
The theme of this lab was potatoes, therefore, we were introduced to all different kinds of potatoes. Upper right: red bliss potato; Upper left: Yukon gold (all-purpose) potato; bottom left: marble potatoes; bottom right: Russet potatoes.

Professor Zimmermann doing a demo on how to use a mandoline to make different shapes out of potatoes.

French fries in the process (double fry). 1st fry (blanching) at 325 degree F and 2nd fry at 375 degree F.

After seasoning potato puree, we piped it through a pastry bag with a star tip to make duchesse potatoes.