1. Herb, Spices, and Seasonings
Students will identify various food products used in a commercial foodservice operation and list the proper handling and storage for each

2. Objective
Distinguish between herbs, spices, seasonings, and their uses.
How to properly store herbs, spices, and seasonings.
Page 306 in Red Foundations Book

3. Question?
Why do you eat?

4. Seasoning VS. Flavoring
Seasoning: enhancing the natural flavor of the food with out significantly changing its flavor.
Flavoring: adding a new flavor to food, thus changing or modifying the original flavor.
Basic Rule: Your main ingredient is always your main source of flavor. Use good quality ingredients, handle with care, and use correct cooking methods.

5. Seasoning Four basic types of seasoning ingredients:
Salt
Pepper
Acid
Sugar
When should you season?
Liquid foods (reduced liquids) – at the end
Large pieces of food (meats, vegetables) – at the beginning or during the cooking process

6. Question?
How many milligrams of sodium does the average American consume in one day?
How many milligrams of sodium are recommended daily?

7. Answer
3,400 mg
The average American gets about 3,400 mg of sodium a day — much more than recommended. Here are the main sources of sodium in a typical diet: Processed and prepared foods. The vast majority of sodium in the typical American diet comes from foods that are processed and prepared.
1,500mg – 2,300mg

8. Flavoring Types of flavorings: When should you add flavoring? Herbs
Spices
Extracts
Fruits and vegetables
Aromatic liquids
Cured foods
When should you add flavoring?
Beginning, middle and the end of the cooking process

9. Common Seasoning and Flavoring Ingredients
Salt
Pepper
Whole/crushed black pepper
Ground white pepper
Green peppercorns
Red pepper/cayenne
Lemon juice
Fresh herbs
Onion, garlic, shallots
Wine, brandy, and other alcoholic beverages
Prepared mustards
Rind of lemon or oranges
MSG (monosodium glutamate)

10. What is MSG?
MSG is a flavor enhancer traditionally used in Chinese food, but found today in many foods like breakfast sausages and potato chips. MSG comes in many processed foods and snacks.
Effects related to MSG, including burning sensations of the mouth, head and neck, weakness of the arms or legs, headaches and upset stomach approximately 15 minutes after the MSG is consumed [Source: Metcalfe].

11. Herbs and Spices
Herbs: the leaves of certain plants that usually grow in temperate climates
What are some common herbs?
Spices: the buds, fruits, flowers, bark, seeds, and roots of plants and trees, many of which grow in tropical climates
What are some common spices?

12. Herb Combinations
Fines Herbs – this is a traditional French mixture of 4 fresh or dried herbs including parsley, chervil, chives and tarragon. This tastes good in fresh salads and egg dishes. Herbs de Provence – this is a mixture of Mediterranean herbs, combining thyme, oregano, rosemary and savory. This can be added to pizza, stews, grilled dishes and baked vegetables for an aromatic touch. Bouquet Garni – this is a classic combination of several herbs simmered in dishes as they cook. It combines rosemary, thyme, parsley and bay leaves for a mixture that can be used in cooking fish, beef, lamb and pork.

13. Herb Combinations Other complimentary herb combinations include:
Sweet Marjoram, Thyme, Oregano
Basil, Thyme, Oregano
Dill, Chives, Parsley
Cilantro, Sweet Marjoram, Thyme
Tarragon, Parsley
Fennel, Oregano, Basil
Parsley, Basil, Chives
Sage, Winter Savory

14. Ratio Fresh Herbs to Dried Herbs
Dried herbs are generally more potent and concentrated than fresh herbs
3 portions of fresh herb = 1 portion of dried herb

15. Herb and Spice Storage
Spices and dried herbs should be sealed tight and in dark, cool place. Heat, light, and air will speed up the loss of flavor and color
Herbs should be kept under refrigeration and wrapped in a damp paper towel
The shelf life of spices and herbs
Whole spices: 4 years
Ground spices: 2 to 3 years
Dried herbs: 1 to 3 years
Fresh Herbs: N/A

16. Questions? What is meant by “adjust the seasoning”?
What is wrong with adding caraway seed to a portion of goulash (a stew) just before serving?
When would you want to add fresh herbs?

17. Standard and Objective
Standard: Students will identify various food products used in a commercial foodservice operation and list the proper handling and storage for each
Objective: Distinguish between herbs, spices, seasonings, and their uses. How to properly store herbs, spices, and seasonings.