1. Seasoning and Flavoring
Centennial High School
ProStart1

2. Seasonings
A seasoning is something that enhances the flavor of the dish.
Basic seasonings include salt and pepper.
They must be used with care to prevent overuse, but seasoning generally should be added at the start of the dish to create a depth of flavor.

3. Seasoning There are four basic types of seasoning ingredients: Salts
Peppers
Sugars
Acids
When to season and why

4. Seasonings
Types of salt include: *Sodium chloride(Chemical name for salt) Table- Salt that is refined to remove its other minerals and impurities. Sea Salt- grains come from evaporated ocean water. Kosher-Salt that is flaky and without additives. Rock-Salt used to make ice cream.
Take a break to review the history of salt with students by using the story provided.

5. seasonings Types of pepper include:
Black- made from dried, unripe berries.
White- pepper used for light colored sauces.
Types of acids include;
Lemon juice
Vinegar

6. Flavoring
Flavor refers to the way a food tastes, as well as its texture, appearance, doneness and temperature.
A flavoring should enhance the base ingredients of a dish, or it can also bring another flavor to the product.

7. Flavoring
There are many types of flavorings that have the capacity to change the taste of the original food product including:
Herbs
Spices
Extracts
Fruits and vegetables
Aromatic liquids
Cured foods

8. Herbs and spices
Herbs and spices are important ingredients used to enhance and add to the flavor of food. Herbs are the leaves, stems, of flowers of an aromatic plant.

9. Herb and spices
Spices are the bark, roots, seeds, buds or berries of an aromatic plant.

10. Herb and spices
Herbs and spices are available fresh and dried. Dried herbs are much stronger than fresh herbs because herbs’ oils are concentrated during the drying process.

11. Herbs and Spices Cooking with herbs
When using dried herbs, lightly crumble or grind them before adding them to a dish.
This releases their flavor. When using fresh herbs in place of dry use two or three times the amount called for in the recipe.
Always add fresh herbs toward the end of the cooking process to retain their delicate flavors.

12. Herbs and spices Cooking with spices
Whole spices should be added early during cooking to allow their flavor s to carry throughout the food.
Cut or ground spices can be toasted to enhance their natural flavors and then added late in the cooking process.

13. Seasonings and flavorings
Let’s learn more about herbs and spices

14. Seasoning and flavorings
Seasonings and flavorings are major parts of stocks. Stocks- is an essential ingredient in many soups and sauces. Bouquet garni- French for “ bag of herbs,” is a bundle of fresh herbs such as thyme, parsley, stems and a bay leaf tied together. Sachet d’epices- is similar to bouquet garni, except it really is a bag of herbs and spices. The chef places spices, including parsley stems, dried stems, bay leaf, and cracked peppercorns, together in a cheese cloth.

15. Smell Test
Take out a piece of paper and number it Title your paper Smell Test. Be sure to write the date and your name.
Smell the samples and discuss with your group what you believe them to be in terms of herbs, spices, and flavorings.
Write down your predictions next to the appropriate number.
The Answers will be revealed at the end!

16. ???
What are the Seasonings and Flavorings used in the Recipe you chose for our cooking methods lab?