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.
Student using a food mill to get potato paste instead of using a masher!
After seasoning potato puree, we piped it through a pastry bag with a star tip to make duchesse potatoes.
Pipping potatoes back to their original skin (already-baked).
Setting up the breading station for potato croquettes after shaped and refrigerated.
The finish products of our day!
