Herbs and Spices. Section Objectives Upon completing this section, you should be able to: Identify...
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Transcript of Herbs and Spices. Section Objectives Upon completing this section, you should be able to: Identify...
![Page 1: Herbs and Spices. Section Objectives Upon completing this section, you should be able to: Identify and use common herbs and spices.](https://reader035.fdocuments.us/reader035/viewer/2022072005/56649cdb5503460f949a59d4/html5/thumbnails/1.jpg)
Herbs and Spices
![Page 2: Herbs and Spices. Section Objectives Upon completing this section, you should be able to: Identify and use common herbs and spices.](https://reader035.fdocuments.us/reader035/viewer/2022072005/56649cdb5503460f949a59d4/html5/thumbnails/2.jpg)
Section Objectives
Upon completing this section, you should be able to:• Identify and use common herbs and spices
![Page 3: Herbs and Spices. Section Objectives Upon completing this section, you should be able to: Identify and use common herbs and spices.](https://reader035.fdocuments.us/reader035/viewer/2022072005/56649cdb5503460f949a59d4/html5/thumbnails/3.jpg)
Herbs and Spices
Herbs: Leaves, stems, and flowers of aromatic plants• Fresh: More aromatic; cleaner flavor• Dried: Stronger, but often harsher flavor; less
expensive; crumbling lightly before use will release oils
![Page 4: Herbs and Spices. Section Objectives Upon completing this section, you should be able to: Identify and use common herbs and spices.](https://reader035.fdocuments.us/reader035/viewer/2022072005/56649cdb5503460f949a59d4/html5/thumbnails/4.jpg)
Using herbs
Fresh herbs– Ready to eat foods-add as
early as possible to allow the flavor to be released
– Cooked foods-add toward the end to prevent bitter flavors and burnt looking herbs
Dried Herbs• Ready to eat foods-early in
the cooking process
• Cooked foods-early in the cooking process
• If the recipe calls for fresh and you are using dried you need to ½ the amount.
![Page 5: Herbs and Spices. Section Objectives Upon completing this section, you should be able to: Identify and use common herbs and spices.](https://reader035.fdocuments.us/reader035/viewer/2022072005/56649cdb5503460f949a59d4/html5/thumbnails/5.jpg)
Herbs and Spices—continued
Herbs and spices contribute unique, distinctive flavors and aromas to a dish
Examples include:• Mint: Clean, slightly peppery, and fresh aroma• Rosemary: Hints of lemon and pine, strong, and
camphor-like aroma• Oregano: Peppery flavor, distinctive, and
pungent aroma• Coriander: Hints of lemon, sage, caraway, and
mild aroma
![Page 6: Herbs and Spices. Section Objectives Upon completing this section, you should be able to: Identify and use common herbs and spices.](https://reader035.fdocuments.us/reader035/viewer/2022072005/56649cdb5503460f949a59d4/html5/thumbnails/6.jpg)
Most Commonly Used Herbs and Spices
Herbs– Basil– Bay leaves– Chives– Cilantro– Dill– Marjoram– Mint
– Oregano– Parsley– Rosemary– Sage– Tarragon– Thyme
![Page 7: Herbs and Spices. Section Objectives Upon completing this section, you should be able to: Identify and use common herbs and spices.](https://reader035.fdocuments.us/reader035/viewer/2022072005/56649cdb5503460f949a59d4/html5/thumbnails/7.jpg)
Herbs and Spices—continued
Spices: Bark, root, seeds, buds, or berries of aromatic plants
• Dried– Whole• Retain flavor and oils longer• Added early in cooking process to allow
for release of flavor– Ground• Lose flavor and oils more rapidly• Diffuse flavor into dish more quickly
![Page 8: Herbs and Spices. Section Objectives Upon completing this section, you should be able to: Identify and use common herbs and spices.](https://reader035.fdocuments.us/reader035/viewer/2022072005/56649cdb5503460f949a59d4/html5/thumbnails/8.jpg)
Most Commonly Used Herbs and Spices—continued
Spices– Allspice– Caraway– Cayenne– Cinnamon– Clove– Cumin– Fennel
– Ginger– Mustard seed– Nutmeg– Paprika– Peppercorn– Vanilla bean