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Water finished chop potatoes into smaller pieces if

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Water finished –Chop potatoes into smaller pieces if serving as is, or larger pieces if mashing or salad preparation isdesired. Bring to a boil in a large pot with salted water, covering the potatoes, then reduce heat and simmeruntil potatoes are tender, around 20-30 minutes. Drain the water completely.
Water blanched and fat finished –Water-blanched and fat-finished potato accompaniments are also known as rissole-style potatoes. Smallpotatoes are blanked at a start of hot water while big potatoes use a start of cold water. Drain withoutcooling and then pan-fry to create additional color and taste. Usually they are made of butter.Fat blanched and fat finished –Directly fat finished –Question 29: List the basic preparation steps for a duchess mixture in correct order?
Checkpoint 6Question 30: What is the meaning of the term “farinaceous”? Which types of dishes fall into thisclassification?
Question 31: Which types of farinaceous products need to be avoided when catering for gluten-free diets?

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Term
Summer
Professor
KP Gharti
Tags
Vegetable, Potato, Nova Institute of Technology

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