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Questions for Discussion

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. True or false: French fries made from fresh potatoes are always better than French fries made from frozen, blanched potato strips. Explain.
  2. If mature, starchy potatoes are best for puréeing (mashed, duchesse, etc.), then why doesn’t everyone use russets or Idahos, which are the starchiest?
  3. Why is it not a good idea to put parisienne potatoes on your menu unless you are also serving a puréed potato product?
  4. Many of the potato recipes in this chapter do not indicate what type of potato to use. For those recipes, indicate whether you would select all-purpose, russet, or waxy potatoes.

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