What are the cooking methods and benefits of various potatoes?

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 Homework  for February 26, 2019


Read the information and answer the questions

There are over 200 kinds of potatoes sold in the United States. They are seven categories the potato  around the world.

1. Russet Potatoes

These are the most common form of potato. Russets are a floury potato with a light and fluffy texture. an excellent source of potassium (more than a banana) and vitamin C. 

. The cooking methods used for russets are  baked, mashed and roasted potatoes.

2. Red Potatoes

Red potatoes are waxy, which means they have cells that stay together when cooked. When sliced into chunks they will retain their shape and not break up, even when boiled.

They are an excellent source of potassium (more than a banana) and vitamin C.  Reds are also a good source of vitamin B6 and are fat, sodium and cholesterol free.

The cooking methods used for red potatoes are perfect for salads, soups, stews and roasting.

3. White Potatoes

White potatoes get their name from the white coloring of their skin and flesh. They are an excellent source of potassium (more than a banana) and vitamin C.  Reds are also a good source of vitamin B6 and are fat, sodium and cholesterol free.

Much like russet potatoes, whites are perfect for mashing. They also can be used well in salads and are perfect for steaming, boiling and frying.

4. Yellow Potatoes

Yellow potatoes are waxy, velvety and moist. They are an excellent source of potassium (more than a banana) and vitamin C.  Reds are also a good source of vitamin B6 and are fat, sodium and cholesterol free.

Yellow potatoes are perfect for dishes that involve grilling and roasting.

5. Purple Potatoes

Purple potatoes are waxy and moist. Their name is comes from their purple skin and lavender flesh. They have an earthy, nutty flavor with low sugar content. They’re perfect for grilling, baking and roasting.

6. Fingerling Potatoes

Fingerling potatoes range in size from two to four inches and are shaped like a human finger. They’re waxy and firm with red, orange, purple or white skin.They are an excellent source of potassium (more than a banana) and vitamin C.  The flesh of this potato is very diverse, ranging from red orange to purple, yellow or white. These are very popular for pan-frying and roasting.

7. Petite Potatoes

These little guys get their name from their teeny tiny size. These aren’t actually a type of potato, but a classification of size. Smaller potatoes of the other six categories are classified as petites. Their flavors tend to be more concentrated than their larger sized counterparts and are perfect for salads, roasting and frying

level 1

 Name _____________________________date __________
Read the information above and fill in the blanks

Potato  types	Cooking methods
Russet potato
Red potato
White potato

All homework must be signed by a parent____________________
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level 2  & 3


 Name _____________________________date __________

Potato  types	Cooking methods	Nutritional benefits
Russet potato
Red potato
White potato
Yellow potato
Purple potato
Fingerling potato

 All homework must be signed by a parent____________________

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