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.

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

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

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

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. spice A flavoring that blends with the natural flavor of foods.

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.

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

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

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?

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.

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

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

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.

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)

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.

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

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).

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.

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

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

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