17 kitchen staples permission granted to reproduce for educational use only.© goodheart-willcox...

17Kitchen Staples

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Objective

• Recall the basic seasonings used in professional kitchens and explain their uses in professional cookery.


Basic Seasoning

• If seasoning is missing or improperly balanced, a dish may fail

• Salt and pepper are the basic seasonings


Salt

• Salt accentuates other flavors and adds a salty taste

• The three most common types of salt found in commercial kitchens are– table salt– Kosher salt– rock salt

continued


Salt

• Table salt– Often referred to as granulated salt– Dissolves quickly in liquids– Contains anticaking agents and iodine

• Kosher salt– Larger crystals than granulated salt– Originally made for salting meats to make them

fit according to Jewish dietary law (kosher)continued


Salt

• Kosher salt (continued)– Used to season clear broths or consommés– Does not cloud liquids

• Rock salt– Crystals about the size of fine gravel – Not used to season foods– Used as a bed to serve shellfish to prevent

rocking and spillingcontinued


Salt

Can you identify these salts?

Table salt Kosher salt Rock salt


Pepper

• Pepper gives a sharp flavor that adds character to most savory dishes

• Peppercorns are the berry-like fruit of a plant grown in tropical Asia

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Pepper

• Black pepper– Underripe berries are

picked and dried in the sun

– Add a sharp, spicy flavor to foods

– Used whole, crushed, cracked, or ground

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Pepper

• White pepper– From the same plant as black

pepper– Fully ripened berries are picked

and their outer skins are then removed before drying

– Has less aroma and is sharper than black pepper

– Used as whole peppercorns or finely groundcontinued


Objective

• Recognize the sources, various forms, and uses of herbs and spices in professional kitchens.


Herbs

• Fresh herbs– More flavorful and often preferred to dried herbs– Wide variety available to chefs through produce

suppliers– When substituting, use twice as much as dried– Most release their flavors quickly when cooked– Store in the refrigerator in a plastic bag

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Herbs

• Dried herbs– Cheaper, easier to store, and last longer than

fresh herbs– More concentrated flavor– When substituting for fresh herbs, use half as

much as fresh– Need to be cooked longer to release their flavor– Store in tightly sealed containers in a cool dry

place


Herb Identification

• Basil– Sweet, aromatic

flavor– Essential for pesto

and tomato sauces– Popular in

Mediterranean cuisines

continued


Herb Identification

• Bay leaf (laurel)– Stiff, green oval

leaf– Used to flavor

stocks, soups, stews, and other savory dishes

continued


Herb Identification

• Chervil– Light licorice flavor– Popular as a

garnish and used in sauces

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Herb Identification

• Chives– Member of the onion

family – Delicate onion-garlic

flavor– Used chopped as a

garnish

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Herb Identification

• Cilantro (Chinese parsley)– Strong flavor with

citrus tones– Commonly used in

salsas– Its seeds are a spice

called coriander

continued


Herb Identification

• Dill– Often used in

pickling and is excellent with fish

– Important to Scandinavian and Eastern European cuisines

continued


Herb Identification

• Marjoram– Flavor similar to a

combination of thyme and oregano

– Used in meat and vegetable dishes

– Important to Mediterranean cuisines

continued


Herb Identification

• Mint– Peppermint and

spearmint are commonly used

– Classic garnish for desserts

– Also used with lamb and in Middle Eastern cuisines

continued


Herb Identification

• Oregano– Is wild marjoram– Used in tomato

sauces– Popular in Italian,

Greek, and Mexican cuisines

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Herb Identification

• Parsley (Curly)– Fresh, green flavor– Classical garnish

for fish and poultry

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Herb Identification

• Parsley (Flat-leaf or Italian)– Used much the

same as curly parsley

– Most commonly used in Southern European cuisines

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Herb Identification

• Rosemary– Pine-like aroma– Excellent with

poultry, pork, lamb, and game

continued


Herb Identification

• Sage– Popular in stuffings

and sausages– Goes well with

poultry, pork, and game

continued


Herb Identification

• Tarragon– Slight licorice flavor– Used with fish,

chicken, eggs, and salad dressings

– Essential for béarnaise sauce

continued


Herb Identification

• Thyme– Basic savory

flavoring for stocks, soups, and stews


Spices

• Spices are sometimes toasted before added to a recipe to develop a more complex and aromatic flavor

• Typically used in a ground, powdered form• Store ground spices in tightly sealed

containers to help preserve their flavor


Spice Identification

continued

• Allspice– From the dried berries of a Caribbean tree– Flavor of nutmeg, cinnamon, and cloves– Used for forcemeats, pickling, and baking



continued

• Anise– From the seeds of a small annual plant that

originated in Egypt– Strong licorice flavor– Used in liquors and for baking


• Caraway Seeds– Seeds of a plant that is widely grown in Europe

and Asia– Used in breads, soups, and stews– Popular in Germanic and Eastern European

cuisines


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• Cardamom– Seeds of a plant grown in India– Used in curries, breads, and pastries– Common ingredient in Indian and Scandinavian

cuisines


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• Cayenne Pepper– Not a member of the

peppercorn family, but is a product of chile peppers

– Dried and finely ground– Adds a hot, spicy flavor to dishes– Also used in the form of crushed chile flakes– Main flavoring agent in hot pepper sauces

©Carroteater/Shutterstock.com

continued


• Celery Seed– Small, brown seed of the celery plant– Commonly used in pickling and relishes– Ground and mixed with salt to make celery salt


continued



• Chile Powder– Ground red chile

peppers– Come in varying

levels of intensity– Popular ingredient in

Mexican and southwestern cooking

continued


• Cinnamon– Bark of a tropical tree, dried and rolled up– Sweet flavor makes it extremely popular in

pastries and fruit dishes


continued


• Cloves– Sun-dried buds of a tropical tree– Strong sweet aroma– Frequently used for pickling, marinades, and in

baked goods


continued


• Coriander– Seed of the coriander plant– Slight citrus aroma– Used for pickling, marinades, and baking


continued



continued

• Cumin (Cumino)– Seed of annual plant that originated in the

Middle East– Often used in chilies and curries– Popular in Mexican, Indian, and Middle Eastern

cookery



• Curry Powder– Mixture of a dozen or

more spices that vary in flavor and intensity

– Commonly used in curries and stews

– Used in Indian and other south Asian cuisines

continued


• Dill Seed– Seeds of the dill plant– Popular for pickling


continued


• Fennel Seed– Seeds of the fennel

plant– Licorice flavor– Often used in

sausages and pork dishes and is popular in Italian cuisine


continued



• Ginger– Root of a tropical plant grown

in Asia and the Caribbean– Available as fresh ginger root,

dried powder, or preserved with sugar

– Powdered ginger is used in baking and pastries– Fresh ginger is used in Asian cuisines

continued



• Juniper Berries– Berries of an

evergreen tree– Good with game– Used to flavor gin,

marinades, and stews

continued



• Mace– Middle layer of the

same large tropical seed that produces nutmeg

– Intense spicy flavor– Used in desserts,

baking, and some savory dishes

continued



• Mustard– Seed of the mustard plant– Black, brown, and yellow

varieties produced– Sharp, burning flavor– Main ingredient in prepared

mustards and also used for pickling and sauces

continued



continued

• Nutmeg– Inner seed of the same tropical plant that

produces mace– Wide variety of uses including baking, pastries,

vegetables, and potatoes



continued

• Paprika– Powder ground from a variety

of different red chile peppers– Classified as sweet or hot– Used in a wide variety of

soups, stews, and sauces for color and flavor

– Popular in Hungarian and Spanish cuisines



• Poppy Seeds– Seeds of the poppy

flower– Slightly nutty flavor– Used in breads and

pastries

continued



• Saffron– Expensive because it is the

handpicked stigma, or center, of the crocus flower

– Gives foods a bright yellow color and subtle flavor

– Used in rice dishes, sauces, and seafood– Very important in Mediterranean cuisines

continued



• Sesame Seeds– Seeds of an annual plant

native to India– Ground to a paste (tahini)

or can be made into oil– Commonly used in breads, pastries, and

vegetable dishes– Used in Middle Eastern, Asian, and African

cuisinescontinued


• Star Anise– Fruit of a tree grown in China– Important in Chinese cuisine


continued


• Turmeric– Root of a lily native to

Southeast Asia– Used for the bright yellow

color it gives dishes– Often an ingredient in rice

dishes, curries, pickling, and prepared mustard



Objective

• Differentiate between marinades and rubs.


Marinades and Rubs

• Marinades and rubs are two flavoring strategies that consist of a combination of flavorings

• A marinade may be used first, followed by a rub

continued


Marinades and Rubs

• Marinades– Flavorful liquids that permeate food– May consist of a combination of different oils,

wines, vinegars, beers, or fruit juices– May also contain additional condiments, salt,

sweeteners, herbs, spices, vegetables, or fruit juices

– Acidic marinades help tenderize meat– Made by mixing or cooking ingredients together

continued


Marinades and Rubs

• Rubs– Combination of seasonings used only on the

exterior of food– Massaged onto the food product– Generally consist of spices, herbs, salt, and

sweeteners


Objective

• Recall various starches and their uses.


Starches

• Used to make doughs and batters, and as binders, thickening agents, and coatings

• Common starches include– flour– cornmeal– cornstarch– arrowroot– bread crumbs


Flour

• Flour is a finely milled grain, commonly wheat

• All-purpose flour– Typically used as a thickening agent or coating– Used most often for general purpose baking and

cooking– Made from a blend of soft and hard wheat

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Flour

• Semolina– Used individually or in combination with all-

purpose flour to make pasta– Made from hard durum wheat and gives finished

pasta a firm texture• Rice flour

– Lends a very light texture to sauces and coatings– Used for preparations like tempura batter or as a

thickening agent


Cornmeal

• Coarsely ground dried corn• Used as a coating and in baking• Milled from both yellow and white corn• Masa harina, another form of cornmeal, is

ground hominy that has been dried into a powder


Cornstarch

• A finely powdered starch milled from corn• Mainly used as a thickening agent• Can also be used as an ingredient in batters

or doughs


Arrowroot

• Looks identical to cornstarch• Produced from a tropical root and functions

as a thickening agent


Bread Crumbs

• Bread crumbs can be used as a coating, topping, and thickening or binding agent

• Fresh bread crumbs give dishes a lighter texture than dried

• Panko or Japanese-style bread crumbs are popular for coating fried foods


Objective

• Explain the various sources of sweeteners and their qualities.


Sweeteners

• Often used in sauces and to balance or enhance the taste of savory dishes

• Sugar gives only a sweet taste to dishes• Other sweeteners may add a distinctive

flavor in addition to their sweet taste


Sugar

• Also known by its scientific name sucrose• Can be refined from the sugarcane plant or

sugar beets• Granulated sugar is used most often• Primarily used to add a sweet flavor to

dishes


Molasses

• The liquid left over after refined sugar is extracted from sugarcane juice

• Is less sweet than sugar• Comes in light and dark types• The more it is processed to remove the

sugar, the darker it gets


Honey

• Formed from flower nectars gathered by bees• Can be made from hundreds of different

flowers; most common types are clover, alfalfa, and orange blossom

• Slightly sweeter than sugar• Can generally be substituted equally by

weight for sugar, although in baking this may not be true


Brown Sugar

• Was originally partially refined sugar• Today, it is made by adding molasses back

into refined sugar• The quantity and intensity of the molasses

used determines if it will be light or dark


Maple Syrup

• Thirty to fifty gallons of maple tree sap are required to make one gallon of syrup

• Graded on color, clarity, and flavor• Light or amber syrup is most valued• Due to the cost of real maple syrup, many

pancake syrups are artificially flavored


Corn Syrup

• Extracted from the starchy part of corn• Many foodservice professionals refer to it as

glucose syrup• Very thick and difficult to scale or measure• Cane by-products and caramel coloring are

added to lend color and flavor• Does not crystallize like some other

sweeteners


Agave Nectar

• Made from the centers of large agave plants• Has a level of sweetness comparable to

honey, but is much thinner


Sweeteners

Can you identify these sweeteners?

Molasses Honey Maple syrup

Corn syrup Dark corn syrup

SugarLight brown sugarDark brown sugar

Agave nectar

©Draz-Koetke/Goodheart-Willcox Publisher


Objective

• Recognize the role of acid ingredients in the kitchen and the types commonly used.


Acid Ingredients

• An important factor in balancing the taste of many dishes

• Can also be a preservative and a coloring agent


Vinegar

• Specific types of bacteria consume the alcohol in wine or other alcoholic beverages and turn it into acid

• Used in marinades, salad dressings, sauces, and pickling

• Vary in strength of acidity from four to seven percent

continued


Vinegar

• The most common types of vinegar are– distilled– cider– red or white wine– balsamic– malt – rice– flavored


Lemon and Lime Juice

• Freshly squeezed and bottled lemon and lime juice may be used interchangeably

• Bottled lemon and lime juice costs less and requires no preparation time

• Freshly squeezed lemons and limes have better flavor, but are more expensive


Objective

• Recall various forms of tomato products and how they are classified.


Tomato Products

• Tomatoes are used in basic stocks, sauces, stews, and vegetable dishes

• Canned tomato products are often used because they offer a more consistent flavor and lower cost

continued


Tomato Products

• Canned tomato products are classified according to their concentration


Objective

• Recognize commonly used condiments.


Condiments

• Condiments are typically served at the table, but are also important ingredients in many recipes

• Condiments include cooked or prepared sauces, relishes, and pickles


Ketchup

• Made from tomatoes, corn syrup, vinegar, and spices

• The sweet and sour taste makes it popular in salad dressings, cocktail sauce, barbecue sauce, and many other dishes


Mustard

• Made from ground mustard seed combined with acid, salt, and spices

• Essential in making mayonnaise, salad dressings, sauces, and glazes

• The longer it is cooked, the milder its flavor• The most common types of mustard are

yellow, Dijon, stone ground, and brown


Horseradish

• A root that looks like a large, woody white carrot

• Finely grated and mixed with vinegar and salt

• Its strong burning flavor goes well with rich, fatty meats

• Prepared horseradish is also used to flavor sauces, dressings, and other dishes


Worcestershire Sauce

• Is thin, murky, and dark brown in appearance and gives a distinct pungent flavor to foods

• Flavor is derived from dozens of ingredients including vinegar, tamarind, anchovies, and pepper

• Used with grilled and roasted meats• Can also be used to finish sauces, soups, and

dressings


Hot Sauce

• All hot sauces are basically made of the same ingredients—vinegar flavored with hot chile peppers and salt

• Can be substituted for cayenne pepper or other hot chiles in recipes where acid is appropriate

• Often used in hollandaise sauce, salad dressings, or salsa


Soy Sauce

• A condiment of Chinese origin brewed from fermented soybeans and wheat

• Comes in different potencies—light, medium, and black

• The flavor is stronger, thicker, and more intense when more soybeans and less wheat are used to brew the sauce

• Adds a complex satisfying element to dishes


Condiments

Can you identify these condiments?

Ketchup Yellowmustard

Dijonmustard

Stone groundmustard

Brownmustard

Horseradish

Worcestershire Hot sauce Soy sauce


Pickles and Relishes

• Pickles can be made from any number of fruits and vegetables

• A number of spices, herbs, and aromatic vegetables can be used to flavor pickles

• The brine, or liquid, which preserves the pickles may be sweet or acidic

continued


Pickles and Relishes

• Relishes are made of a wide variety of fruits and vegetables

• Pickle relish, made from chopped cucumbers, is most common

• Chutney is a traditional condiment in Indian cuisine


Capers

• Capers are sorted by size with the smallest buds being most desirable

• Used to garnish sauces, salads, and a variety of cold and hot entrées

• Should be rinsed before use to remove some of the strong brine


Olives

• Olives may be green (picked underripe) or black (picked mature)

• Olives are preserved in brine, often with spices and other flavoring ingredients

• The most common types of olives are green, ripe, Kalamata, niçoise, alfonso, and black oil cured


Anchovies

• Anchovies can be purchased as whole salted fish, but are mostly sold as fillets canned in oil

• Used in salads, pizza, seafood dishes, sauces, stews, and salad dressings


Condiments

Can you identify these condiments?

Ripe olives Green olives Kalamata olivesAnchovies

Picklerelish

Chutney Capers

Kosher dill Cornichons

Sweetgherkins


Review

• What are the basic seasonings used in the professional kitchen?– salt and pepper

continued


Review

• Explain the differences between fresh and dried herbs.– Fresh herbs: more expensive; release their

flavors quickly when cooked– Dried herbs: cheaper, easier to store, last

longer; more concentrated flavor; release flavor slowly

continued


Review

• Explain the differences between a marinade and a rub.– A marinade is a liquid infused with different

ingredients, in which foods are soaked to impart flavor before cooking

– A rub is a combination of seasonings applied only to the outside of food to season the exterior

continued


Review

• Name the starches that are commonly used in the professional kitchen.– flour– cornmeal– cornstarch– arrowroot– bread crumbs

continued


Review

• What sweeteners are commonly used in the commercial kitchen?– Sugar– Molasses– Honey– Brown sugar

– Maple syrup– Corn syrup– Agave nectar

continued


Review

• What type of ingredients are vinegar and lemon and lime juice?– acid ingredients

continued


Review

• Explain why canned tomatoes are often used instead of fresh tomatoes.– They have a more consistent flavor and are

less expensive

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Review

• Name the condiments that are commonly used in the professional kitchen.– Ketchup, mustard, horseradish,

Worcestershire sauce, hot sauce, soy sauce, pickles, relishes, capers, olives, anchovies


Herbs and Spices Identification

Nutmeg Oregano

continued



Dill seed

continued

Tarragon



Star anise Mace

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Cilantro (Chinese parsley) Celery seed

continued



Poppy seeds Mint

continued



Parsley (curly) Caraway seeds

continued



Ginger Sage

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Chervil Cinnamon

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Saffron Paprika

continued



Bay leaf (laurel) Fennel seed

continued



Allspice Basil

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Rosemary Cloves

continued



Juniper berries Chives

continued



Thyme Cumin (cumino)

continued



Coriander Mustard

continued



Anise Curry powder

continued



Dill Sesame seeds

continued



Turmeric Marjoram

continued



Cardamom

continued

Parsley (flat-leaf or Italian)



Chile powder Cayenne pepper

17 kitchen staples permission granted to reproduce for educational use only.© goodheart-willcox...

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