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Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings 1 Contents Chapter 16 Seasonings and Flavorings  Section 16.1 Enhancing Food  Section.

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Presentation on theme: "Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings 1 Contents Chapter 16 Seasonings and Flavorings  Section 16.1 Enhancing Food  Section."— Presentation transcript:

1 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

2 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 2 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

3 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 3 To strengthen food’s natural flavors, foodservice professionals use: seasonings Seasonings and Flavorings seasoning An ingredient that enhances food without changing the natural flavor.

4 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 4 To strengthen food’s natural flavors, foodservice professionals use: flavorings Seasonings and Flavorings flavoring An ingredient that actually changes the natural flavor of the foods to which it is added.

5 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 5 Salt is the most commonly used seasoning today. Common salts used by foodservice professionals include: table salt rock salt sea salt kosher salt Seasonings and Flavorings

6 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 6 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. Seasonings and Flavorings spice A flavoring that blends with the natural flavor of foods.

7 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 7 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. Seasonings and Flavorings

8 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 8 Onions are a flavoring from a family that also includes: scallions leeks shallots chives garlic Seasonings and Flavorings

9 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 9 Lemon is a flavoring from the zest of the fruit, added to dishes such as fish, meats, vegetables, and desserts. Seasonings and Flavorings zest The rind of a fruit.

10 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 10 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. Seasonings and Flavorings What dishes have you made that required seasonings and flavorings?

11 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 11 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

12 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 12 Foodservice professionals need to know what herbs and spices look like, what flavors they have, and how to correctly use them. Herb Varieties herb A plant that grows in temperate climates; used as flavoring that adds color and aroma to foods.

13 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 13 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

14 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 14 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

15 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 15 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)

16 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 16 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.

17 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 17 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

18 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 18 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

19 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 19 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

20 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 20 Condiments are served with food to help enhance food flavors. Condiment Varieties condiment Something served as an accompaniment.

21 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 21 Condiment Varieties Describe these different condiments. SalsaA 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 CondimentDescription

22 Glencoe Culinary Essentials Chapter 16 Seasonings and Flavorings Chapter 16 Seasonings and Flavorings 22 Condiment Varieties Describe these different condiments. Prepared MustardContains a combination of ground white, black, and brown mustard seeds, vinegar, salt and spices; comes in many textures and flavors VinegarA 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 CondimentDescription


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