Chapter 9(Potatoes and Other Starches) and chapter 10(Eggs and Dairy Products)

Hi, assalammualaikum and selamat sejahtera to all who read my blog. This was my tenth blog and this is about the chapter 9 and chapter 10 that Chef Naim had taught to us.

In chapter 9, we learned about potatoes and starches(carbohydrate) which was Waxy or New Potatoes.
- High moisture, high sugar and low starch content
- Holds shape well when cooked
- Used for salads, soups, hashed browns.

Mature or starchy potatoes, russet or Idaho and all purpose potato
- High starch content, low sugar and moisture.
- Light , dry and mealy when cooked
- Ideal for baking, French fries
- All purpose potatoes, not as dry and starchy as russets, Irregularly shaped, less expensive than russets.

High Quality Potatoes Have These Qualities
- Firm and smooth
- Dry skin
- Shallow eyes
- No sprouts
- No green colour
- Absence of crack, blemishes and rotten sports

Storing
- Keep in cool, dry place and ideally

Storing and handling grains
- Store in tightly sealed container
-Store in a dark and dry place
- Whole grains were a little more pershable, due to the increased fat content

In chapter 10, we learned about Eggs and Dairy Product

Eggs Composition
1) Yolk
2) White
3) Shell

Grades and Quality
1) USDA grades eggs for quality(Grades AA, A, and B)
2) Eggs lose density with age.

Cooking Eggs
- Avoid high temperatures and long cooking time
- Consider

  •  Coagulation
  • Sulfur
  • Foam 


Dairy product
-The most common is cow's milk and foods produced from cow's milks such as butter, yogurt, sour cream, and cheese
- Milk from another animals such as goats, sheep, and buffaloes are used in various cheese
- Dairy product are extremely versatile and used throughout the kitchen.


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