Transcript Induction Activity

Daily Appetizer
Herbs
• Refers to a large group of aromatic plants
whose leaves, stems or flowers are used to
add flavors to other foods.
• Most are available fresh or dried.
• Fresh are preferred because drying alters the
herbs flavor and aroma.
Basil
• Considered one of the
great culinary herbs
• Most common is sweet
basil
• Flavor is strong, warm
and slightly peppery.
• Common in
Mediterranean cuisine
and pairs well with
garlic and tomato
Parsley
• Most widely used herb
in the world
• Flavor is tangy and
clean
• Used in any types of
food except sweets
• Two common types are
curly and Italian
• Curly often used as
garnish
Cilantro
• The leafy portion of the
plant that yields seeds
known as coriander
• Flavor is sharp and tangy
with a strong aroma and
an almost citrus flavor
• Widely used in Asian,
Mexican, and South
American cuisines
• Cannot be dried
Oregano
• A pungent, peppery
herb
• Used in Mediterranean
cuisines, particularly
Greek and Italian
• Classic complement to
tomatoes
• Woody stalks that bear
clumps of tiny, dark
green leaves
Mint
• There are many species
and flavors
• Most common is
spearmint
• Has soft, bright green
leaves and a tart aroma
and flavor
• Usually used with fruits or
fatty meats like lamb
• Pairs well with chocolate
Dill
• A member of the parsley
family, has tiny, aromatic,
yellow flowers and
feathery, delicate bluegreen leaves
• Taste like parsley but
sharper with a touch of
anise
• Commonly used in
Scandinavian and central
European Cuisines,
particularly with fish and
potatoes
Bay Leaf
• The aromatic leaves of
the bay laurel or sweet
bay tree, an evergreen
tree native to the
Mediterranean.
• Used fresh or dried in
soups, stews, fish, and
vegetable dishes.
Chives
• A herb of long fine
hollow green tubes
resembling tall grass,
and a strong flavor
similar to that of
onions.
Rosemary
• An aromatic evergreen
bush native to
Southern Europe, with
grayish-green needle
shaped leaves.
• It may be used fresh or
dried in sauces, roasts,
stews, and fish dishes.
Sage
• A plant native to North
America, a bush found
in arid regions with
silvery wedge-shaped
leaves.
• Used in stuffing's and
with pork, duck, and
goose.
Tarragon
• Native to Asia with
small narrow green
aromatic leaves.
• Used fresh to flavor
sauces, salad dressings,
and vinegar.
• Also excellent with
chicken and cold fish
dishes.
Thyme
• A low growing bush
with small aromatic
leaves.
• Has a strong
penetrating flavor, used
fresh or dried in liver
pate, eggs, chicken,
rice, and vegetables.
Herbs Activity
1. Take out a sheet of paper and number it 1-7
2. Seven numbered bags with herbs will be
passed around. You can smell and touch
them but do not taste them! That would be
YUCK!
3. In regards to the lecture today, write down
which herb is in each bag next to the
correlating number on your paper.