Prostart Level 2 Potatoes

Potatoes exposed to light may develop a greenish color because they contain

• fiber.

• starch.

• chlorine.

• solanine.

Which type of potato is best to use for making sauteed potatoes?

• New

• Russet

• Chef's

• All-purpose

At what temperature range should potatoes be stored?

• 45 to 55 degrees F

• 55 to 65 degrees F

• 65 to 75 degrees F

• 75 to 85 degrees F

All potatoes are _____ vegetables.

• Flower

• Stem

• Tuber

• Seed

Potatoes are categorized by their ____ and ____ content.

• starch and moisture

• color and shape

• size and weight

• sugar and salt

Low starch, high moisture potatoes are best for

• Sauteeing

• Boiling

• Baking

• Frying

High starch, low moisture potatoes are best for

• Sauteeing

• Steaming

• Frying

• Braising

Medium starch, medium moisture potatoes include Chef's/All-purpose and

• New potatoes

• Russet potatoes

• Sweet potatoes

• Yellow-fleshed potatoes

When selecting potatoes, choose potatoes that are dry, firm, and ___.

• soft.

• smooth.

• green.

• moist.

Potatoes cooked directly from the raw state to the finished state by using on cooking method is a single-stage technique. An example is

• lyonnaise potatoes

• mashed potatoes

• twice baked potatoes