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FN 131 lec > Herbs and Spices > Flashcards

Herbs and Spices Flashcards

Ways on Usage of Herbs and Spices as an Adjunct to Salt for Flavoring

1
Q

Aromatic natural products which are dried seeds, buds, fruit or flower parts, bark of roots of a plant - usually of tropical origin

A

Spices

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2
Q

Aromatic leaves, stems, and sometimes flower of plants - usually of temperate origin

A

Herbs

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3
Q

mixed of spices, herbs, seeds or other flavoring materials either ground or whole like curry, Italian spice, pickling spice

A

Blends

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4
Q

any spice, herb or seed, but more commonly a pungent, prepared mixture of season sometimes in liquid form used to accompany food like mustard, relish, ketchup, salsa, Worcestershire sauce

A

Condiments

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5
Q

What are the 5 benefits of using herbs & spices?

A
  1. add flavor
  2. add color
  3. contribute to health
  4. lowers calories in food (sauces -> fatty, herbs & spices -> 0 cal)
  5. different cuisine due to flavor profile of each herb
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6
Q

What are the spices that can replace salt? (8 items)

Clue:
-BP
-G
-CP
-C
-B
-GG
-W
-O

A
  1. Black Pepper
  2. Garlic
  3. Curry Powder
  4. Cumin
  5. Basil
  6. Ginger
  7. Wansuy
  8. Onion
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7
Q

Ratio of Fresh VS Dried

A

3:1 (3 for fresh, 1 for dried)

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8
Q

A fragrant, green herb
that belongs in the
mint family

Has anise, mint and
peppery undertones

A

Basil

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9
Q

Uses of Basil

(Hint: TD, P, ED)

A

Tomato dishes

pesto

egg dishes

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10
Q

Has a very distinct minty,
cooling and somewhat
balsamic flavor

Has a strong and eucalyptic
aroma

A

Rosemary

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11
Q

Uses of Rosemary

(Hint: SP, TS, MS, B)

A

Soups

tomato sauces

meat sauces

breads

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12
Q

Whole dried leaves of a tree in
the laurel family that gives an
earthy flavor and a pungent
aroma

A

Bay Leaf

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13
Q

Uses of Bay Leaf

(Hint: ST, SC, SW, BM)

A

Stocks
Sauces
Stews
braised meats

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14
Q

Small, green leaves

Has a strong, fresh,
lemony flavor

A

Thyme

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15
Q

Thyme Uses

(Hint: M, SC, SP, ST, T)

A

Meats
Sauces
Soups
Stocks
tomatoes

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16
Q

Smallest member of the
onion family where the
flowering stems from the
bulb are utilized

A

Chives

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17
Q

Chives Uses

(Hint: ED, CD, F, SL, SP)

A

Egg dishes

cheese dishes

fish

salads

soups

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18
Q

Comes from the
same plant as
coriander seeds

Has a herbaceous
aroma and flavor

A

Cilantro

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19
Q

Cilantro Uses

(Hint: P, BhM, SS)

A

Pho
Banh mi
salsas

20
Q

Has a minty, sharp
and bitter flavor

A

Marjoram

21
Q

Marjoram Uses

(Hint: P&GM, RL, PS)

A

Pâtés and ground
meats

roast lamb

poultry stuffings

22
Q

Known as the
“pizza herb”

Has a pungent
aroma

A

Oregano

23
Q

Oregano Use

(Hint: TD, PZ)

A

Tomato dishes

pizza

24
Q

A bright green color leaf
that has a vegetable
aroma and flavor

A

Parsley

25
Q

Parsley Uses

(Hint: G, H, BBG, PT, SP)

A

Garnish

Hummus

Baba ganoush

Pastas

Soups

26
Q

Has an intense flavor
and provides a cold
sensation on the
tongue

A

Peppermint

27
Q

Peppermint Uses

(Hint: CS, LQ)

A

Chocolate sauces

liquors

28
Q

Has a refreshing,
mellow pure flavor

A

Spearmint

29
Q

Spearmint Uses

(Hint: GD, MED, TD)

A

Greek dishes

Middle Eastern
dishes

Turkish dishes

30
Q

Has a peppery bite and
light herby flavor

A

Savory

31
Q

Savory Uses

(Hint: ED, FD, MD, PD, VD)

A

Egg dishes

Fish dishes

Meat dishes

Poultry dishes

vegetable dishes

32
Q

Has a light, warm and
sweet flavor with hints
of anise and mint

A

Tarragon

33
Q

Tarragon Uses

(Hint: C, E, F, SL & D, TV)

A

Chicken

Eggs

Fish

salads and salad
dressings

tarragon vinegar

34
Q

Has a robust peppery
and savory flavor

A

Sage

35
Q

Sage Uses

(Hint: B, SG, SF, P, PO)

A

Beans

Sausage

Stuffings

Pork

poultry

36
Q

Part of the grass
family that gives a
light fresh citrus and
floral flavor to foods

A

Lemongrass

37
Q

Lemongrass Uses

(Hint: SF)

A

Stuffing

38
Q

Whole, Dried fruit of the plant

Do not expose to air as it
lessens flavour

Pungent flavor and aroma

A

Peppercorn

39
Q

Peppercorn Uses

(Hint: VF, GW/M, FE)

A

Various foods

Especially good with meats

Works as a flavour enhancer

40
Q

Used more for providing color than
flavor

Has a peppermint and flowery
aroma

A

Annatto

41
Q

Annatto Uses

(Hint: CR, SC, SP, SW)

A

For coloring rice

Sauces

Soups

stews

42
Q

Star-shaped

Dried fruit of the plant

A

Star Anise

43
Q

Star Anise Uses

(Hint: SFMD, CD)

A

Good with sweet-flavoured meat
dishes

Chinese Dishes like asado and
siopao

44
Q

Has the flavors of cinnamon, cloves,
nutmeg and pepper

A

All Spice

45
Q

All Spice Uses

(Hint: BM, PI, PF, PD, SG)

A

Braised meats

Pies

poached fish

puddings

sausages

FN 131 lec (12 decks)

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