1. Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5

2.  Leaves, stems or flowers of an aromatic plant  Fresh or Dried  Dried herbs are stronger than fresh  When using dried herbs crumble or crush them to release flavor  Use 2-3 time more fresh then dried  Add fresh herbs at the end of cooking

3.  Bark, roots, seeds, buds or berries of an aromatic plant.  Usually dried – ground or whole  Might be fresh, such as ginger  Store in tightly covered containers in cool dry place.

4. _______ Italian Cooking

5. _______ Soups, Stews, Meats Use the whole leaf, but remove before serving

6. _______ Mexican Food, Thai Food, Sauces, Salsa

7. _______ Fish, Potatoes, Pickles, Dips, Carrots, Bread

8. _______ Desserts, Lamb, Tea

9. _______ Italian Food, Mexican Food, Pizza, Spaghetti

10. _______ Garnish, Meat, Cheese, Salads, etc….

11. _______ Chicken, Seafood, Mushrooms, Vegetables

12. _______ Pork, Turkey, Stuffing, Mushrooms

13. _______ Meat, Poultry, Mushrooms, Nuts, Potatoes

14. _______ Any food, but can add lots of heat!!

15. _______ Blend of cumin, garlic, onion and chili Tex-Mex, BBQ

16. _______ Immature flower buds Meats, Stocks, Sauces, Baking

17. _______ Seeds – used crushed Mexican Foods, Chili

18. _______ Root of plant Baking, Asian Foods

19. _______ Seed kernel inside a fruit Baking, cheese, eggs, Alfredo

20. _______ Finely ground powder from dried pepper Garnish, salads, sausage, casseroles

21. _______ From poppy flower Baking, Salad Dressing

22. _______ Dried stigmas of crocus Most expensive spice in the world Mediterranean and Asian foods

23. _______ Found in the pod of a tropical plant Baking, Tahini Paste, Asian Fish dishes