17 Kitchen Staples Objective Recall the basic seasonings

17 Kitchen Staples

Objective • Recall the basic seasonings used in professional kitchens and explain their uses in professional cookery. Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Basic Seasoning • If seasoning is missing or improperly balanced, a dish may fail • Salt and pepper are the basic seasonings Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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quickly in liquids – Contains anticaking agents and iodine • Kosher salt – Larger crystals than granulated salt – Originally made for salting meats to make them fit according to Jewish dietary law (kosher) continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Salt • Kosher salt – 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 spilling continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Salt Ø Can you identify these salts? Table salt Kosher salt Rock salt Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 ground continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Objective • Recognize the sources, various forms, and uses of herbs and spices in professional kitchens. Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Basil – Sweet, aromatic flavor – Essential for pesto and tomato sauces – Popular in Mediterranean cuisines continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Bay leaf (laurel) – Stiff, green oval leaf – Used to flavor stocks, soups, stews, and other savory dishes continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Chervil – Light licorice flavor – Popular as a garnish and used in sauces continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Chives – Member of the onion family – Delicate onion-garlic flavor – Used chopped as a garnish continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Cilantro (Chinese parsley) – Strong flavor with citrus tones – Commonly used in salsas – Its seeds are a spice called coriander continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Dill – Often used in pickling and is excellent with fish – Important to Scandinavian and Eastern European cuisines continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Marjoram – Flavor similar to a combination of thyme and oregano – Used in meat and vegetable dishes – Important to Mediterranean cuisines continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Mint – Peppermint and spearmint are commonly used – Classic garnish for desserts – Also used with lamb and in Middle Eastern cuisines continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Oregano – Is wild marjoram – Used in tomato sauces – Popular in Italian, Greek, and Mexican cuisines continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Parsley (Curly) – Fresh, green flavor – Classical garnish for fish and poultry continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Parsley (Flat-leaf or Italian) – Used much the same as curly parsley – Most commonly used in Southern European cuisines continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Rosemary – Pine-like aroma – Excellent with poultry, pork, lamb, and game continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Sage – Popular in stuffings and sausages – Goes well with poultry, pork, and game continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Tarragon – Slight licorice flavor – Used with fish, chicken, eggs, and salad dressings – Essential for béarnaise sauce continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Herb Identification • Thyme – Basic savory flavoring for stocks, soups, and stews Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Allspice – From the dried berries of a Caribbean tree – Flavor of nutmeg, cinnamon, and cloves – Used forcemeats, pickling, and baking continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Anise – From the seeds of a small annual plant that originated in Egypt – Strong licorice flavor – Used in liquors and for baking continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • 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 continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Cardamom – Seeds of a plant grown in India – Used in curries, breads, and pastries – Common ingredient in Indian and Scandinavian cuisines continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • 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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • 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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Chile Powder – Ground red chile peppers – Come in varying levels of intensity – Popular ingredient in Mexican and southwestern cooking continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Cinnamon – Bark of a tropical tree, dried and rolled up – Sweet flavor makes it extremely popular in pastries and fruit dishes continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Cloves – Sun-dried buds of a tropical tree – Strong sweet aroma – Frequently used for pickling, marinades, and in baked goods continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Coriander – Seed of the coriander plant – Slight citrus aroma – Used for pickling, marinades, and baking continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • 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 continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • 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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Dill Seed – Seeds of the dill plant – Popular for pickling continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Fennel Seed – Seeds of the fennel plant – Licorice flavor – Often used in sausages and pork dishes and is popular in Italian cuisine continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Ginger – Root of a tropical plant grown in Asia and the Caribbean – Available as fresh gingerroot, dried powder, or preserved with sugar – Powdered ginger is used in baking and pastries – Fresh ginger is used in Asian cuisines continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Juniper Berries – Berries of an evergreen tree – Good with game – Used to flavor gin, marinades, and stews continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Mace – Middle layer of the same large tropical seed that produces nutmeg – Intense spicy flavor – Used in desserts, baking, and some savory dishes continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • 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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Nutmeg – Inner seed of the same tropical plant that produces mace – Wide variety of uses including baking, pastries, vegetables, and potatoes continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • 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 continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Poppy Seeds – Seeds of the poppy flower – Slightly nutty flavor – Used in breads and pastries continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • 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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • 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 cuisines continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • Star Anise – Fruit of a tree grown in China – Important in Chinese cuisine continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Spice Identification • 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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Objective • Differentiate between marinades and rubs. Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Objective • Recall various starches and their uses. Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Starches • Used to make doughs and batters, and as binders, thickening agents, and coatings • Common starches include – flour – cornmeal – cornstarch – arrowroot – bread crumbs Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Arrowroot • Looks identical to cornstarch • Produced from a tropical root and functions as a thickening agent Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Objective • Explain the various sources of sweeteners and their qualities. Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Agave Nectar • Made from the centers of large agave plants • Has a level of sweetness comparable to honey, but is much thinner Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Sweetener Identification Ø Can you identify these sweeteners? Molasses Corn syrup Dark brown sugar Honey Maple syrup Dark corn syrup Light brown sugar Agave nectar Sugar Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Objective • Recognize the role of acid ingredients in the kitchen and the types commonly used. Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Acid Ingredients • An important factor in balancing the taste of many dishes • Can also be a preservative and a coloring agent Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Vinegar • The most common types of vinegar are – distilled – cider – red or white wine – balsamic – malt – rice – flavored Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Objective • Recall various forms of tomato products and how they are classified. Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Tomato Products • Canned tomato products are classified according to their concentration Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Objective • Recognize commonly used condiments. Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Condiment Identification Ø Can you identify these condiments? Ketchup Yellow mustard Dijon mustard Stone ground mustard Brown mustard Horseradish Worcestershire Hot sauce Soy sauce Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Condiment Identification Ø Can you identify these condiments? Ripe olives Pickle relish Kosher dill Green olives Kalamata olives Chutney Cornichons Anchovies Capers Sweet gherkins Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Review • What are the basic seasonings used in the professional kitchen? – salt and pepper continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Review • Name the starches that are commonly used in the professional kitchen. – flour – cornmeal – cornstarch – arrowroot – bread crumbs continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Review • What sweeteners are commonly used in the commercial kitchen? – sugar – molasses – honey – brown sugar – maple syrup – corn syrup – agave nectar continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Review • What type of ingredients are vinegar and lemon and lime juice? – acid ingredients continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Review • Explain why canned tomatoes are often used instead of fresh tomatoes. – They have a more consistent flavor and are less expensive continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

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 Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Nutmeg Oregano continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Tarragon Dill seed continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Star anise Mace continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Cilantro (Chinese parsley) Celery seed continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Poppy seeds Mint continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Parsley (curly) Caraway seeds continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Ginger Sage continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Chervil Cinnamon continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Saffron Paprika continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Bay leaf (laurel) Fennel seed continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Allspice Basil continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Rosemary Cloves continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Juniper berries Chives continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Thyme Cumin (cumino) continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Coriander Mustard continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Anise Curry powder continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Dill Sesame seeds continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Turmeric Marjoram continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Cardamom Parsley (flat-leaf or Italian) continued Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.

Identification: Herbs and Spices Chile powder Cayenne pepper Copyright Goodheart-Willcox Co. , Inc. May not be posted to a publicly accessible website.