Presentation on theme: "Foundations of Restaurant Management and Culinary Arts"— Presentation transcript:
1Foundations of Restaurant Management and Culinary Arts Herbs and SpicesFoundations of Restaurant Management and Culinary ArtsBook 1 Chapter 5
2Herbs Leaves, stems or flowers of an aromatic plant Fresh or Dried Dried herbs are stronger than freshWhen using dried herbs crumble or crush them to release flavorUse 2-3 time more fresh then driedAdd fresh herbs at the end of cooking
3Spices Bark, roots, seeds, buds or berries of an aromatic plant. Usually dried – ground or wholeMight be fresh, such as gingerStore in tightly covered containers in cool dry place.