Seasoning & flavoring herbs & spices

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  • Insert tongue mapping activity to stress the subject matter
  • Seasoning & flavoring herbs & spices

    1. 1.  SWEET … like a piece of cake SOUR …like a lemon SALTY …like,well,salt! BITTER …like a cup of bad coffee UMAMI …like MSG The 5 Basic TastesThe 5 Basic Tastes
    2. 2.   SaltySalty detectionto control salt  SourSour to control acid balance.  BitterBitter detection warns of foods containing poisons- many of the poisonous compounds produced by plants for defense are bitter.  SweetSweet provides a guide to calorie-rich foods.  UmamiUmami may flag up protein-rich foods. 5 Basic Taste5 Basic Taste
    3. 3.  All other taste come from a combination of these five basic tastes. Different parts of the tongue can detect all types of tastes.  Taste -Taste - is the sense by which the chemical qualities of food in the mouth are distinguished by the brain, based on the information provided by the taste buds.  Taste budTaste bud - the actual organ. Each taste bud is made up of many receptor cells.  Receptor cells live for only 1 to 2 weeks and then replaced by new receptor cells. Each receptor in a taste bud responds best to one of the basic tastes. A receptor can respond to other tastes, but it responds strongest to a particular taste . The Basics of TasteThe Basics of Taste
    4. 4.  Taste BudsTaste Buds
    5. 5.  Tongue Map Myth
    6. 6. Seasonings and FlavoringsSeasonings and Flavorings
    7. 7.   An item added to enhance the natural flavors of a food without changing its taste.  These added seasonings should not dominate the final flavor of the food. Instead, they should allow a balance between the flavors. SEASONINGSEASONING
    8. 8.   An item that adds a new taste to food and alters its natural flavors  Flavor Enhancers: increase the way you perceive the food’s flavor without changing the actual flavor, such as Monosodium glutamate (MSG). Some seasonings are called flavor enhancers. FlavoringFlavoring
    9. 9.   Most commonly used seasoning; heightens flavor of foods.  Table salt.  Rock salt.  Sea salt.  Kosher salt. SaltSalt
    10. 10.   Most widely used spice; forms used are ground, whole, and cracked.  Black pepper.  White pepper.  Green peppercorns.  Red pepper.  Hot pepper. PepperPepper
    11. 11.   Onions:Onions: Scallions, leeks, shallots, chives, and garlic.  Lemon:Lemon: Lemon juice and zest are used; pith (white part) is not used due to bitterness. Other Seasonings &Other Seasonings & FlavoringsFlavorings
    12. 12.   Monosodium Glutamate:Monosodium Glutamate: Comes from seaweed; intensifies the natural flavor of food; some customers may have an allergic reaction or be sensitive to it. Other Seasonings &Other Seasonings & FlavoringsFlavorings
    13. 13.  Herbs:Herbs: Leaves and stems of plants used to enhance flavor of foods. Dried herbs are twice as strong as fresh herbs.  Spices:Spices: Obtained from the bark, buds, fruits, roots, seeds, or stems of plants and trees. Come in whole or ground form. Other Seasonings &Other Seasonings & FlavoringsFlavorings
    14. 14.   Added at different times depending on the dish.  Remember to taste foods before adding seasonings or flavorings. When to Season & AddWhen to Season & Add FlavorFlavor
    15. 15.
    16. 16.   Cold Foods:Cold Foods: Add several hours before serving.  Hot Foods:Hot Foods: Add fresh herbs at the end of cooking time; add dried herbs at the beginning of cooking time. Using HerbsUsing Herbs
    17. 17.   Sachet:Sachet: Place herbs in cheesecloth, tie with twine and attach to pot handle.  Bouquet Garni:Bouquet Garni: Tie fresh herbs and vegetables in a bundle. Using HerbsUsing Herbs
    18. 18. Fines HerbesFines Herbes This is a mixture of equal parts of fresh chervil, tarragon, chives, and parsley.
    19. 19. Herbes de Provence   This is combination of fresh of four parts thyme plus four parts summer savory, two parts lavender, and one part rosemary. Dried herbs are also acceptable.
    20. 20.  Fresh:Fresh: Wrap loosely in a damp cloth and refrigerate.  Dried:Dried: Airtight containers in a cool, dark, dry place. Storing HerbsStoring Herbs
    21. 21. SPICES
    22. 22.   Whole Spices:Whole Spices: need more cooking time than ground spices.  Cold Food:Cold Food: Add any form to cold food several hours before serving. Using SpicesUsing Spices
    23. 23.  Left top;Left top; Whole cloves, wholeWhole cloves, whole nutmeg, blacknutmeg, black peppercorn, cinnamonpeppercorn, cinnamon barkbark Left bottom;Left bottom; Juniper berries,Juniper berries, cardamom, saffron, starcardamom, saffron, star aniseanise
    24. 24.   Store in airtight containers away from direct sunlight.  Store in a cool, dry place at temperatures of 50º- 70ºF. Storing SpicesStoring Spices
    25. 25.   Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.  Don't forget to follow me on twitter @joviinthecity    Thank You! The end!

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