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Potato Cuts

This document lists different types of cut potatoes along with their dimensions and preparation methods. It includes potatoes cut in various shapes and sizes from 1mm to 10cm that are prepared through deep fat frying, blanching and oven roasting, boiling, or used in salads, soups and other dishes. In total, 26 different potato cuts are described. The cuts include French fries, straw potatoes, baby potatoes, brunoise dice, and others. Preparation methods include deep fat frying, blanching and oven roasting, boiling, and using in various cooked dishes.

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Lea Galano Manarpaac
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984 views5 pages

Potato Cuts

This document lists different types of cut potatoes along with their dimensions and preparation methods. It includes potatoes cut in various shapes and sizes from 1mm to 10cm that are prepared through deep fat frying, blanching and oven roasting, boiling, or used in salads, soups and other dishes. In total, 26 different potato cuts are described. The cuts include French fries, straw potatoes, baby potatoes, brunoise dice, and others. Preparation methods include deep fat frying, blanching and oven roasting, boiling, and using in various cooked dishes.

Uploaded by

Lea Galano Manarpaac
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL

N TVL TRACK- HOME ECONOMICS

NAME SIZE USE/METHOD PICTURE


POMMES FRITES/ L- 1cm Deep fat Fried
FRENCH FRIES W- 1cm
H- 6cm

POMMES PAILLE/ L- 0.2cm Deep fat Fried


STRAW POTATOES W-0.2cm
H-4cm

POMMES MAXIMES L- 3 mm Blanched and oven


W- 3 mm roasted
H- 3 mm

POMMES RISSOLE L- 2mm Blanched and oven


W- 2mm roasted
H- 2mm

BRUNOISE L-1mm Salad, soup, pate,


W- 2mm terrine, meat and fish
H- 1mm dishes

COOKERY NC II
LEA QUEEN M. TAMAYAO
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
N TVL TRACK- HOME ECONOMICS

POMMES PON-NEUF L-6cm Blanched and oven


carrots W- 2cm roasted
radish H- 2cm
pumpkin

POMMES PARISIENE D- 2.5 all Blanched and oven


sides roasted

POMMES NATURES L- 6cm Boiled and steam


D- 4cm

POMMES PARMIENTIER L-1.5 cm Blanched and oven


W-1.5 cm roasted
H- 1.5 cm

POMMES LYONAISE 4mm thick Boiled in skin and


oven roasted

COOKERY NC II
LEA QUEEN M. TAMAYAO
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
N TVL TRACK- HOME ECONOMICS

POMMES SOUFFLE 2mm thick Deep fat fried

POMMES BOULANGERE 4mm thick Carrot dish and


Blanched and oven
roasted

POMMES CHIPS 1mm thick Deep fat fried

POMMES OLIVETTES L- 2.5 cm Blanched and oven


D- 2cm roasted, Boiled

POMMES L- 4cm Deep fat Fried


ALLUMETES/MATCH W- 0.4 cm
POTATO H- 0.4 cm

COOKERY NC II
LEA QUEEN M. TAMAYAO
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
N TVL TRACK- HOME ECONOMICS

POMMES NOISETTES D- 1.gcm Blanched and oven


roasted, Boiled

POMMES FONDANTES L- 10 cm Blanched and oven


D- 8 cm roasted, Boiled

POMMES Deep fat Fried


MIGNONETTES L- 4cm
W- 1cm
H- 1cm

POMMES CHATEAU L-6cm Blanched and oven


D- 2cm roasted, Boiled

COOKERY NC II
LEA QUEEN M. TAMAYAO
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
N TVL TRACK- HOME ECONOMICS

COOKERY NC II
LEA QUEEN M. TAMAYAO

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