Transcript Potatoes - Keswick Food

Potatoes
There is not just one kind of
potato.
Just like apples and tomatoes,
there are many varieties.
To make it
simple,
potatoes can
be divided
into floury or
waxy types
Varieties of
potatoes
Floury potatoes
Waxy potatoes
(the most popular type in
this country)
(the most popular type on
the Continent)
Such as King Edward &
Maris Piper
Such as Desire & Charlotte
Are good for:
Baking and mashing, also
for chips
But crumble when boiled
Remain firm when boiled and
make good chips
But do not mash well
Potato Nutrition:
Potatoes provide lots of starch the best way to get your energy
needs
They are unusual for starchy
foods because they are a good
source of Vitamin C
They also contain some protein
and small amounts of calcium,
iron and Vitamin B
Did you know that the advice to eat potatoes with their
skins on isn’t just about the fibre from the skin. The few
millimetres just below the skin contain most of the potato’s
vitamin C content.
Buying, Storing and Using potatoes
• Buy even shaped, free• Do not store potatoes in
from dirt potatoes that plastic bags
have no blemishes,
They will sweat and rot!
green patches or root
• Store in paper bags or
growth
sacks
•Store in a dark,cool and
dry place
Light turns them green.
The green parts are
poisonous
•1/2 kilo or 1 lb of potatoes will provide
between 3 and 4 portions for a main meal
How potatoes are used:
Potatoes are eaten at:
1. Breakfast
2. As a snack
3. As part of a main meal
If potatoes are cooked in
fat, they absorb the fat.
The smaller the piece of
potato - the larger surface
area - the more fat is
absorbed
How potatoes are combined with other
ingredients:
• Potatoes are used as a thickener in soups
and sauces - as well as for flavour
• They are creamed or
sliced to make a topping for
a pie or stew
• They are mixed in with
other ingredients in a stew or
curry
How potatoes are combined
with other ingredients:
• They are added with meat or
vegetables as pie fillings
•They are mashed and mixed with
other ingredients to make cheaper
products such as fish cakes
• They are
mashed and
mixed with flour
and fat to make
pastry, bread
and potato
cakes