2. Enhancing Food Section 16-1

3. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Seasonings Ingredients that enhance, without changing the natural flavor of food, such as salt and pepper. Flavor Enhancers: increase the way you perceive the food’s flavor without changing the actual flavor, such as Monosodium glutamate (MSG). Some seasonings are called flavor enhancers.

4. Section 16-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Flavorings Flavorings: Ingredients that change the natural flavor of foods, such as extracts. Extracts: Concentrated flavorings, such as lemon and vanilla.

5. Section 16-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Salt Most commonly used seasoning; heightens flavor of foods. –Table salt. –Rock salt. –Sea salt. –Kosher salt.

6. Section 16-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Pepper Most widely used spice; forms used are ground, whole, and cracked. –Black pepper. –White pepper. –Green peppercorns. –Red pepper. –Hot pepper.

7. Section 16-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Other Seasonings & Flavorings Onions: Scallions, leeks, shallots, chives, and garlic. Lemon: Lemon juice and zest are used; pith (white part) is not used due to bitterness.

8. Section 16-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Other Seasonings & Flavorings (continued) Monosodium Glutamate: Comes from seaweed; intensifies the natural flavor of food; some customers may have an allergic reaction or be sensitive to it. Herbs and Spices: Parts of plants used to enhance flavor of foods.

9. Section 16-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials When to Season & Add Flavor Added at different times depending on the dish. Remember to taste foods before adding seasonings or flavorings.