1. Section 16.1 Enhancing Food
Section Herbs and Spices
Section Condiments

2. Section 16.1 Enhancing Food
Seasonings and flavorings strengthen a food’s natural flavor.
Knowing which seasonings and flavorings work well with certain food items is an important cooking skill.

3. Seasonings and Flavorings
To strengthen food’s natural flavors, foodservice professionals use:
seasonings
seasoning
An ingredient that enhances food without changing the natural flavor.

4. Seasonings and Flavorings
To strengthen food’s natural flavors, foodservice professionals use:
flavorings
flavoring
An ingredient that actually changes the natural flavor of the foods to which it is added.

5. Seasonings and Flavorings
Salt is the most commonly used seasoning today.
Common salts used by foodservice professionals include:
table salt
rock salt
sea salt
kosher salt

6. Seasonings and Flavorings
Pepper is the most widely used spice in the world.
Peppercorns can be black, white, green, and red; red is more closely related to bell peppers.
spice
A flavoring that blends with the natural flavor of foods.

7. Seasonings and Flavorings
Hot peppers are called chiles and vary in their degree of hotness, color, and flavor.
Always wear gloves when working with hot peppers to prevent burns.

8. Seasonings and Flavorings
Onions are a flavoring from a family that also includes:
scallions
leeks
shallots
chives
garlic

9. Seasonings and Flavorings
Lemon is a flavoring from the zest of the fruit, added to dishes such as fish, meats, vegetables, and desserts.
zest
The rind of a fruit.

10. Seasonings and Flavorings
Seasonings can be added at any time during cooking, but some forms of food adapt themselves to seasoning at certain times.
Flavorings can be added during the cooking process at any time, but effects on prepared foods will depend on cooking time.
What dishes have you made that required seasonings and flavorings?

11. Section 16.2 Herbs and Spices
A foodservice employee must be able to identify and use herbs and spices.
Correctly used, herbs and spices can enhance a dish.
Incorrectly used, herbs and spices can ruin a dish.

12. Herb Varieties
Foodservice professionals need to know what herbs and spices look like, what flavors they have, and how to correctly use them.
herb
A plant that grows in temperate climates; used as flavoring that adds color and aroma to foods.

13. Herb Varieties Examples of herbs include: basil bay leaf chervil
chives
cilantro
dill
garlic chives
lemongrass
marjoram
mint
oregano
parsley
rosemary
sage
savory
tarragon
thyme

14. Herb Varieties Herbs can have a delicate or bold flavor.
Fresh herbs are not as strong, so twice the amount should be used if dried herbs are called for in a recipe.

15. Herb Varieties
Store fresh herbs wrapped loosely in damp paper towels on sheet pans in a refrigerator.
Store dried herbs in containers that are opaque and airtight, in a cool, dry place at temperatures between 50°F (10°C) and 70°F (21°C)

16. Spice Varieties
Spices come from the bark, buds, fruits, roots, seeds, or stems of plants and trees.
Spices can be used whole, ground, sliced, or in chunks.
The form you use depends on the cooking time.

17. Spice Varieties Examples of spices include: allspice anise seeds
cardamom
cinnamon
celery seeds
chili powder
cayenne
cumin
chiles
dill seeds
fennel seeds
saffron
pepper
nutmeg
mustard seeds
paprika
ginger

18. Spice Varieties
Spices should be stored in airtight containers away from direct sunlight and in cool, dry place at temperatures of 50°F (10°C) to 70°F (21°C).

19. Section 16.3 Condiments, Nuts, and Seeds
Condiments, nuts, and seeds can be served with food to enhance flavor.
Condiments are added to prepared food, while nuts and seeds are used during cooking.

20. Condiment Varieties
Condiments are served with food to help enhance food flavors.
condiment
Something served as an accompaniment.

21. Condiment Varieties Describe these different condiments. Condiment
Description
Salsa
A fresh or cooked mixture of rough chopped chiles, tomatoes, onions, and cilantro
Ketchup
A tomato-based sauce that has a tangy, sweet-and-sour taste; some ketchups have a flavoring added, such as jalapeño
Steak Sauce
A sauce that is tangier than ketchup; often used with grilled or broiled meats

22. Condiment Varieties Describe these different condiments. Condiment
Description
Prepared Mustard
Contains a combination of ground white, black, and brown mustard seeds, vinegar, salt and spices; comes in many textures and flavors
Vinegar
A sour, acidic liquid used in cooking, marinades, and salad dressings; varieties include white, red wine, balsamic, and cider vinegars
Flavored Oil
An oil that has been enhanced with ingredients such as herbs, spices, and garlic