Kitchen Staples 17. Kitchen Staples 17 Objective Recall the basic seasonings used in professional kitchens and explain their uses in professional.

Kitchen Staples 17

Objective Recall the basic seasonings used in professional kitchens and explain their uses in professional cookery.

Basic Seasoning If seasoning is missing or improperly balanced, a dish may fail Salt and pepper are the basic seasonings

Salt Salt accentuates other flavors and adds a salty taste
The three most common types of salt found in commercial kitchens are table salt Kosher salt rock salt continued

Salt Table salt Kosher salt Often referred to as granulated salt
Dissolves quickly in liquids Contains anticaking agents and iodine Kosher salt Larger crystals than granulated salt Originally made for salting meats to make them fit according to Jewish dietary law (kosher) continued

Salt Kosher salt (continued) Rock salt
Used to season clear broths or consommés Does not cloud liquids Rock salt Crystals about the size of fine gravel Not used to season foods Used as a bed to serve shellfish to prevent rocking and spilling continued

Can you identify these salts?
Table salt Kosher salt Rock salt Can you identify these salts?

Pepper Pepper gives a sharp flavor that adds character to most savory dishes Peppercorns are the berry-like fruit of a plant grown in tropical Asia continued

Pepper Black pepper Underripe berries are picked and dried in the sun
Add a sharp, spicy flavor to foods Used whole, crushed, cracked, or ground continued

Pepper White pepper From the same plant as black pepper
Fully ripened berries are picked and their outer skins are then removed before drying Has less aroma and is sharper than black pepper Used as whole peppercorns or finely ground continued

Objective Recognize the sources, various forms, and uses of herbs and spices in professional kitchens.

Herbs Fresh herbs More flavorful and often preferred to dried herbs
Wide variety available to chefs through produce suppliers When substituting, use twice as much as dried Most release their flavors quickly when cooked Store in the refrigerator in a plastic bag continued

Herbs Dried herbs Cheaper, easier to store, and last longer than fresh herbs More concentrated flavor When substituting for fresh herbs, use half as much as fresh Need to be cooked longer to release their flavor Store in tightly sealed containers in a cool dry place

Herb Identification Basil Sweet, aromatic flavor
Essential for pesto and tomato sauces Popular in Mediterranean cuisines continued

Herb Identification Bay leaf (laurel) Stiff, green oval leaf
Used to flavor stocks, soups, stews, and other savory dishes continued

Herb Identification Chervil Light licorice flavor
Popular as a garnish and used in sauces continued

Herb Identification Chives Member of the onion family
Delicate onion-garlic flavor Used chopped as a garnish continued

Herb Identification Cilantro (Chinese parsley)
Strong flavor with citrus tones Commonly used in salsas Its seeds are a spice called coriander continued

Herb Identification Dill
Often used in pickling and is excellent with fish Important to Scandinavian and Eastern European cuisines continued

Herb Identification Marjoram
Flavor similar to a combination of thyme and oregano Used in meat and vegetable dishes Important to Mediterranean cuisines continued

Herb Identification Mint Peppermint and spearmint are commonly used
Classic garnish for desserts Also used with lamb and in Middle Eastern cuisines continued

Herb Identification Oregano Is wild marjoram Used in tomato sauces
Popular in Italian, Greek, and Mexican cuisines continued

Herb Identification Parsley (Curly) Fresh, green flavor
Classical garnish for fish and poultry continued

Herb Identification Parsley (Flat-leaf or Italian)
Used much the same as curly parsley Most commonly used in Southern European cuisines continued

Herb Identification Rosemary Pine-like aroma
Excellent with poultry, pork, lamb, and game continued

Herb Identification Sage Popular in stuffings and sausages
Goes well with poultry, pork, and game continued

Herb Identification Tarragon Slight licorice flavor
Used with fish, chicken, eggs, and salad dressings Essential for béarnaise sauce continued

Herb Identification Thyme
Basic savory flavoring for stocks, soups, and stews

Spices Spices are sometimes toasted before added to a recipe to develop a more complex and aromatic flavor Typically used in a ground, powdered form Store ground spices in tightly sealed containers to help preserve their flavor

Spice Identification Allspice
From the dried berries of a Caribbean tree Flavor of nutmeg, cinnamon, and cloves Used for forcemeats, pickling, and baking continued

Spice Identification Anise
From the seeds of a small annual plant that originated in Egypt Strong licorice flavor Used in liquors and for baking continued

Spice Identification Caraway Seeds
Seeds of a plant that is widely grown in Europe and Asia Used in breads, soups, and stews Popular in Germanic and Eastern European cuisines continued

Spice Identification Cardamom Seeds of a plant grown in India
Used in curries, breads, and pastries Common ingredient in Indian and Scandinavian cuisines continued

Spice Identification Cayenne Pepper
Not a member of the peppercorn family, but is a product of chile peppers Dried and finely ground ©Carroteater/Shutterstock.com Adds a hot, spicy flavor to dishes Also used in the form of crushed chile flakes Main flavoring agent in hot pepper sauces continued

Spice Identification Celery Seed Small, brown seed of the celery plant
Commonly used in pickling and relishes Ground and mixed with salt to make celery salt continued

Spice Identification Chile Powder Ground red chile peppers
Come in varying levels of intensity Popular ingredient in Mexican and southwestern cooking continued

Spice Identification Cinnamon
Bark of a tropical tree, dried and rolled up Sweet flavor makes it extremely popular in pastries and fruit dishes continued

Spice Identification Cloves Sun-dried buds of a tropical tree
Strong sweet aroma Frequently used for pickling, marinades, and in baked goods continued

Spice Identification Coriander Seed of the coriander plant
Slight citrus aroma Used for pickling, marinades, and baking continued

Spice Identification Cumin (Cumino)
Seed of annual plant that originated in the Middle East Often used in chilies and curries Popular in Mexican, Indian, and Middle Eastern cookery continued

Spice Identification Curry Powder
Mixture of a dozen or more spices that vary in flavor and intensity Commonly used in curries and stews Used in Indian and other south Asian cuisines continued

Spice Identification Dill Seed Seeds of the dill plant
Popular for pickling continued

Spice Identification Fennel Seed Seeds of the fennel plant
Licorice flavor Often used in sausages and pork dishes and is popular in Italian cuisine continued

Spice Identification Ginger
Root of a tropical plant grown in Asia and the Caribbean Available as fresh ginger root, dried powder, or preserved with sugar Powdered ginger is used in baking and pastries Fresh ginger is used in Asian cuisines continued

Spice Identification Juniper Berries Berries of an evergreen tree
Good with game Used to flavor gin, marinades, and stews continued

Spice Identification Mace
Middle layer of the same large tropical seed that produces nutmeg Intense spicy flavor Used in desserts, baking, and some savory dishes continued

Spice Identification Mustard Seed of the mustard plant
Black, brown, and yellow varieties produced Sharp, burning flavor Main ingredient in prepared mustards and also used for pickling and sauces continued

Spice Identification Nutmeg
Inner seed of the same tropical plant that produces mace Wide variety of uses including baking, pastries, vegetables, and potatoes continued

Spice Identification Paprika
Powder ground from a variety of different red chile peppers Classified as sweet or hot Used in a wide variety of soups, stews, and sauces for color and flavor Popular in Hungarian and Spanish cuisines continued

Spice Identification Poppy Seeds Seeds of the poppy flower
Slightly nutty flavor Used in breads and pastries continued

Spice Identification Saffron
Expensive because it is the handpicked stigma, or center, of the crocus flower Gives foods a bright yellow color and subtle flavor Used in rice dishes, sauces, and seafood Very important in Mediterranean cuisines continued

Spice Identification Sesame Seeds
Seeds of an annual plant native to India Ground to a paste (tahini) or can be made into oil Commonly used in breads, pastries, and vegetable dishes Used in Middle Eastern, Asian, and African cuisines continued

Spice Identification Star Anise Fruit of a tree grown in China
Important in Chinese cuisine continued

Spice Identification Turmeric Root of a lily native to Southeast Asia
Used for the bright yellow color it gives dishes Often an ingredient in rice dishes, curries, pickling, and prepared mustard

Objective Differentiate between marinades and rubs.

Marinades and Rubs Marinades and rubs are two flavoring strategies that consist of a combination of flavorings A marinade may be used first, followed by a rub continued

Marinades and Rubs Marinades Flavorful liquids that permeate food
May consist of a combination of different oils, wines, vinegars, beers, or fruit juices May also contain additional condiments, salt, sweeteners, herbs, spices, vegetables, or fruit juices Acidic marinades help tenderize meat Made by mixing or cooking ingredients together continued

Marinades and Rubs Rubs
Combination of seasonings used only on the exterior of food Massaged onto the food product Generally consist of spices, herbs, salt, and sweeteners

Objective Recall various starches and their uses.

Starches Used to make doughs and batters, and as binders, thickening agents, and coatings Common starches include flour cornmeal cornstarch arrowroot bread crumbs

Flour Flour is a finely milled grain, commonly wheat All-purpose flour
Typically used as a thickening agent or coating Used most often for general purpose baking and cooking Made from a blend of soft and hard wheat continued

Flour Semolina Rice flour
Used individually or in combination with all-purpose flour to make pasta Made from hard durum wheat and gives finished pasta a firm texture Rice flour Lends a very light texture to sauces and coatings Used for preparations like tempura batter or as a thickening agent

Cornmeal Coarsely ground dried corn Used as a coating and in baking
Milled from both yellow and white corn Masa harina, another form of cornmeal, is ground hominy that has been dried into a powder

Cornstarch A finely powdered starch milled from corn
Mainly used as a thickening agent Can also be used as an ingredient in batters or doughs

Arrowroot Looks identical to cornstarch
Produced from a tropical root and functions as a thickening agent

Bread Crumbs Bread crumbs can be used as a coating, topping, and thickening or binding agent Fresh bread crumbs give dishes a lighter texture than dried Panko or Japanese-style bread crumbs are popular for coating fried foods

Objective Explain the various sources of sweeteners and their qualities.

Sweeteners Often used in sauces and to balance or enhance the taste of savory dishes Sugar gives only a sweet taste to dishes Other sweeteners may add a distinctive flavor in addition to their sweet taste

Sugar Also known by its scientific name sucrose
Can be refined from the sugarcane plant or sugar beets Granulated sugar is used most often Primarily used to add a sweet flavor to dishes

Molasses The liquid left over after refined sugar is extracted from sugarcane juice Is less sweet than sugar Comes in light and dark types The more it is processed to remove the sugar, the darker it gets

Honey Formed from flower nectars gathered by bees
Can be made from hundreds of different flowers; most common types are clover, alfalfa, and orange blossom Slightly sweeter than sugar Can generally be substituted equally by weight for sugar, although in baking this may not be true

Brown Sugar Was originally partially refined sugar
Today, it is made by adding molasses back into refined sugar The quantity and intensity of the molasses used determines if it will be light or dark

Maple Syrup Thirty to fifty gallons of maple tree sap are required to make one gallon of syrup Graded on color, clarity, and flavor Light or amber syrup is most valued Due to the cost of real maple syrup, many pancake syrups are artificially flavored

Corn Syrup Extracted from the starchy part of corn
Many foodservice professionals refer to it as glucose syrup Very thick and difficult to scale or measure Cane by-products and caramel coloring are added to lend color and flavor Does not crystallize like some other sweeteners

Agave Nectar Made from the centers of large agave plants
Has a level of sweetness comparable to honey, but is much thinner

Can you identify these sweeteners?
Molasses Honey Maple syrup Corn syrup Dark corn syrup Agave nectar Dark brown sugar Light brown sugar Sugar ©Draz-Koetke/Goodheart-Willcox Publisher Can you identify these sweeteners?

Objective Recognize the role of acid ingredients in the kitchen and the types commonly used.

Acid Ingredients An important factor in balancing the taste of many dishes Can also be a preservative and a coloring agent

Vinegar Specific types of bacteria consume the alcohol in wine or other alcoholic beverages and turn it into acid Used in marinades, salad dressings, sauces, and pickling Vary in strength of acidity from four to seven percent continued

Vinegar The most common types of vinegar are distilled cider
red or white wine balsamic malt rice flavored

Lemon and Lime Juice Freshly squeezed and bottled lemon and lime juice may be used interchangeably Bottled lemon and lime juice costs less and requires no preparation time Freshly squeezed lemons and limes have better flavor, but are more expensive

Objective Recall various forms of tomato products and how they are classified.

Tomato Products Tomatoes are used in basic stocks, sauces, stews, and vegetable dishes Canned tomato products are often used because they offer a more consistent flavor and lower cost continued

Tomato Products Canned tomato products are classified according to their concentration

Objective Recognize commonly used condiments.

Condiments Condiments are typically served at the table, but are also important ingredients in many recipes Condiments include cooked or prepared sauces, relishes, and pickles

Ketchup Made from tomatoes, corn syrup, vinegar, and spices
The sweet and sour taste makes it popular in salad dressings, cocktail sauce, barbecue sauce, and many other dishes

Mustard Made from ground mustard seed combined with acid, salt, and spices Essential in making mayonnaise, salad dressings, sauces, and glazes The longer it is cooked, the milder its flavor The most common types of mustard are yellow, Dijon, stone ground, and brown

Horseradish A root that looks like a large, woody white carrot
Finely grated and mixed with vinegar and salt Its strong burning flavor goes well with rich, fatty meats Prepared horseradish is also used to flavor sauces, dressings, and other dishes

Worcestershire Sauce Is thin, murky, and dark brown in appearance and gives a distinct pungent flavor to foods Flavor is derived from dozens of ingredients including vinegar, tamarind, anchovies, and pepper Used with grilled and roasted meats Can also be used to finish sauces, soups, and dressings

Hot Sauce All hot sauces are basically made of the same ingredients—vinegar flavored with hot chile peppers and salt Can be substituted for cayenne pepper or other hot chiles in recipes where acid is appropriate Often used in hollandaise sauce, salad dressings, or salsa

Soy Sauce A condiment of Chinese origin brewed from fermented soybeans and wheat Comes in different potencies—light, medium, and black The flavor is stronger, thicker, and more intense when more soybeans and less wheat are used to brew the sauce Adds a complex satisfying element to dishes

Can you identify these condiments?
Ketchup Yellow mustard Dijon mustard Stone ground mustard Brown mustard Horseradish Worcestershire Hot sauce Soy sauce Can you identify these condiments?

Pickles and Relishes Pickles can be made from any number of fruits and vegetables A number of spices, herbs, and aromatic vegetables can be used to flavor pickles The brine, or liquid, which preserves the pickles may be sweet or acidic continued

Pickles and Relishes Relishes are made of a wide variety of fruits and vegetables Pickle relish, made from chopped cucumbers, is most common Chutney is a traditional condiment in Indian cuisine

Capers Capers are sorted by size with the smallest buds being most desirable Used to garnish sauces, salads, and a variety of cold and hot entrées Should be rinsed before use to remove some of the strong brine

Olives Olives may be green (picked underripe) or black (picked mature)
Olives are preserved in brine, often with spices and other flavoring ingredients The most common types of olives are green, ripe, Kalamata, niçoise, alfonso, and black oil cured

Anchovies Anchovies can be purchased as whole salted fish, but are mostly sold as fillets canned in oil Used in salads, pizza, seafood dishes, sauces, stews, and salad dressings

Can you identify these condiments?
Ripe olives Green olives Kalamata olives Anchovies Chutney Capers Pickle relish Sweet gherkins Kosher dill Cornichons Can you identify these condiments?

Review What are the basic seasonings used in the professional kitchen?
salt and pepper continued

Review Explain the differences between fresh and dried herbs.
Fresh herbs: more expensive; release their flavors quickly when cooked Dried herbs: cheaper, easier to store, last longer; more concentrated flavor; release flavor slowly continued

Review Explain the differences between a marinade and a rub.
A marinade is a liquid infused with different ingredients, in which foods are soaked to impart flavor before cooking A rub is a combination of seasonings applied only to the outside of food to season the exterior continued

Review Name the starches that are commonly used in the professional kitchen. flour cornmeal cornstarch arrowroot bread crumbs continued

Review What sweeteners are commonly used in the commercial kitchen?
Maple syrup Corn syrup Agave nectar Sugar Molasses Honey Brown sugar continued

Review What type of ingredients are vinegar and lemon and lime juice?
acid ingredients continued

Review Explain why canned tomatoes are often used instead of fresh tomatoes. They have a more consistent flavor and are less expensive continued

Review Name the condiments that are commonly used in the professional kitchen. Ketchup, mustard, horseradish, Worcestershire sauce, hot sauce, soy sauce, pickles, relishes, capers, olives, anchovies

Herbs and Spices Identification
Nutmeg Oregano continued

Tarragon Dill seed continued

Star anise Mace continued

Cilantro (Chinese parsley) Celery seed continued

Poppy seeds Mint continued

Parsley (curly) Caraway seeds continued

Ginger Sage continued

Chervil Cinnamon continued

Saffron Paprika continued

Bay leaf (laurel) Fennel seed continued

Allspice Basil continued

Rosemary Cloves continued

Juniper berries Chives continued

Thyme Cumin (cumino) continued

Coriander Mustard continued

Anise Curry powder continued

Dill Sesame seeds continued

Turmeric Marjoram continued

Cardamom Parsley (flat-leaf or Italian) continued

Chile powder Cayenne pepper

Kitchen Staples 17. Kitchen Staples 17 Objective Recall the basic seasonings used in professional kitchens and explain their uses in professional.

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Kitchen Staples 17. Kitchen Staples 17 Objective Recall the basic seasonings used in professional kitchens and explain their uses in professional.

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Presentation on theme: "Kitchen Staples 17. Kitchen Staples 17 Objective Recall the basic seasonings used in professional kitchens and explain their uses in professional."— Presentation transcript:

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