Seasonings and Flavorings Adding spice to your life!

Slides:

Advertisements

Similar presentations

Foundations of Restaurant Management and Culinary Arts

Advertisements

When fresh they are known as Produce

The Mother Sauces.

Beany Burgers with Corn & Apple Relish. Relish ingredients: 1/2 a red pepper and 1/2 a green pepper, deseeded and finely diced, 2 salad onions, 1 diced.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 33: Flavor Development.

Section Enhancing Food

1 Seasonings and Flavorings Seasoning – substances that enhance flavor of food, not usually detected themselves Flavoring – substances added for their.

Stocks Definition of a Stock Stock- A flavorful liquid used as a base to flavor soups and sauces. A stock is made by simmering meat, poultry, fish, or.

Microwave cooking Enables the cook to heat smaller items and individual portions of food. Not generally used for primary cooking. Microwaves cook rapidly.

Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters”

Creative Additives Chapter 28.

Foundations of Healthy Cooking Chapter 8. Objectives Define seasoning, flavoring, herbs, and spices Discuss ingredients and methods to develop flavor.

Herbs & Spices Focus on Foods. Herbs & Spices The FDA groups herbs and spices together and considers them both to be spices.

Herbs and Spices HFA 4UI. Definitions: Spices: Aromatic natural products which are dried seeds, buds, fruit or flower parts, bark or roots of a plant.

Stocks. Stock Fond- French work for stock, meaning bottom, ground, base. Result of extracting flavors from various food items using liquid as a base.

Vegetable Notes.

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Copyright.

Creative Cooking 1 VEGETABLES

Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5.

Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5.

Basic Cooking Principles

Creamy Carrot & Orange Soup. Ingredients:1 x 15ml spoon sunflower oil, 600 ml water, 1 x vegetable stock cube or 1 x 5ml spoon bouillon powder, 1 onion,1.

Hot Harira. Ingredients:2 x 15ml spoons olive oil, (500g lamb cubes – optional), 1 x 5ml spoon ground turmeric, 1 x 5ml spoon ground cinnamon, 1/2 x 5ml.

Foundations of Healthy Cooking Chapter 8. Objectives Define seasoning, flavoring, herbs, and spices Discuss ingredients and methods to develop flavor.

Fruits and Vegetables. Botanical Names for Vegetables Squash-Cucumbers, zucchini, butternut squash Roots and Tubers- Beets, Turnips, Carrots, Radishes.

Tasty Taboulleh This salad is made with couscous and contains: 100g Prepared couscous Chopped salad onions Grated carrot Diced tomatoes Diced cucumber.

Vegetables! Nutrients, Storage, cooking…. Plant Parts Root: carrot, radish –Grow deep in soil, smooth skin Stem: celery, asparagus –Edible stems and stalks,

HERBS & SPICES. Seasonings Ingredients that are used in small amounts to flavor foods It is typically the smallest measurement in a recipe What is the.

Fruits & Vegetables. Fruits and Vegetables  1. Cellulose 2222  A. Determine how produce will be used.  B. Canned products are usually cheaper.

Seasoning and Flavoring. Seasoning foods Seasonings: –Ingredients you add to a food to improve its flavor. –Added small amounts –cannot taste individual.

Today… You Need: We are going to: Notebook Pen or Pencil

Spice Your Life Spices and Herbs.

Chapter 22 Salads, Casseroles, and Soups

Pronto Pasta Salad This Pasta salad is made using: 100g Cooked pasta shapes Finely chopped red onion Diced red pepper Handful of black olives Finely chopped.

Flavors & Seasoning. Building Flavors  Enhancement and judgment of flavors is one of a cooks most critical task, one requires experience and judgment.

CHAPTER 51 FRUITS & VEGETABLES IMPORTANT SOURCE OF VITAMINS & MINERALS!

Fruits and Vegetables. Nutrients in Fruits and Veggies Low in fat & sodium No cholesterol High in CHOs Good source of antioxidants.

Root vegetables are the roots of plants that are eaten as vegetables. These roots grow into the ground from the base of the plant stem. They anchor the.

Getting Ready to Cook Section 5.2 – pages

Seasoning and Flavoring Food Std Explain the process of taste and flavor.

Seasonings. Lesson Objectives Improved the healthfulness of foods served to students. Improve the quality of foods served to students. Improve the appeal.

Know how. Know now “Spice” vs. “Herb” Spices come from the bark (cinnamon), root (ginger, onion, garlic), buds (cloves, saffron), seeds (yellow.

Asian Made Easy. Herbs Garlic chives- used in northern Chinese and Korean cuisine, they have a mild garlic flavour and a delicate chive aftertaste. Coriander-

SOUPS & SAUCES.

Foods and Nutrition 6.1 Cooking Techniques. Cooking Techniques Dry Cooking: uses a metal and the radiation of hot air, oil, or fat to transfer heat Uses.

Preparing Soups. Lesson Objectives Improve the quality of soups. Improve the appeal of soups. Improved the variety of soups. Improve the healthfulness.

Enhancing Food Section 16-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Seasonings Ingredients that enhance, without changing the natural flavor of.

Seasoning and Flavoring Food Foods I Seasonings: ingredients that enhance food without changing the natural flavor Salt Flavor enhancers: increase the.

Herbs & Spices Section 16-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Herbs Leaves and stems of plants grown in mild climates. Used: Fresh or dried;

Spices and Flavorings.

UNIT 4 FOOD SERVICE OCCUPATIONS 2 Herbs, Spices and Seasonings.

Seasonings and Flavorings Seasonings: ingredients that enhance without changing the natural flavor of food. EX: salt and pepper Flavor Enhancers: increase.

Herbs and Spices Chapter 16. Salt Which salt is very pure?

Foundations of Healthy Cooking

What are they and how should I use them?

Chapter 20 Sauces and Stocks

Apple Grape Strawberry Orange

Herb, Spices, and Seasonings

Strand 7 Students will compare and contrast various cooking techniques and how seasonings and flavorings create and enhance the natural flavors of food.

Foundations of Restaurant Management and Culinary Arts

Eating with your Senses!

Module 4: Meals That Appeal to Kids

Foundations of Restaurant Management and Culinary Arts

Module 4: Meals That Appeal to Kids

Module 4: Meals That Appeal to Kids

Seasoning and Flavoring

The Art of Preparing Food

Unit 6: Sensory Perception

Mystery Basket Competition Health Conscious Food Preparation

Presentation transcript:

Seasonings and Flavorings Adding spice to your life!

Seasonings and Flavorings Seasonings – enhancing the natural flavor of the food without significantly changing its flavor. Flavoring – adding new flavor to a food.

Seasonings and Flavorings Main ingredients = main sources of flavor Spices, herbs and flavorings enhance the natural flavor, not replace or recover it.

When to Season and Flavor Seasoning Most often done at the end of the cooking process. “adjust the seasoning” Salt and Pepper are often added at the beginning. Some herbs and spices are added in the beginning to impart a specific flavor profile. Be aware of the concentration factor.

When to Season and Flavor Flavor Added at any time depending on the cooking time, process and ingredient At the end, usually fresh herbs, brandy or condiments. Flavorings need heat to release Ground spice release more flavor Flavors are “volatile”

Common Seasonings and Flavoring Ingredients Salt – the most widely used to “enhance” flavor.  You can always add more! Pepper – add the “heat”.  Whole, crushed or ground black pepper (DR)  White pepper –when color matters  Green peppercorns used in multi-mixes

Common Seasonings and Flavoring Ingredients Red or cayenne pepper – different family same result. Lemon Juice – adds acid Fresh herbs – variety and intensity Mirepoix  Onion, (garlic, shallots) carrots, and celery  Trinity – Cajun cuisine Prepared mustard Grated rind – orange, lemon MSG – caution may have “ill” effect.

Herbs and Spices Herbs- leaves of certain plants that usually grow in temperate climates Spices – buds, fruits, flowers, bark, seeds and roots of plants and trees – many tropical

Use of Herbs and Spices Know the products Store dried in a cool place Buy in small containers Don’t skimp Ground enhance more quickly Use a sachet for flavoring liquids Add a little and taste, you can always add more. Enhance not dominate If uncooked, it takes more time to flavor Always taste before serving

Spice & Herb Chart Get one! Use it as a guide Get to know the spices and herbs you commonly use. Understand the difference between fresh, dry and freeze dried. Uses spices and herbs that are culturally appropriate – authentic cuisine.