Potatoes

Mixture of duchesse potatoes and pate a choux, deep-fried

Dauphine

Sliced potatoes baked with cream, milk, and cheese

Dauphinoise

Long, narrow, finger- shaped potato

Fingerling potatoes

Potato puree combined with butter and egg yolks, often used in decorative work

Duchesse

Potato purée mixed with egg yolks and butter, pipped in a pastry bag and browned under a salamander

Duchesse potatoes

What is the easiest and most commonly used method for preventing potatoes from turning brown after they have been pealed or cut?

Place in cold water immediately

A variety of potato, often from Idaho, having a high starch content and often used for baking.

Russet

What kind of potatoes are most often used for making potato purée- starchy or waxy? Why?

Starchy because the flesh of the starchy potatoes breaks apart easily and can absorb large quantities of butter, milk, and other enriching ingredients

List six characteristics of a high-quality potato

1. Firm and smooth 2. Dry skin 3. Shallow eyes 4. No sprouts 5. No green color 6. No absence of cracks, blemished, or rotting sprouts

Baked in cheese sauce until browned on top

Au gratin

Trimmed potatoes simmered in stock with onion, and carrot

Bouillon

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

Boulangere

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

Gaufrette

Same as dauphine potatoes but flavored with Parmesan cheese

Lorette

Thin, matchstick-sized French fries

Lyonnaise

Baked potatoes puréed with butter, made into cakes, and pan-fried

Macaire

Whipped with butter, cream, and milk

Mashed

Steamed potatoes

Pommes Vapeurs

Small tourneed potatoes browned in butter

Rissole or cocotte

At what temperature should potatoes be stored?

55-60 degrees F

Duchesse mixture shaped, breaded, and deep-fried

Croquettes

Cooked potatoes chopped, formed into cakes, and pan-fried

Hash browns

Boiled potatoes sliced and pan-fried

Home fries

How are French fries blanched?

In frying fat until they start to turn a pale golden color

Why should starchy potatoes not be refrigerated?

It can cause potatoes to darken during cooking and also because the fridge helps to convert the potatoes starch to a sugar

What is likely to happen to a potato purée if it is mixed to much?

It damages cell walls, releasing excess starch that makes the purée gluey in texture

Another name for immature potatoes.

New potatoes

Sliced, boiled potatoes pan-fried with bacon, onion, green pepper, and pimiento

O brien

Name given to many classical dishes featuring the potato, after the French pharmacist who promoted the use of the potato in the eighteenth century.

Par mentier

Cut with ball cutter and browned in butter

Parisienne or noisette

Pan broiled potatoes

Pommes natures

The following steps in the procedure for making potato puree for duchesse potatoes. Find the missing steps. 1. Wash, peel, and eye. Cut into uniform sizes. 2. Simmer until tender 3. Drain in colander 4. 5. Pass through a food mill to purée

Set the colander in an oven for a few minutes to deliminate excess moisture

A poisonous substance present in the green parts found in some potatoes.

Solanine

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

Waxy potatoes

What are the four principle colors of potatoes?

Yellow-fleshed Red skinned (blow skinned), white fleshed Blue or purple fleshed