Chapter 5: Building Flavors

Question 1

• Leaves,stems or flowers of an aromatic plant.
• Fresh or Dried
• Dried herbs are stronger than fresh.
• Use 2-3 times more fresh than dried
• Add fresh herbs at the end of cooking

Answer 1

HERBS

Question 2

1. Barks, roots, seeds or berries of an aromatic plant.
2. Usually- dried- ground or whole
3. Might be fresh like ginger
4. Store in tightly containers in a cool dry place.

Answer 2

SPICES

Question 3

[HERBS]

A popular herb with a mild and sweet flavor that has a name which means “king” in Greek language. And it is rightly called so because many culinary experts consider it a royal herb. Used primarily for its aroma, basil is used a lot in Indian as well as international cuisine.

Answer 3

BASIL

Question 4

[HERBS]

TYPES OF BASIL

Answer 4

Sweet Basil
Lemon Basil
Thai Basil
Holy Basil

Question 5

[HERBS]

Refers to the aromatic leaves of several plants used in cooking.

Answer 5

BAY LEAF

Question 5

[HERBS]

Gives a mild onion-like flavor to many foods and often are blended with other herbs for salads, soups and omelets.

Answer 5

CHIVES

Question 5

[HERBS]

This member of the carrot family is also referred to as Chinese Parsley. It is actually the leaves and stems of the ________ plant. It has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking.

Answer 5

CILANTRO/ CORIANDER LEAVES

Question 6

[HERBS]

A tall, feathery annual in the parsley family.
The weed is used to make Indian vegetables. In Western cuisine it is used to flavor herb vinegars, and shellfish, rice, bread, soups and stews.

Answer 6

DILL

Question 7

[HERBS]

Menthol, its core ingredient gives it the characteristic aroma and flavor.

One of the most commonly used and grown ingredients across the world. It is a fresh, flavoursome, lush green herb that comes with long shelf life so it can be stored in airtight bags for months.

Answer 7

MINT

Question 8

[HERBS]

It has a refreshing lemon-lime taste with a tinge of mint and ginger.
It is a key ingredient in Asian cuisine, particularly Thai, at home in curries, stir fries and noodles. It pairs beautifully with fish, chicken and coriander.

Answer 8

LEMON GRASS

Question 9

[HERBS]

It is an important culinary herb, used for the flavor of its leaves, which can be more flavorful when dried than fresh.

Answer 9

OREGANO

Question 10

[HERBS]

It is mostly used for garnishing than flavoring.

Dark green in color with stubby stems, when sprinkled over dishes minutes before serving, the aromatic herb plays its role in tempting taste buds. While its fresh scent accentuates the flavor of any dish.

Answer 10

PARSLEY

Question 11

[HERBS]

It releases its strong, pungent flavour very slowly and hence is mostly added to the recipe along with all the other ingredients.

Answer 11

THYME

Question 12

[HERBS]

The firm, woody herb with fragrant, needle-like leaves is _____. Bittersweet and lemony in taste, the aromatic herb is popularly used across dishes that involve stuffing or dressing. Besides that, it is also used as a flavouring agent for soups, meat dishes particularly lamb and vegetable platters.

Answer 12

ROSEMARY

Question 13

[HERBS]

It plays the role of a seasoning ingredient for fatty meats such as poultry and pork, which is during the early phase of cooking. This is mainly because it helps in digestion and ensures a toned flavor.

Answer 13

SAGE

Question 14

[HERBS]

It has a flavor similar to anise or fennel. Sweet with licorice flavor.

it is necessary ingredient during the preparation of Hollandaise sauce, Bearnaise sauce, Sauce Tartare, montpellier butter and many vinaigrettes as well as salad dressings.

Answer 14

TARRAGON

Question 15

[SPICES]

are the flower buds of the clove tree, an evergreen also known as Syzygium aromaticum Found in both whole and ground forms, this versatile spice can be used to season pot roasts, add flavor to hot beverages, and bring spicy warmth to cookies and cakes.

Answer 15

CLOVES

Question 16

[SPICES]

one of the most common spices in Western cuisine. Usually referred to simply as “pepper”, it can be found on nearly every dinner table in many parts of the world, often alongside table salt. Because pepper has a relatively low moisture content, it can be stored for many years without losing its flavor and aroma (especially when in its whole peppercorn form).

Answer 16

BLACK PEPPERCORNS

Question 17

[SPICES]

one of the most popular spices throughout Asia, especially in India where it is an important component of many popular recipes such as: the yogurt dish raita. It is the dried seed of the herb Cuminum cyminum, a member of the parsley family.

Answer 17

CUMIN

Question 18

[SPICES]

is occurred, unripe berry from a tropical evergreen tree. Allspice when ground releases aromatic notes reminiscent of cloves, cinnamon and nutmeg.

Answer 18

ALLSPICE

Question 19

[SPICES]

is a unique spice long used in cooking and herbal medicine.
Although frequently mistaken for a seed, this small, brown pod is really the dried fruit of the caraway plant. Its slightly bitter, earthy flavor is reminiscent of licorice, coriander, anise, and fennel. It can be used whole or ground in both sweet and savory dishes, such as breads, pastries, curries, and stews.

Answer 19

CARAWAY

Question 20

[SPICES]

also known as the Guinea spice,, cow-horn pepper, red hot chili pepper, aleva, bird pepper or especially in its own powdered form, red pepper, is a cultivar of capsicum annum related to bell peppers, jalapenos, paprika, and others.

Answer 20

CAYENNE PEPPER

Question 21

it means enhancing the natural flavor of a food without significantly changing its flavor. Salt is the most important seasoning ingredient.

Answer 21

SEASONING

Question 22

It means adding a new flavor to a food, thus changing, or modifying the original flavor.

Answer 22

FLAVORING

Question 23

EXAMPLES OF SEASONING AND FLAVORING

Answer 23

Salt
Pepper
Lemon Juice
Fresh Hebrs
Onion, Garlic, Shallots
Wine, Brandy, And Other Alcoholic Beverages
Mustard
Grated Lemon And Orange Rind