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Objectives
• Compare characteristics of different herbs and spices.
• Explain how to use, buy, and store herbs.• Choose seasoning, that will add desired flavors
to foods.• Use garnishes and other techniques to make
dishes appealing.
Herbs and Spices
• Herb – flavorful leaves and stems of soft, succulent plants that grow in a temperate climate.
• Spices – are the dried buds, bark, fruits, seeds, stems, and roots of aromatic plants and trees that grow in tropical or subtropical regions.
• Seasoning blend – convenient combination of herbs and spices.
Guidelines for Spices and Herbs
• Recipes usually use dried herbs• Begin with the basics.• Herbs and spices vary in strength. Start out
with ¼ teaspoon for four servings, you can always add more.
• Herbs are more potent dried.• Wash fresh herbs before using them.
Guidelines for Spices and Herbs
• To release flavor crush dried herbs before adding to a recipe.
• In hot foods add herbs and spices at least 10 minutes before the end of the cooking time.
• In cold mixtures, such as salad dressing, add at least 30 minutes to several hours before the end.
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Store in tightly covered containers.
Store in a dark place away from sunlight, such as inside a cupboard or drawer.
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AVOID storage above dishwasher, microwave, stove, refrigerator or near a sink or heating vent.
If storing in an open spice rack,store away from heat, light and moisture.
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Refrigerator/freezer storage?
• Refrigerate paprika, chili powder and red pepper for best color retention, especially in summer or hotter climates.
• Spices and herbs can get wet if condensation forms when a container from a refrigerator or freezer is left open in a humid kitchen.
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As a general rule, keep:–1 year: Herbs or GROUND
spices–2 years: WHOLE spices
Buy a smaller container until you determine how fast you’ll use a particular spice or herb.