food prep: herbs & spices - cs1(ss) foster. learning objectives identify fresh herbs and spices...

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Food Prep: Herbs & Spices - CS1(SS) Foster

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Page 1: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Food Prep: Herbs & Spices

- CS1(SS) Foster

Page 2: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Learning Objectives

Identify fresh herbs and spices visuallyDiscuss the characteristics and origins of

herbs/spicesDiscuss the different market formsExplain the different uses of

herbs/spices

Page 3: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Herbs

Fresh herbs are always preferable because their flavor profiles are more complex and complete

Usually, the Navy stocks dried herbs for shelf life (endurance) and to prevent waste (spoilage)

Dried herbs are dehydrated, and this concentrates their flavor (consider in usage)

Rule of thumb: 1 tsp of dry = 3 tsp of fresh Dried herbs can be added at anytime during cooking

depending on desired result (and product) Fresh herbs take very little time to release flavor, should be

added at the end of cooking process Dried herbs have a 6 month shelf life when in airtight

containers

Page 4: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Herb Identification

Oregano

Market Forms: Fresh or Dried, Leaf or Ground

Characteristics: Pungent herb, similar to marjoram but stronger. Native to Italy and Mexico, grown domestically (U.S.).

Uses: Italian & Mexican food, tomato sauces, soups sauces, stews meats salads and marinades.

Mint

Market Forms: Herb leaf, fresh or dried.

Characteristics: Aromatic herb with cool flavor. Spearmint and peppermint are most common.

Uses: Lamb, fruits, tea, fruit beverages, peas, carrots, potatoes, jellies, soups, sauces.

Page 5: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Herb Identification

BasilMarket Forms: Herb Leaf, Fresh or Dried

Characteristics: Aromatic green leaf, member of mint family. Can be grown fresh in warm weather.

Uses: Tomato dishes, pesto, egg dishes, salads, marinades, fish, compound butters

Tarragon

Market Forms: Fresh, dried or pickled leaf.

Characteristics: Delicate green herb that is both mint & licorice-like. Small oblong leaf.

Uses: Bearnaise sauce, tarragon vinegar, chicken fish, salads, dressings, eggs

Page 6: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Herb Identification

Thyme

Market Forms: Fresh or dried herb leaf, crushed or ground.

Characteristics: Tiny brownish green leaf, very aromatic.

Uses: Soups, chowders, stocks, sauces, meats, poultry, salads, dressings.

Bay Leaves

Market Forms: Whole leaf herb.

Characteristics: Stiff, dark green, oblong leaf. Pungent aroma. Reminiscent of sassafras. Comes from Laurel tree.

Uses: Stocks, sauces, soups, stews, braised meats.

Page 7: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Herb Identification

Rosemary

Market Forms: Whole leaf herb, fresh or dried.

Characteristics: Light green leaf resembling pine needles, very aromatic. Once grown, very healthy and strong even in cold weather.

Uses: Lamb, fish, beef, sauces, soups, stews, salads, marinades.

Parsley

Market Forms: Fresh leaf herb in bunches, dried.

Characteristics: Green leaf, curly or flat with delicate sweet flavor. Excellent source of Vitamin C.

Uses: Garnish, fried, stews, sauces, salads, vegetables, potatoes.

Page 8: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Herb Identification

Cilantro

Market Forms: Leaf herb, dried or fresh.

Characteristics: Light green aromatic leaf. Shape of flat parsley but much more pungent flavor. Leaf from coriander seed.

Uses: Salads, salsa, sauces, soups, eggs, dressings.

Sage

Market Forms: Whole, rubbed or ground herb leaf, fresh or dried.

Characteristics: Pungent grey green herb with fuzzy leaves, oblong shape.

Uses: Stuffings, meat, poultry, soups, stews, salads, fish.

Page 9: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Spices

Spices are plant derivatives (bark, seeds, flowers, fruit, etc.)

Whole spices have a longer shelf life than ground Whole spices have a 3 – 6 month shelf life Ground spices incorporate uniformly and release flavor

faster Ground spices have a shelf life of 3 months maximum. Ground spices are best added at the end of the

cooking process

Page 10: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Spice Identification

Black Pepper

Market Forms: Whole “peppercorns” – black, white or green, cracked, medium or fine ground.

Characteristics: Small hard berry. Black: pungent, aromatic. White: milder. Adds sharp tang to all foods. Green: packed in mild brine.

Uses: Widely used with just about all foods including green in sweets.

Red Pepper Flakes

Market Forms: Dried flakes.

Characteristics: Hot, spicy, powerful.

Uses: Mexican, Cajun, Ethnic foods, salsas, gumbos, etc.

Page 11: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Spice Identification

Cayenne Pepper

Market Forms: Ground spice, seed

Characteristics: Ground hot red pepper, very powerful. native of French Guiana.

Uses: In small amounts: soups, sauces, fish, eggs

Chili Powder

Market Forms: Ground spice, blend

Characteristics: Blend of ground cumin, chili pepper, oregano, allspice. Can be mild or hot.

Uses: chili, stews, sauces, ground meats.

Page 12: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Spice Identification

Onion Powder

Market Forms: dried powder

Characteristics: mild, flavorful

Uses: soups, sauces, stews

Garlic

Market Forms: Fresh, whole bulb. Dried: granulated, powder or mixed with salt.

Characteristics: Strong, aromatic, member of the onion family.

Uses: Used widely in cooking.

Page 13: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Spice Identification

Ginger

Market Forms: Spice, fresh whole, dried powder, candied, crystallized or pickled.

Characteristics: Light brown knobby root from tropical plant.

Uses: Baked goods, desserts, fruits, curry dishes, pickling, chutney, Chinese, Caribbean & Japanese cuisine.

Cinnamon

Market Forms: Stick or ground spice.

Characteristics: Aromatic bark from cinnamon or cassia tree. Reddish brown color. Native of East India.

Uses: Preserves, stewed fruits, breads, pastries, desserts, ham, hot beverages.

Page 14: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Spice Identification

Nutmeg

Market Forms: Whole or ground spice.

Characteristics: Sweet, aromatic kernel of nutmeg fruit. Grown in Netherlands and East/West Indies.

Uses: Baked goods, pies, cream sauces, soups, chicken, veal, vegetables, desserts, breads.

Allspice

Market Forms: Whole or ground spice.

Characteristics: Small brown berry. Flavor resembles a combination of cinnamon, clove & nutmeg. Native to W. India.

Uses: Sausages, braised meats, poached fish, cooked fruits, puddings, pies, relishes.

Page 15: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Spice Identification

Cumin

Market Forms: Whole or ground seed, spice.

Characteristics: Small seed resembling caraway, but lighter in color. Grown in Mexico and Syria.

Uses: Chili and curry powder blends. Sausage, meats, salsa, egg & cheese dishes.

Curry Powder

Market Forms: Ground blend, spice.

Characteristics: Mixture of approx. 20 spices, peppery, yellow in color. Includes tumeric, cumin, coriander, ginger, clove, cinnamon. Can vary from mild to very hot.

Uses: Curry dishes, vegetables, soups, sauces, fish, meat, rice.

Page 16: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Spice Identification

Paprika

Market Forms: Ground spice.

Characteristics: Ground from dried sweet red pepper. Spanish: bright & mild. Hungarian: darker, more pungent.

Uses: Asset to bland pale food. Fish, seafood, meats, salads, sauces, dressings, garnish.

Cloves

Market Forms: Whole or ground spice.

Characteristics: Dried flower bud of tropical clove tree, pungent, sweet in flavor. Native of Indonesia.

Uses: Whole: Marinades, stocks, sauces, braised meats, hams & pickling. Ground: pastries, fruits and cakes.

Page 17: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Questions?

Page 18: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Review

What is the rule for dry to fresh herb usage?- 1 tsp. dry = 3 tsp. fresh What type if preferable?- Always fresh, if practical When should you add dry herbs to food?- Anytime, according to the recipe and desired end

result Fresh?- The end, flavor disperses very rapidly

Page 19: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Review

What spice is a dried flower bud native of Indonesia?- Cloves. Small seed resembling caraway native of Mexico &

Syria?- Cumin. Small brown berry native of W. India?- Allspice

Page 20: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Review

Light brown bulbous root of a tropical plant?- Ginger Aromatic green leaf that is grown in warm weather?- Basil Pungent, grey/green herb with fuzzy leaves?- Sage Stiff, oblong dry leaf of a Laurel tree?- Bay leaves

Page 21: Food Prep: Herbs & Spices - CS1(SS) Foster. Learning Objectives Identify fresh herbs and spices visually Discuss the characteristics and origins of herbs/spices

Questions?