Section 16 1 Enhancing Food 2002 GlencoeMc GrawHill

Section 16 -1 Enhancing Food © 2002 Glencoe/Mc. Graw-Hill, Culinary Essentials

Section 16 -1 Seasonings • Ingredients that enhance, without changing the natural flavor of food, such as salt and pepper. • Flavor Enhancers: increase the way you perceive the food’s flavor without changing the actual flavor, such as Monosodium glutamate (MSG). Some seasonings are called flavor enhancers. © 2002 Glencoe/Mc. Graw-Hill, Culinary Essentials

Section 16 -1 Flavorings • Flavorings: Ingredients that change the natural flavor of foods, such as extracts. • Extracts: Concentrated flavorings, such as lemon and vanilla. © 2002 Glencoe/Mc. Graw-Hill, Culinary Essentials

Section 16 -1 Salt • Most commonly used seasoning; heightens flavor of foods. – Table salt. – Rock salt. – Sea salt. – Kosher salt. © 2002 Glencoe/Mc. Graw-Hill, Culinary Essentials

Section 16 -1 Pepper • Most widely used spice; forms used are ground, whole, and cracked. – Black pepper. – White pepper. – Green peppercorns. – Red pepper. – Hot pepper. © 2002 Glencoe/Mc. Graw-Hill, Culinary Essentials

Section 16 -1 Other Seasonings & Flavorings • Onions: Scallions, leeks, shallots, chives, and garlic. • Lemon: Lemon juice and zest are used; pith (white part) is not used due to bitterness. © 2002 Glencoe/Mc. Graw-Hill, Culinary Essentials

Section 16 -1 Other Seasonings & Flavorings (continued) • Monosodium Glutamate: Comes from seaweed; intensifies the natural flavor of food; some customers may have an allergic reaction or be sensitive to it. • Herbs and Spices: Parts of plants used to enhance flavor of foods. © 2002 Glencoe/Mc. Graw-Hill, Culinary Essentials

Section 16 -1 When to Season & Add Flavor • Added at different times depending on the dish. • Remember to taste foods before adding seasonings or flavorings. © 2002 Glencoe/Mc. Graw-Hill, Culinary Essentials