Fondant potatoes

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/fondant-potatoes

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the french nomenclature?Pommes fondantes, signifying a melting texture
2. What is the primary sensory outcome?Intensely tender, creamy interior with a subtly browned, flavorful exterior
3. How do you cut the potatoes for fondant potatoes?The potatoes are cut into uniform cylinders, about 2-3 inches long and 1.5 inches wide, so they cook evenly.
4. Why do we sear the ends of the potatoes?Searing the ends in hot oil or butter starts the Maillard reaction, giving the potatoes a golden color and tasty flavor.

Maillard Reaction: A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor and color.
Starch Gelatinization: The process where starch granules absorb water and swell when heated, leading to thickening and softening.
Haute Cuisine: A high standard of cooking characterized by refined techniques, quality ingredients, and elegant presentation.