


o Others


 Italian Pasta
o Cooked al dente- “to the tooth”
 By sampling
 Run under cold water right after
 o Past is actually boiled!
 1 gal water/ 1 lb pata
 Past triples in size
 Important: add salt to the water 😊
 Add pasta all at once
 Put sauce on right after you train it. Helps noodles not stick together.
o Larger pasta can be stuffed and baked
 Lots of times you cook them halfway so they don’t fall apart and then finish in
the oven once they are soft.
o No strict rule for pairing sauce with pasta

History of Potatoes
 Leaves and roots and stuff from potatoes are mildly toxic. You get headaches, diarrhea, etc, if
you consume a ton of it you might die. But this is what they were cooking at first.
 At fist they thought it was just a food for poor people
o Later we realized it was healthy and could be stored for a long time. It could survive
frost. Became a main food source.
o Fat free, sodium free, good sores of protein, vitamin c, potassium (has more potassium
than a banana!) little calories. Potatoes are great for you 😊
o Many people were dependent on potatoes are their main food sores.
o In 1845 almost all potatoes got a fungus. Causes a famine. A ton of people died from
starvation or immigrated from Ireland.

Types of Potatoes
 Potatoes
o Tubers- fleshy part of underground stem
o Inexpensive, long shelf life, very versatile
 Will last several weeks to a month
o Nutritionally, count as a starch
 Even though they are good for you, they are a starch. So when making a
myplate make the potato the veggie not the starch.
o When leaves turn brown its time to harvest potatoes
 Waxy Potatoes
o Higher: moisture and sugar
 Lower in starch
o Best for boiling, sautéing
o Gummy when baked ,mashed
o Over-browed when fried
o Hold shape really well, work really well for boiling. Work well with steaming. Work well
with sautéing
o Red skin, white skin, fingerlings, new potatoes, yellow potatoes, all purpose
o Don’t work as well for baking and mashing. Can use for mashed potatoes but doesn’t
take very long for them to get a gummy texture so you need to be careful.
 o Don’t work well for frying- high moisture so they are more likely to splatter. Higher
sugar- make them brown really fast (caramelization)
 Starchy or Mealy potatoes
o More starch
o Less moisture and sugar
o Fall apart when boiled or sautéed
o Best for baking, mashing, frying
 Light, soft, dry consistency
 Good for French fries
o Don’t hold shape for boiling. Might not work as good in soups and salads. But if you are
trying to thicken soup it might help.
o Russet, chef potato, white rose purple potatoes
 New potatoes
o Young potatoes of any variety
 Harvested early
 Tops of plants are still green when harvested
o Usually refers to red waxy potatoes
 Varieties of Potatoes
o White fleshed
 Russets, all-purpose, whites
 Russet
o Rough skin usually removed
o Mealy
 All-purpose
o Smaller, irregularly shapes
o What you get cheap at store
 Whites
o Waxy
o Yellow-fleshed
 Yukon Gold, Yellow Finn, Butte, concord, charlotte, island sunshine
 Yellow fin- waxy
o Red skinned
 Red bliss, all-red, early Ohio, early rose, rose hold
 Mostly waxy
o Blue-skinned, white-fleshed
 Blue pride, Caribe, Kerry blue
 Tougher skin
 Between waxy and starchy
 Blue and purple-fleshed
 Peruvian blue, all-blue
 Taste pretty much like normal potatoes
 Fun
 Fingerlings
  Many varieties
 Other Types
o Sweet potatoes
 Orange or yellow, sweet flesh, thick skin
o Yams
 White to red flesh, less sweet.
 Review Questions
o What are the difference between waxy and starchy potatoes
o Example of each
o What kind of preparations is each appropriate for?

Cooking Potatoes
 Purchasing Potatoes
o Firm and smooth, not shriveled
o Dry skin
o Shallow eyes, not sprouting
 Eyes contain solanine. If you didn’t buy them that way you can cut off eyes.
 If they already have them- avoid using them.
o No green
o No cracked, blemished,, or red spots
 Storing and Preparing Poatoes
o Store between 50-65 F for months
o Don’t refrigerate!
 Converts starch to sugar
o Brush free of excess dirt and wash
o Peel and cut potatoes
 How to prevent browning
o Potatoes that were harvest when they were done last longer
o Store in water helps browning, but may lose some nutrients.
 Cooking potoes
o Potatoes can be cooked with almost any cooking method
o Many potato dishes use multiple cooking methods
o Doneness
 Soft and tender, or offer little resistance
 Fork goes in, falls apart a tiny bit
 Fried potatoes should be golden on outside
 Review Question:
 Wrapping a potato in tinfoil and then baking is a dry heat cooking method
o True
o False
 
o Waxy you can boil if you are going to keep them whole
o Some people say if you peel after boiling it helps it not be water logged for mashed
potatoes
o Start in cold water and bring to a boil
o If you are making mashed potatoes let drain, have ingredients warm, don’t overmix
o Baking- if you want crisp skin you can put a little oil on it
o Poke with fork so steam can escape
o Can also do in microwave
o She slices potatoes, puts in a little oil, then simmers with a little water, adds cheese.
Taste like Dutch oven potatoes.

What is a legume?
 Legumes:
o Dried Beans, peas, and lentils
 Split peas- same things as peas just split
 Fresh beans and soy beans are not considered legumes

General soaking procedures (how do you prep a bean for cooking – there is more than
one way).
 Soak overnight (salted water or not?)
 When you soak beans overnight some sugar starts to get in liquid. If you
rinse really well after you soak you can get rid of some of the gas
causing sugars that we can’t digest.
 Stick in a big pot with 3X their volume water. Wants lots of excess
water.
 Once they have been soaked you will rinse them. Cover them in pot, with
1-2 inches above beans. Bring it to simmer. Let simmer until tender.
o Usually takes 1-2 hours of simmering
 Alternative methods (quick soak or microwave)
o Stick your beans in pot, cover with 3 X water. Bring to boil, cover
with lid, remove from heat, let sit for 1 hour. After hour, drain
and rinse really well. Place back in a pot cover 1-2 inches and
bring to a simmer.
o Don’t put alkine in because you loose vitamins and get mushy
 Don’t put salt in until they start to become tender.
 Can be prepared many ways
o Why is it important to rinse and sort legumes?
There can be dirt clods or small sticks- she found dirt once!

o Do lentils and dried peas need to be soaked before cooking?

Nope

How do you limit the gaseous side effects of beans?

You can rinse the beans after you soak them. Some of the indigestible sugars come out in the water.

Can you identify the following parts of a grain kernel: hull, endosperm, bran, germ?
 Edible seeds of grasses: Kernel: which has four parts
o Hull
 Outermost layer really tough. Not edible
o Bran
 Tough outer layer, covers endosperm, rich in B vitamins. Usually stripped and
then added to certain things to increase fiber
o Germ
 Smallest. Seed portion of the Kernel. Contains all the fat. If you remove it, you
remove fat. It is typically removed in milling. May be added to other products.
o Endosperm
 Largest portion of the kernel. Energy is stored here. White flour is usually just
the endosperm (brand and germ removed)

What are the differences between long vs. medium vs. short-grain rice – characteristics
(sticky vs fluffy)?
o Short-grain
 Round sticky cooked
 Rice pudding, sushi, etct
o Medium grain
 Length is two times the width
 Distinct but sticky as it cools
o Long- grain
 Firm, fluffy cooked

o Difference between brown & white rice?

White rice: bran removed. Brown rice: still intact. water.

Know the difference between general cooking methods for grains:

 Doneness determined by timing and sampling
o Simmering (difference in simmering white vs. brown rice)
 Simmering- most common
o Brown rice takes 2X as long to cook and needs more

o Pilaf
 Pilaf Method
o Grains should be al dente and distinct
o First heat fat or oil, maybe saute some onions or something,
toast in fat (coat not brown), and then add liquid all at once to
the pan, finish on stovetop or oven.
o Stays distinct from each other.

o Risotto – make sure you know this technique and what type of rice is used to prepare
this
 Risotto
o Italian preparation
o Start by sautéing garlic/onion, some type of fat, and then add
rice (usually arborizo) add liquid slowly. Add a little bit wait until
it is absorbed. Add some cheese, some butter. Creamy, almost
pudding like, cheesy.
o Can do in rice cooker

§ What type of cooking method is risotto? (Braising)

When do we treat corn like a vegetable, and when do we treat it like a grain?
 Corn
o Grain or vegetable?
 Fresh: veggie
 Ground: grain

How to test doneness of grains and legumes?

 Doneness determined by timing and sampling

Storage of grains (4 important factors)?

o Grain Storage
 All grains should be stored:
 Air tight
 Cool room
 No light
 No moisture
 Whole grains have shorter shelf life
 (has fat still which can go rancid)
 Off flavors and smells
  Store in fridge or freezer can extend shelf life

What type of flour makes the best pasta?

 Pasta
o Unleavened wheat dough
 Semolina flour
 High in protein
 All-purpose flour
 Will give you softer texture
 Lower protein in flower= sticker dough though harder to work with.

Cooking procedure for pasta (water:pasta ratio, boil or simmer, etc)? How to test
doneness?
 Italian Pasta
o Cooked al dente- “to the tooth”
 By sampling
 Run under cold water right after
o Past is actually boiled!
 1 gal water/ 1 lb pata
 Past triples in size
 Important: add salt to the water 😊
 Add pasta all at once
 Put sauce on right after you train it. Helps noodles not stick together.
o Larger pasta can be stuffed and baked
 Lots of times you cook them halfway so they don’t fall apart and then finish in
the oven once they are soft.
o No strict rule for pairing sauce with pasta

What is “al dente”?

o “to the tooth”
o Not crunchy, but not mushy

Chapter 24 – Eggs and Breakfast

General Notes:
 Eggs
o Most popular breakfast food
o Nutrition
 80 kcals, 5 g fat, 6 g protein
 Vitamin D
 Actually contains naturally! However just in yoke
 185 mg Cholesterol/egg
 Also just in Yoke
  Recommended that you consumer less than 300 a day. Probably fine if
you aren’t doing it every day and don’t have other heath things going
on. And cholesterol in foods might not actually effect cholesterol in
MOST people
 Easy and quick to cook
 Inexpensive
 Eggs- Farm to Fork
o Washing/Sanitizing
 Washed with at least 90-degree water. Then alkaline spray. Then chlorine
solution.
o Candling
 Travel along belt under light sores so they can see dirt, stains, leaks, air cells,
etc.
 Can do this with flashlight! Might be fun for students. If you can see yoke egg is
less fresh
o Egg Breaking
 Can break a ton of eggs. Inspected by operator
 Egg composition
o 3 main components
 Yolk
 30-33 percent of weight
 Color depends on diet of chicken
 Vitamin D
 White
 Thin white
o Compact, stand up taller, tight, a little cloudy indicates
freshness (vs clear)
o Thick white runnier.
 Both go clearer when cooked
o Shell is pores- why dye can go through it . Can absorb orders
and flavors. Be carefully how you store. Example: by onions and
garlic.
 Shell
 Can range in colors. Color of shell has nothing to do with nutrition. Only
depends on the breed of the chicken that laid the egg.
 Pic


o Other components
 Membrane
 Helps against bacteria?
 Chalazae
 Not scary, its good if you can see it. Because you can see it better in
fresh eggs. Acts like a bungy cord, hold egg yoke in center to protect
baby if egg rolled or something.
 Blood spots
 Not harmful, vain ruptured during egg being laid, good indicator of a
fresh egg actually if you can see it. But if there is a lot of blood don’t
consume it. Can remove with knife if you want.
 USDA Egg grades
o Average grade AA
 In most stores
o Average grade A
 Walmart
o Average size grade B
 She hasn’t seen in stores often
o IF you leave at room temp they can drop a grade over night
o If you makes scrambled eggs or something grade doesn’t matter as much.
o Grade AA and A work better for when shape matters.
 Egg size
o Jumbo-pee wee.
o If recipe does not specify- use a large egg.

o
 General Egg Principles
o Coagulation
 Whites= 140-149 F
 Yolkds = 144-158 F
 Whole Eggs, beaten= 156 F
 Custards = 175-185 F
 Overcooked eggs are tough, rubbery
 Market Forms
o Fresh/shell eggs
 Refrigerate 4-5 weeks
 But might go down in grades
 Frozen eggs
 Whole, whites only, yokes only
o Egg whites freeze better than egg yokes
o Put a little sugar or salt in before you freeze them
o ½ teaspoon to 1 cup yoke or 2 tbs sugar to 1 c yokes
 Dried
  Whole, whites only, yolks only
o Used for baking

 Egg substitutes
o Some contain egg white
o Some are egg free
 Leave product a little drier, just work for baking.
 Baking- Shirred Eggs
o Eggs baked in individual serving dishes
 Line with ham, cooked bacon, ect.
 May finish with heavy cream, grated cheese, cubed ham, etc.
 Baking- Quiche
o Set egg custard cooked in pie shell
o Cheese, meats, vegetables, can be added
o Doneness= internal temperature (160 F)
o Require a lot of patients. Take a while to cook. Don’t want to overcook them or they will
curdle and liquid will separate out. To tell if its done internal temp (don’t’ get to 180)
shake pan and see if it ripples, stick in knife.
 Pan Frying- Fried Eggs
o Whole eggs cooked in small amount of oil
o Medium low heat to set white
 If you cook them at a low temp they are better.
 Can start on medium-high and then as soon as whites start to set turn down.
 Patience 😊
 Types
 Over easy
o Yokes still runny, but flipped once
 Over medium
o Yokes partially set, but flipped once
 Over hard
o Yokes are cooked completely through- flipped once?
o Doneness= appearance and firmness of yolk
 Sautéing- Scrambled eggs
o How to do you saute eggs? Scramble them.
o Whisked eggs with little added liquid
 About 1 tbsp liquid per egg
o Eggs added to hot pan, then slowly stirred
 Don’t over stir them or cook them at higher heat if you want them more fluffy
 If you add veggies maybe cook them before
o Doneness- “set” appearance of eggs
 Sauteing- Omelets
o “glorified scrambled eggs” ;D
 o Whisked eggs added to hot pan
 Set edges are gently pulled back
 With 1 tb liquid per eg
 Have pan hot and coated
 NON STICK pan is key
o Doneness= appearance
o Add pre-cooed fillings
o Fold over
 Sauteing- Frittata
o Larger “omlet” finished in oven or under broiler
o Meats vegetables, etc. Mixed in with eggs
 Simmering- “Boiled” Eggs
o Don’t boil them
o Whole eggs cooked in shell
o Simmered or held in warm water
 1. Eggs at room temp before you start cooking. Remove 1 hour before
you intend cooking them. Or warm boil of water for minutes. Bring to
boil, but eggs in them gently, then reduce to simmer. Simmer for a set
amount of time. Cook to amount of time you like them. Then put under
cold water.
o Cold eggs in boiled water will crack easier.
o Hard-cooked
 12-13 minutes
o Medium-cooked
 5-7 minutes
o Soft-cooked
 2-3 minutes
 2. Place eggs in sauce pan and cover with cold water and bring all of it to
a boil. Then reduce to simmer.
o Soft
 1 min
 Med
 3-5
 Hard
 8-9
 Don’t start time until taken to boil and then reduced to
a simmer.
 3. Cold eggs in pot with cold water. Bring to boil. But lid and remove
from heat. Let sit for 20 minutes.
o Doneness- Careful timing and experience
o For all methods run under cool water to stop cooking method if not might get green
sulfur ring
 General Egg principles
 o Sulfur
 Green rings form around yolks
o Prevention
 New/fresh eggs
 Cook for shorter times
 Quickly cool under cold water
 Simmering- “poached” Eggs
o Eggs added directly to simmering liquid
o Only use fresh, grade AA or A eggs
o Doneness= appearance
o Success
 Temp around 180
 Use thermometer for water
 Add salt or vinegar to cooking liquid.
 Can do it in water, stock, milk/cream
 If you are don’t’ it in anything other than water don’t add vinegar or
water.
3-5 minute cooking.

Other Breakfast Foods

 Cook and serve- don’t hold warm

 Batters can be held overnight
o Bit don’t mix dry ingredients and wet together. Combine in morning
 Waffles= more fat, less liquid, some with egg white foam
 Crepes
o Thin, eggy, unleavened pancakes
o Batter should sit before using
 French Toast
o Batter-soaked sautéed bread
o Batter=milk + egg + flavoring
 Soak long enough that it goes all the way through
o Best if bread is stale

Shell, yolk, white – match to a picture or description?

 Egg composition
o 3 main components
 Yolk
 30-33 percent of weight
 Color depends on diet of chicken
 Vitamin D
 White
  Thin white
o Compact, stand up taller, tight, a little cloudy indicates
freshness (vs clear)
o Thick white runnier.
 Both go clearer when cooked
o Shell is pores- why dye can go through it . Can absorb orders
and flavors. Be carefully how you store. Example: by onions and
garlic.
 Shell
 Can range in colors. Color of shell has nothing to do with nutrition. Only
depends on the breed of the chicken that laid the egg.
 Pic

Grading – who grades?

 USDA Egg grades
o Average grade AA
 In most stores
o Average grade A
 Walmart
o Average size grade B
 She hasn’t seen in stores often
o IF you leave at room temp they can drop a grade over night
o If you makes scrambled eggs or something grade doesn’t matter as much.
o Grade AA and A work better for when shape matters.

What happens to the quality of an egg as it gets old?

Storage temps for eggs?
Fridge? (35 degrees?)

 Market Forms
o Fresh/shell eggs
 Refrigerate 4-5 weeks
 But might go down in grades
 Dried
 Whole, whites only, yolks only
o Used for baking

Can eggs be frozen? If so, what parts of the egg?

 Frozen eggs
 Whole, whites only, yokes only
 o Egg whites freeze better than egg yokes
o Put a little sugar or salt in before you freeze them
o ½ teaspoon to 1 cup yoke or 2 tbs sugar to 1 c yokes

Principles of cooking eggs – coagulation (don’t need to know exact temps, but know
which parts coagulate first, what helps raise the temp that an egg can be cooked to).
What causes the green ring around a yolk?
o What can you do to prevent the green ring around the yolk?
 General Egg principles
o Sulfur
 Green rings form around yolks
o Prevention
 New/fresh eggs
 Cook for shorter times
 Quickly cool under cold water

Which part of the egg foams?

o What helps the foam, what hurts the foam?
Given an egg technique (e.g. shirred eggs, frittatas), match the cooking method it uses
(e.g. baking, sautéing)?
 Baking- Shirred Eggs
o Eggs baked in individual serving dishes
 Line with ham, cooked bacon, ect.
 May finish with heavy cream, grated cheese, cubed ham, etc.
 Baking- Quiche
o Set egg custard cooked in pie shell
o Cheese, meats, vegetables, can be added
o Doneness= internal temperature (160 F)
o Require a lot of patients. Take a while to cook. Don’t want to overcook them or they will
curdle and liquid will separate out. To tell if its done internal temp (don’t’ get to 180)
shake pan and see if it ripples, stick in knife.
 Pan Frying- Fried Eggs
o Whole eggs cooked in small amount of oil
o Medium low heat to set white
 If you cook them at a low temp they are better.
 Can start on medium-high and then as soon as whites start to set turn down.
 Patience 😊
 Types
 Over easy
o Yokes still runny, but flipped once
 Over medium
o Yokes partially set, but flipped once
 Over hard
 o Yokes are cooked completely through- flipped once?
o Doneness= appearance and firmness of yolk
 Sautéing- Scrambled eggs
o How to do you saute eggs? Scramble them.
o Whisked eggs with little added liquid
 About 1 tbsp liquid per egg
o Eggs added to hot pan, then slowly stirred
 Don’t over stir them or cook them at higher heat if you want them more fluffy
 If you add veggies maybe cook them before
o Doneness- “set” appearance of eggs
 Sauteing- Omelets
o “glorified scrambled eggs” ;D
o Whisked eggs added to hot pan
 Set edges are gently pulled back
 With 1 tb liquid per eg
 Have pan hot and coated
 NON STICK pan is key
o Doneness= appearance
o Add pre-cooed fillings
o Fold over
 Sautéing- Frittata
o Larger “omlet” finished in oven or under broiler
o Meats vegetables, etc. Mixed in with eggs
 Simmering- “Boiled” Eggs
o Don’t boil them
o Whole eggs cooked in shell
o Simmered or held in warm water
 1. Eggs at room temp before you start cooking. Remove 1 hour before
you intend cooking them. Or warm boil of water for minutes. Bring to
boil, but eggs in them gently, then reduce to simmer. Simmer for a set
amount of time. Cook to amount of time you like them. Then put under
cold water.
o Cold eggs in boiled water will crack easier.
o Hard-cooked
 12-13 minutes
o Medium-cooked
 5-7 minutes
o Soft-cooked
 2-3 minutes
 2. Place eggs in sauce pan and cover with cold water and bring all of it to
a boil. Then reduce to simmer.
o Soft
 1 min
  Med
 3-5
 Hard
 8-9
 Don’t start time until taken to boil and then reduced to
a simmer.
 3. Cold eggs in pot with cold water. Bring to boil. But lid and remove
from heat. Let sit for 20 minutes.
o Doneness- Careful timing and experience
o For all methods run under cool water to stop cooking method if not might get green
sulfur ring
 General Egg principles
o Sulfur
 Green rings form around yolks
o Prevention
 New/fresh eggs
 Cook for shorter times
 Quickly cool under cold water
 Simmering- “poached” Eggs
o Eggs added directly to simmering liquid
o Only use fresh, grade AA or A eggs
o Doneness= appearance
o Success
 Temp around 180
 Use thermometer for water
 Add salt or vinegar to cooking liquid.
 Can do it in water, stock, milk/cream
 If you are don’t’ it in anything other than water don’t add vinegar or
water.
3-5 minute cooking.

o Scrambled eggs is which type of cooking method?

Sautéing

How would you test doneness for an egg dish (what can you take the temp for, what
needs to be timed based on experience, what can just be looked at)?
 Baking- Shirred Eggs
o Eggs baked in individual serving dishes
 Line with ham, cooked bacon, ect.
 May finish with heavy cream, grated cheese, cubed ham, etc.
 Baking- Quiche
o Set egg custard cooked in pie shell
o Cheese, meats, vegetables, can be added
 o Doneness= internal temperature (160 F)
o Require a lot of patients. Take a while to cook. Don’t want to overcook them or they will
curdle and liquid will separate out. To tell if its done internal temp (don’t’ get to 180)
shake pan and see if it ripples, stick in knife.
 Pan Frying- Fried Eggs
o Whole eggs cooked in small amount of oil
o Medium low heat to set white
 If you cook them at a low temp they are better.
 Can start on medium-high and then as soon as whites start to set turn down.
 Patience 😊
 Types
 Over easy
o Yokes still runny, but flipped once
 Over medium
o Yokes partially set, but flipped once
 Over hard
o Yokes are cooked completely through- flipped once?
o Doneness= appearance and firmness of yolk
 Sautéing- Scrambled eggs
o How to do you saute eggs? Scramble them.
o Whisked eggs with little added liquid
 About 1 tbsp liquid per egg
o Eggs added to hot pan, then slowly stirred
 Don’t over stir them or cook them at higher heat if you want them more fluffy
 If you add veggies maybe cook them before
o Doneness- “set” appearance of eggs
 Sauteing- Omelets
o “glorified scrambled eggs” ;D
o Whisked eggs added to hot pan
 Set edges are gently pulled back
 With 1 tb liquid per eg
 Have pan hot and coated
 NON STICK pan is key
o Doneness= appearance
o Add pre-cooed fillings
o Fold over
 Sauteing- Frittata
o Larger “omlet” finished in oven or under broiler
o Meats vegetables, etc. Mixed in with eggs
 Simmering- “Boiled” Eggs
o Don’t boil them
o Whole eggs cooked in shell
o Simmered or held in warm water
  1. Eggs at room temp before you start cooking. Remove 1 hour before
you intend cooking them. Or warm boil of water for minutes. Bring to
boil, but eggs in them gently, then reduce to simmer. Simmer for a set
amount of time. Cook to amount of time you like them. Then put under
cold water.
o Cold eggs in boiled water will crack easier.
o Hard-cooked
 12-13 minutes
o Medium-cooked
 5-7 minutes
o Soft-cooked
 2-3 minutes
 2. Place eggs in sauce pan and cover with cold water and bring all of it to
a boil. Then reduce to simmer.
o Soft
 1 min
 Med
 3-5
 Hard
 8-9
 Don’t start time until taken to boil and then reduced to
a simmer.
 3. Cold eggs in pot with cold water. Bring to boil. But lid and remove
from heat. Let sit for 20 minutes.
o Doneness- Careful timing and experience
o For all methods run under cool water to stop cooking method if not might get green
sulfur ring
 General Egg principles
o Sulfur
 Green rings form around yolks
o Prevention
 New/fresh eggs
 Cook for shorter times
 Quickly cool under cold water
 Simmering- “poached” Eggs
o Eggs added directly to simmering liquid
o Only use fresh, grade AA or A eggs
o Doneness= appearance
o Success
 Temp around 180
 Use thermometer for water
 Add salt or vinegar to cooking liquid.
 Can do it in water, stock, milk/cream
  If you are don’t’ it in anything other than water don’t add vinegar or
water.
3-5 minute cooking.

o How would you determine doneness of a hard-cooked egg?

Careful timing and experience

Main differences between pancake, waffle, and crepe?

o If you’re making them ahead of time, what would you need to do?
 Cook and serve- don’t hold warm
 Batters can be held overnight
o Bit don’t mix dry ingredients and wet together. Combine in morning
 Waffles= more fat, less liquid, some with egg white foam
 Crepes
o Thin, eggy, unleavened pancakes
o Batter should sit before using
 French Toast
o Batter-soaked sautéed bread
o Batter=milk + egg + flavoring
 Soak long enough that it goes all the way through
o Best if bread is stale

Ch. 12 – Potatoes
Waxy vs. Mealy potatoes – what are the differences between the two?
 Waxy Potatoes
o Higher: moisture and sugar
 Lower in starch
o Best for boiling, sautéing
o Gummy when baked ,mashed
o Over-browed when fried
o Hold shape really well, work really well for boiling. Work well with steaming. Work well
with sautéing
o Red skin, white skin, fingerlings, new potatoes, yellow potatoes, all purpose
o Don’t work as well for baking and mashing. Can use for mashed potatoes but doesn’t
take very long for them to get a gummy texture so you need to be careful.
o Don’t work well for frying- high moisture so they are more likely to splatter. Higher
sugar- make them brown really fast (caramelization)
 Starchy or Mealy potatoes
o More starch
o Less moisture and sugar
o Fall apart when boiled or sautéed
 o Best for baking, mashing, frying
 Light, soft, dry consistency
 Good for French fries
o Don’t hold shape for boiling. Might not work as good in soups and salads. But if you are
trying to thicken soup it might help.
o Russet, chef potato, white rose purple potatoes

o Appropriate cooking methods for each?

See above

o Example of each type?

See above

What should you look for/avoid when purchasing potatoes?

 Purchasing Potatoes
o Firm and smooth, not shriveled
o Dry skin
o Shallow eyes, not sprouting
 Eyes contain solanine. If you didn’t buy them that way you can cut off eyes.
 If they already have them- avoid using them.
o No green
o No cracked, blemished,, or red spots

o If a potato has green coloring on it, what does that mean? Is it still safe to eat?
Happens in the sun. could have solanine which is toxic if you get to much. Best to cut off.

What is the proper storage for potatoes?

What’s a “new potato”?
 New potatoes
o Young potatoes of any variety
 Harvested early
 Tops of plants are still green when harvested
o Usually refers to red waxy potatoes

How would you test for doneness in potatoes?

o Doneness
 Soft and tender, or offer little resistance
 Fork goes in, falls apart a tiny bit
 Fried potatoes should be golden on outside

Know what to look for with each cooking method.

o Is a baked potato wrapped in tinfoil truly baked? If not, what cooking method is used?
General procedure for potato puree (what is it?)
No its steamed.

Definition of “en casserole”.