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  • Potato Cuts

    Diunggah oleh

    Lea Galano Manarpaac
    167 tayangan5 halaman
    This document lists different types of cut potatoes along with their dimensions and preparation methods. It includes potatoes cut in various shapes and sizes from 1mm to 10cm that are prepared through deep fat frying, blanching and oven roasting, boiling, or used in salads, soups and other dishes. In total, 26 different potato cuts are described. The cuts include French fries, straw potatoes, baby potatoes, brunoise dice, and others. Preparation methods include deep fat frying, blanching and oven roasting, boiling, and using in various cooked dishes.

    Deskripsi Asli:

    potato cuts with images as used in cookery

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    This document lists different types of cut potatoes along with their dimensions and preparation methods. It includes potatoes cut in various shapes and sizes from 1mm to 10cm that are prepared through deep fat frying, blanching and oven roasting, boiling, or used in salads, soups and other dishes. In total, 26 different potato cuts are described. The cuts include French fries, straw potatoes, baby potatoes, brunoise dice, and others. Preparation methods include deep fat frying, blanching and oven roasting, boiling, and using in various cooked dishes.

    Hak Cipta:

    © All Rights Reserved
    Unduh sebagai DOCX, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    167 tayangan5 halaman

    Potato Cuts

    Diunggah oleh

    Lea Galano Manarpaac
    This document lists different types of cut potatoes along with their dimensions and preparation methods. It includes potatoes cut in various shapes and sizes from 1mm to 10cm that are prepared through deep fat frying, blanching and oven roasting, boiling, or used in salads, soups and other dishes. In total, 26 different potato cuts are described. The cuts include French fries, straw potatoes, baby potatoes, brunoise dice, and others. Preparation methods include deep fat frying, blanching and oven roasting, boiling, and using in various cooked dishes.

    Hak Cipta:

    © All Rights Reserved
    Unduh sebagai DOCX, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 5

    KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL

    N TVL TRACK- HOME ECONOMICS

    NAME SIZE USE/METHOD PICTURE


    POMMES FRITES/ L- 1cm Deep fat Fried
    FRENCH FRIES W- 1cm
    H- 6cm

    POMMES PAILLE/ L- 0.2cm Deep fat Fried


    STRAW POTATOES W-0.2cm
    H-4cm

    POMMES MAXIMES L- 3 mm Blanched and oven


    W- 3 mm roasted
    H- 3 mm

    POMMES RISSOLE L- 2mm Blanched and oven


    W- 2mm roasted
    H- 2mm

    BRUNOISE L-1mm Salad, soup, pate,


    W- 2mm terrine, meat and fish
    H- 1mm dishes

    COOKERY NC II
    LEA QUEEN M. TAMAYAO
    KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
    N TVL TRACK- HOME ECONOMICS

    POMMES PON-NEUF L-6cm Blanched and oven


    carrots W- 2cm roasted
    radish H- 2cm
    pumpkin

    POMMES PARISIENE D- 2.5 all Blanched and oven


    sides roasted

    POMMES NATURES L- 6cm Boiled and steam


    D- 4cm

    POMMES PARMIENTIER L-1.5 cm Blanched and oven


    W-1.5 cm roasted
    H- 1.5 cm

    POMMES LYONAISE 4mm thick Boiled in skin and


    oven roasted

    COOKERY NC II
    LEA QUEEN M. TAMAYAO
    KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
    N TVL TRACK- HOME ECONOMICS

    POMMES SOUFFLE 2mm thick Deep fat fried

    POMMES BOULANGERE 4mm thick Carrot dish and


    Blanched and oven
    roasted

    POMMES CHIPS 1mm thick Deep fat fried

    POMMES OLIVETTES L- 2.5 cm Blanched and oven


    D- 2cm roasted, Boiled

    POMMES L- 4cm Deep fat Fried


    ALLUMETES/MATCH W- 0.4 cm
    POTATO H- 0.4 cm

    COOKERY NC II
    LEA QUEEN M. TAMAYAO
    KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
    N TVL TRACK- HOME ECONOMICS

    POMMES NOISETTES D- 1.gcm Blanched and oven


    roasted, Boiled

    POMMES FONDANTES L- 10 cm Blanched and oven


    D- 8 cm roasted, Boiled

    POMMES Deep fat Fried


    MIGNONETTES L- 4cm
    W- 1cm
    H- 1cm

    POMMES CHATEAU L-6cm Blanched and oven


    D- 2cm roasted, Boiled

    COOKERY NC II
    LEA QUEEN M. TAMAYAO
    KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
    N TVL TRACK- HOME ECONOMICS

    COOKERY NC II
    LEA QUEEN M. TAMAYAO

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