chapter 18 potatoes and 28 food prep and garnish

temperatue potates should be stored

55-60 degrees F

lorette

Dauphine potatoes flaovered with parmesan cheese

T/F A T-bone steak should be plated so that the bone is pointed toward the back of the plate

False

T/F Deep fried foods are usually not suited for chafing-dish service

False

T/F Every buffet platter requires a center piece

False

T/F Fillet mignon plated with various garnishes is listed on the menu as "filet mignon with garni"

False

T/F The main meat or fish item on a plate is always placed in the center

False

Gaufrette

Potatoes sliced on a mandoline into waffle shapes, deep-fried until crisp

T/F A simple garnish should always be edible, even if it is not intended to be eaten

True

T/F On a buffet, sauces and dressings should be placed next to the items with which they are to be eaten

True

T/F The term garnish sometimes refers to vegetable accompaniments

True

T/F To make the portions look generous, the meat and vegetable items on a plate should be piled up against each other

True

garnish

a decorative edible item added to food

solanine

a poisonous substance present in the green parts found in some potatoes

quenelle

a portion of a ground or finely chopped food made into an oval shape using two spoons

cocktail

a type of buffet serving only appetizers, usually to accompany drinks

russet

a variety of potatoe, often from idaho, having a high starch content and often used for baking

new poatoes

another name for immature potatoes

Princesse

asparagus

au Gratin

baked in cheese sauce until browned on top

Macaire

baked potatoes pureed with butter, made into cakes and pan fired

happens to potato puree if mixed too much

becomes gluey

Home fries

boiled potatoes sliced and pan-fried

Bouquetière

bouquet of vegetables

Judic

braised lettuce

crutons

bread slices cut into triangles or heart shapes, toasted, and used as garnish

fond

brown bits at the bottom of the pan

Crècy

carrot garnish, or carrot-based dish

Fermière

carrot, turnip, onion, celery - cut uniform slices

Vichy

carrots cooked and glazed

grosse pièce

centerpiece of a cold buffet platter

hashed browns

cooked potates chopped, fored into cakes and pan fired

Doria

cucumbers cooked in butter

parisienne or noisette

cut with ball cutter and browned in butter

how to blanch french fried

deep fry at 325 until just beginning to turn a pale grolden color

o'brien

diced potatoes pan fired wth bacon, onion, green pepper and pimiento

Croquettes

duchess mixture shaped breaded and deep fried

six characteristics of high-quality potato

firm and smooth, dry skin, shallow eyes, no sprouts, no green color, absence of cracks, blemishes, or rotten spots

Primeurs

first spring vegetables

Jardinière

garden vegetables

Clamart

garnish of peas

waxy potatoes

general term for potatoes that are low in starch and high in sugar with a firm moist texture

Dubarry

involving cauliflower

Lyonnaise

involving onions

fingerling potatoes

long, narrow, finger-shaped potatoe

dauphine potatoes

mixure of duchess potatoes and pate a chous, deepfired

parmentier

name given to many classical dishes feature the potatoes, after the french pharmacist

Florentine

named after florence italy, involves the use of spinach

ravier

oval relish dish

pommes natures

plain boiled potatoes

duchess potatoes

potato puree combined with butter and gee yolks, often used for decorative work

duchess potatoes

potatoe puree mixed with egg yolk and butter, piped with a pastry bag and browned under a salamander

how to prevent potatoes from turning brown after peeled

put in a container of cold water

boulangere

sliced potatoes and onions moistened with stock and baked with roast lamb

Lyonnaise

sliced, boiled potatoes pan fried with onion

anna

slied potatos arranged in overlapping rings in a pan and baked with butter

Dauphinoise

slised potatoes baked with cream , milk, and cheese

rissole or cocotte

small tourneed potatoes browned in butter

why not refrigerated starchy potatoes

some of the starch will turn to sugar

Printanière

spring vegetables

potatoes most often used for making potatoe puree

starchy - the flesh breaks apart easily making pureeing easier and it can absorb large quantities of milk butter and ingredients

Pommes Vapeurs

steamed potates

lyonnaise

thing matchstick-sized french fries

garniture

to add an edible decorative item to food

Provencale

tomatoes, garlic, parsley, and mushrooms or olives

bouillon

trimmed potatoes simmered in stock with onion and carrot

steps for making potatoe puree for duchees potates

wash peel and eye, cut into uniform sized, simmer until tender, drain in colander, set the colander in an oven for a few minutes to delimate excess moisture, pass through a food mill to puree

Forestière

with mushrooms

Parmentier

with potatoes