herbs and spices foundations of restaurant management and culinary arts book 1 chapter 5
TRANSCRIPT
![Page 1: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/1.jpg)
Herbs and SpicesFoundations of
Restaurant Management and
Culinary ArtsBook 1 Chapter 5
![Page 2: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/2.jpg)
Herbs
• Leaves, stems or flowers of an aromatic plant• Fresh or Dried• Dried herbs are stronger than fresh• When using dried herbs crumble or crush
them to release flavor• Use 2-3 time more fresh then dried• Add fresh herbs at the end of cooking
![Page 3: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/3.jpg)
Spices
• Bark, roots, seeds, buds or berries of an aromatic plant.
• Usually dried – ground or whole• Might be fresh, such as ginger• Store in tightly covered containers in cool dry
place.
![Page 4: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/4.jpg)
Name that Herb
BasilItalian Cooking
![Page 5: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/5.jpg)
Name that Herb
BaySoups, Stews, MeatsUse the whole leaf, but
remove before serving
![Page 6: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/6.jpg)
Name that Herb
ChivesPotatoes, Garnishes,
Seafood, Soups
![Page 7: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/7.jpg)
Name that Herb
CilantroMexican Food, Thai Food,
Sauces, Salsa
![Page 8: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/8.jpg)
Name that Herb
DillFish, Potatoes, Pickles,
Dips, Carrots, Bread
![Page 9: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/9.jpg)
Name that Herb
Lemon Grass
Chicken, Seafood
![Page 10: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/10.jpg)
Name that Herb
Mint Desserts, Lamb, Tea
![Page 11: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/11.jpg)
Name that Herb
OreganoItalian Food, Mexican
Food, Pizza, Spaghetti
![Page 12: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/12.jpg)
Name that Herb
Parsley Garnish, Meat, Cheese,
Salads, etc….
![Page 13: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/13.jpg)
Name that Herb
Rosemary Chicken, Seafood,
Mushrooms, Vegetables
![Page 14: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/14.jpg)
Name that Herb
Sage Pork, Turkey, Stuffing,
Mushrooms
![Page 15: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/15.jpg)
Name that Herb
Tarragon Chicken, Eggs,
Mushroom, Seafood
![Page 16: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/16.jpg)
Name that Herb
ThymeMeat, Poultry,
Mushrooms, Nuts, Potatoes
![Page 17: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/17.jpg)
Name that Spice
AllspiceTropical Evergreen Tree
BerryNutmeg, Cloves,
CinnamonPickling, Stews, Baking
![Page 18: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/18.jpg)
Name that Spice
CarawayApple, Pork, Sausage, Rye
Bread
![Page 19: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/19.jpg)
Name that Spice
CayenneAny food, but can add lots
of heat!!
![Page 20: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/20.jpg)
Name that Spice
Chili PowderBlend of cumin, garlic,
onion and chiliTex-Mex, BBQ
![Page 21: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/21.jpg)
Name that Spice
ClovesImmature flower budsMeats, Stocks, Sauces,
Baking
![Page 22: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/22.jpg)
Name that Spice
CorianderCilantro seedsVariety of cooking uses in
savory and baked foods
![Page 23: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/23.jpg)
Name that Spice
CuminSeeds – used crushedMexican Foods, Chili
![Page 24: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/24.jpg)
Name that Spice
GingerRoot of plantBaking, Asian Foods
![Page 25: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/25.jpg)
Name that Spice
NutmegSeed kernel inside a fruitBaking, cheese, eggs,
Alfredo
![Page 26: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/26.jpg)
Name that Spice
PaprikaFinely ground powder
from dried pepperGarnish, salads, sausage,
casseroles
![Page 27: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/27.jpg)
Name that Spice
PeppercornDried unripe berryMost common – black
pepper, used in most foods
![Page 28: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/28.jpg)
Name that Spice
Poppy SeedsFrom poppy flowerBaking, Salad Dressing
![Page 29: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/29.jpg)
Name that Spice
SaffronDried stigmas of crocusMost expensive spice in
the worldMediterranean and Asian
foods
![Page 30: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/30.jpg)
Name that Spice
Sesame SeedsFound in the pod of a
tropical plantBaking, Tahini Paste, Asian
Fish dishes
![Page 31: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/31.jpg)
Seasonings
• Something that enhances the flavor of an item without changing the primary flavor of a dish.– Salts– Peppers– Sugars– Acids
• Should be used at start of dish to add depth of flavor.
![Page 32: Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5](https://reader036.vdocuments.net/reader036/viewer/2022062518/56649e735503460f94b73481/html5/thumbnails/32.jpg)
Flavor
• Refers to the way a food tastes, as well as it’s texture, appearance, doneness, and temperature.
• Flavorings should enhance the base ingredients of the dish, but can also bring another flavor to the product.– Herbs– Spices– Extracts– Fruits/Vegetables– Aromatic liquids– Cured foods