Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

THE SCIENCE OF GOOD COOKING > CONCEPT 34: NOT ALL HERBS ARE FOR COOKING > Flashcards

CONCEPT 34: NOT ALL HERBS ARE FOR COOKING Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

What are herbs?

A

Plants or parts of plants used in cooking to add flavor rather than substance.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Two herb categories.

A

Hearty and delicate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

When should hearty herbs be added?

A

With aromatics.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Leaves are sturdy and stems can be tough.

A

Hearty herbs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Stems are tender, even edible.

A

Delicate herbs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Which herbs are subject to wilting and discoloration?

A

Delicate herbs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Requires a significant amount of these herbs to have an impact on a dish.

A

Delicate herbs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Are hearty and delicate herbs ok to use dry?

A

Hearty herbs are fine because of their potency; delicate herbs lose much of their oomph.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

The principle flavor compounds in herbs and spices can be divided into a few of these categories.

A

Hydrocarbons, aldehydes, ketones, and phenols.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

True or False: The flavor of most herbs and spices is due to a combination of these classes of molecules: hydrocarbons, aldehydes, ketones, and phenols.

A

True, although a few of them owe their flavor to just one or two dominant compounds.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Is the heartiness of an herb or spice dependent on the volatility or stability of its flavor compounds?

A

Yes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Why don’t dry herbs have the same potency as fresh?

A

The delicate herbs lose flavor compounds during cooking or drying.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Why is the flavor of dill lost when cooked or dried?

A

A number of its aroma compounds, such as the hydrocarbon phellandrene, are not stable under conditions of cooking or drying.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Why is oregano still strongly flavored after cooking or drying?

A

Its dominant flavor compounds are relatively nonvolatile, chemically stable phenols, such as carvacrol and thymol.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Does rosemary contain stable ketones?

A

Yes, cineole and camphor.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Do hearty herbs contain “hardy” flavor compounds?

A

Yes and delicate contain volatile ones.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Ways to release flavors of fresh herbs.

A

Chopping, bruising, muddling and heating.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Common criticism of dried herbs.

A

They taste stale and dusty while fresh tasted clean and bright.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

When are dry herbs passable?

A

Recipes that involve fairly long cooking time (20 minutes plus) and a good amount of moisture.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Depending on the variety, fresh herbs leaves are what % of water?

A

80 to 90%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Is there a misconception that dried herbs are less potent than fresh?

A

Yes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

With drying, what happens to volatile essential oils?

A

They are left closer to the surface. Because of this, ounce for ounce, dried herbs are more potent than fresh.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

1 part dry herbs to ____ parts fresh gives flavors closest to equal strength.

A

3

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What ratio should be used if the herb is ground like sage?

A

1 part dry: 4 parts fresh

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Good way to release flavorful oils in dried herbs?

A

Place in a strainer and press down with fingertips.

26
Q

Rosemary, Thyme - whole leaves per 1/2 ounce.

A

1/2 cup

27
Q

Rosemary, thyme - finely minced leaves per 1/2 ounce.

A

2 - 2 1/2 tbsp

28
Q

Basil, cilantro, mint, dill, parsley, tarragon - whole leaves per 1/2 ounce.

A

3/4 cup

29
Q

Basil, cilantro, mint, dill, parsley, tarragon - finely minced leaves per 1/2 ounce.

A

3 tbsp

30
Q

Chives - whole leaves per 1/2 ounce.

A

No whole leaves.

31
Q

Chives - finely minced per 1/2 ounce.

A

4 tbsp

32
Q

Marjoram, oregano, sage - whole leaves per 1/2 ounce.

A

3/4 cup

33
Q

Marjoram, oregano, sage - finely minced leaves per 1/2 ounce.

A

5 tbsp

34
Q

One way to brighten up pesto.

A

Add equal amounts of basil and pesto.

35
Q

How do you toast fresh garlic?

A

Cook in sauté pan and leave it in the peel until spotty brown.

36
Q

How can you extract more flavor from herbs when making pesto. Is a food processor enough?

A

Bruising the herbs is an important step for this pesto because it releases the basil’s full range of herbal and anise flavor notes is a way the chopping action of the food processor can’t accomplish.

37
Q

How to bruise herbs.

A

Place in a ziplock bag and use meat pounder or rolling pin.

38
Q

Why should you use EVOO in raw sauces like pesto and salsa verde?

A

You can really taste the oil used; this isn’t the place to skimp.

39
Q

Best way to store basil.

A

Wrapped in a damp paper towel, in an unsealed zipper-lock bag, in the refrigerator (preferred method for most leafy greens). This keeps it vibrant green for a week.

40
Q

Why do you leave the zipper-lock bag open for basil?

A

To prevent build up of moisture - this turns basil black.

41
Q

Should you rinse basil before storing?

A

No, don’t rinse until using it; shelf life will be reduced by half.

42
Q

Why does blanching basil make pesto bright and vibrant?

A

Cutting, bruising or processing releases enzymes within the basil leaf that promote rapid oxidation, darkening its color. Blanching for 20 to 30 seconds deactivates these enzymes.

43
Q

Was pesto still bright green after being frozen for three weeks?

A

Yes

44
Q

What do capers add?

A

Brininess

45
Q

Do anchovies add complexity?

A

Yes

46
Q

Does garlic add bite?

A

Raw garlic does.

47
Q

Is there a difference between flat leaf and curly parsley?

A

Yes, besides being the old-fashioned corsage propped up next to your steak, curly parsley is practically flavorless. Flat leaf, with its big green flavor, deserves the same fresh status as any fresh herb.

48
Q

Why do restaurants often favor curly parsley?

A

They prefer it for chopping because of its upright carriage and drier nature make the going easier. It’s also not as “tough.”

49
Q

What else is flat-leaf parsley called?

A

Italian parsley

50
Q

Does curly-leaf parsley always taste bland?

A

It really depends on the particular plant, its growing conditions, and age.

51
Q

What type of bread can you add to the base of a salsa verde? Explain.

A

Toasted bread (moist will produce gummy sauces) buffers some of the strong flavor and and gives (when blended initially with lemon juice and oil) the sauce a smoother texture while keeping oils from separating into pools.

52
Q

Quick way to toast bread for salsa verde is you don’t have croutons.

A

Toaster

53
Q

Is lemon juice less potent than most vinegars?

A

Yes

54
Q

Drawback of using crushed canned tomatoes for marinara sauce.

A

Crushed tomatoes are usually canned with tomato puree; same problem as plain puree.

55
Q

Drawback of using tomato puree for marinara sauce.

A

Pureed tomatoes go into cans already cooked, which imparts a stale, flat flavor to the final sauce.

56
Q

Drawback of using canned diced tomatoes for marinara sauce.

A

Manufacturers treat diced tomatoes with calcium chloride to keep them from turning to mush. That’s fine many many dishes unless they call for smooth consistency; the tomatoes are too difficult to break down - texture is the issue, may taste oddly granular.

57
Q

Why are canned whole tomatoes best for marinara sauce?

A

While they are still treat with calcium chloride, the chemical has direct contact with a much smaller % of the tomato.

58
Q

How to clean whole tomatoes.

A

Dump them in a strainer, hand crush, remove the hard core and stray bit of skin.

59
Q

Can you use tomato liquid to deglaze a pan?

A

Yes

60
Q

What should you know about storing garlic in olive oil?

A

It shouldn’t kept for more than a few days, even if it’s with roasted garlic; it can harbor the fatally toxic botulism bacteria - roasting garlic does not kill all the spores.

61
Q

Could you partially cook potatoes in microwave before roasting? Benefits?

A

Yes, helps keep texture firmer and skins saltier.

THE SCIENCE OF GOOD COOKING (61 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions