POTATOE DISHES.pdf
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This document discusses different styles of preparing potatoes. It notes that potatoes can be prepared in many ways and accompany most dishes. Various preparations are then described, including thick cut fries, Lyonnaise potatoes, potato gratin, duchess potatoes, rissole potatoes, chateau potatoes, maxim potatoes, William potatoes, and French fries. The names often refer to the preparation method or shape of the potato.
POTATOE DISHES.pdf
- 1. POTATOE DISHES ?POTATOES CAN BE MADE IN VERY MANY STYLES. ?THEY ACCOMPANY MOST DISHES ?THEY ARE APPRECIATED WORLDWIDE ?THE NAMES ARE ESTABLISHED FROM THE STYLE OF PREPARATION OR THE SHAPE OF THE POTATOE By Diana Wanjiku Kenya Utalii College.
- 2. POINT NEUF POTATOES THICK CUT FRENCH FRIES
- 3. Lyonnaise potatoes This Photo by Unknown Author is licensed under CC BY-NC
- 4. PATATOE AU GRATIN CHEESE GRATINATED POTATOES This Photo by Unknown Author is licensed under CC BY-NC-ND
- 5. DUCHESS POTATOES MASHED WITH BUTTER, NUTMEG AND CREAM, PIPED IN A DECORATIVE SWIRL THEN BAKED UNTILL GOLDEN BROWN.
- 6. RISSOLE POTATOE NEW POTATOES, PEELED BARE, PARBOILED THEN CRISPED IN BUTTER
- 7. CHATEAU POTATOE OLIVED SHAPED, SAUTEED IN BUTTER AND SEASONED WITH PERSLY
- 8. MAXIM POTATO DEEP FRIED POTATOES SLICES
- 9. WILLIAM POTATOES MASHED PEAR SHAPED, BREAD CRUMBED AND DEEP FRIED
- 10. FRENCH FRIES BUTTONS OF POTATOES
- 11. MERCI!!