Chapter 14 Food Seasoning and Other Additives

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Coriander leaves (cilantro)

"wansuy"

Garlic (bawang)

strong-smelling made up of small sections called cloves

Capers

the dark green buds are sun-dried and then packed in a vinegar brine

Sage

the flavor is herbaceous, savory and astringent with hints of peppermint

Rosemary leaves (romero)

the slender, pale green leaves when bruised give off an aroma that is fragrant, pine-like, cooling, minty and refreshingly head-clearing with hints of eucalyptus

Capers

the small flower buds of the Capparis shrub

Chives (sibuyas na mura)

tiny onion-like plants, growing in tuffs

Licorice

to flavor candies

Cayenne pepper

to flavor red beans, meats, fish, sauces and Mexican dishes

Coriander leaves (cilantro)

used as relish with tomato and onion

Basil

used in Italian dishes

Coriander leaves (cilantro)

used in the cuisine of China, Southeast Asia, East India, South America and Mexico

Marjoram

used interchangeably with oregano

Pandan

used to flavor tea

Tarragon

used to flavor vinegar

Sage

used usually in poultry seasoning

Marjoram

has bitter undertone but pleasant flavor

Marjoram

it complements lamb dishes, as well as beef and veal

Capers

it gives a distinctive flavor to Tartar sauce and the traditional relleno filling

Mint leaves (yerba buena or dahong maria)

leafy herb of several varieties, peppermints and spearmint being the common ones

Coriander leaves (cilantro)

leaves have a fresh, grassy, pervading, insect-like aroma and lemony, clean, appetizing taste

Tarragon

mot popular for salads

Chervil (perehil)

parsley-like flavor

Onion (sibuyas)

relatively sweet to strongly pungent

Tarragon

slender dark green leaves of a shrub

Oregano

spicy dried leaves of a type of marjoram

Garlic (bawang)

a bulbous plant of te lily family

Capers

a common ingrdient in Mediterranean cuisine

Sorrel

a deep-rooted perennial with a sharp/tart flavor and somewhat large, arrow-shaped leaves

Bay leaf (laurel)

a favorite oriental flavoring agent

Paprika (pamintang pula)

a mild, red, condiment ground

Rosemary leaves (romero)

a shrubby, sweet scented herb

Marjoram

a spice belonging to the mint family

Cayenne pepper

a very hot pungent pepper made from the dried seeds or fruit of a plant of the capsicum family

Parsley (perehil)

an annual mild-flavored herb that grows in tight clumps

Pandan

an erect branched shrub with slender and long leaves blades of grass, spirally crowded towards the base of the plant

Basil

an herb of the mint family with strong aromatic flavor, taste like pepper and cloves

Onion (sibuyas)

any variety of strongly aromatic and flavored bulbs of the lily family

Rosemary leaves (romero)

astringent, pine-like, peppery warming, woody and herby flavor, with a lingering camphor-like aftertaste

Sage

belongs to the mint family

Savory

dried, brownish green leaves of the plant of mint family

Rosemary leaves (romero)

enhances flavor of citrus fruits

Onion (sibuyas)

essential in Filipino cookery

Licorice

extract from plant containing 12-20% glycyrrhizin that give its chacteristic flavor

Chervil (perehil)

fresh, tender green leaves

Chili pepper (siling labuyo)

fruit pod of the capsicum plant

Thyme

grayish green leaves of a perrenial plant of the mint family

Sage

has a high pungency level similar to that of rosemary and thyme with an aroma that is fresh, head clearing and balsamic

Oregano

has a strong and aromatic flavor with a pleasant bitter taste

Tarragon

has astringent flavor


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