Basic Principles of Cooking & Food Science Flashcards
1
Q
Cooking
A
When we add enough heat to foods, the molecules may move so fast that the structure of the food changes. Example: 1. Sucrose, regular sugar, may break apart and form new molecules that has a brown smell and the taste of caramel 2. Protein molecules may break apart and reform and reform with a different structure.
2
Q
Caramelization
A
The browning of sugar by heat. (ex: browning of sautéed vegetable, browning of baked goods, and the maillard reaction (when meat browns) *Carbohydrate Reaction
3
Q
Gelatinization
A
The process by which starch granules absorb water and swell in size. *Carbohydrate Reaction
4
Q
Dextrinization
A
Dextrinization When starches are heated dry (that is with no water, but with or without fat), some of the long starch chains are broken down into simpler compounds called dextrins, which give the starch a golden or brown color. Since dextrins have less thickening ability that starches, a brown rue has less thickening power than a white rue
5
Q
Fiber
A
A group of indigestible carbohydrates found in grains, fruit and vegetables.
6
Q
Denature
A
To change the structure of protein molecules by means of heat or chemicals.
7
Q
Coagulation
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The process by which proteins become firm, usually when heated.
8
Q
Maillard Reaction
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A complex chemical reaction that occurs when heated proteins react with carbohydrate molecules, resulting in browning and flavor changes.
9
Q
Connective Tissues
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Certain proteins in meat, poultry, and fish that contribute to toughness; some are broken down by heat and some are not.
10
Q
Smoke Point
A
The temperature at which fat begins to deteriorate rapidly and smoke when heated.
11
Q
Evaporation
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The process by which water turns from a liquid to a gas at any temperature.
12
Q
Emulsion
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Uniform mixture of two substances that are normally unmixable. -A familiar example of an emulsion in the kitchen is mayonnaise, which is a mixture of oil and vinegar.
13
Q
Temporary Emulsion
A
When two liquids always separate after being shaken or beaten together (a simple oil and vinegar dressing is an example). In a standard vinaigrette, the vinegar is broken into tiny droplets. These droplets are mixed evenly, or suspended, throughout the oil. -The harder a mixture is beaten or shaken the longer it takes for it to separate. -Some ingredients act as stabilizers, which helps mixture to remain emulsified for longer (ex:mustard in a vinaigrette).
14
Q
Conduction
A
Conduction Can occur in two ways: 1. When the heat moves directly from one object to something touching it- for example, from the top of the range to a soup pot placed on it, from the pot to the broth inside, and from the broth to the solid food items in it. 2. When heat moves from one part of something to an adjacent part of the same item- for example, from the exterior of a roast to the interior, or from a sauté pan to it’s handle.
15
Q
Convection
A
Occurs when heat is spread by the movement of air, steam, or liquid (including hot fat). Ther are two kinds:: 1. Natural- Hot liquids and gases rise, while cooler ones sink. Thus, in any oven, kettle of liquid, or deep-fat fryer a constant, natural circulation distributes heat. 2. Mechanical- When ovens and steamers have fans that speed the circulation of heat. Thus the heat is transferred more quickly to the food and the food cooks faster.
16
Q
Radiation
A
Occurs when energy is transferred by waves from a source to the food.
17
Q
Infrared
A
Broiling is the most familiar example of this type of cooking. An electric or ceramic element heated by a gas flame becomes so hot it gives off infrared radiation, which cooks the food. -These ovens are designed to heat food rapidly.
18
Q
Microwave
A
Microwave The radiation generated by this oven penetrates partway into the food, where it agitates the molecules of water (heat is the motion of molecules). Thus, as the molecules move faster, the temperature of the food rises and the food is cooked. -Since this type of radiation affects only water molecules, a completely waterless material won’t heat up in this oven. -Since this radiation only penetrates no more than about 2 inches into foods, heat is transferred to the center of large pieces of food by conduction, just as in roasting.
19
Q
Dry-Heat Methods
A
Method in which the heat is transferred without moisture- that is, by hot air, hot metal, radiation, or hot fat. Usually divided into two categories: 1. With Fat 2. Without Fat
20
Q
Moist-Heat Methods
A
Method in which the heat is transferred to the food product by water or water-based liquids such as stock and sauces, or by steam.
21
Q
Roast
A
Cook foods by surrounding them with hot, dry air, usually in an oven. Cooking on a spit in front of an open fire is an example. Usually applies to meat and poultry. Cooking uncovered is essential, as a cover would hold in steam and change from dry-heat to moist-heat, which would be braising or steaming.
22
Q
Bake
A
Cook foods by surrounding them with hot, dry air, usually in an oven. Usually applies to breads, pastries, vegetables, and fish (more general of a term than roasting). Cooking uncovered is essential, as a cover would hold in steam and change form dry-heat to moist-heat, which would be braising or steaming.
23
Q
Barbeque
A
To cook with dry heat created by the burning of hardwood or by the hot coals of this wood. In other words, this is a roasting technique that requires a wood fire or wood smoke.
24
Q
Broil
A
To cook with radiant heat from above. A rapid, high-heat cooking method used mainly for tender meats, poultry, fish, and a few vegetable items.
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Grilling
Dry-heat cooking method that uses heat from below. Done on an open grid over a heat source, which may be charcoal, an electric element, or a gas-heated element. Cooking temperature is regulated by moving the items to hotter or cooler places on the grill. Meats should be turned to achieve desired grill marks, just as in broiling.
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Griddling
Done on a solid cooking surface called a griddle, with or without small amounts of fat to prevent sticking. The temperature is adjustable and much lower (around 350°F) than a grill. In addition to meats, items like eggs and pancakes are cooked on a griddle. Dry-heat cooking method that uses heat from below
27
Pan-Broiling
Like griddling, except done on a sauté pan or skillet instead of on a griddle surface. Fat must be poured off as it accumulates, or the process becomes pan-frying. No liquid is added, and the pan isn't covered, or else the item would steam. Dry-heat cooking method that uses heat from below
28
Sauté
To cook quickly in a small amount of fat. High heat is required, and the procedure is most often done in a broad, flat pan called a sauté pan or sauteuse.
29
Pan-Fry
To cook in a moderate amount of fat in a pan over moderate heat. Similar to sautéing, except more fat is used, the heat is lower, and the cooking time is longer. This method is used for larger pieces of food, such as chops and chicken pieces, and the items aren't tossed by flipping the pan, as they often are in sautéing.
30
Deep-Fry
Cook a food submerged in hot fat. The equipment most often used for this cooking method is the deep-fryer, which is equip with a thermostat to control the temperature of the fat, and with baskets to lower food into the fat and to remove and drain them when fried. Many foods given a coating of breading or batter before being deep-fried.
31
Boil
To cook in a liquid that is bubbling rapidly and greatly agitated. Water boils at 212°F at sea level. No matter how high the burner is turned, the temperature of the liquid will go no higher.
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Simmer
To cook in a liquid that is bubbling gently at a temperature of about 185°-200°F.
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Poach
To cook in a liquid, usually a small amount, that is hot but not actually bubbling. Temperature is 160°-185°F.
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Steam
To cook foods by exposing them directly to steam. In quantity cooking, this is usually done in special steam cookers. Can also be done on a rack above boiling water.
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Braise
To cook covered in a small amount of liquid, usually after preliminary browning. In almost all cases the liquid is served with the product as a sauce. Sometimes referred to as a Combination Cooking Method because the product is first browned, using dry heat, before it is cooked with a liquid. Nevertheless, in most cases, moist heat is responsible for most of the cooking process, and the browning may be thought of as a preliminary technique. The purpose of browning is not so much to cook the item as to develop color and flavor.
36
Stewing
Some references describe braising and stewing as two different cooking methods. The term braising is used for larger cuts of meat and stewing is used for smaller items. In this book, however, we use the term braising for both methods because the basic procedure in both cases is the same- first browning with dry heat, then cooking with moist heat. Note that the term stewing is also used for simmering in a small amount of liquid without preliminary browning.
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Microwave Cooking
1. Small items won't brown in a standard microwave 2. Watch timing carefully, overcooking most common error. 3. Large items should be turned once or twice for even cooking. 4. An ON/OFF cycle is used for large items to allow time for heat to be conducted to the interior. 5. Use defrost to thaw frozen foods (as this low power setting allows food to be thawed more evenly) with less danger of partially cooking it. 6. Sliced, cooked meats and other items that are likely to dry out in the microwave should be protected by wrapping them loosely in plastic, or wax paper, and/or by covering them in sauce or gravy. 7. Because microwaves act only on water molecules, foods with high water content (vegetables) heat faster than denser/drier foods (cooked meats). 8. Foods at the edge of a plate heat faster than foods in the center because they are more directly exposed to the oven's rays. Therefore: -Depress the center of casseroles so the food is not as thick there as at the edges. This will help it heat more evenly. -When reheating several items at once on a plate, put the moist quick-heating items (vegetables) in the center and the denser, slower-heating items at the edges. 9. Because microwaves don't penetrate metal, aluminum foil and other metals, shield foods from the radiant energy. With older machines, general rule not to put any metal in the microwave as the radiation could bounce off the metal and damage the magnetron (the oven's generator). With newer machine, can heat food in foil pans and shield parts of food by covering it with foil (just be sure not to place to pieces close to one another because sparks may be generated, causing a fire). 10. Because microwaves cook so rapidly, it won't break down the connective tissue of less tender meats.
38
Sous Vide
French for "Under Vacuum", the term is applied to cooking foods that have been vacuum-sealed in plastic bags. The preparation technique is a two step process: 1. Vacuum-pack the food item, plus any seasonings or marinades, in an appropriate plastic bag. 2. Cook the food item, while in the bag, at a constant low temperature, usually in a special water bath.
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Sous Vide Application: Tender Meats and Poultry
-Usually cooked in a water bath heated to the exact doneness temperature desired. -Cooking temperatures usually range from 140°-149°F, although higher or lower temperatures are also used, and cooking times may range from 20 to 60 minutes, or sometimes longer. \*If cooking temperatures are within the Food Danger Zone, cooking time might be counted as part of the 4-Hour Rule. For this reason, tender meats and poultry are almost always finished and served immediately after cooking and not chilled and stored for later.
40
Sous Vide Application: Tough meats
-Tough meats can be cooked to tenderness while retaining more moisture than if they were braised or simmered. -Cooking temperature range from 149°-158°F. These temperatures are much lower than normal braising temperatures, but they are higher enough to break down connective tissue. - At the higher end of this range, meats become falling-apart tender, while at the lower end they retain more of their shape and have a firmer texture while still being tender and juicy. -Because it takes time to break down connective tissue, often 12-48 hours, tough meats are often cooked to doneness, then immediately chilled and refrigerated for later use. \*Because of such long cooking times, avoid temperatures below 149°F. Higher temperatures provide more safety from bacterial growth.
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Sous Vide Application: Fish and Seafood
-Fish are naturally tender and have even more delicate connective tissue than tender meats. -Cooking temperatures are similar to those for tender meats, but often with even lower cooking temperatures and/or shorter cooking times. -Typical cooking temperatures range from 122°-140°F, or sometimes higher, with cooking times as short as 10-15 minutes. -Use only the freshest, cleanest fish, and finish and serve it immediately after cooking. -Shellfish is toughened by the higher heat of traditional cooking methods, so sous vide cooking to be a benefit, with cooking temperatures generally around 140°F
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Sous Vide Application: Vegetables
-Vegetables can benefit from sous vide techniques, especially those that discolor when exposed to air, such as artichokes. -Vegetables are usually cooked at 185°F.
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Safety Factors of Sous Vide Cooking
1. Know the rules for sous vide set up by your local health department, and follow them carefully. A HACCP plan is typically required. 2. Use only the freshest, most wholesome foods from reputable purveyors. 3. Chill all foods thoroughly before vacuum-packing. If you sear a food item before packing, chill it after searing and before packing. 4. After packing, cook the food at once, or immediately refrigerate it at 38°F or lower- or, even better, freeze it. 5. After cooking, serve the food immediately, or chill it as quickly as possible in an ice bath or blast chiller. 6. Thaw cooked food in it's plastic container in the refrigerator.
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Molecular Gastronomy
-Manipulation of food ingredients in new ways by the use of technology. Latest effort by creative chefs to find new ways of preparing and presenting food. -"Avante-Garde Cuisine" suggests that the technology is the most important part of this way of cooking and that scientist make artificial food in test tubes.
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Molecular Gastronomy Avant-Garde Techniques and Ingredients: Non-traditional Thickeners
-In addition to traditional starches, chefs have new ways to thicken sauces and to change the texture of liquids. -Some of these thickening agents work without heating and are simply blended with the cold liquid. -This allows chefs to create sauces and other liquids with a fresh, uncooked taste.
46
Molecular Gastronomy Avant-Garde Techniques and Ingredients: Foams, Froths, and Bubbles
-For many years chefs have made foamy sauces by whipping or blending a sauce just before plating. These foams collapse quickly, however. -Avant-garde chefs stabilize foams with gelatin, lecithin, and other ingredients. -A well-made foam adds an additional flavor dimension to the plate without adding bulk
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Molecular Gastronomy Avant-Garde Techniques and Ingredients: Gels
-Turning a liquid, such as vegetable juice, into a solid not only gives it a different texture but it also enables the food to be cut into many shapes, allowing the chef to prepare different visual presentations. -Chefs use regular gelatin as well as other jelling agents, such as agar agar, which is derived from seaweed.
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Molecular Gastronomy Avant-Garde Techniques and Ingredients: Drying and Powdering
-Drying a food intensifies it's flavor/texture. -If the dehydrated food is powdered, becomes another flavor and texture experience. -Eating a cauliflower floret that was deep-fried, then dehydrated until crisp is a much different experience than eating steamed, buttered cauliflower.
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Molecular Gastronomy Avant-Garde Techniques and Ingredients: Spherification
-This technique creates spheres of liquid contained inside a thin gel wall. -In a standard method, the liquid is mixed with a hydrocolloid called sodium alginate; in a separate container is a bath containing calcium. -When the liquid is dropped into the calcium bath, the alginate and calcium bath react to form a thin wall of gel surrounding a liquid center. - The chef can make tiny spheres by using an eye dropper or larger ones by freezing the liquid in a mold before dropping it into the calcium bath.
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Molecular Gastronomy Avant-Garde Techniques and Ingredients: Reverse-Spherification
-This technique creates spheres of liquid contained inside a thin gel wall. -The liquid is mixed with calcium. In a separate container is a bath containing a hydrocolloid called sodium alginate. -When the liquid is dropped into the sodium alginate bath, the calcium and alginate bath react to form a thin wall of gel surrounding a liquid center. - The chef can make tiny spheres by using an eye dropper or larger ones by freezing the liquid in a mold before dropping it into the sodium alginate bath.
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Flavor Profile
The harmony of ingredient flavors and aromas the cook creates by combining ingredients skillfully.
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What are the four senses that are most important to consider when composing a new dish?
Consider how we perceive these characteristics of a dish: 1. (Sight) Appearance- color and color contrast, shape, shine, arrangement on the plate 2. (Smell) Aroma 3. Taste 4. (Touch) Mouthfeel- texture, moistness or dryness, softness or crispness
53
What basic sensations can a tongue perceive?
1. Salty 2. Sweet 3. Bitter 4. Sour 5. Umami "Meatiness"
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What determine's a food's flavor?
-What we think of as flavor is a combination of taste and aroma. -When the sense of smell is lacking, such as when you have a cold, food seems to have little flavor.
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Umami (MSG)
-Often translated as "Meatiness". -Sense receptors on the tongue react to certain amino acids, and since amino acids are components of proteins, this taste is strong in foods that are high in protein. -Beef, Lamb, certain Cheeses, and Soy Sauce are especially high in Umami. The food additive Monosodium Glutamate (MSG) produces strong Umami. (has only recently been recognized by North American and European food authorities-- though long recognized in Asian cultures).
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Classic Flavor Combinations
1. (Hungary) Sour cream, Paprika, Caraway 2. (Scandinavia) Sour Cream or Mustard, Dill 3. (Germany) Caraway, Onion, Vinegar 4. (Provence, France) Garlic, Tomato, Parsley 5. (Normandy, France) Apples, Apple Cider or Apple Brandy, Cream 6. (Burgundy, France) Shallot, Garlic, Parsley 7. (Italy) Tomato, Basil, Olive Oil 8. (Italy) Olive Oil, Garlic, Anchovy 9. (Greece) Lemon, Oregano 10. (Eastern and Southern Mediterranean, Middle Eastern) Cinnamon, Nuts, Honey 11. (India) Ginger, Onion, Garlic 12. (Thailand) Fish Sauce/Nam Pla, Lemongrass, Chiles 13. (Japan) Ginger, Soy Sauce 14. (Japan) Soy Sauce, Sake or Mirin, Dried Bonito 15. (China) Ginger, Garlic, Scallion 16. (Spain) Paprika, Cured Ham
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Primary Flavor
Flavors of the main ingredients that predominate the dish. The first tastes you encounter are the main ingredients.
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Supporting Flavor
Support and enhance the Primary Flavors of the main ingredients.
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General Concepts in Flavor Building
When developing or modifying a recipe, think about the following points: 1. Every Ingredient should have a purpose 2. Ingredients can work together by harmonizing or contrasting 3. When two ingredients contrast, be sure that they balance 4. Consider not only the components of the single recipe but also the other items that will be served with it on the plate 5. Simpler is usually better, since the more flavors that are added, the harder you'll have to work to balance them all. Also, too many competing flavors can possibly cover or confuse the primary flavors.
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How can a cook be sure that every ingredient has a purpose?
1. Start with the main ingredients. 2. Think about what will work with them. 3. Continue to build the flavor using only the ingredients you need.
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Liaison
A mixture of egg yolks and heavy cream that is used to thicken a sauce. 1. In a large stainless steel or glass bowl, beat together the cream and egg yolks until smooth. This egg-cream mixture is your liaison. 2. Slowly add about 1/3 of your sauce (just below simmering, 180°F) into the liaison, whisking constantly so that the egg yolks don't curdle from the heat. 3. Now gradually whisk the warm (tempered) liaison back into the sauce pot. 4. Heat the sauce back to just before simmering (180°F) for just a moment, but don't let it boil. 5. Strain through a fine chinois before serving.
62
What are examples of how ingredients can work together by either harmonizing or contrasting?
(Harmonizing)- The rich taste of a liaison (sauce-thickener used for both texture and flavor, adding richness and creaminess) and the mild taste of veal harmonize. (Contrasting)- The acidity of just enough lemon juice can cut through the richness of cream and egg yolk, giving it a more balanced flavor and perking up the taste buds.
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Blanquette
From Larousse Gastronomique "BLANQUETTE: the french term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings. Theoretically, the sauce is obtained by making a roux and adding cream and egg yolks. However, the roux is more often than not omitted. Blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. Blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)"
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What is an example of how you can balance the flavor of two contrasting ingredients?
Add just enough lemon juice to a blanquette to balance the cream, not too much or too little.
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How can a cook consider not just the components of a single recipe, but also the other items that will be served with it on the plate?
-Think of building the flavor profile of the entire plate. -Plan sauces, accompaniments, and garnishes to balance, enhance, and contrast with the main item and with each other, just as the flavors in an individual recipe do.
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The difference between Seasoning and Flavoring Seasoning
- Enhancing the natural flavor of food without significantly changing it's flavor. Salt is the most important seasoning ingredient. Flavoring- Adding a new flavor to a food, thus changing or modifying the original flavor. \*The difference between Seasoning and Flavoring is often one of degree. Example: Salt is usually used only to season, not to flavor. But in the case of potato chips or pretzels, the salt is so predominate it can be considered an added flavoring\*
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Seasoning
1. The most important time for seasoning liquid foods is at the end of the cooking process, when you "adjust the seasoning". The ability to evaluate and correct flavors is one of the most important skills a cook can develop. 2. Salt and other seasonings are also added at the beginning of cooking, particularly for larger pieces of food, when seasonings added at the end wouldn't be absorbed or blended in but just sit on the surface. 3. Adding some of the seasoning during the cooking process aids in evaluating the flavor along the way. 4. Don't add much seasoning if it'll be concentrated during cooking, as when a liquid is reduced.
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Flavoring
1. Only a few flavorings can be added successfully at the end of cooking. These include fresh (not dried) herbs, sherry or flamed-brandy, and condiments like prepared mustard or Worcestershire sauce. 2. Most flavorings need heat to release their flavors and time for those flavors to blend. Whole spices take longest. Ground spices release flavors more quickly and thus don't require as long a cooking time. 3. Too much cooking results in loss of flavor. Most flavors, whether in spices or in main ingredients, are volatile. \*Herbs and spices should cook with the food long enough to release their flavors, but not so long that their flavors are lost. Add at the beginning to middle if cook time is short, and middle to end if it's long. \*\* Food safety experts recommend to add dried spices and herbs at least 30 minutes before the end of cooking so any microorganisms they might carry are destroyed.
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Volatile
-Evaporating quickly when heated. -Most flavors, whether in spices or in the main ingredients evaporate when heated, which is why you can smell food cooking.
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Condiment
-Any edible substance that can be added to a food to contribute flavoring. -The list of condiments is nearly limitless.
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Herbs
The leaves of certain plants that usually grow in temperate climates.
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Spices
The Buds, Fruits, Flowers, Bark, Seeds, and Roots of Plants and Trees, many of which grow in tropical climates.
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Your broiler cook just broiled a codfish fillet that turned out dry, rubbery and shrunken. Explain what happened to it.
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Why might adding some tomato product to a beef stew help make the meat more tender?
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You're roasting a large quantity of ducklings and must use both your conventional ovens and your convection oven. You set all the ovens at the same temperature, but find the ducklings in the convection oven are done first. Why did this happen?
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You're roasting two tenderloins of the same size, one in an oven set at 450° F, and the other in an oven at 250° F. You remove both of them from the oven when the temperature at the center is 135° F. Describe the doneness of each tenderloin from outside to inside.
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Arrange the following cooking methods in three groups, depending on whether they're moist-heat methods, dry-heat methods without fat, or dry-heat methods with fat: 1. Braising 2. Roasting 3. Deep-Frying 4. Sautéing 5. Poaching 6. Steaming 7. Broiling 8. Pressure-Frying 9. Grilling 10. Simmering
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A cook in your restaurant is roasting several pans of chickens. He thinks that they're browning too fast, and he covers the pans with foil to keep the chickens from browning much more. What's wrong with this?
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79
What food safety problems are posed by the vacuum packaging and the low cook temperatures of sous vide cooking?
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80
Describe the difference between Primary and Supporting Flavor. Select a favorite recipe and explain the function of each ingredient, indicating which are Primary and which are Secondary Flavors.
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What is meant by the phrase "adjust the seasoning"?
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What's wrong with adding whole caraway seed to a portion of goulash just before serving?
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Evaluating Herbs and Spices
-Fresh herbs should look fresh, not wilted, with good color and no yellowing, browning, or rotting, and no insect damage. Look for the fresh aroma characteristic of the particular herb. -Dry herbs and ground spices lose much flavor and aroma after six months. Buy in properly sealed container. Lack of aroma indicates staleness and lack of flavor. For the freshest flavor, buy whole spices and grind them as needed.
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Guidelines for Using Herbs and Spices
1. 2. 3. 4. 5. 6. 7. 8. 9.
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Allspice
Market Forms: Whole, ground Description: Small brown berry; flavor resembles blend of cinnamon, cloves, and nutmeg Examples of Use: Sausages and braised meats, poached fish, stewed fruits, pies, puddings Anise seed
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Anise Seed
Market Forms: Whole, ground Description: Small seed; licorice flavor Examples of Use: Cookies, pastries, breads
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Annatto (Spanish name: Achiote)
Market Forms: Whole seed Description: Small, deep red, very hard seeds; very mild, slightly peppery flavor; imparts strong yellow or yellow-orange color to foods Examples of Use: Used primarily for coloring some Latin American dishes, including rice, soups, stews, and sauces
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Asafetida
Market Forms: Powdered or lump Description: Dried sap of an Asian herb; strong aroma. Examples of Use: Dropped into hot oil so that it toasts and foams up slightly; the flavored oil then used in Indian and Middle Eastern dishes
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Basil
Market Forms: Fresh and dried leaves Description: Aromatic leaf; member of mint family Examples of Use: Tomatoes and tomato dishes, pesto (Italian basil sauce), egg dishes, lamb chops, eggplant, peas, squash
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Bay Leaf
Market Forms: Whole Description: Stiff, dark green, oblong leaves; pungent aroma Examples of Use: One of the most important herbs for stocks, sauces, stews, braised meats
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Caraway Seed
Market Forms: Whole Description: Dark brown, curved seeds; familiar rye bread seasoning Examples of Use: Rye bread, cabbage, sauerkraut, pork, cheese spreads, Eastern European dishes
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Cardamom
Market Forms: Whole pod, ground seed Description: Tiny brown seeds inside white or green pod; sweet and aromatic; expensive Examples of Use: Pickling, Danish pastries, curries
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Cayenne (Red Pepper)
Market Forms: Ground Description: Ground form of hot red chile; looks like paprika but is extremely hot Examples of Use: In small amounts in many sauces, soups, meat, fish, egg, and cheese dishes
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Celery Seed
Market Forms: Whole, ground, ground mixed with salt Description: Tiny brown seeds with strong celery flavor Examples of Use: Salads, coleslaw, salad dressings, tomato products
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Chervil
Market Forms: Fresh and dried leaves Description: Herb with mild flavor of parsley and tarragon Examples of Use: Soups, salads, sauces, egg and cheese dishes
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Chili Powder
Market Forms: Ground blend Description: Blend of spices including cumin, chiles, oregano, garlic Examples of Use: Chili and other Mexican dishes, egg dishes, appetizers, ground meat
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Chive
Market Forms: Fresh, dried, frozen Description: Grasslike herb with onion flavor Examples of Use: Salads, egg and cheese dishes, fish, soups
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Cilantro (Fresh Coriander, Chinese Parsley)
Market Forms: Fresh leaves Description: The plant that produces coriander seeds; delicate texture; assertive, herbaceous aroma and flavor; leaves resemble flat parsley Examples of Use: Widely used in Asian and Southwestern cooking and in dishes with various ethnic influences
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Cinnamon
Market Forms: Sticks, ground Description: Aromatic bark of cinnamon or cassia tree Examples of Use: Pastries, breads, desserts, cooked fruits, ham, sweet potatoes, hot beverages
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Clove
Market Forms: Whole, ground Description: Dried flower buds of a tropical tree; pungent, sweet flavor Examples of Use: Whole: marinades, stocks, sauces, braised meats, ham, pickling; Ground: cakes, pastries, fruits
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Coriander
Market Forms: Whole, ground Description: Round, light brown, hollow seed, slightly sweet, musty flavor Examples of Use: Pickling, sausage, pork, curried dishes, gingerbread
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Cumin Seed
Market Forms: Whole, ground Description: Small seed resembling caraway, but lighter in color Examples of Use: Ingredient of curry and chili powders, sausages and meats, egg and cheese dishes
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Curry Powder
Market Forms: Ground blend Description: A mixture of 16−20 spices, including chile, turmeric, cumin, coriander, ginger, cloves, cinnamon, black pepper; brands vary greatly in flavor and hotness Examples of Use: Curried dishes, eggs, vegetables, fish, soups, rice
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Dill
Market Forms: Fresh and dried leaves (called dill weed), whole seed Description: Herb and seed with familiar dill pickle flavor; seed is more pungent than the herb Examples of Use: Seed: pickling, sauerkraut, soups; herb: salads, cheese dishes, fish and shellfish, some vegetables
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Epazote
Market Forms: Fresh and dried leaves Description: A pungent herb with coarse-textured leaves Examples of Use: Used in Mexican cooking; often cooked with beans
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Fennel
Market Forms: Whole seed Description: Greenish-brown seeds similar in flavor to anise, but larger in size Examples of Use: Italian sausage, tomato sauce, fish
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Fenugreek
Market Forms: Whole and ground seed Description: Small, hard, light-brown seed; pungent, bittersweet aroma Examples of Use: Curries and other Indian dishes
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Filé Powder
Market Forms: Ground Description: From the dried leaf of the sassafras tree; acts as thickener as well as flavoring. Examples of Use: Gumbos and other creole and Cajun dishes. Texture becomes stringy if boiled, so add at end of cooking.
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Five-Spice Powder, Chinese
Market Forms: Ground Description: Blend of star anise, cinnamon, Sichuan pepper, cloves, fennel seed Examples of Use: Chinese dishes
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Garam Masala
Market Forms: Blend of ground or whole toasted spices (usually ground before using) Description: Variable blend of spices similar to curry powder but without turmeric and often without chiles. May contain pepper, cinnamon, cloves, nutmeg, cumin, cardamom, coriander Examples of Use: Indian dishes: vegetables, meat, poultry, fish, sauces, soups
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Garlic
Market Forms: Fresh: whole bulbs; dried: granulated, powder, and mixed with salt Description: Strong, aromatic member of onion family; fresh bulbs composed of many small cloves Examples of Use: Wide variety of foods
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Ginger
Market Forms: Whole, ground (also fresh and candied or crystallized) Description: Light brown, knobby root of ginger plant Examples of Use: Baked goods and desserts, fruits, curried dishes, braised meats; fresh in Chinese and other Asian dishes
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Juniper Berry
Market Forms: Whole Description: Slightly soft, purple berries with piney flavor; principal flavoring of gin Examples of Use: Marinades, game dishes, sauerkraut
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Lemongrass
Market Forms: Fresh Stalks Description: A tropical grass with a slightly bulbous base and an aroma of lemon Examples of Use: Used in Southeast Asian dishes and in dishes influenced by Asian cuisine
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Mace
Market Forms: Whole (blade), ground Description: Orange outer covering of nutmeg; similar flavor, but milder Examples of Use: Baked goods, desserts, fruits, sausages, pork, fish, spinach, squash, other vegetables
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Marjoram
Market Forms: Fresh and dried leaves Description: Gray-green herb with pleasant aroma and slightly minty flavor, similar to oregano, but much milder Examples of Use: Pâtés and ground meats, braised meats, sauces, roast lamb, poultry and poultry stuffings
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Mint
Market Forms: Fresh Leaves Description: Aromatic herb with familiar cool flavor; two varieties: spearmint and peppermint Examples of Use: Lamb, fruits, tea and fruit beverages, peas, carrots, potatoes
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Mustard Seed
Market Forms: Whole, ground (also prepared mustard) Description: Very pungent seed in white or yellow and brown varieties—brown is stronger Examples of Use: Cheese and egg dishes, pickling, meats, sauces and gravies
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Nutmeg
Market Forms: Whole, ground Description: Sweet, aromatic kernel of nutmeg fruit Examples of Use: Soups, cream sauces, chicken, veal, many vegetables (spinach, mushrooms, squash, potatoes), desserts, custards, breads, pastries
120
Oregano
Market Forms: Fresh and dried leaves, whole and ground Description: Pungent herb known as the "pizza herb" Examples of Use: Italian and Mexican dishes, tomato products
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Paprika
Market Forms: Ground Description: Ground form of a dried, sweet red chile. Spanish variety (pimento) is often smoked; Hungarian is darker and more pungent Examples of Use: -Spanish: used as flavoring in stewed dishes and as garnish on light-colored foods; -Hungarian: goulash, braised meats and poultry, sauces
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Parsley
Market Forms: Fresh: whole sprigs, in bunches; dried: in flakes Description: Most widely used herb; dark green curly or flat leaves with delicate, sweet flavor Examples of Use: Almost all foods.
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Pepper, Black and White
Market Forms: Whole (peppercorns); ground fine, medium, or coarse Description: Small black or creamy white hard berry; pungent flavor and aroma Examples of Use: Most widely used spice
124
Peppercorn, Pink
Market Forms: Whole Description: Bright pink dried seed or berry; pungent, floral taste; unrelated to black pepper Examples of Use: Limited uses in meat, poultry, and fish dishes; sauce garnish; used in peppercorn mixtures
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Poppy Seed
Market Forms: Whole Description: Tiny blue-black seeds with faint but distinctive flavor Examples of Use: Garnish for breads and rolls, buttered noodles; ground: in pastry fillings
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Quatre épices
Market Forms: Ground Description: French name means "four spices." Blend may include white or black pepper, nutmeg, cloves, cinnamon, ginger, allspice Examples of Use: Soups, stews, vegetables, sausages and other charcuterie
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Rosemary
Market Forms: Fresh and dried leaves Description: Light green leaves resembling pine needles Examples of Use: Lamb, braised meats and poultry, soups, tomato and meat sauces
128
Saffron
Market Forms: Whole (thread) Description: Red stigma of saffron crocus; gives bright yellow color to foods; mild, distinctive flavor; very expensive Examples of Use: Steeped in hot liquid before use; rice dishes, poultry, seafood, bouillabaisse, baked goods
129
Sage
Market Forms: Fresh leaves; dried whole and rubbed (finer consistency than whole leaves), ground Description: Pungent gray-green herb with fuzzy leaves Examples of Use: Pork, poultry, stuffings, sausage, beans, tomatoes
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Savory
Market Forms: Fresh and dried leaves Description: Fragrant herb of mint family; summer savory is preferred to winter Examples of Use: Many meat, poultry, fish, egg, and vegetable dishes
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Sesame Seed
Market Forms: Whole (hulled or unhulled) Description: Small yellowish seed with nutlike taste; familiar hamburger bun garnish; high oil content Examples of Use: Bread and roll garnish
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Sichuan Peppercorn
Market Forms: Whole Description: Brown seed pod, usually partially opened; spicy, peppery flavor, but unrelated to black peppercorns Examples of Use: Spicy meat and poultry dishes
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Star Anise
Market Forms: Whole or broken Description: Dried, star-shaped seed pod with an anise-like flavor (but unrelated to anise) but more aromatic Examples of Use: Braised Chinese dishes
134
Tarragon
Market Forms: Fresh and dried leaves Description: Delicate green herb with flavor both minty and licorice-like Examples of Use: Béarnaise sauce, tarragon vinegar, chicken, fish, salads and dressings, eggs
135
Thyme
Market Forms: Fresh leaves; dried leaves: whole and ground Description: Tiny brownish-green leaves; very aromatic Examples of Use: One of the most important and versatile of herbs; stocks, soups, sauces, meats, poultry, tomatoes
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Tumeric
Market Forms: Ground Description: Intense yellow root of ginger family; mild but distinctive peppery flavor Examples of Use: A basic ingredient of curry powder; pickles, relishes, salads, eggs, rice
137
Wasabi
Market Forms: Fresh root, dried powder; paste (in tubes) Description: A type of Japanese horseradish; pungent horseradish flavor (dried wasabi and paste are often regular horseradish tinted green) Examples of Use: Basic seasoning or condiment with sushi and sashimi; Asian-style dishes. Mix powder with water to form thick paste.
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Zaatar
Market Forms: Powdered spice blend Description: Blend of herbs and spices including oregano, thyme, marjoram, sesame seeds, dried sumac berries, and salt Examples of Use: Arabian dishes
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Salt
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Pepper
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141
Whole and Crushed Black Pepper
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Ground White Pepper
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143
Green Peppercorns
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144
Red Pepper or Cayenne
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145
Lemon Juice
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146
Fresh Herbs
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