CHAPTER 7 KITCHEN STAPLES create foods with flavor, less fat & less sodium

Herbs and Spices Herbs and spices are kitchen staples used as flavoring Herbs Refers to a large group of aromatic plants whose leaves, stems, or flowers are used for adding flavor to other foods Spices Strongly flavored or aromatic portions of plants used as condiments or aromatics Bark, roots, seeds, buds, or berries of plants

Commonly used Herbs Basil Marjoram Bay Mint and peppermint Chervil Oregano Chives Parsley Cilantro Rosemary Dill Sage Lavender Tarragon Lemon grass Thyme

Basil Bay leaves Cilantro Oregano Rosemary Tarragon

Commonly used Spices Aleppo pepper Paprika Allspice Chile powder Anise Crushed chiles (capsicum) Annatto seeds (Mexican achiote paste) Cinnamon Capers Cloves Caraway Coriander (seeds from cilantro plant) Cardamom Cumin Chiles Fennel (seed from plant)

Commonly used Spices Cayenne Fenugreek (Indian curries/chutney) File powder (dried leaf of sassafras plant - cajun) Szechwan pepper (five spice powder) Galangal (rhizome or root) Poppy seeds (opium plant) Ginger Saffron (dried stigmas of saffron crocus $$$) Grains of paradise Sesame seeds Horseradish Tamarind Juniper (evergreen bush) Turmeric (Indian curries) Mustard seeds Wasabi (pale green root)

Wasabi Pickling Spice

Commonly used Spices Nutmeg Peppercorns Black White Green Pink – 15th hole of Rancho Park golf course

Herb and Spice Blends Fine herbes Masala – Indian dry vs wet; garam masala- hot spices – peppercorns etc Herbes de Provence - French Italian seasoning blend Pickling spice Curry powder

Herb and Spice Blends Quatre-epics (AKA “four spices”- meats, stews, French) Ras el Hanout (couscous, game, rice - Moroccan) Chinese five-spice powder (= parts of Szechuan pepper, star anise, clove, cinnamon, fennel seeds) Seasoned salts Store fresh herbs at 34° F - 40° F Store dried herbs airtight in cool, dry place

Seasoning Considerations Flavorings should not hide the taste or aroma of the main ingredient Flavor is to food what hue is to color Flavors should balance – “marry”– ginger & molasses, “oppose” –highlight or cancel – salt/sugar, sweet/hot”, “juxtapose”– flavors sensed at different times -layer flavors – wine is an example Salt (heightens many flavors) is the most basic seasoning

Nuts The edible single-seed kernel of a fruit surrounded by a hard shell Used in foods to provide texture and flavor Chestnuts – Pecans Coconuts – Pine nuts Hazelnuts (filbert) – Pistachios Macadamias – Walnuts Peanuts (legume) – Almonds Brazil nuts

Almonds Cashews Peanuts Pecans

Oils A type of fat that remains liquid at room temperature Cooking oils - refined from various seeds, plants, vegetables, & dairy products Consider intended use of vegetable oils before purchasing Smoke point, flavor, and cost Various grades – for cooking and serving Oils - extracted from various plants by pressure Oils –infused with flavors – CIA website Descriptive item on menu le

Smoke point for clean, previously unused oil At smoke pt triglycerides form fatty acids (disagreeable change in flavor and odor) Butter: 260oF – clarified is higher Olive oil: extra virgin 250oF Olive oil: 410oF Canola: 430-448oF Deep fryer shortening: 440oF Peanut: 450oF Fryer fat- see preventing breakdown, contaminants, when to change fat, filtering fat

Vinegars A thin, sour liquid that can be used as a preservative, cooking ingredient, condiment, and cleaning solution Derived through the fermentation of wines or other (ETOH) alcoholic liquids Bacteria turn ETOH into acetic acid

Vinegars Types of Vinegars Wine or red wine vinegar Malt vinegar Cider vinegar Rice vinegar – rice wine, clean flavor Balsamic vinegar (red wine vinegar aged in wooden barrels from 4-50 years) various grades Descriptive item on menu

Condiments Any food item added to a dish for flavor Today’s condiments Herbs, spices, and vinegar Today’s condiments Prepared mustards, relishes, bottled sauces, and pickles, chutney,

Coffees Fruit of a small tree grown in sub-tropical or tropical climates – Colombia, Jamacia, Kenya Fruit is referred to as a cherry; it is bright red with translucent flesh surrounding two flat-sided seeds These seeds are the coffee beans – roasted to various degrees of darkness Two main species of bean Arabica – “finer” and Robusta “heartier” Virtually all coffee available in the U.S. is a blend of beans

Types of Roasts City, “American” Viennese French, New Orleans, dark roast – beans appear oily, color of chocolate Italian or Espresso roast – beans are burnt, black color, shiny oily Espresso is a brewing method-hot water forced through finely ground & packed coffee under pressure (7 gm coffee to 1.5 oz water) Journal – describe types of coffees/teas served at your site- cappuccino and others

Teas Source of antioxidants The name given to the leaves of Camellia Sinensis A tree or shrub that grows in high altitudes in tropical regions – named for place of origin Kenya, Darjeeling Three types of tea – how leaves are treated after picking Black – amber brown, deep flavor, leaves fermented Green – not fermented, yellowish-green – Chinese tea graded: 1st Gunpowder, 2nd Imperial, 3rd Hyson Oolong – partially fermented, often flavored with jamine also graded – leaf size & age

Green Coffee Beans French-Roast Beans Gunpowder Green Tea