02-01-2013, 01:04 PM
KITCHEN STAPLES create foods with flavor, less fat & less sodium
KITCHEN STAPLES.PPT (Size: 863.5 KB / Downloads: 103)
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
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
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
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
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
Condiments
Any food item added to a dish for flavor
Herbs, spices, and vinegar
Today’s condiments
Prepared mustards, relishes, bottled sauces, and pickles, chutney,