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56 Cards in this Set
- Front
- Back
flavor
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combination of the tastes, aromas, and other sensations caused by the presence of a foreign material in the mouth
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tastes
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are the sensations we detect when a substance comes in contact with taste buds on the tongue
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condiment
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any item added to a dish for flavor, including herbs, spices and vinegars; now also refers to cooked or prepared flavorings such as prepared mustards, relishes, bottles sauces and pickles
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flavorings
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herbs and spices
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herbs
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refer to large group of aromatic plants whose leaves, stems, or flowers are used to add flavors to other foods
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spices
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strongly flavored or aromatic portions of plants used as flavorings or condiments ; usually used in dry form
- any of the larrge group of aromatic plants whose bark, roots, seeds, buds, or berries are used as a flavoring |
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basil+
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slightly peppery flavor with hint of cloves *mediterranean dishes
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bay+
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sweet laurel- sweet; slightly peppery flavor; used in sachets to flavor meat and poultry * good flavor- spagetti
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chives+
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onion flavor; snipped for garnish * used in meat, poultry, fish, egg, and potato dishes
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roots=
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horseradish and ginger
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cilantro+
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chinese cabbage- sharp and tangy flavor *mexican food
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parsley+
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best known herb; tangy and clean
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rosemary+
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evergreen leaves; piney scent *grilled meats especially lamb
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thyme+
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strong flavor; similar to sage *meats, poultry, fish
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file powder*
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canjun dishes
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mustard seeds
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used for looks
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mustard powder
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mixed with vinegar to make mustard
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cilantro and coriander
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come from same plant
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caper
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pickled berry from Mediterranean basin *red meats, game, or fish
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cayenne
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red pepper; HOt
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paprika
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hungarian pepper; very mild, used in garnish; red
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chili powder
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combination of oregano, cumin, and garlic used in Mexican dishes
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cumin
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strong earthy falvor- used in chilli powder
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cloves
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unopened bud of tropical evergreen tree; strong flavor, used in desserts, meats and preserves
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ginger
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tuber with sweet fiery flavor
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mustard
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seeds sharp and hot; ground, blended with vinegar and tumeric for "ballpark" mustard; cabbage family
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peppercorn
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berries of plant native to asia; black- picked green and dried; white- ripened and fermeneted; outer skin removed to yield white berry
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tumeric
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indian saffron; used primarily for color
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fresh herbs storage
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kept in fridge at 34 to 40*F
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dried herbs and spices storage
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airtight, opaque containers in a cool and dry place- avoid light and heat with destroy delicate flavors
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dried herbs lasts
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2-3 months
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dried spices
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6-9 months
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using herbs in preparing
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use less dried than you would fresh herb
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spices in preparing
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dried- add early for flavor to develop during cooking; ground- release flavor more quickly; whole- take longest
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capers stored
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in liquid and vinegar and very cool, dark place
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curry- SB
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blend of black pepper, cinnamon, cloves, corriander, cumin, ginger, mace, and tumeric
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bouquet garni- SB
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herb blend of parsley stems, carrots, cellery, thyme, and leeks tied together and used to flavor meat stocks
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Onion piquet- SB
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1/2 onion to which a bay leaf is pinned with 2 whoe cloves
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Sachet- SB
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peppercorns, bay leaves, parsley stems, thyme, cloves tied together in cheese cloth- used to flavor meat stocks
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salt- C
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sodium chloride; NaCl; most basic and universal seasoning
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kosher salt- C
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larger crystals and used in kosherings meats
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Oil- C
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type of fat that remains liquid and room temp; extracted from oil seads; highly unsaturated
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smoke point in frying
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temp at which fat begins to breakdown
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soy sauce
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liquid fermented from cooked soy beans, wheat, and salt
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ketchup
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created in US- contains tomateos, sugar, vinegar, salt
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olive oil
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extracted from fruit; produced in spain, italy, france, greece
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pressing of olive oil
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extent of processing used to extract the oil
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extra- virgin:
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first pressing with not more than 1% free acidity
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virgin olive oil
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first cold pressing of olives and >3% acidity
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pure olive oil
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processed from pulp after 1st pressing using heat and chemicals
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vinegar
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made from the alcohol by fermentation; contains minimum of 5% acetic acid
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wine vinegar
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wine allowed to ferment; french and med. foods
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malt vinegar
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malted wheat fermented; used as condiment with fried foods
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distilled vinegar
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grain alcohol fermented; pickling and preserving
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cider vinegar
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from apples fermented
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balsamic vinegar
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red wine vinegar aged from 4-50 years
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