glencoe culinary essentials chapter 16 seasonings and flavorings 1 contents chapter 16 seasonings...

Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings 1

Contents

Chapter 16 Seasonings and Flavorings

Section 16.1 Enhancing Food

Section 16.2 Herbs and Spices

Section 16.3 Condiments

Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings

• Seasonings and flavorings strengthen a food’s natural flavor.

• Knowing which seasonings and flavorings work well with certain food items is an important cooking skill.

Section 16.1 Enhancing Food

• To strengthen food’s natural flavors, foodservice professionals use:

• seasonings

Seasonings and Flavorings

seasoningAn ingredient that enhances food without changing the natural flavor.

• To strengthen food’s natural flavors, foodservice professionals use:

• flavorings

flavoringAn ingredient that actually changes the natural flavor of the foods to which it is added.

• Salt is the most commonly used seasoning today.

• Common salts used by foodservice professionals include:

• table salt• rock salt• sea salt• kosher salt

• Pepper is the most widely used spice in the world.

• Peppercorns can be black, white, green, and red; red is more closely related to bell peppers.

spiceA flavoring that blends with the natural flavor of foods.

• Hot peppers are called chiles and vary in their degree of hotness, color, and flavor.

• Always wear gloves when working with hot peppers to prevent burns.

• Onions are a flavoring from a family that also includes:

• scallions• leeks• shallots• chives• garlic

• Lemon is a flavoring from the zest of the fruit, added to dishes such as fish, meats, vegetables, and desserts.

zestThe rind of a fruit.

• Seasonings can be added at any time during cooking, but some forms of food adapt themselves to seasoning at certain times.

• Flavorings can be added during the cooking process at any time, but effects on prepared foods will depend on cooking time.

What dishes have you made that required seasonings and flavorings?

• A foodservice employee must be able to identify and use herbs and spices.

• Correctly used, herbs and spices can enhance a dish.

• Incorrectly used, herbs and spices can ruin a dish.

Section 16.2 Herbs and Spices

• Foodservice professionals need to know what herbs and spices look like, what flavors they have, and how to correctly use them.

Herb Varieties

herbA plant that grows in temperate climates; used as flavoring that adds color and aroma to foods.

• Examples of herbs include:• basil• bay leaf• chervil• chives• cilantro• dill

Herb Varieties

• garlic chives• lemongrass• marjoram• mint• oregano• parsley

• rosemary• sage• savory• tarragon• thyme

• Herbs can have a delicate or bold flavor.

• Fresh herbs are not as strong, so twice the amount should be used if dried herbs are called for in a recipe.

Herb Varieties

• Store fresh herbs wrapped loosely in damp paper towels on sheet pans in a refrigerator.

Herb Varieties

• Store dried herbs in containers that are opaque and airtight, in a cool, dry place at temperatures between 50°F (10°C) and 70°F (21°C)

• Spices come from the bark, buds, fruits, roots, seeds, or stems of plants and trees.

Spice Varieties

• Spices can be used whole, ground, sliced, or in chunks.

• The form you use depends on the cooking time.

• Examples of spices include:• allspice• anise seeds• cardamom• cinnamon• celery seeds• chili powder

Spice Varieties

• cayenne• cumin• chiles• dill seeds• fennel seeds• saffron

• pepper• nutmeg• mustard

seeds• paprika• ginger

• Spices should be stored in airtight containers away from direct sunlight and in cool, dry place at temperatures of 50°F (10°C) to 70°F (21°C).

Spice Varieties

• Condiments, nuts, and seeds can be served with food to enhance flavor.

• Condiments are added to prepared food, while nuts and seeds are used during cooking.

Section 16.3 Condiments, Nuts, and Seeds

• Condiments are served with food to help enhance food flavors.

Condiment Varieties

condimentSomething served as an accompaniment.

Condiment Varieties

Describe these different condiments.

Salsa A fresh or cooked mixture of rough chopped chiles, tomatoes, onions, and cilantro

Ketchup A tomato-based sauce that has a tangy, sweet-and-sour taste; some ketchups have a flavoring added, such as jalapeño

Steak Sauce A sauce that is tangier than ketchup; often used with grilled or broiled meats

Condiment Description

Condiment Varieties

Describe these different condiments.

Prepared Mustard Contains a combination of ground white, black, and brown mustard seeds, vinegar, salt and spices; comes in many textures and flavors

Vinegar A sour, acidic liquid used in cooking, marinades, and salad dressings; varieties include white, red wine, balsamic, and cider vinegars

Flavored Oil An oil that has been enhanced with ingredients such as herbs, spices, and garlic

Condiment Description

glencoe culinary essentials chapter 16 seasonings and flavorings 1 contents chapter 16 seasonings...

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flavorings seasonings

flavorings chapter

flavorings section

contents chapter

enhancing food slide

natural flavor of foods

foods natural flavors

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premium seasonings

seasonings italia winter 2010

seasonings - container.parishesonline.com

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seasonings, herbs & spices market focus

spices and seasonings

pdq bach the seasonings

breadings & seasonings

a glossary of spices, herbs & seasonings

seasonings primavera estate 2015

celestial seasonings

active principles in natural flavorings (2005)

handbook of spices, seasonings & flavorings [2007]

seasonings italia inverno 2010-2011

bronchiolitis obliterans and food flavorings - diacetyl

seasonings, herbs and spices sample

cooking sauces & food seasonings - brand licensing

spice & flavouring technology ah dry seasonings...

strengtheners shortenings sweeteners flavorings ...

by susan davis gryder why seasonings