Seasonings

MSG can cause

"Chinese restaurant syndrome"

Herbs were described by Charlemagne as

"friend of physicians and the praise of cooks"

Flavor builders

A plant leaf valued for its flavor or scent, Herbs

Rules for adding seasonings and flavor enhancers

Add seasonings in such a way that they bring out the natural flavor of the food without adding their own

Spice examples

Allspice Saffron Cinnamon Anise, caraway, celery, cumin, fennel, mustard, poppy, and sesame Ginger and turmeric

We eat with our senses

Appearance of food Aroma of the food Flavor

Type of pepper that is unripe dried berry

Black pepper

Flavoring examples

Extracts of lemon, peppermint and almond

T/F Fresh herbs release flavors quicker than ground spices/herbs

False, slower

added to blend with and enhance other flavors in the dish, producing a total flavor bouquet

Flavor builders

Acts to heighten the diner's perception of flavor - possibly by affecting the taste buds

Flavor enhancers

substance that adds a new flavor to food

Flavoring

___ herbs are preferred over ____

Fresh, dried

____ spices provide a quick infusion of flavor

Ground

Flavor builder examples

Herbs and spices

Storage of herbs and spices

Keep best in airtight opaque containers in cool, dry places

Flavor enhancers example

MSG (monosodium glutamate)

Sources of salt

Meat tenderizers Meat flavorings like barbecue sauces, salad dressings, dips, mayo, mustard, ketchup, steak sauces, tartar sauce, chili sauce MSG Bouillon cubes

Flavorings are important for products such as

Puddings, Sauces, Candies , Cakes Cookies

Type of pepper that is cayenne, which comes from red pepper pods

Red pepper

Salt

Right amount depends on the dish Be sparing, you cant remove it when it gets too salty

Seasoning examples

Salt, pepper, lemon juice

Several types of salt

Sea salt, Rock salt, Kosher salt, Flavored salts like garlic, onion and celery salt

Any compound that enhances the flavor already found naturally in a food without being detected

Seasoning

A seasoning or flavoring added to food that is derived from the fruit, flowers, bark, seeds, or roots of a plant

Spices ~~flavor builder

T/F Whole seeds and leaves release their flavor slower than ground

True

MSG gives ____ flavor

UMAMI (pleasant savory taste)

Type of pepper that is ripe dried berry

White pepper

Spices loose their power over time --

about 6 months

Nuts

almonds, vanilla beans

Because of volatility of alcohol, when should you add flavoring

at the end of cooking period when possible

Seasoning a liquid should be done when

at the end of the cooking process

Cinnamon

bark

Best known seasoning herbs

basil, sage, thyme, oregano, bay leaves, cilantro, dill, marjoram, mint, parsley, tarragon, rosemary, and savory

3 kinds of pepper

black, white and red

MSG is widely used today in processed foods:

canned/dried soups, spaghetti sauces, sausages, frozen meat dishes

Bark

cinnamon

Buds-

clove

When a liquid product is to act as a base for another

do not season at all. Season new product when finished

Flavorings

extracts and essential oils from plants and dissolved in alcohol

Saffron

flower

Can ____ herbs and spices to keep flavor longer

freeze or refrigerate

Allspice

from a fruit

Roots

garlic

Can be purchased in whole, crushed or ground form

herbs and spices

Deteriorate rapidly when exposed to air, light and heat

herbs and spices

Add salt last to ___

liquids

Chinese restaurant syndrome

nausea, diarrhea, dizziness,headaches, chest pain and numbness

Flowers

orange

Fruits

oranges, lemons

Black and white pepper come from the same plant:

oriental pepper plant

Leaves

peppermint

Cooking with Ground spices

release flavor immediately and should be added near the end of the cooking period

Ginger and turmeric

roots

Add ___ in small increments, tasting after each addition.

salt

Foods can be concentrated, so add___ last

salt

Salt enhances

saltiness and sweetness

When a liquid product is to be reduced in volume

season after reduction, not before

When a product cannot be seasoned after cooking

season before cooking This applies to solid products such as meats.

When seasoning in recipes, it is a good idea to

season, taste, adjust, taste, refine

MSG is a natural ingredient in

seaweed, soybeans, sugar beets and mushrooms

Anise, caraway, celery, cumin, fennel, mustard, poppy, and sesame

seeds

Flavor is a combination of

taste, aroma, and mouthfeel

Cooking with whole spices

tie in bag and cook whole time

In baked products, add flavoring...

with the fat to reduce the volatization

Flavorings examples from natural sources

~~~

Suggested amount for MSG is ___ for each pound of meat or for each 4-6 servings of vegetables

½ tsp