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Potatoes

Teacher: Rebecca S
Across
__________ potatoes are always served in their skins.
Crisp, brown exterior and tender interior.
Preferred type of light for potato storage.
It's presence is indicated by a greenish color.
Store potatoes in _____________ containers.
One of the easiest methods of cooking potatoes.
Gentle and healthy cooking method.
Technique for preparing potatoes using more than one cooking method.
Store potatoes in a _________, dry place.
This technique takes potatoes from raw to finished using one cooking method.
Small, immature red potatoes
Has an orange, mealy flesh that is high in sugar.
Makes french fries.
Down
Potatoes are susceptible to soft __________ rot.
A type of medium-starch, medium-moisture potato.
Cover cut, peeled potatoes in liquid to prevent this.
Fat, underground stems capable of growing a new plant.
Sliced, raw potatoes combined with heavy cream, sauce or custard and slowly baked.
One reason potatoes are popular.
Potato pancakes.
Yellow-fleshed and good for mashing
A high-starch, low moisture potato.
Originated in Asia
Basis for mashed, whipped, and duchess potatoes.