Transcript Chapter 28 Creative Additivesx

Creative Additives
Chapter 28
Objectives
• Compare characteristics of different herbs and
spices.
• Explain how to use, buy, and store herbs.
• Choose seasoning, that will add desired
flavors to foods.
• Use garnishes and other techniques to make
dishes appealing.
Key Terms
•
•
•
•
•
Condiments
Garnish
Herbs
Seasoning Blend
Spices
Herbs and Spices
• Herb – flavorful leaves and stems of soft,
succulent plants that grow in a temperate
climate.
• Spices – are the dried buds, bark, fruits, seeds,
stems, and roots of aromatic plants and trees
that grow in tropical or subtropical regions.
• Seasoning blend – convenient combination of
herbs and spices.
Guidelines for Spices and Herbs
• Recipes usually use dried herbs
• Begin with the basics.
• Herbs and spices vary in strength. Start out
with ¼ teaspoon for four servings, you can
always add more.
• Herbs are more potent dried.
• Wash fresh herbs before using them.
Guidelines for Spices and Herbs
• To release flavor crush dried herbs before
adding to a recipe.
• In hot foods add herbs and spices at least 10
minutes before the end of the cooking time.
• In cold mixtures, such as salad dressing, add at
least 30 minutes to several hours before the
end.
Garnishes
• Garnish – small, decorative piece of food used
to enhance the appearance of a dish.
To prevent flavor and color loss, AVOID:
Moisture
Heat
Light
Air
9
Store in tightly
covered
containers.
Store in a dark
place away from
sunlight, such as
inside a cupboard
or drawer.
10
AVOID storage above
dishwasher,
microwave, stove,
refrigerator
or near a sink or
heating vent.
If storing in an open spice rack,
store away from heat, light and moisture.
11
Refrigerator/freezer storage?
• Refrigerate paprika, chili
powder and red pepper for
best color retention, especially
in summer or hotter climates.
• Spices and herbs can get wet if
condensation forms when a
container from a refrigerator or
freezer is left open in a
humid kitchen.
12
Here are some guidelines to help you
determine when it’s time to TOSS your spices
and herbs.
13
As a general rule, keep:
– 1 year: Herbs or GROUND
spices
– 2 years: WHOLE spices
Buy a smaller
container until you
determine how fast
you’ll use a particular
spice or herb.
14
If a spice or herb
smells strong and
flavorful, it’s probably
still potent.
15

Check an herb or a ground spice by
rubbing a small amount in your
hand. If the aroma is fresh, rich and
immediate, it can still flavor foods
 Check a whole spice ― such as a clove or
cinnamon stick ― by breaking, crushing or
scraping it before smelling it.
16