Carrots: orange
Flavor profile: rich, sweet, starchy
What to look for: solid, clean crisp, bright
orange
Uses: steamed, stewed, cake, salads,
Storage: 34 to 38 degrees, refrigerate
Preparation: cut off ends, peel, slice, dice,
dice, etc
Carrots: orange
Flavor profile: rich, sweet, starchy
What to look for: solid, clean crisp, bright
orange
Uses: steamed, stewed, cake, salads,
Storage: 34 to 38 degrees, refrigerate
Preparation: cut off ends, peel, slice, dice,
dice, etc
Chef Potat0: pale yellow/brown, white flesh
Flavor profile: medium starch, takes on
flavor of auxiliary elements
What to look for: free of dark spots, cracks
Uses: used for all purposes
Storage: store at 41 to 50 degrees, should be
in paper bag to prevent trapped
moisture rotting potatoes, Below this
temperature the starches turn into
sugars. Green spots are poisonous.
They are actually sunburn.
Preparation: peel, then cube, dice, slice as
needed
New Potato: white flesh, thin skin
Flavor profile: medium starch, takes on
flavor of auxiliary elements
What to look for: free of dark spots and
cracks
Uses: whipped, slow cooked
Storage: store at 41 to 50 degrees out of the
sunlight, should be in paper bag to prevent
trapped moisture rotting potatoes, Below this
temperature the starches turn into
sugars. Green spots are poisonous. They
are actually sunburn.
Preparation: skins are thin so you can cook and eat the enitre thing,
California New Potato: light brown, white
flesh
Flavor profile: medium starch, takes on
flavor of auxiliary elements
What to look for: free of dark spots and
cracks
Uses: used for all purposes a potato can be
Storage: store at 41 to 50 degrees, should be
in paper bag to prevent trapped
moisture rotting potatoes, Below this
temperature the starches turn into
sugars. Green spots are poisonous.
They are actually sunburn.
Preparation: peel, then cube, dice, slice as
needed
Red Potato: red skin, white flesh
Flavor profile: medium starch, takes on
flavor of auxiliary elements
What to look for:
Uses: whipped, roasted, soups,stews
Storage: store at 41 to 50 degrees, should be
in paper bag to prevent trapped
moisture rotting potatoes, Below this
temperature the starches turn into
sugars. Green spots are oisonous.
They are actually sunburn.
Preparation: skins are thin so you can cook
and eat the enitre thing,
Russet: long, light brown
Flavor profile: high starch, takes on
flavor of auxiliary elements
What to look for: free of dark spots and
cracks
Uses: baking, pancakes, fries, chips, mashed
Storage: store at 41 to 50 degrees, should be
in paper bag to prevent trapped
moisture rotting potatoes, Below this
temperature the starches turn into
sugars. Green spots are poisonous. They
are actually sunburn.
Preparation: bake whole, or peel, slice,dice,
etc as needed
Yellow Turnip: yellow light purple overtoans
Flavor profile: starch, mustardy
What to look for: no splits, firm
Uses: roasted, mashed, steamed
Storage: these should be stored under high
moisture conditions if possible in refrigerator
Preparation: peel, dice, slice as needed
Purple Top Turnip: white with purple top
Flavor profile: starch mustardy
What to look for: no splits, firm
Uses: roasted, mashed,
Storage: these should be stored under high
moisture conditions if possible in refrigerator
Preparation: peel dice, slice as needed
Yam: commonly confused with sweet potato,
whos flesh is lighter in color and not as sweet
Flavor profile: sweet
What to look for: free of spots, cracks, firm
Uses: baked, gratin, whipped, pie, salad
Storage: store at 41 to 50 degrees, should be
in paper bag to prevent trapped
moisture rotting potatoes, Below this
temperature the starches turn into
sugars
Preparation: bake whole or peel, then dice,
cube, slice as needed
Radish: red ball like
Flavor profile: sharp mustard, very strong
What to look for: clean crisp, firm
Uses: salads, pickles,
Storage: these should be stored under high
moisture conditions if possible in refrigerator
Preparation: slice, grate, chop, etc.
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