![The theme of this lab was potatoes, therefore, we were introduced with all different kinds of potatoes.](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/IMG_7430-300x225.jpg)
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.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/IMG_7431-300x225.jpg)
Professor Zimmermann doing a demo on how to use a mandoline to make different shapes out of potatoes.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/IMG_7437-300x225.jpg)
French fries in the process (double fry). 1st fry (blanching) at 325 degree F and 2nd fry at 375 degree F.
![](https://openlab.citytech.cuny.edu/art-camera-food-fylc-spring-2018/files/2018/03/IMG_7439-300x225.jpg)
After seasoning potato puree, we piped it through a pastry bag with a star tip to make duchesse potatoes.