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Section 16.1 Enhancing Food Section 16.2 Herbs and Spices Section 16.3 Condiments

Section 16.1 Enhancing Food Section 16.2 Herbs and Spices Section 16.3 Condiments. Section 16.1 Enhancing Food. Seasonings and flavorings strengthen a food’s natural flavor. Knowing which seasonings and flavorings work well with certain food items is an important cooking skill.

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Section 16.1 Enhancing Food Section 16.2 Herbs and Spices Section 16.3 Condiments

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  1. Section 16.1 Enhancing Food • Section 16.2 Herbs and Spices • Section 16.3 Condiments

  2. Section 16.1 Enhancing Food • Seasonings and flavorings strengthen a food’s natural flavor. • Knowing which seasonings and flavorings work well with certain food items is an important cooking skill.

  3. seasoning An ingredient that enhances food without changing the natural flavor. Seasonings and Flavorings • To strengthen food’s natural flavors, foodservice professionals use: • seasonings

  4. flavoring An ingredient that actually changes the natural flavor of the foods to which it is added. Seasonings and Flavorings • To strengthen food’s natural flavors, foodservice professionals use: • flavorings

  5. Seasonings and Flavorings • Salt is the most commonly used seasoning today. • Common salts used by foodservice professionals include: • table salt • rock salt • sea salt • kosher salt

  6. spice A flavoring that blends with the natural flavor of foods. Seasonings and Flavorings • Pepper is the most widely used spice in the world. • Peppercorns can be black, white, green, and red; red is more closely related to bell peppers.

  7. Seasonings and Flavorings • Hot peppers are called chiles and vary in their degree of hotness, color, and flavor. • Always wear gloves when working with hot peppers to prevent burns.

  8. Seasonings and Flavorings • Onions are a flavoring from a family that also includes: • scallions • leeks • shallots • chives • garlic

  9. zest The rind of a fruit. Seasonings and Flavorings • Lemon is a flavoring from the zest of the fruit, added to dishes such as fish, meats, vegetables, and desserts.

  10. Seasonings and Flavorings • Seasonings can be added at any time during cooking, but some forms of food adapt themselves to seasoning at certain times. • Flavorings can be added during the cooking process at any time, but effects on prepared foods will depend on cooking time. What dishes have you made that required seasonings and flavorings?

  11. Section 16.2 Herbs and Spices • A foodservice employee must be able to identify and use herbs and spices. • Correctly used, herbs and spices can enhance a dish. • Incorrectly used, herbs and spices can ruin a dish.

  12. herb A plant that grows in temperate climates; used as flavoring that adds color and aroma to foods. Herb Varieties • Foodservice professionals need to know what herbs and spices look like, what flavors they have, and how to correctly use them.

  13. Herb Varieties • Examples of herbs include: • basil • bay leaf • chervil • chives • cilantro • dill • garlic chives • lemongrass • marjoram • mint • oregano • parsley • rosemary • sage • savory • tarragon • thyme

  14. Herb Varieties • Herbs can have a delicate or bold flavor. • Fresh herbs are not as strong, so twice the amount should be used if dried herbs are called for in a recipe.

  15. Herb Varieties • Store fresh herbs wrapped loosely in damp paper towels on sheet pans in a refrigerator. • Store dried herbs in containers that are opaque and airtight, in a cool, dry place at temperatures between 50°F (10°C) and 70°F (21°C)

  16. Spice Varieties • Spices come from the bark, buds, fruits, roots, seeds, or stems of plants and trees. • Spices can be used whole, ground, sliced, or in chunks. • The form you use depends on the cooking time.

  17. Spice Varieties • Examples of spices include: • allspice • anise seeds • cardamom • cinnamon • celery seeds • chili powder • cayenne • cumin • chiles • dill seeds • fennel seeds • saffron • pepper • nutmeg • mustard seeds • paprika • ginger

  18. Spice Varieties • Spices should be stored in airtight containers away from direct sunlight and in cool, dry place at temperatures of 50°F (10°C) to 70°F (21°C).

  19. Section 16.3 Condiments, Nuts, and Seeds • Condiments, nuts, and seeds can be served with food to enhance flavor. • Condiments are added to prepared food, while nuts and seeds are used during cooking.

  20. condiment Something served as an accompaniment. Condiment Varieties • Condiments are served with food to help enhance food flavors.

  21. Condiment Varieties Describe these different condiments. Condiment Description Salsa A fresh or cooked mixture of rough chopped chiles, tomatoes, onions, and cilantro Ketchup A tomato-based sauce that has a tangy, sweet-and-sour taste; some ketchups have a flavoring added, such as jalapeño Steak Sauce A sauce that is tangier than ketchup; often used with grilled or broiled meats

  22. Condiment Varieties Describe these different condiments. Condiment Description Prepared Mustard Contains a combination of ground white, black, and brown mustard seeds, vinegar, salt and spices; comes in many textures and flavors Vinegar A sour, acidic liquid used in cooking, marinades, and salad dressings; varieties include white, red wine, balsamic, and cider vinegars Flavored Oil An oil that has been enhanced with ingredients such as herbs, spices, and garlic

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