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

2. 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

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

4. Basil
Bay leaves
Cilantro
Oregano
Rosemary
Tarragon

5. 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)

6. 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)

7. Wasabi
Pickling Spice

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

9. 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

10. 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

11. 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

12. 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

13. Almonds
Cashews
Peanuts
Pecans

14. 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

15. 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: oF
Deep fryer shortening: 440oF
Peanut: 450oF
Fryer fat- see preventing breakdown, contaminants, when to change fat, filtering fat

16. 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

17. 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

18. 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,

19. 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

20. 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

21. 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

22. Green Coffee Beans
French-Roast Beans
Gunpowder Green Tea