Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5.

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Presentation transcript:

Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5

 Leaves, stems or flowers of an aromatic plant  Fresh or Dried  Dried herbs are stronger than fresh  When using dried herbs crumble or crush them to release flavor  Use 2-3 time more fresh then dried  Add fresh herbs at the end of cooking

 Bark, roots, seeds, buds or berries of an aromatic plant.  Usually dried – ground or whole  Might be fresh, such as ginger  Store in tightly covered containers in cool dry place.

_______ Italian Cooking

_______ Soups, Stews, Meats Use the whole leaf, but remove before serving

_______ Mexican Food, Thai Food, Sauces, Salsa

_______ Fish, Potatoes, Pickles, Dips, Carrots, Bread

_______ Desserts, Lamb, Tea

_______ Italian Food, Mexican Food, Pizza, Spaghetti

_______ Garnish, Meat, Cheese, Salads, etc….

_______ Chicken, Seafood, Mushrooms, Vegetables

_______ Pork, Turkey, Stuffing, Mushrooms

_______ Meat, Poultry, Mushrooms, Nuts, Potatoes

_______ Any food, but can add lots of heat!!

_______ Blend of cumin, garlic, onion and chili Tex-Mex, BBQ

_______ Immature flower buds Meats, Stocks, Sauces, Baking

_______ Seeds – used crushed Mexican Foods, Chili

_______ Root of plant Baking, Asian Foods

_______ Seed kernel inside a fruit Baking, cheese, eggs, Alfredo

_______ Finely ground powder from dried pepper Garnish, salads, sausage, casseroles

_______ From poppy flower Baking, Salad Dressing

_______ Dried stigmas of crocus Most expensive spice in the world Mediterranean and Asian foods

_______ Found in the pod of a tropical plant Baking, Tahini Paste, Asian Fish dishes