Reference no: EM133013196
Unit Six: Thick Soups and Mashed Potatoes
Please define in your own words the following:
Key Terms food-mill potage specialty soup thick soup purée soup nap/nappé coarse texture
starchy vegetables potato specific terms:
waxy mealy
amylose amylopectin starch gelation
Study Questions
1. Name three types of equipment used to purée a purée-style soup?
2. Give a ratio and ingredient amounts for a purée soup using starchy vegetables, 1 gallon.
3. Why aren't purée style soups strained?
4. Name three different types of specialty soups?
5. Define a potage soup.
6. What is the basic definition of a specialty soup?
7.Name the 3 characteristics of a purée style soup?
8. Explain the term nap/napper
9. Describe the qualities and uses for different types of potatoes:
a. Mealy
b. Waxy
10. Why is it preferred to use all-purpose potato for a potato soup preparation?
11. What is the best type of potato used in the production of mashed potato? Why?
12. List the important steps for making mashed potatoes:
13. What temperature water should potatoes be started in? What temperature should the water be maintained at during the cooking process?
14. Why is size and uniformity of cut important when preparing mashed potatoes?
15. Why is it important to puree a mashed potato through a food-mill versus a food processor?
16. What is the proper method to keep a finished mashed potato warm?
17. What are the basic ingredients and ratio for mashed potatoes?
18. Why are potatoes dried before liquid is added?
19. What should be done to potatoes for mashed potatoes immediately after they are cooked, but before milling them?
20. Name the 2 types of starch molecules found in potatoes?
21. The linear molecule associated with carbohydrates is known as?
22. The branch molecule associated with carbohydrates is known as?
23. Total saturation of the starch molecules prior to rupturing at 175°F is known as