Date post: | 18-Dec-2015 |
Category: |
Documents |
Upload: | scot-boone |
View: | 218 times |
Download: | 1 times |
Foundations of Healthy Cooking Foundations of
Healthy Cooking
Chapter 8Chapter 8Chapter 8Chapter 8
ObjectivesObjectives• 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
4
FlavorFlavor• 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 The difference between them is one of degreeof degree
5
Herbs & SpicesHerbs & 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.
6
Ethnic Blends of Herbs & SpicesEthnic 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
7
Toasting whole spices:Toasting whole spices:• Mustard seed• Fennel• Coriander• Star anise• Cardamom• Caraway• Cumin• Juniper• Allspice
8
Other Ways to Add Flavor
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
9
Flavor: Sauce AlternativesFlavor: 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.
10
FlavorFlavor• Alcoholic beverages
• Extracts and oils
11
Powerhouses of FlavorPowerhouses 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
12
Cooking Methods & TechniquesCooking Methods & Techniques
• Reduction• Searing• Deglazing• Sweating• Pureeing
13
Cooking Methods & TechniquesCooking Methods & Techniques
• Roasting• Broiling &
Grilling• Saute & Dry
Saute• Stir-frying
Dry-Heat Cooking Methods:
14
Cooking Methods & TechniquesCooking Methods & Techniques
• Simmering• Steaming• Poaching• Braising or
Stewing• Microwaving
Moist-Heat Cooking Methods: