Transcript Herbs, Spices, Oils, Vinegars and Seasonings

Herbs, Spices, Oils, Vinegars and
Seasonings
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Herbs
Plants used in food for flavor
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Basil
• One of the most popular herbs
• used in food
• Used to flavor various dishes such as soups, fish,
meat, stews, etc.
• To store fresh basil, place bunch of basil in a
container with water and keep at room
temperature covered loosely
• Fresh basil does not store well in a refrigerator
• Dried basil can be easily stored at room
temperature in an air tight container
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Chives
• Chives are part of onion, leek and garlic family
• Chives can be used to flavor various dishes such as dips,
salads, etc.
• Chives can be stored in the refrigerator to prevent spoilage
http://extension.illinois.edu/herbs/directory.cfm
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Cilantro
• Used in a lot of Mexican dishes (salsa) and
Asian dishes
• Cilantro can be stored in the refrigerator to
prevent spoilage
Chef Dee Smith, CSFE
http://extension.illinois.edu/herbs/directory.cfm
Culinary Arts Instructor -West Forsyth High School
Dill
• Dill is used to flavor dishes such as lamb and fish
• Fresh dill can be stored in refrigerator
• Dill seeds can be used pickling recipes
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Fennel
• Fennel can be used in soups, fish dishes, etc.
• Fennel can be stored in the refrigerator
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Parsley
• Parsley is frequently used as a garnish
• It can be used to flavor soups or vegetables
• Store parsley in the refrigerator
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Rosemary
• Rosemary has potent flavor and can be used
to flavor poultry, fish, etc.
• Rosemary can be stored in the refrigerator
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Sage
• Sage leaves can be used in fish dishes;
poultry dishes, etc.
• Sage can be stored in the refrigerator to
prevent spoilage
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Thyme
• Thyme can be used in a variety of dishes such
as stuffing, poultry dishes, etc.
• Thyme an be stored in the refrigerator to
prevent spoilage
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Spices and
Seasonings
Dried product used for flavoring of foods
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Spices and Seasonings
• Allspice – Comes from cured, unripe berry from
evergreen tree
• Black pepper – Comes from dried, immature Piper
nigrum L. berry
• Celery Salt- Salt is mixed with celery seeds
• Chili Powder – Comes from dried chili pepper, salt and
other spices
• Cinnamon- Comes from bark of Cinnamomum cassia
tree
• Cumin- Comes from seeds of Cuminum cyminum dried
www.mccormick.com/Spices-and-Flavors/Herbs-and-Spices/Spices
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Spices and Seasonings Continued
• Garlic Powder- garlic that has been granulated and
dehydrated
• Garlic Salt – blend of garlic that has been ground and salt
• Ground Mustard- comes from ground yellow mustard
seed Brassica hirta
• Nutmeg- comes from nut meats of Myristica fragrans
tree that have been dried and ground
• Onion Salt – Mixture of dried onion and salt
• Onion Powder – Dehydrated onion
• Paprika- comes from pods of Capsicum annum that are
dried and ground
• Seasonings and spices can be stored in a dry, dark area
www.mccormick.com/Spices-and-Flavors/Herbs-and-Spices/Spices
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Oils
Liquid that is used for variety of roles in cooking
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Oils
• Canola Oil – Also known as rapeseed oil; good for a
variety of task; monounsaturated fat
• Coconut Oil – oil extract from fresh coconuts ; saturated
fat; good for shorteing purposes, coatings; etc.
• Corn Oil – oil made from corn kernel; good for frying,
dressings, etc; polyunsatured fat
• Cottonseed Oil- oil made from seeds of cotton plant; used
in margarine; polyunsaturated fat
• Olive Oil- oil from olive; good for baking, stir frying, etc.;
monounsaturated fat
• Palm Oil – oil from crushed nuts of African palm; good for
flavoring and cooking; saturated fat
http://whatscookingamerica.net/Information/CookingOilTypes.htm
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Oils Continued
• Peanut Oil – oil from peanuts; used a lot in Asian cuisine;
good for frying, monounsaturated fat
• Sesame Oil – oil from sesame seeds; good for cooking and
salad dressings; polyunsaturated fat
• Soybean Oil- oil from soybeans; used in margarine and
salad dressings; polyunsaturated fats
• Sunflower Oil – oil made from sunflower seeds; good for
cooking; used in margarine; polyunsaturated fat
• Vegetable Oil – made from several different refined oils
from plants; good for cooking; polyunsaturated fat
• Oil can be stored at room temperature in a dry, dark place
http://whatscookingamerica.net/Information/CookingOilTypes.htm
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Vinegars
Aged liquid that adds flavor to dishes
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School
Vinegars
• White vinegar- made from ethanol or acetic acid then
diluted with water; good for pickling
• Apple Cider Vinegar – made from apple cider; good
dressings, marinades, etc.
• Balsamic Vinegar – made from trebbiano grapes; aged
several years; used with salty foods typically
• Rice Vinegar – made from rice sugars; common in
Asian cooking; good for stir frying and salads
• Malt Vinegar – Made from barley kernels; typically
used on fish and chips
• Vinegars can be stored at room temperature
http://recipes.howstuffworks.com/how-vinegar-works1.htm
Chef Dee Smith, CSFE
Culinary Arts Instructor -West Forsyth High School