The document provides a comprehensive overview of food seasonings, condiments, and various beverages, detailing types, uses, and nutritional values. It classifies seasonings into those that have their own flavor, those that enhance flavor, and outlines specific flavor enhancers like monosodium glutamate. Additionally, it discusses food additives, their regulatory aspects, and concludes with an overview of both alcoholic and non-alcoholic beverages, including types and preparation methods.

1. Food
seasoning
condiments
additives
BEVERAGES

2. food
seasoning
• Defined as an item added to
enhance the natural flavor of a food
without changing its flavor dramatically.
• Add zest to our food

3. types of
seasoning
1. Those that have flavor of their own
2. Those that enhance flavor (thus called flavor enhancers)
3. Different Parts of Plant Used as Seasoning:

4. 1. Those that have
flavor of their own:
Spices
-Pungent or aromatic natural
products of vegetable origin.
Different parts of the plant are
used.
Ex: peppercorn, cinnamon
Herbs
plants whose stem above the ground
does not become woody. The dried
leaves are used as flavorings; e.g.,
bay leaf. Others are used fresh; e.g.,
tanglad or
lemon grass, pandan, mint, oregano
Salt
fine, rock, or iodized salt;
may be combined with other
seasoning. Ex: celery-salt, garlic-salt
o iodization done by incorporating
potassium iodide to salt due to
provision of RA 8172 mandating all
salt to be fortified with iodine.
Condiments
combinations of different spices and
herbs.
blends that provide
interesting variation, e.g., sauces like
banana catsup, tomato sauce
lechon sauce,
Worceshire sauce, Tabasco
Dips
Ex: bagoong, patis, toyo,
vinegar, tomato
puree/paste
Flavoring extracts o aromatic
oils.
Examples: vanilla, almond
extract,
lemon extract,etc.

5. 2. Those that enhance
flavor (thus called
flavor enhancers)
Monosodium glutamate o
popularly called vetsin
- used for
meats, seafood and vegetables
Nucleotides o used of soups, sauces,
gravies used
for soups, sauces, gravies

6. 3. Different Parts of
Plant Used as
Seasoning:
Bark
cassia and cinnamon
Buds and flowers
capers, cloves, and saffron
Leaves
basil, bayleaf, lemon grass, fennel,
mint,screwpine (pandan), parsley,
rosemary, tarragon, thyme
Seeds
allspice, anise,
caraway, cardamon, chili
pepper, coriander,
mustard, nutmeg and
sesame.
Roots and tubers
ginger and turmeric, garlic
and onion
Combinations of these parts
spices could of course blend to make such
interesting variations as chili seasoning, chili
powder and curry powder. These are not a
single spice but one predominant spice could
account for the characteristic flavor.
o For example, curry contains turmeric for the
yellow color and cumin and ginger for flavor.

7. Nutritive Value and Hints
for Using Herbs
• Most dried herbs and spices are low in
calories, providing no more than 15 calories
per teaspoon.
• Paprika is an excellent source of
vitamin A, parsley is rich in vitamin C, cumin
is an unexpected source of iron and caraway
seeds even contribute a little calcium in the
diet.
• Dried herbs are stronger in flavor than
fresh leaf herbs. When adding dried leaf
herbs to a recipe that calls for fresh ones,
substitute 1/3 the amount called for in the
recipe.
• When using dried herbs, crush them in
the palm of your hand or between your
• When adding whole spices to a recipe
that calls for ground spices, use 1 1⁄2 times as
much as the recipe call for. When doubling a
recipe, do not double the herbs and spices.
Increase them by 1 1⁄2 times and then taste,
adding more if necessary.
• Don’t season more than one dish in a
meal with the same herb. Also, every dish on
the menu does not need to be herbed- two or
three at the most is enough.
• The aromatic compounds in the herbs
are fat soluble. Adding a little fat to food will
increase the perception of the aroma in the
herb.
• Tender herbs like parsley and cilantro
can be covered with plastic then refrigerate.
Fresh basil stores best at room temperature

8. How to Add
Herbs and Spices
• Spices and herbs should be used to
enhance the natural flavor of food-not
disguise or obscure it. Many herbs and
spices can complement a dish and each
other, however, be selective combinations.
Avoid using to many at one time.
• Use a dry spoon to remove the portion
required.
• Don not sprinkle seasoning directly
from the container into a steaming pot. The
rising moisture may diminish the potency of
the spice or herb remaining in the jar, or may
it cause to clump or spoil more quickly.
• Crush leaf herbs, such as oregano,
thyme or basil, in your hand before use for a
• Herbs may be added near the end of cooking
for more distinct flavor, or at the beginning for more
blended flavors.
• Ground spices and herbs release their flavors
readily. In long cooking dishes, such as stews, add
these near the end of the cooking time to minimize
the
“cooking off” of its flavors.
• Whole spices and bay leaves release flavor
more slowly than ground or leaf from and are ideal
for using in dishes with longer cooking times.
• For uncooked foods, such as salad dressings,
fruits or fruit juices, add spices and herbs several
hours before serving to allow flavors to develop and
“ mary” or blend. Alternatively, the liquid with the
When to Add
Herbs and Spices

9. Condiments
• Derived from the French words
condire, which means to pickle, and
condere, which means to build or store up.
• Flavorful and savory preparation
added to food to enhance flavor or appetite
such as a relish, sauce, mixture of spices
and so on.

10. salty
CONDIMENTS
1. Bagoong
2. Fish Paste
3. Heko
4. Patis
5. Soy Sauce and variants
a. Worcestershire Sauce
b. Oyster Sauce
c. Hoisin Sauce
1. Vinegar
Philippine Specialty Vinegars
• Sukang Paombong- derived from
nipa sap
• Sukang Iloko- derived from
sugarcane juice; dark in color due to
the addition of tungog a pulp from the
bark of mangrove.
• SukangTuba- derived from
coconut sap
a. Flavored Vinegar
sour condiments

11. sauce
1. Catsup/Ketchup
2. Banana
Catsup/Banana Sauce
3. Squash Catsup/
Sauce
4. Chutney
5. Pickles and Pickle
Relish
1. Lechon Sauce
2. Barbecue sauce
3. Steak Sauce
4. Kare-kare Sauce Mix
5. Marinade Mixes
6. Gravy Mixes
other specialty
sauces

12. food additive
sbtances added to food for specific functions
such as coloring, flavoring, modification of
texture, improving shelf life and preventing
microbial growth. Not intended to salvage spoiled
raw materials nor is it intended to take the place
of
sanitation and good kitchen practices

13. Approval of
Additive Use in
Foods
• Food and Drug Administration (FDA) has the
primary legal responsibility for determining their use
safe use.
• To market a new food or color additive, a
manufacturer or other sponsor must first petition for
its approval
• A food additive is given a GRAS (generally
recognized as safe) status when it has a history of
safe use in foods qualified by scientific procedures.

14. Food additives can be
divided into six major
categories namely:
1. Preservatives
• include the antimicrobials, antioxidants and anti-
browning agents.
2. Nutritional additives
• include vitamin, minerals, amino and fatty acids.
3. Flavoring agents
• subdivided into natural and synthetic flavors, flavor
enhancers and sweeteners.
4. Texturing agents

15. Food Colors
• classified into natural
and artificial food colors
Natural colorants
• An extract from a
natural source is also
classified as a natural
color. Example of this is
achuete (annatto).
Color additive
• any dye, pigment or
substance which when added
or applied to a food, drug or
cosmetic, or to the human
body, is capable (alone or
through reactions with other
subatances) of imparting color.
Certified colors
• are synthetically
produced (or human made)
and used widely because they
impart an intense, uniform
color, are less expensive, and
blend more easily to create a
variety hues.
Natural colors
Natural colors can be divided into the following
groups (Deman, 1990):
• Tetrapyrole compounds- are
chlorophylls found in green vegetables and
leaves and hemes present in meat and fish
• Isoprenoid derivatives- are
carotenoids which are widely distributed both
in animals and plants
• Benzopyran derivatives- are
anthocyanins and flavonoids which are
responsible for the red, blue and violet colors of

16. beverages
• Refers to any drink, water being the main
natural form
• Any liquid that is swallowed to quench thirst
for nourishment or enjoyment

17. types of
beverages
• Non- alcoholic o “non-stimulating” o Milk,
coffee, tea, chocolate, synthetic drinks
• Alcoholic o “stimulating” o Beer, malt liquors,
wine

18. tea
Kinds of Tea
1. Black – leaves are fermented
2. Green – leaves are steamed before
drying to destroy enzymes; from fermented
leaves
3. Oolong – semi-fermented leaves
4. Instant – vaccum-dried
5. Scented or spiced tea/Tisanes – made
from dried herbs & flower blossoms
• Objective in preparing tea is to extract the maximum
amount of flavoring substances but the minimum amount of
disagreeably
flavored tannin the same as in coffee
• Prepared from the leaves of Camelia sinensis
• Contain natural oils, caffeine & theine as stimulants & tannin
for color & pungency

19. market form of
coffee
• Roasted Whole
Coffee
• Ground Coffee
• Soluble or Instant
Coffee
• 3-in-1 Coffee
• Espresso
• Caffe Latte
• Cappuccino
• Iced Coffee
• Flavored Coffee
speciality of coffee

20. cocoa and
chocolate
• Main stimulant is threobromine
• Flavor component: caffeine, tannins
• Fat Content:
o Cocoa – 18% fat o Chocolate – 50% fat
• Starch content:
o Cocoa – 11% starch
o Chocolate – 8% starch
Kinds:
• Cocoa – powdered chocolate- with 50% cocoa butter

21. Energy, Sports and Health
Drinks
• Contain electrolytes-the substances that control osmosis in the body and help
maintain the acid-base balance required for normal
cellular activities
3 Popular Types of Sports Drinks
1. Isotonic - quickly replaces fluids lost by sweating and supplies a boost of
carbohydrates; made for the average athlete
2 Hypotonic - quickly replaces fluid lost, and is best for low-respiration athletes such
as jockey and gymnasts
3. Hypertonic - supplements daily carbohydrate intake normally after exercise to top
glycogen stores. Used primarily for athletes such as long-distance runners

22. Fruit Juice, Nectar and Fruit
Drinks
• Fruit juice is legally defined as the juicy extract from fruits, when water is
added the product becomes a fruit drink.
• Nectar may be used when sugar is added.
• A concentrate is a product made when water is removed from a fruit juice,
thus when water from pineapple is removed the resulting product is a pineapple
concentrate.
Standards of Quality for Fruit Juices
• Appearance
• Flavor

23. alcohol and
drinks
1. Fermented beverages
a. Brews - Beer, Cider and Perry
b. Wines - Natural/Still (Red, Rose/Blush, White), Sparkling (Champagne and Others), Fortified
(Sherry, Port, Madeira, Marsala,
Malaga), Aromatized (Vermouth and others)
2. Distilled beverages
a. Brandy
b. Rum
c. Tequila and Mezcal
d. Vodka
e. Whisky/Whiskey
3. Compounded spirits

24. Wine
• Produced only from grapes but today
the term wine is extended to alcoholic
drinks from any fruit, which contains
sufficient fermentable carbohydrate.
• Made on a limited commercial scale
from fruits such as strawberry , gooseberry,
and peach.
• Can also be produced from mango,
santol, tamarind, bignay, and others
• Alcoholic content of 10-18 percent
Malt Liquor
• produced by fermentation of cereal
like barley malt or from a mixture of malt
and rye.
• Malt beverage can be classified as the
Beer light colored brew that is fermented
from cereals and malt and flavored with
hops. Some common types of beer are:
1. Pale/Pilsen/Pilsner
• pale gold colored beer which has a
slightly bitter taste
2. Lager
• made by bottom yeast fermentation
of the above strain of Saccharomyces
carlsbergensis, lower alcoholic content
than ale
3. Cervesa negra

25. Among the distilled liquors are:
1. Brandy
• spirit distilled from the fermented juice of grapes or
sometimes of apples, peaches, or plums. Contains 30-50 %
alcohol.
2. Cognac
• a brandy distilled from wine. It derived its name from
Cognac, a district in France where it is made.
3. Armagnac
• a brandy is produced from continuous operations of
the original and redistillation systems in contrast with the
separate batch operations of Cognac.
4. Gin
• colorless beverage containing 40-50 % alcohol which
derives its flavors from added essential oils rather than from
product of fermentation.
5. Rum
• distillate from fermented sugarcane juice, syrup or
molasses
Philippine Alcoholic beverages
• Basi – fermented sugarcane
• Tuba – fresh palm extract
• Lambanog – distilled fermented tuba
• Tapuy – fermented rice

26. coconut as beverage non-
alcoholic
1. Coconut water
• Formed during the 3rd month of the coconut to its maximum at the 8th month
2. Buko juice
• Drinks made from 7 month old coconuts (buko) value for its therapeutic properties especially for those with kidney trouble and
high blood pressure Alcoholic:
1. Toddy (Tuba)
• Sweet fermented coconut sap which is milky in appearance obtained by tapping the young, flowering spathe of the coconut
palm
• Has a short shelf life unless added with bark to increase its alcohol content
2. Lambanog
• Obtained from distillation of tuba fermented in an earthen jar or plastic container.