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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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
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.
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
Juices – reduced orange juice, reduced beet juice, etc.
Vinegars and oils – infused
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.
Extracts and oils
Herb and spice blends
Freshly ground pepper
Citrus juices and reductions
Strong-flavored oils, vinegars, and vinaigrettes
Infused vinegars and oils
Reduced stock (glazes)
Rubs and marinades
Raw, roasted, sautéed garlic
Roasted bell peppers
Grilled or oven-roasted vegetables
Coulis, salsa, relish, chutney, mojos
Dried foods: tomatoes, cherries, cranberries
Fruit and vegetable purees
Broiling & Grilling
Saute & Dry Saute
Dry-Heat Cooking Methods:
Braising or Stewing
Moist-Heat Cooking Methods: