on cooking, 3rd edition sarah r. labensky, and alan m. hause ©2003 pearson education, inc. upper...
TRANSCRIPT
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
CHAPTER 7
KITCHEN STAPLEScreate foods with flavor, less fat &
less sodium
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Herbs and Spices
• Herbs and spices are kitchen staples used as flavoring
• Herbs– Refers to a large group of aromatic plants whose
leaves, stems, or flowers are used for adding flavor to other foods
• Spices– Strongly flavored or aromatic portions of plants used as
condiments or aromatics– Bark, roots, seeds, buds, or berries of plants
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Commonly used Herbs
• Basil• Marjoram • Bay• Mint and peppermint• Chervil• Oregano• Chives• Parsley
• Cilantro• Rosemary• Dill • Sage• Lavender• Tarragon• Lemon grass• Thyme
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Basil Bay leaves Cilantro
Oregano Rosemary Tarragon
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Commonly used Spices
• Aleppo pepper• Paprika• Allspice• Chile powder• Anise• Crushed chiles (capsicum)
• Annatto seeds (Mexican achiote paste)
• Cinnamon
• Capers• Cloves• Caraway• Coriander (seeds from
cilantro plant)
• Cardamom• Cumin• Chiles• Fennel (seed from plant)
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Commonly used Spices
• Cayenne• Fenugreek (Indian
curries/chutney)
• File powder (dried leaf of sassafras plant - cajun)
• Szechwan pepper (five spice powder)
• Galangal (rhizome or root)
• Poppy seeds (opium plant)
• Ginger • Saffron (dried stigmas of saffron
crocus $$$)
• Grains of paradise• Sesame seeds• Horseradish• Tamarind• Juniper (evergreen bush)
• Turmeric (Indian curries)
• Mustard seeds• Wasabi (pale green root)
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Wasabi Pickling Spice
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
• Nutmeg• Peppercorns
– Black
– White
– Green
– Pink – 15th hole of Rancho Park golf course
Commonly used Spices
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Herb and Spice Blends
• Fine herbes
• Masala – Indian dry vs wet; garam masala- hot spices – peppercorns etc
• Herbes de Provence - French
• Italian seasoning blend
• Pickling spice
• Curry powder
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Herb and Spice Blends
• Quatre-epics (AKA “four spices”- meats, stews, French)
• Ras el Hanout (couscous, game, rice - Moroccan)
• Chinese five-spice powder (= parts of Szechuan pepper, star anise, clove, cinnamon, fennel seeds)
• Seasoned salts
• Store fresh herbs at 34° F - 40° F
• Store dried herbs airtight in cool, dry place
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Seasoning Considerations
• Flavorings should not hide the taste or aroma of the main ingredient
• Flavor is to food what hue is to color• Flavors should balance – “marry”– ginger & molasses,
“oppose” –highlight or cancel – salt/sugar, sweet/hot”, “juxtapose”– flavors sensed at different times -layer flavors – wine is an example
• Salt (heightens many flavors) is the most basic seasoning
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Nuts
• The edible single-seed kernel of a fruit surrounded by a hard shell
• Used in foods to provide texture and flavor– Chestnuts – Pecans
– Coconuts – Pine nuts
– Hazelnuts (filbert) – Pistachios
– Macadamias – Walnuts
– Peanuts (legume) – Almonds
– Brazil nuts
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Almonds Cashews
Peanuts Pecans
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Oils
• A type of fat that remains liquid at room temperature• Cooking oils - refined from various seeds, plants,
vegetables, & dairy products
• Consider intended use of vegetable oils before purchasing – Smoke point, flavor, and cost– Various grades – for cooking and serving
• Oils - extracted from various plants by pressure • Oils –infused with flavors – CIA website• Descriptive item on menu
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Smoke point for clean, previously unused oil
At smoke pt triglycerides form fatty acids (disagreeable change in flavor and odor)
• Butter: 260oF – clarified is higher• Olive oil: extra virgin 250oF• Olive oil: 410oF• Canola: 430-448oF• Deep fryer shortening: 440oF• Peanut: 450oFFryer fat- see preventing breakdown, contaminants,
when to change fat, filtering fat
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Vinegars
• A thin, sour liquid that can be used as a preservative, cooking ingredient, condiment, and cleaning solution
• Derived through the fermentation of wines or other (ETOH) alcoholic liquids
• Bacteria turn ETOH into acetic acid
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Vinegars
• Types of Vinegars– Wine or red wine vinegar– Malt vinegar– Cider vinegar– Rice vinegar – rice wine, clean flavor– Balsamic vinegar (red wine vinegar aged in
wooden barrels from 4-50 years) various grades
Descriptive item on menu
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Condiments
• Any food item added to a dish for flavor – Herbs, spices, and vinegar
• Today’s condiments– Prepared mustards, relishes, bottled sauces, and
pickles, chutney,
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Coffees
• Fruit of a small tree grown in sub-tropical or tropical climates – Colombia, Jamacia, Kenya
• Fruit is referred to as a cherry; it is bright red with translucent flesh surrounding two flat-sided seeds
• These seeds are the coffee beans – roasted to various degrees of darkness
• Two main species of bean – Arabica – “finer” and Robusta “heartier”
• Virtually all coffee available in the U.S. is a blend of beans
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Types of Roasts
• City, “American”• Viennese• French, New Orleans, dark roast – beans appear oily, color
of chocolate• Italian or Espresso roast – beans are burnt, black color,
shiny oilyEspresso is a brewing method-hot water forced through finely
ground & packed coffee under pressure (7 gm coffee to 1.5 oz water)
Journal – describe types of coffees/teas served at your site- cappuccino and others
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Teas
• Source of antioxidants• The name given to the leaves of Camellia Sinensis
– A tree or shrub that grows in high altitudes in tropical regions – named for place of origin Kenya, Darjeeling
• Three types of tea – how leaves are treated after picking– Black – amber brown, deep flavor, leaves fermented– Green – not fermented, yellowish-green – Chinese tea
graded: 1st Gunpowder, 2nd Imperial, 3rd Hyson– Oolong – partially fermented, often flavored with
jamine also graded – leaf size & age
On Cooking, 3rd EditionSarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458
Gunpowder Green Tea
French-Roast BeansGreen Coffee Beans