Course Name: Fundamentals of Classical

Cooking

06/10/2024 Fundamentals of Classical Cooking 1

Introductory Slide
• Definition
• Potato vs sweet potato
• Usage in the kitchen
• Potato cuts

06/10/2024 Fundamentals of Classical Cooking 2

Definition
• Potato
• Plant of the nightshade family, a tuber plant that is rich
in carbohydrates, sizes and color varies depending on the
variety, skin could be white, yellow, purple, red, brown,
indigenous to south American continent.
• Potatoes are one of the most versatile vegetables in
the kitchen, with multiple applications, good for
almost all cooking methods depending on the type.

06/10/2024 Fundamentals of Classical Cooking 3

Potato Vs Sweet Potato
• Sweet Potato is a root vegetable from the morning glory family

potato vs sweet potato - Bing images

06/10/2024 Fundamentals of Classical Cooking 4

Usage in the Kitchen
• According to use there are three (3) types
of potatoes
• Type A. low in starch, holds shape when
cooked, good for deep fat frying, and potato
salads
• Type B. All purpose potato with reasonable
amount of starch
• Type C. high carbohydrates, grainy texture,
wont hold shape when cooked

06/10/2024 Fundamentals of Classical Cooking 5

Potato Cuts – Garlic
• Garlic Potatoes
• Shaped resembling a garlic clove, can be done
using a tool, or turn by hand
• Size
• Garlic clove
• Preparation
• Sauteed, boiled, roasted, steamed, stewed

garlic potato - Bing images

06/10/2024 Fundamentals of Classical Cooking 6

Potato Cuts – Noisette
• Pommes Noisette
• Hazelnut potato
• Size
• Round, resembling a hazelnut, done by using a
round shape tool
• Preparation
• Roasted, sauteed, deep fat fried, stewed,
steamed
hazelnut potato - Bing images

06/10/2024 Fundamentals of Classical Cooking 7

Potato Cuts – Parisienne
• Parisian Potatoes
• Paris style
• Size:
• Round shape, little bit bigger than a nosiest
can be done by using a round shape tool
• Preparation
• boiled, roasted, deep fat fried, steamed,
sauteed parisienne scoop - Bing images

06/10/2024 Fundamentals of Classical Cooking 8

Potato Cuts – Anna
• Anna Potato
• Potato Chips
• Size
• 2mm thick round chips , with or
without skin
• Preparation:
• Pommes Anna
• Lyonnaise Potato
• Potato chips
• Pomme au Gratin potato anna - Bing imag
es

06/10/2024 Fundamentals of Classical Cooking 9

Potato Cuts – Gaufrette (Waffle)
• Gaufrette Potatoes
• Waffle potatoes
• Size
• 2mm thick slices, using a decorative knife, or
the raffle attachment on a mandolin.
• Preparation
• Potato chips, deep fat fried waffle potato - Bing images

06/10/2024 Fundamentals of Classical Cooking 10

Potato Cuts – Boulanger
• Boulanger Potatoes
• Bakers' potato
• Size
• 3mm thick slices
• Preparation: Baked in a casserole in an
oven with onions
boulanger potato - Bing images

06/10/2024 Fundamentals of Classical Cooking 11

Potato Cuts – Chateau
• Chateau Potatoes
• Size
• Medium size turned potato
• Preparation
• Boiled, roasted, baked

chateau potatoes - Bing images

06/10/2024 Fundamentals of Classical Cooking 12

Potato Cuts – Rissole
• Rissole Potatoes
• Size
• Turned potato
• Preparation
• Traditionally, boiled or steamed, then sautéed in
butter till golden brown and crispy, can be done
reverse method, sauteed in butter till golden, and
crisp then finished in the oven rissole potatoes - Bing images

06/10/2024 Fundamentals of Classical Cooking 13

Potato Cuts – Parmentier
• Parmentier Potatoes
• Prepared with potato
• Size
• One (1)cm cubes
• Preparation
• Roasted, steamed, deep fat fried, stewed parmentier potato - Bing images

06/10/2024 Fundamentals of Classical Cooking 14

Potato Cuts – Pont-Neuf
• Pont-Neuf Potato
• Size
• Thick French fries, one (1)cm x one (1)cm
x six (6)cm long
• Preparation
• Deep fat fried
pont neuf potato - Bing images

06/10/2024 Fundamentals of Classical Cooking 15

Potato Cuts – Match Sticks
• Match Sticks
• Size
• One (1)mm x one (1)mm x three (3)cm long
• Preparation
• Deep fat fried

match sticks potato - Bing images

06/10/2024 Fundamentals of Classical Cooking 16

Potato Cuts – Day 1
• Match Sticks
• One (1)mm x one (1)mm x three (3)cm long
• Parmentier Potatoes
• One (1)cm by 1 cm cubes
• Boulanger Potatoes
• 3mm thick slices
• Gaufrette Potatoes
• 2mm thick slices
• Anna Potato match sticks potato - Bing images
• 2mm thick round chips , with or without skin
• Parisian Potatoes
• Round shape, little bit bigger than a nosiest can be done by
using a round shape tool
06/10/2024 Fundamentals of Classical Cooking 17
Potato Cuts – Day 2
• Garlic Potato
• Shaped resembling a garlic clove, can be done using a
tool, or turn by hand
• Pont-Neuf
• Thick French fries, one (1)cm x one (1)cm x six (6)cm long
• Rissole
• Turned potato
• Chateau Potatoes
• Turned Potato Edges match sticks potato - Bing images

• Pommes Noisette
• Hazelnut Size

06/10/2024 Fundamentals of Classical Cooking 18

Closing Slide
• Definition
• Potato vs sweet potato
• Usage in the kitchen
• Potato cuts

06/10/2024 Fundamentals of Classical Cooking 19