On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 CHAPTER 7 KITCHEN STAPLES

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



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



Commonly used Herbs

• Basil• Marjoram • Bay• Mint and peppermint• Chervil• Oregano• Chives• Parsley

• Cilantro• Rosemary• Dill • Sage• Lavender• Tarragon• Lemon grass• Thyme



Basil Bay leaves Cilantro

Oregano Rosemary Tarragon



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)




• 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)



Wasabi Pickling Spice



• Nutmeg• Peppercorns

– Black

– White

– Green

– Pink – 15th hole of Rancho Park golf course




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



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



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



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



Almonds Cashews

Peanuts Pecans



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



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



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



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



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,



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



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



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



Gunpowder Green Tea

French-Roast BeansGreen Coffee Beans

Documents

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 CHAPTER 7 KITCHEN STAPLES