Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi

2. 
SWEET … like a piece of cake
SOUR …like a lemon
SALTY …like,well,salt!
BITTER …like a cup of bad coffee
UMAMI …like MSG
The 5 Basic TastesThe 5 Basic Tastes

3. 
 SaltySalty detectionto control salt
 SourSour to control acid balance.
 BitterBitter detection warns of foods containing
poisons- many of the poisonous compounds
produced by plants for defense are bitter.
 SweetSweet provides a guide to calorie-rich foods.
 UmamiUmami may flag up protein-rich foods.
5 Basic Taste5 Basic Taste

4.  All other taste come from a combination of these five basic
tastes. Different parts of the tongue can detect all types of
tastes.
 Taste -Taste - is the sense by which the chemical qualities of food
in the mouth are distinguished by the brain, based on the
information provided by the taste buds.
 Taste budTaste bud - the actual organ. Each taste bud is made up of
many receptor cells.
 Receptor cells live for only 1 to 2 weeks and then replaced
by new receptor cells. Each receptor in a taste bud
responds best to one of the basic tastes. A receptor can
respond to other tastes, but it responds strongest to a
particular taste .
The Basics of TasteThe Basics of Taste

5. 
Taste BudsTaste Buds

6. 
Tongue Map Myth

7. Seasonings and FlavoringsSeasonings and Flavorings

8. 
 An item added to enhance the natural flavors of a
food without changing its taste.
 These added seasonings should not dominate the
final flavor of the food. Instead, they should allow
a balance between the flavors.
SEASONINGSEASONING

9. 
 An item that adds a new taste to food and alters its
natural flavors
 Flavor Enhancers: increase the way you perceive
the food’s flavor without changing the actual
flavor, such as Monosodium glutamate (MSG).
Some seasonings are called flavor enhancers.
FlavoringFlavoring

10. 
 Most commonly used seasoning; heightens flavor
of foods.
 Table salt.
 Rock salt.
 Sea salt.
 Kosher salt.
SaltSalt

11. 
 Most widely used spice; forms used are ground,
whole, and cracked.
 Black pepper.
 White pepper.
 Green peppercorns.
 Red pepper.
 Hot pepper.
PepperPepper

12. 
 Onions:Onions: Scallions, leeks, shallots, chives, and garlic.
 Lemon:Lemon: Lemon juice and zest are used; pith (white
part) is not used due to bitterness.
Other Seasonings &Other Seasonings &
FlavoringsFlavorings

13. 
 Monosodium Glutamate:Monosodium Glutamate: Comes from seaweed;
intensifies the natural flavor of food; some
customers may have an allergic reaction or be
sensitive to it.
Other Seasonings &Other Seasonings &
FlavoringsFlavorings

14.  Herbs:Herbs: Leaves and stems of plants used to enhance
flavor of foods. Dried herbs are twice as strong as fresh
herbs.
 Spices:Spices: Obtained from the bark, buds, fruits, roots,
seeds, or stems of plants and trees. Come in whole or
ground form.
Other Seasonings &Other Seasonings &
FlavoringsFlavorings

15. 
 Added at different times depending
on the dish.
 Remember to taste foods before
adding seasonings or flavorings.
When to Season & AddWhen to Season & Add
FlavorFlavor

16. 

17. 
 Cold Foods:Cold Foods: Add several hours before serving.
 Hot Foods:Hot Foods: Add fresh herbs at the end of cooking
time; add dried herbs at the beginning of cooking
time.
Using HerbsUsing Herbs

18. 
 Sachet:Sachet: Place herbs in cheesecloth, tie with twine and
attach to pot handle.
 Bouquet Garni:Bouquet Garni: Tie fresh herbs and vegetables in a
bundle.
Using HerbsUsing Herbs

19. Fines HerbesFines Herbes
This is a mixture of equal parts of fresh
chervil, tarragon, chives, and parsley.

20. Herbes de Provence
This is combination of fresh of four parts
thyme plus four parts summer savory, two
parts lavender, and one part rosemary. Dried
herbs are also acceptable.

24.  Fresh:Fresh: Wrap loosely in a damp cloth and refrigerate.
 Dried:Dried: Airtight containers in a cool, dark, dry place.
Storing HerbsStoring Herbs

25. SPICES

26. 
 Whole Spices:Whole Spices: need more cooking time than ground
spices.
 Cold Food:Cold Food: Add any form to cold food several hours
before serving.
Using SpicesUsing Spices

28. 
Left top;Left top;
Whole cloves, wholeWhole cloves, whole
nutmeg, blacknutmeg, black
peppercorn, cinnamonpeppercorn, cinnamon
barkbark
Left bottom;Left bottom;
Juniper berries,Juniper berries,
cardamom, saffron, starcardamom, saffron, star
aniseanise

29. 
 Store in airtight containers away from direct
sunlight.
 Store in a cool, dry place at temperatures of 50º-
70ºF.
Storing SpicesStoring Spices

30. 
 Disclaimer: I do not own the rights nor property of
this powerpoint presentation. All rights reserved to
the owner.
 Don't forget to follow me on twitter @joviinthecity
 Thank You!
The end!