1.3 Seasonings and Flavorings 🧂 Flashcards
▪ 40% Na and 60% Cl
▪ the second most frequently used
food additive by weight
▪ used as preservative in salting or
curing meat and fish 🐟🍖
▪ in the form of crystalline seasoning
that may or may not be iodized
and combined with an anticaking
material
Salt
▪ acts as a flavor enhancer, preservative, binder, texture enhancer, control agent
Salt
• obtained from evaporated seawater 🌊; most costly, yet often preferred because it has a pure, mineral-like taste 🌫
Sea salt
• derived from ancient sea beds that have long dried up and are underground 🏝
Rock Salt
• refined rock salt that is often fortified with iodine and contains additives to prevent caking
Table Salt
• rock salt with no additives; has large, flaky crystals
Kosher salt
• garlic, onion, and celery salt mixtures
Flavored Salt
▪ Salt should be added in _______ increments
small
▪ The addition of salt to sauce or soup should be __________ because the salt becomes even more _____________ as the volume of the liquid diminishes.
reduced; concentrated
▪ Salty soup may be partially neutralized by adding a touch of ______
or by dropping a __________ to absorb more of the salt.
sugar; raw, peeled potato
<35 mg per serving
very low salt
<140 per serving
low salt
at least 75% reduction compared to original food
reduced salt
no salt added
unsalted
<5 mg per serving
salt-free
▪ family of chili peppers are classified as vegetables
▪ chili powder, cayenne pepper, and
paprika 🌶
Capsicum
▪ described by Charlemagne as “a
friend of physicians and the praise of cooks” 🥙
▪ well known for their seasoning
capabilities in food preparation
▪ basil, sage, thyme, oregano, bay
leaves, cilantro, dill, marjoram,
mint, parsley, tarragon, rosemary,
and savory
Herbs
▪ herbs are derived from leaves;
spices are from other parts of the plant 🌿
▪ allspice (from a fruit); saffron
(flower); cinnamon (bark); anise,
caraway, celery, cumin, fennel,
mustard, poppy, and sesame
(seeds); ginger and turmeric
(rhizomes)
Spices
▪ kept below 60°F (16°C) for optimal
potency
dried herbs and spices
▪ replaced every _________ as they
deteriorate rapidly when exposed
to air, light, and heat
12 months
▪ light sensitive and will fade if exposed to light
chives and parsley
▪ tested by crushing it in the palm of the hand and then sniffing it to detect its intensity
freshness
▪ it influences flavor without contributing any flavor to its own
▪ isolated from seaweed by a Japanese scientist and called umami, meaning delicious
▪ used in canned/dried soups, spaghetti
sauces, sausages, and frozen meat
dishes
Flavor Enhancer (MSG)
▪ comes from glutamic acid, an amino acid found in seaweed 🍙
Monosodium glutamate
