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
