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Foundations of Healthy Cooking . Chapter 8. Objectives. Define seasoning, flavoring, herbs, and spices Discuss ingredients and methods to develop flavor Describe healthy cooking methods and techniques. Foundations of Healthy Cooking Flavor Methods and Techniques Presentation. Flavor.

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Presentation Transcript

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Objectives

  • Define seasoning, flavoring, herbs, and spices

  • Discuss ingredients and methods to develop flavor

  • Describe healthy cooking methods and techniques


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Foundations of Healthy Cooking

  • Flavor

  • Methods and Techniques

  • Presentation


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Flavor

Seasonings: Substances used in cooking to bring out a flavor already present.

Flavorings – Substances used in cooking to add a new flavor or modify the original flavor.

The difference between them is one of degree

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Herbs & Spices

Herbs: The leafy part of certain plants that grow in temperature climates

Spices: The roots, bark, seeds, flower, buds, and fruits of certain tropical plants.

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Ethnic Blends of Herbs & Spices

Italian: garlic, onion, basil, oregano

Asian: ginger, five spices, garlic, scallion

French: tarragon, mustard, chive, chervil, shallot

South American: chili peppers, lime juice, garlic, cilantro

Indian: ground nutmeg, fennel, coriander, cinnamon, fenugreek, curry

Mediterranean: oregano, marjoram, thyme, pepper, coriander, onion, garlic

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Toasting whole spices:

Mustard seed

Fennel

Coriander

Star anise

Cardamom

Caraway

Cumin

Juniper

Allspice

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Other Ways to Add Flavor

Juices – reduced orange juice, reduced beet juice, etc.

Vinegars and oils – infused

Wine vinegars

Cider vinegar

Balsamic vinegar

Stock

Glazes

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Flavor: Sauce Alternatives

Vegetable Purees

Coulis – Sauce made of a puree of vegetables or fruits.

Salsa and Relishes- Chunky mixtures of vegetables and/or fruits and flavor ingredients.

Chutney – Sauce from India made with fruits, vegetables, and herbs.

Compote – Fruit cooked in syrup and flavored with spices or liqueur.

Mojo – Spicy Caribbean sauce.

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Flavor

Alcoholic beverages

Extracts and oils

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Powerhouses of Flavor

Fresh herbs

Toasted spices

Herb and spice blends

Freshly ground pepper

Citrus juices and reductions

Strong-flavored oils, vinegars, and vinaigrettes

Infused vinegars and oils

Wines

Reduced stock (glazes)

Rubs and marinades

Raw, roasted, sautéed garlic

Caramelized onions

Roasted bell peppers

Chili peppers

Grilled or oven-roasted vegetables

Coulis, salsa, relish, chutney, mojos

Dried foods: tomatoes, cherries, cranberries

Fruit and vegetable purees

Horseradish

Dijon mustard

Extracts

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Cooking Methods & Techniques

Reduction

Searing

Deglazing

Sweating

Pureeing

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Cooking Methods & Techniques

Roasting

Broiling & Grilling

Saute & Dry Saute

Stir-frying

Dry-Heat Cooking Methods:

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Cooking Methods & Techniques

Simmering

Steaming

Poaching

Braising or Stewing

Microwaving

Moist-Heat Cooking Methods:

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