2. 17 Kitchen Staples

3. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recall the basic seasonings used in professional kitchens and explain their uses in professional cookery.

4. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Basic Seasoning If seasoning is missing or improperly balanced, a dish may fail Salt and pepper are the basic seasonings

5. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

6. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Salt Table 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–Dissolves quickly in liquids –Contains anticaking agents and iodine Kosher salt –Larger crystals than granulated salt –Originally made for salting meats to make them fit according to Jewish dietary law (kosher) continued

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Salt Kosher salt (continued) –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

8. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Salt  Can you identify these salts? Table saltKosher salt Rock salt

9. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

10. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

11. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recognize the sources, various forms, and uses of herbs and spices in professional kitchens.

13. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

14. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Basil –Sweet, aromatic flavor –Essential for pesto and tomato sauces –Popular in Mediterranean cuisines continued

16. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Bay leaf (laurel) –Stiff, green oval leaf –Used to flavor stocks, soups, stews, and other savory dishes continued

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Chervil –Light licorice flavor –Popular as a garnish and used in sauces continued

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Chives –Member of the onion family –Delicate onion-garlic flavor –Used chopped as a garnish continued

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Cilantro (Chinese parsley) –Strong flavor with citrus tones –Commonly used in salsas –Its seeds are a spice called coriander continued

20. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Dill –Often used in pickling and is excellent with fish –Important to Scandinavian and Eastern European cuisines continued

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Marjoram –Flavor similar to a combination of thyme and oregano –Used in meat and vegetable dishes –Important to Mediterranean cuisines continued

22. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Mint –Peppermint and spearmint are commonly used –Classic garnish for desserts –Also used with lamb and in Middle Eastern cuisines continued

23. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Oregano –Is wild marjoram –Used in tomato sauces –Popular in Italian, Greek, and Mexican cuisines continued

24. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Parsley (Curly) –Fresh, green flavor –Classical garnish for fish and poultry continued

25. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Parsley (Flat-leaf or Italian) –Used much the same as curly parsley –Most commonly used in Southern European cuisines continued

26. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Rosemary –Pine-like aroma –Excellent with poultry, pork, lamb, and game continued

27. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Sage –Popular in stuffings and sausages –Goes well with poultry, pork, and game continued

28. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Tarragon –Slight licorice flavor –Used with fish, chicken, eggs, and salad dressings –Essential for béarnaise sauce continued

29. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herb Identification Thyme –Basic savory flavoring for stocks, soups, and stews

30. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

31. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Spice Identification continued Allspice –From the dried berries of a Caribbean tree –Flavor of nutmeg, cinnamon, and cloves –Used for forcemeats, pickling, and baking

32. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Spice Identification continued Anise –From the seeds of a small annual plant that originated in Egypt –Strong licorice flavor –Used in liquors and for baking

33. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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 Spice Identification continued

34. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cardamom –Seeds of a plant grown in India –Used in curries, breads, and pastries –Common ingredient in Indian and Scandinavian cuisines Spice Identification continued

35. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Spice Identification Cayenne Pepper –Not a member of the peppercorn family, but is a product of chile peppers –Dried and finely ground –Adds a hot, spicy flavor to dishes –Also used in the form of crushed chile flakes –Main flavoring agent in hot pepper sauces © Carroteater/Shutterstock.com continued

36. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Celery Seed –Small, brown seed of the celery plant –Commonly used in pickling and relishes –Ground and mixed with salt to make celery salt Spice Identification continued

37. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Spice Identification Chile Powder –Ground red chile peppers –Come in varying levels of intensity –Popular ingredient in Mexican and southwestern cooking continued

38. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cinnamon –Bark of a tropical tree, dried and rolled up –Sweet flavor makes it extremely popular in pastries and fruit dishes Spice Identification continued

39. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cloves –Sun-dried buds of a tropical tree –Strong sweet aroma –Frequently used for pickling, marinades, and in baked goods Spice Identification continued

40. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Coriander –Seed of the coriander plant –Slight citrus aroma –Used for pickling, marinades, and baking Spice Identification continued

41. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Spice Identification continued 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

42. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

43. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Dill Seed –Seeds of the dill plant –Popular for pickling Spice Identification continued

44. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fennel Seed –Seeds of the fennel plant –Licorice flavor –Often used in sausages and pork dishes and is popular in Italian cuisine Spice Identification continued

45. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

46. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Spice Identification Juniper Berries –Berries of an evergreen tree –Good with game –Used to flavor gin, marinades, and stews continued

47. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

48. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

49. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Spice Identification continued Nutmeg –Inner seed of the same tropical plant that produces mace –Wide variety of uses including baking, pastries, vegetables, and potatoes

50. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Spice Identification continued 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

51. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Spice Identification Poppy Seeds –Seeds of the poppy flower –Slightly nutty flavor –Used in breads and pastries continued

52. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

53. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

54. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Star Anise –Fruit of a tree grown in China –Important in Chinese cuisine Spice Identification continued

55. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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 Spice Identification

56. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Differentiate between marinades and rubs.

57. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

58. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

59. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

60. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recall various starches and their uses.

61. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Starches Used to make doughs and batters, and as binders, thickening agents, and coatings Common starches include –flour –cornmeal –cornstarch –arrowroot –bread crumbs

62. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

63. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Flour Semolina –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

64. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

65. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

66. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Arrowroot Looks identical to cornstarch Produced from a tropical root and functions as a thickening agent

67. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

68. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Explain the various sources of sweeteners and their qualities.

69. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

70. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

71. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

72. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

73. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

74. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

75. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

76. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Agave Nectar Made from the centers of large agave plants Has a level of sweetness comparable to honey, but is much thinner

77. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Sweeteners  Can you identify these sweeteners? Molasses Honey Maple syrup Corn syrup Dark corn syrup Sugar Light brown sugarDark brown sugar Agave nectar © Draz-Koetke/Goodheart-Willcox Publisher

78. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recognize the role of acid ingredients in the kitchen and the types commonly used.

79. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Acid Ingredients An important factor in balancing the taste of many dishes Can also be a preservative and a coloring agent

80. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

81. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Vinegar The most common types of vinegar are –distilled –cider –red or white wine –balsamic –malt –rice –flavored

82. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

83. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recall various forms of tomato products and how they are classified.

84. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

85. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Tomato Products Canned tomato products are classified according to their concentration

86. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recognize commonly used condiments.

87. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

88. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

89. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

90. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

91. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

92. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

93. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

94. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Condiments  Can you identify these condiments? Ketchup Yellow mustard Dijon mustard Stone ground mustard Brown mustard Horseradish WorcestershireHot sauceSoy sauce

95. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

96. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

97. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

98. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

99. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

100. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Condiments  Can you identify these condiments? Ripe olives Green olivesKalamata olives Anchovies Pickle relish Chutney Capers Kosher dillCornichons Sweet gherkins

101. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What are the basic seasonings used in the professional kitchen? –salt and pepper continued

102. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

103. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

104. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Name the starches that are commonly used in the professional kitchen. –flour –cornmeal –cornstarch –arrowroot –bread crumbs continued

105. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What sweeteners are commonly used in the commercial kitchen? –Sugar –Molasses –Honey –Brown sugar –Maple syrup –Corn syrup –Agave nectar continued

106. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What type of ingredients are vinegar and lemon and lime juice? –acid ingredients continued

107. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Explain why canned tomatoes are often used instead of fresh tomatoes. –They have a more consistent flavor and are less expensive continued

108. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

109. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification NutmegOregano continued

110. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification Dill seed continued Tarragon

111. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification Star aniseMace continued

112. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification Cilantro (Chinese parsley)Celery seed continued

113. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification Poppy seedsMint continued

114. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification Parsley (curly)Caraway seeds continued

115. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification GingerSage continued

116. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification ChervilCinnamon continued

117. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification SaffronPaprika continued

118. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification Bay leaf (laurel)Fennel seed continued

119. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification AllspiceBasil continued

120. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification RosemaryCloves continued

121. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification Juniper berriesChives continued

122. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification ThymeCumin (cumino) continued

123. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification CorianderMustard continued

124. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification AniseCurry powder continued

125. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification DillSesame seeds continued

126. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification TurmericMarjoram continued

127. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification Cardamom continued Parsley (flat-leaf or Italian)

128. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Herbs and Spices Identification Chile powderCayenne pepper