Contents XI Copyright Goodheart-Willcox Co., Inc. 28 Starch Identification 454 Potatoes 455 Grading, Purchasing, and Storing Potatoes 458 Convenience Potato Products 458 Grains 459 Pasta and Noodles—Grain-Based Products 464 Receiving and Storing Grains and Grain Products 469 29 Starch Cookery 472 Potatoes 473 Grains 475 Pasta and Noodles 480 Handling Cooked Starches 483 30 Meat and Poultry Identification 486 Meat Composition 487 Aging 489 Meat and the Cooking Process 490 Inspection and Grading 491 Foodservice Cuts 492 Beef 493 Veal 497 Lamb 499 Pork 501 Poultry 504 Offal Meats 505 31 Basic Meat and Poultry Preparation 510 Handling and Storing Meat and Poultry 511 Poultry Fabrication 512 Meat Fabrication 517 Portioning 518 32 Dry-Heat Cooking Methods for Meat and Poultry 522 Sautéing 523 Grilling and Broiling 524 Roasting 526 33 Moist-Heat and Combination Cooking Methods for Meat and Poultry 532 Poaching 533 Simmering 535 Braising 537 Stewing 539