UNIT 4 FOOD SERVICE OCCUPATIONS 2 Herbs, Spices and Seasonings

Why do we use them? Without them, many foods would be bland Enhances the taste and smell of food Trading herbs and spices goes far back into history Herbs and spices should complement the flavors of the food they are paired with, not cover up the flavor. Each herb/spice should not be so distinct that someone can immediately pick it out Knowing how to use herbs and spices to your advantage in a commercial kitchen is important to creating well flavored dishes

Herbs VS. Spices Herbs  Delicate in aroma and flavor  Leaf, stem, or flower of a small plant  Often whole Spices  Strong in aroma and often in flavor  Fruit, berry, or root of tree or plant  Often ground

Herb Examples Basil Chives Dill Garlic Mint Oregano Parsley Rosemary Sage

Spice Examples Cinnamon Allspice Cayenne Pepper Saffron Cloves Cumin Ginger Nutmeg Pepper

Fresh VS. Dried Fresh herbs are not as potent as dried herbs, as drying creates a more concentrated flavor Substitution Rule  Use 3 times as much fresh as dried  Use 1/3 as much dried as fresh Fresh herbs should be added at the end of the hot cooking process, or else they become overcooked/bitter Dried herbs and spices should be added to the beginning of the hot cooking process, so that the flavors can seep out of them When adding spices and herbs to uncooked dishes, add them at the beginning, so the flavors “meld” together

Blends Cajun seasoning Seasoned Salt Curry Herbs de Provence Lemon pepper Blends are useful because they cut down on prep time in the kitchen, and give a depth of flavor to a product, since you are mixing different spices.

Shelf Life: Herbs Since most herbs are from living plants, they do not last very long. Store fresh herbs in a bag in the fridge with a damp (not wet) paper towel.

Shelf Life: Spices Contrary to popular belief, spices do NOT last forever After about 6 months, ground spices begin to lose their flavor Only buy as much as you think you’ll need in the next 6 months to a year Make sure to buy quality spices, as many companies sell “cheap” spices that just do not get the job done

Salts Table salt  Contains Iodine  What is most popular  Can have an aftertaste (from the Iodine)  Best used for baking Sea Salt  Sea water that has been evaporated  Fresh, clean taste Kosher Salt  Fresh, clean taste  No chemicals  Bigger flakes  Often used to season meats

Vinegars White (Distilled) Cider Tarragon Balsamic Red Wine Vinegars are very tangy, and can be overpowering if not used correctly. When used correctly, they can add another layer of flavor to a dressing, marinade, or sauce.

Oils Vegetable- high smoke point Corn- high smoke point Canola- high smoke point Olive- low smoke point Peanut- high smoke point Coconut- low smoke point Infused (garlic, rosemary, etc…)- low smoke point Oils with lower smoke points tend to be better for you.

Oils Continued Smoke Point: The temperature at which an oil starts to break down, which causes the oil to smoke and start to burn. Because of an oils smoke point, each oil serves a different purpose. For example, an olive oil is great for marinades, because it has a good flavor, but you would not use it to deep fry in. A canola oil is great to deep fry in, because of its high smoke point, but does not impart much flavor in a dish