Foundations of Healthy Cooking Chapter 8

Objectives Define seasoning, flavoring, herbs, and spices Discuss ingredients and methods to develop flavor Describe healthy cooking methods and techniques

Foundations of Healthy Cooking Flavor Methods and Techniques Presentation

4 Flavor Seasonings: Substances used in cooking to bring out a flavor already present. Flavorings – Substances used in cooking to add a new flavor or modify the original flavor. The difference between them is one of degree

5 Herbs & Spices Herbs: The leafy part of certain plants that grow in temperature climates Spices: The roots, bark, seeds, flower, buds, and fruits of certain tropical plants.

6 Ethnic Blends of Herbs & Spices –Italian: garlic, onion, basil, oregano –Asian: ginger, five spices, garlic, scallion –French: tarragon, mustard, chive, chervil, shallot –South American: chili peppers, lime juice, garlic, cilantro –Indian: ground nutmeg, fennel, coriander, cinnamon, fenugreek, curry –Mediterranean: oregano, marjoram, thyme, pepper, coriander, onion, garlic

7 Toasting whole spices: Mustard seed Fennel Coriander Star anise Cardamom Caraway Cumin Juniper Allspice

8 Other Ways to Add Flavor Juices – reduced orange juice, reduced beet juice, etc. Vinegars and oils – infused –Wine vinegars –Cider vinegar –Balsamic vinegar Stock Glazes

9 Flavor: Sauce Alternatives –Vegetable Purees –Coulis – Sauce made of a puree of vegetables or fruits. –Salsa and Relishes- Chunky mixtures of vegetables and/or fruits and flavor ingredients. –Chutney – Sauce from India made with fruits, vegetables, and herbs. –Compote – Fruit cooked in syrup and flavored with spices or liqueur. –Mojo – Spicy Caribbean sauce.

10 Flavor Alcoholic beverages Extracts and oils

11 Powerhouses of Flavor Fresh herbs Toasted spices Herb and spice blends Freshly ground pepper Citrus juices and reductions Strong-flavored oils, vinegars, and vinaigrettes Infused vinegars and oils Wines Reduced stock (glazes) Rubs and marinades Raw, roasted, sautéed garlic Caramelized onions Roasted bell peppers Chili peppers Grilled or oven-roasted vegetables Coulis, salsa, relish, chutney, mojos Dried foods: tomatoes, cherries, cranberries Fruit and vegetable purees Horseradish Dijon mustard Extracts

12 Cooking Methods & Techniques Reduction Searing Deglazing Sweating Pureeing

13 Cooking Methods & Techniques Roasting Broiling & Grilling Saute & Dry Saute Stir-frying Dry-Heat Cooking Methods:

14 Cooking Methods & Techniques Simmering Steaming Poaching Braising or Stewing Microwaving Moist-Heat Cooking Methods: