CAPA; POTATOES, GRAINS, AND PASTAS
TEST
A potato - ANSWER A round, oval, or elongated tuber that is the only edible
part of this plant.
A potato - ANSWER The skin of this can be white, yellow-gold, purple, red,
or yellow.
The skin of a potato - ANSWER provides dietary fiber, vitamin C, vitamin B6,
and potassium.
Potatoes used in a professional kitchen. - ANSWER Mealy, waxy, and new
potatoes, as well as sweet potatoes and yams.
Four major classifications of potatoes. - ANSWER Mealy, waxy, new, and
sweet.
Mealy potato - ANSWER Higher in starch and lower in moisture than other
types of potatoes.
Mealy potato - ANSWER After cooking this type of potato becomes light and
fluffy inside.
Mealy potato - ANSWER They are the preferred type of potato for baking,
frying, mashing, pureeing and casseroles.
,Mealy potato - ANSWER This classification of potato includes russets, white
and purple potatoes.
A russet potato - ANSWER A mealy potato with thin brown skin, an elongated
shape and shallow eyes. A white flesh that is high in starch. Called a bakers or
baking potato. This potato is often baked, mashed, or fried. Familiar varieties of
this potato are Idaho and Burbank potatoes.
white potato - ANSWER An oblong mealy potato with a thin, white or light-
brown skin and tender, white flesh. They contain less starch than russets and
can be prepared using almost any cooking method. They are often used for
scalloped and au gratin potatoes.
Purple potato - ANSWER Also known as a blue potato, is a mealy potato with
smooth, thin, bluish-purple skin and purple flesh. They have a fine texture and a
mild, nutty flavor. They are typically roasted,baked, mashed, fried, or steamed.
They can be used to make mashed potatoes or potato salad.
Waxy potato - ANSWER Thin skin and slightly waxy flesh that is lower in
starch and higher in moisture than mealy potatoes. They include red, yellow and
fingerling. In comparison to others they are much firmer when cooked and
retain their shape better. They can be roasted, sautéed, steamed, or simmered. A
common choice for cooking except when baking or deep frying.
Red potato - ANSWER A round, waxy, white fleshed potato. Often grilled,
roasted or simmered. Popular varieties include red bliss, chieftain, and Norland
red.
Yellow potato - ANSWER An oval, waxy, thin yellowish skin and flesh with
pink eyes. The flesh has a buttery, nutty flavor and remains yellowish color
after cooking. Popular varieties include Yukon gold and yellow finn. Usually
, roasted, mashed, or simmered. Sweet flavor and goes well with citrus, parsnips
and cauliflower.
Fingerling potato ANSWER Small, elongated, and waxy with butter-colored
flesh and tan, red, or purple skin. Common varieties include Russian banana and
French. They can be roasted, baked, or steamed. They are often cooked whole
or halved lengthwise and used to add visual interest to salads and entrees.
New potato - ANSWER Any variety potato that is harvested before the sugar is
converted to starch. Because they are harvested so early they are often small and
relatively uniform in size. They have a thin, delicate skin and tender flesh. They
hold their shape after cooking. They are often roasted, steamed, or simmered.
Due to high moisture content they spoil more quickly than other types.
Sweet potato - ANSWER A tuber that grows on a vine and has a paper-thin
skin and flesh that ranges in color from ivory to dark orange. They are members
of the morning glory family. Different varieties can be yellow, red, or brown in
skin color with yellow to orange-red flesh. They are an excellent source of
Vitamin A and potassium. They can be roasted, baked, sauteed, fried, or
simmered. Often they are pureed.
YAM - ANSWER A large tuber that has thick, barklike skin and flesh that
varies in color from ivory to purple. They can be round or oblong in shape and
vary in color. Somewhat dry and starchy common varieties include tropical,
garnet, and jewel. They are low in fat and a good source of carbohydrates,
protein, vitamin A and vitamin C.
Market forms of potato - ANSWER Fresh, frozen, canned, dehydrated, or as a
processed.
TEST
A potato - ANSWER A round, oval, or elongated tuber that is the only edible
part of this plant.
A potato - ANSWER The skin of this can be white, yellow-gold, purple, red,
or yellow.
The skin of a potato - ANSWER provides dietary fiber, vitamin C, vitamin B6,
and potassium.
Potatoes used in a professional kitchen. - ANSWER Mealy, waxy, and new
potatoes, as well as sweet potatoes and yams.
Four major classifications of potatoes. - ANSWER Mealy, waxy, new, and
sweet.
Mealy potato - ANSWER Higher in starch and lower in moisture than other
types of potatoes.
Mealy potato - ANSWER After cooking this type of potato becomes light and
fluffy inside.
Mealy potato - ANSWER They are the preferred type of potato for baking,
frying, mashing, pureeing and casseroles.
,Mealy potato - ANSWER This classification of potato includes russets, white
and purple potatoes.
A russet potato - ANSWER A mealy potato with thin brown skin, an elongated
shape and shallow eyes. A white flesh that is high in starch. Called a bakers or
baking potato. This potato is often baked, mashed, or fried. Familiar varieties of
this potato are Idaho and Burbank potatoes.
white potato - ANSWER An oblong mealy potato with a thin, white or light-
brown skin and tender, white flesh. They contain less starch than russets and
can be prepared using almost any cooking method. They are often used for
scalloped and au gratin potatoes.
Purple potato - ANSWER Also known as a blue potato, is a mealy potato with
smooth, thin, bluish-purple skin and purple flesh. They have a fine texture and a
mild, nutty flavor. They are typically roasted,baked, mashed, fried, or steamed.
They can be used to make mashed potatoes or potato salad.
Waxy potato - ANSWER Thin skin and slightly waxy flesh that is lower in
starch and higher in moisture than mealy potatoes. They include red, yellow and
fingerling. In comparison to others they are much firmer when cooked and
retain their shape better. They can be roasted, sautéed, steamed, or simmered. A
common choice for cooking except when baking or deep frying.
Red potato - ANSWER A round, waxy, white fleshed potato. Often grilled,
roasted or simmered. Popular varieties include red bliss, chieftain, and Norland
red.
Yellow potato - ANSWER An oval, waxy, thin yellowish skin and flesh with
pink eyes. The flesh has a buttery, nutty flavor and remains yellowish color
after cooking. Popular varieties include Yukon gold and yellow finn. Usually
, roasted, mashed, or simmered. Sweet flavor and goes well with citrus, parsnips
and cauliflower.
Fingerling potato ANSWER Small, elongated, and waxy with butter-colored
flesh and tan, red, or purple skin. Common varieties include Russian banana and
French. They can be roasted, baked, or steamed. They are often cooked whole
or halved lengthwise and used to add visual interest to salads and entrees.
New potato - ANSWER Any variety potato that is harvested before the sugar is
converted to starch. Because they are harvested so early they are often small and
relatively uniform in size. They have a thin, delicate skin and tender flesh. They
hold their shape after cooking. They are often roasted, steamed, or simmered.
Due to high moisture content they spoil more quickly than other types.
Sweet potato - ANSWER A tuber that grows on a vine and has a paper-thin
skin and flesh that ranges in color from ivory to dark orange. They are members
of the morning glory family. Different varieties can be yellow, red, or brown in
skin color with yellow to orange-red flesh. They are an excellent source of
Vitamin A and potassium. They can be roasted, baked, sauteed, fried, or
simmered. Often they are pureed.
YAM - ANSWER A large tuber that has thick, barklike skin and flesh that
varies in color from ivory to purple. They can be round or oblong in shape and
vary in color. Somewhat dry and starchy common varieties include tropical,
garnet, and jewel. They are low in fat and a good source of carbohydrates,
protein, vitamin A and vitamin C.
Market forms of potato - ANSWER Fresh, frozen, canned, dehydrated, or as a
processed.
