CHAPTER 16

Seasonings and
Flavorings
SECTIONS
16.1 Enhancing Food
16.2 Herbs and Spices
16.3 Condiments, Nuts,
and Seeds
16.4 Sensory Perception

Essay Outline

M ost writing assignments

will require you to gather
information. Choose one herb
and research it in print resources
and on the Internet. Highlight
information that you feel is im-
portant. Then, create an outline
for an essay.

Writing Tips
1 Use an Internet search engine,
library catalog, or speak to a
librarian to begin your search.
2 Evaluate each source to
determine how reliable it is.
3 Choose information that will fit
into your basic structure.

EXPLORE THE PHOTO

There are many different seasonings
and flavorings you can use to enhance
the flavor of food. What seasonings and
flavorings can you name?

398
SECTION 16.1

Enhancing Food How do you like

to season and
flavor food?

Reading Guide

Be Organized A messy environment can be distracting. To

S
lessen distractions, organize an area where you can read this
TANDARD
S
section comfortably. EMIC
ACAD

Read to Learn Content Vocabulary English Language

Key Concepts seasoning zest Arts
flavor enhancer pith NCTE 12 Use language
Describe the varieties and uses
flavoring monosodium to accomplish individual
of seasonings and flavorings.
extract glutamate purposes.
Main Idea spice blend
Mathematics
Seasonings and flavorings strengthen NCTM Problem Solving
a food’s natural flavor. Knowing which Academic Vocabulary Solve problems that arise in
seasonings and flavorings work well distinct lend mathematics and in other
with certain food items is an important contexts.
cooking skill.
Science
Graphic Organizer NSES A Develop abilities
As you read, use a spider diagram like this one to list the four different types of necessary to do scientific
pepper and their flavors. inquiry.

Social Studies
NCSS I E Culture
Demonstrate the value of
cultural diversity, as well as
cohesion, within and across
Pepper groups.

NCTE National Council of Teachers

of English
NCTM National Council of Teachers
of Mathematics
NSES National Science Education
Graphic Organizer Go to this book’s Online Learning Center at Standards
glencoe.com for a printable graphic organizer. NCSS National Council for the
Social Studies

Chapter 16 Seasonings and Flavorings 399

Seasonings and Both seasonings and flavorings improve
or strengthen the natural flavor of foods. A
Flavorings seasoning is an ingredient that intensifies or
improves food without changing the food’s
Imagine eating food without any flavor. Or, natural flavor. If a seasoning is used correctly,
imagine that you ate several foods that all had the individual flavor of a seasoning cannot be
the same flavor. This does not sound very appe- tasted in the food product itself.
tizing, does it? Customers expect flavorful dishes Some seasonings are called flavor enhanc-
when they visit a restaurant. Fortunately, foods ers. A flavor enhancer increases the way you
have their own natural flavoring. Sometimes, perceive the food’s flavor without changing
however, these flavors need to be strengthened. the actual flavor of the prepared dish. They
Foodservice professionals use seasonings, fla- do not add flavor to a dish. Flavor enhancers
vorings, and flavor enhancers to help. do this by affecting your taste buds. Monoso-
Enhancing the natural flavor of foods is dium glutamate (+m&-n`-+s%-d#-`m =gl<-t`-m@
part of the art of cooking. You need to under- t), or MSG, is an example of a flavor enhancer.
stand how the flavor of food can be enhanced It intensifies the flavor of savory foods.
to work successfully in food production. A flavoring, on the other hand, is an
Using seasonings and flavorings correctly is ingredient that actually changes the natural
a skill that develops over time. Tasting foods flavor of the foods to which it is added. This
throughout the cooking process will help you enhances the experience of tasting the dish.
develop this skill.

Season with Salt Salt comes in

many varieties. What four kinds
of salt are most often used in
foodservice?

400 Unit 5 Culinary Applications

Flavorings have their own distinct, or sepa-
rate and unique, flavors. An extract, or a Safety Check
concentrated flavor such as almond and
vanilla, are flavorings. ✓ Hot Pepper Safety
When you work with hot peppers, you should
A wide variety of ingredients can be used
always wear gloves to prevent burning your
as seasonings, flavorings, and flavor enhanc- hands with the juice of the pepper. Always wash
ers. Salt and pepper are two of the most com- your hands after you touch hot peppers. Never
mon seasonings that are used. A more detailed rub your eyes without washing your hands first.
description of these ingredients follows. Pepper juice will cause your eyes to burn.
CRITICAL THINKING What else can you do to
prevent pepper juice from staying on your hands?
Salt
Salt is the most commonly used food
seasoning today. It can be added to most foods,
even some sweet foods, to heighten flavor. Salt Whole or cracked pepper, however, is large
has a more distinctive taste on cool foods than enough to be detected on its own in the flavor
on hot foods. of the food when it is added. A wide variety of
Table salt is the most common type of salt peppers are used in the foodservice industry.
used in both food preparation and to season
food at the table. There are other types of salt Black Pepper
used in the foodservice industry as well. Rock Black pepper comes from the dried, unripe
salt usually is used as a bed during baking for berries of the pepper plant. It is slightly hot,
foods such as clams, oysters, and potatoes. but not bitter. It is the most common pepper
Sea salt is preferred by some chefs because it used. Black pepper stimulates juices in the
has a strong, distinctive flavor. Kosher salt is stomach lining. This helps with digestion.
coarse and free of iodine or other additives.
It has a milder flavor. Chefs also like to use White Pepper
kosher salt to season food during preparation. White pepper comes from the kernel of
The amount of salt that is added to food ripe pepper plant berries. It is an all-purpose
depends on the food that is being cooked. It seasoning that blends easily with most food,
also depends on the preference of the diner. yet maintains a distinctive flavor. White
Taste food before you add more salt to a dish. pepper is a little hotter than black pepper.
You can always add more salt, but you cannot
remove it. Too much salt can ruin a dish. Green Peppercorns
Green peppercorns come from unripened
berries. They are preserved in brine until
Pepper they darken, and have a fresh flavor. Green
Pepper is the most widely used spice in peppercorns are expensive. They are used
the world. A spice is an aromatic vegetable only in special recipes, such as grilled veal
product that blends with the natural flavor tenderloin with a delicate brown sauce.
of foods. Pepper has been used since ancient
times, in civilizations from Ancient Egypt to Red Pepper
Ancient Rome to India. In the Middle Ages, Red pepper is not like black, white, or
pepper was widely traded and commonly green pepper. Instead, it comes from the
used as a form of currency. capsicum plant and is related more closely to
Pepper is usually used in its ground form the bell pepper family. Red pepper is used to
rather than as whole peppercorns. Ground add flavor to food, such as soups and sauces,
pepper brings out the flavor of many foods. without altering the food’s natural flavor.

Chapter 16 Seasonings and Flavorings 401

 Popular Pepper There are several different types of pepper used in cooking. Why do you
think pepper is the most commonly used spice in the world?

Hot red pepper, such as cayenne, can be many stocks and soups. Onions are also used
difficult to use properly because of its intense as part of a mirepoix, which can be used in
heat. It is easy to add too much to food. braising meats as well as stocks and soups.
Paprika (p`-=pr#-k`) is a fine powder made When you use foods from the onion fam-
from grinding sweet red pepper pods. Paprika ily, keep in mind that, unlike herbs, fresh
can be sweet, mild, medium-hot, or hot. It is onions have a stronger flavor than dried ones.
used in many ethnic cuisines. Depending on the form you use, you may need
to adjust the amount of onion flavoring that
Hot Pepper you add to the food.
Hot peppers are commonly referred to as
chiles. They vary in their degree of hotness,
color, and flavor. They can be used fresh, dried
Lemon
into flakes, or ground into powder. Hot pep- The zest, or rind, of the lemon is another
pers are often added to Indian and Asian foods type of flavoring. The zest contains the
for spice and flavor. flavorful oil of the lemon. It is usually peeled
or scraped carefully off the top layer of the
lemon. It is added to dishes such as fish,
Onion meats, vegetables, and desserts to give a citrus
Onions are a flavoring that can be added flavor.
to just about any food dish. The onion family When you cook with lemon, use only the
also includes scallions, leeks, shallots, chives, juice or the zest. Do not use the pith, or the
and garlic. All of these flavorings have a strong white membrane that is just underneath the
aroma and flavor, especially when they are zest. The pith is bitter. You can avoid the pith
uncooked. Onions form part of the base for by not scraping too deeply through the zest.

402 Unit 5 Culinary Applications

 When to Season
 Small Bites  As a general rule, you can season food at
MSG Allergies Recent studies have shown that any time during the cooking process. However,
MSG is not dangerous to people unless they are certain forms of food lend, or adapt, them-
sensitive to it. People who have food allergies, or selves to adding seasoning at certain times.
are sensitive to certain ingredients, should avoid
For example, when you cook a dish such as
eating foods that contain those ingredients.
soup, in which the seasoning can mingle eas-
ily with the food, you can add seasonings dur-
ing the entire cooking process. However, you
Monosodium Glutamate should wait until the end of the cooking pro-
Monosodium glutamate, or MSG, is a cess before you add salt.
type of salt that comes from seaweed. It inten- On the other hand, when you cook large
sifies the natural flavor of most of the foods to pieces of food, such as a roast, you should
which it is added. It also provides a savory fla- add your seasonings at the beginning of the
vor to food. For example, MSG is often added cooking process. If you add the seasonings
to vegetables, poultry, and fish to bring out early enough in the cooking process, it allows
more flavor. However, MSG has no effect on enough time for the seasonings to be absorbed
the flavor of milk products or fruits. Some peo- effectively throughout the food. A roast has a
ple are sensitive or allergic to MSG. Be sure to long cooking time, so it will have plenty of
label its use in your recipes and on your menu time to absorb the seasonings.
to keep customers safe and healthy. You may choose to add your seasonings
throughout the cooking process. However,
you must be sure to taste the food and evalu-
ate its flavor. Overseasoning can overpower
and ruin the natural flavor of food. Dried sea-
sonings should be added earlier in the cook-
ing process than fresh seasonings.

Adding Flavor
Flavorings also can be added to food dur-
ing the cooking process. However, the effects
of flavorings on prepared food will depend
on the length of the cooking time. You need
to know how long the food must cook before
you can decide when to add any flavorings.
Flavorings need heat to release their flavors.
They also need time to blend with the natural
flavors of the food to which they are added. For
example, whole spices, such as ginger or whole
peppercorns, take longer to be absorbed into
food than ground spices. You will need to think
about this timing when you add flavorings to
foods during cooking. Flavorings should not be
overcooked, however. Overcooked flavorings
Onion Family The foods shown here belong to quickly lose their effect.
the onion family. How are they used to flavor
different foods?

Chapter 16 Seasonings and Flavorings 403

 Some flavorings are considered blends. A other by enhancing the flavor of the food and
blend is a combination of herbs, spices, and of each other.
seeds. Chili powder, curry powder, and garlic Enhancing food is a learned skill. It will
salt are examples of blends. These are ready- take a great deal of practice to learn how to
made dried products that can be purchased season and flavor food without overpowering
from a supplier or created in a commercial the food. Practice combining flavors to see
kitchen. Blends can be created ahead of time, what effects you can achieve. Constantly taste
or on the spot. Some foodservice businesses food to determine the right level of seasoning
have their own signature blends. Customers for each dish.
may sometimes purchase containers of these
blends to take home for use in their own kitch- Distinguish What
ens. When herbs are used together with spices is the difference between a seasoning and
in the form of a blend, they complement each a flavoring?

SECTION 16.1
Review Key Concepts Social Studies
1. Describe the varieties of salt. 4. Find a recipe from outside your culture. Make a
note of the seasonings and flavorings that are
Practice Culinary Academics used. Which are familiar to you, and why? Which
Science are unfamiliar to you? Learn more about the
2. Procedure Some cookbooks say that adding unfamiliar seasonings and flavorings. Discuss
salt to water helps pasta cook faster, while others your findings as a class.
say it adds flavor. Cook two batches of pasta: NCSS I E Culture Demonstrate the value of cultural diversity,
one with salt and one without salt. As the water as well as cohesion, within and across groups.
boils, create a hypothesis of what you think will
happen.
Analysis Record how long it takes the water to Mathematics
boil and the pasta to cook. Compare the flavor of 5. A salt shaker weighs 152 grams when it is completely
each. What are your conclusions? Do they match full. When you empty out exactly one-half of the
your hypothesis? Write a summary explaining salt, the shaker now weighs 116 grams. How much
your findings. does an empty salt shaker weigh?
Math Concept Writing Algebraic Expressions
NSES A Develop abilities necessary to do scientific inquiry.
When you write an algebraic expression to solve
a problem, pay particular attention to what the
English Language Arts question is asking. Use variables, such as x and y,
3. Conduct research to locate an older recipe that to represent any unknown values.
contains two or fewer seasonings. Rewrite the Starting Hint If x = the weight of half of the salt
recipe, but add more seasonings and flavorings (which you can calculate given the facts of the
based on your knowledge of flavor from dishes problem), and y = the weight of the shaker, then
you have tried before. Rewrite the recipe with the x + y = 116 grams.
new seasonings and flavorings. If possible, test
your recipe to see how the new seasonings and NCTM Problem Solving Solve problems that arise in
flavorings affect the dish. mathematics and in other contexts.

NCTE 12 Use language to accomplish individual purposes. Check your answers at this book’s Online
Learning Center at glencoe.com.

404 Unit 5 Culinary Applications

SECTION 16.2

Herbs and Spices Used correctly,

herbs and spices
can enhance a
dish.
Reading Guide

How Can You Improve? Before starting this section, think

S
about the last exam you took on material you had to read.
TANDARD
S
What reading strategies helped you on the test? Make a list of EMIC
ways to improve your strategies to succeed on your next exam. ACAD

English Language
Read to Learn Content Vocabulary Arts
Key Concepts herb NCTE 8 Use information
sachet to gather information and
Compare and contrast the uses
bouquet garni create and communicate
and storage for different herbs.
aroma knowledge.
Describe the uses and storage for
different spices. marinade
Mathematics
paella NCTM Problem
Main Idea risotto Milanese Solving Build new
A foodservice employee must be able mathematical knowledge
to identify and use herbs and spices. Academic Vocabulary through problem solving.
Correctly used, they can enhance a abundant
dish. Incorrectly used, they can ruin opaque Social Studies
a dish. NCSS I A Culture
Analyze and explain the
Graphic Organizer ways groups, societies, and
Use a matrix like the one below to list how to use and store herbs and spices. cultures address human
needs and concerns.
Use Storage NCSS III I People, Places,
and Environments
Describe and assess ways
that historical events have
Herbs
been influenced by, and
have influenced, physical
and human geographic
factors in global settings.

NCTE National Council of Teachers

Spices
of English
NCTM National Council of Teachers
of Mathematics
Graphic Organizer Go to this book’s Online Learning Center at NSES National Science Education
glencoe.com for a printable graphic organizer. Standards
NCSS National Council for the
Social Studies

Chapter 16 Seasonings and Flavorings 405

Herb Varieties Herb Use
Can you tell the difference between parsley Herbs can be used with a variety of cold
and chervil? Do you know how to recognize nut- and hot dishes. Some herbs have a delicate fla-
meg and allspice? Do you know how to prop- vor, while others have a bold flavor. Herbs can
erly store herbs and spices so that they remain be purchased in two forms: fresh and dried.
fresh? Foodservice professionals need to know: Fresh herbs are not as strong in flavor as dried
What they look like. herbs. When you use fresh herbs, you should
use twice the amount of dried herbs that are
In what forms they are available.
called for in a recipe.
What their flavors and aromas are. Fresh herbs should be minced or crushed
How to correctly use them to enhance the as close to cooking or serving time as possi-
flavor of food. ble. They should be added at the end of the
Herbs and spices enhance the flavor of food, cooking process. You can add fresh herbs to
but you must use them correctly. Incorrect use uncooked foods, such as salads, several hours
can ruin the flavor of foods. before serving time. Herbs often need plenty
Herbs are a flavoring that adds color and of time to release their flavor to cold foods.
aroma to foods. An herb is a plant that grows Dried herbs should be added at the beginning
in temperate climates. The parts of the plant of or during the cooking process. Use a little
that are harvested are the leaves and the and taste the food before you add more. Using
stems. They can be used fresh or dried. too much can ruin the dish.
Basil, chives, oregano, and sage are exam- Some herbs and foods are natural combina-
ples of herbs. Fresh herbs should be used tions. For example, lamb is often flavored with
whenever possible. Fresh herbs are most rosemary. Basil seems to go hand-in-hand with
abundant, or plentiful, in the summer. In the tomato sauce. However, chefs often experiment
fall, fresh herbs can be dried or frozen for use with different combinations to create interest-
during the winter. Knowing which herb to ing dishes. You may also want to experiment
use, when to use it, and with what food is an with combining complementary herbs in a dish
important aspect of your job. to see how they enhance flavor together.


TO
W
 HO
Make 2 Pull the four corners together and tie the bag
with a long piece of twine. This makes
a Sachet removing the sachet easy.
1 Place your herbs and spices in the center
of a small square piece of cheesecloth.

406 Unit 5 Culinary Applications

 CULINARY SHOWCASE

Herbs
Basil Basil (=b@-z`l) is an herb from the mint
family with tender, leafy stems. It is available in
many varieties and has a mild, licorice-like flavor.
Basil is available fresh or dried, as crushed leaves
or ground. Basil is used in soups, tomato sauce,
and salads. It is also used on pizza, vegetables,
chicken, and pesto.

Bay Leaf Bay leaf is an herb that comes

from the evergreen bay laurel tree. Bay
leaves are commonly dried. They come
whole, or broken into small flakes. They are
used in soups, stews, vegetables, and meats.
Whole bay leaves are generally removed
from food before serving.

Chervil Chervil (=ch`r-v`l) is a slightly peppery

herb that is shaped like parsley. It is available
fresh or dried, as crushed leaves or ground.
Chervil can be used in soups, sauces, salads, fish
and shellfish dishes, and baked goods.

Chives Chives (=ch$vs) are the long,

toothpick-like leaves of a plant in the onion
family. Chives have a delicate, onion flavor.
Chives are available fresh, dried, or frozen.
Chives can be used to flavor breads and
soft rolls as well as soups, sauces, dips, and
spreads. Chives can often be used in place
of onions. They are commonly used to top
off a baked potato with sour cream.

Cilantro Cilantro (si-=l&n-(+)tr%), from the

coriander plant, has bright green leaves with
longer stems. It has a distinct odor and a unique
flavor. Cilantro is available fresh or chopped and
frozen. Cilantro is used in sauces, salsa, and to
add flavor to different dishes.

Dill Dill (=dil) is a feathery-leaved herb. It

has a strong, distinct flavor that is commonly
associated with pickles. Dill comes in fresh
or dried leaves. Dill is used in many soups,
salads, and breads. It also is used to flavor
various vegetable and fish dishes.

Chapter 16 Seasonings and Flavorings 407

 CULINARY SHOWCASE

Herbs continued
Garlic Chives Garlic chives are flat stems.
They have a mild, garlic flavor and are available
fresh. Garlic chives can be used to flavor breads,
soft rolls, soups, sauces, dips, and spreads.

Lemongrass Lemongrass is a tough,

fibrous grass. The base has a lemony flavor. It
comes in fresh stalks. Lemongrass is used in
curries and in many southeast Asian dishes.

Marjoram Marjoram (=m&r-j`-r`m) is a plant

in the mint family. It has a warm, mild flavor. It is
available as fresh or dried, as crushed leaves or
ground. Marjoram is used to flavor soups, stews,
gravies, sauces, and many poultry, fish, and
meat dishes.

Mint Mint grows in many varieties, the

most well known being peppermint and
spearmint. Mint is available as fresh or dried
leaves. Mint is used in sauces, sweet dishes,
pastries, tea, and ice cream. It is often paired
with chocolate. Mint is also used on lamb,
peas, and in fruit beverages.

Oregano Oregano (`-=re=g`-+n%) is sometimes

referred to as wild marjoram. It has a slightly
bitter flavor. It is available as fresh or dried, as
leaves or ground. Oregano is used in soups,
sauces, tomato dishes, pizza, and meat and egg
dishes.

Parsley Parsley (=p&r-sl#) is grown in many

varieties. It has a soothing effect on your
taste buds. It comes fresh or dried, as leaves
or flakes. Parsley is widely used in soups,
sauces, and dressings. It is often served as
sprigs for a garnish, or chopped and used to
add color to foods.

408 Unit 5 Culinary Applications

Rosemary Rosemary, an evergreen shrub with
needlelike leaves, is a member of the mint family.
It has a strong flavor and aroma. It is available
fresh or dried, whole or ground. Rosemary is
used in soups, stews, sauces, and baked goods.

Sage Sage is a member of the mint family.

It has soft downy leaves that are fragrant and
warm. It is available fresh or dried, whole or
ground. Sage is often used in soups, stews,
stuffings, and sausages. It is also used as a
seasoning for poultry and pork.

Savory Savory (=s@-v`-r#) is another member

of the mint family. It has a spicy taste and comes
fresh or dried, as crushed leaves. Savory is
used with meat and fish dishes, chicken, eggs,
stuffing, and in many baked goods.

Tarragon Tarragon (=ter-`-g&n) is an herb

from the daisy family with a flavor that is
a cross between mint and anise. It is what
gives béarnaise sauce its flavor. It comes
fresh or as dried, crushed leaves. Tarragon
is used to flavor salad dressings, mustards,
marinades, vinegar, sauces, and soups. It can
also be used with chicken, veal, and fish.

Thyme Thyme (=t$m) is a shrub of the mint

family. It has a sharp and spicy flavor. It is
available fresh or dried, as crushed leaves or
ground. Thyme is used in meat, poultry, and fish
dishes, as well as in soups and baked goods.

Chapter 16 Seasonings and Flavorings 409

Sachets temperatures between 50°F (10°C) and 70°F
(21°C). Do not expose stored herbs to heat,
When you cook liquid dishes, such as
light, and excess moisture. This can weaken
soups, stocks, and sauces, fresh herbs can
their flavor. As dried herbs age, they naturally
be added to the dish in a sachet or a bou-
lose their flavor.
quet garni. Sachet (sa-=sh@) is French for
bag. A bouquet garni (b<-=k@ g&r-=n#) is a
Explain How should
combination of fresh herbs and vegetables
you properly store dried herbs?
tied in a bundle with butcher’s twine. The
bundle is simmered in the stock pot and
removed before the dish is served. The most
common ingredients in a bouquet garni are
Spice Varieties
leeks, parsley, celery, and thyme. Spices come from the bark, buds, fruits,
roots, seeds, or stems of plants and trees.
Unlike herbs, spices are commonly used only
Herb Storage in their dried form. Spices come in two forms:
In general, fresh herbs should be wrapped whole or ground into powder. Spices can be
loosely in damp paper towels and stored on sweet, spicy, or hot. The flavor and aroma of
sheet pans in a refrigerator. Store them at spices come from oils. Some plants provide
temperatures between 34°F (1°C) and 40°F both an herb and a spice. For example, dill
(4°C). Dried herbs should be kept in containers leaves are an herb, and dill seeds are a spice.
that are opaque, or light-blocking, and air- You should know each spice, its aroma, or dis-
tight. Store dried herbs in a cool, dry place at tinctive pleasing smell, and its effect on food.
You can easily add spices to hot foods such
as soups, sauces, and broths with the help of
a sachet. A sachet allows you to add the flavor
1502 1509 of spices to the food without leaving the actual
spice in the dish to be served. Typical ingredients
Vasco de Gama claims Ponce de Leon in a sachet include cloves, garlic, and crushed
a monopoly of pepper becomes governor
for the Portuguese of Puerto Rico peppercorns.

The Spice of Life

S pices today are plentiful and are used mostly as

flavorings. However, throughout most of history,
spices were a luxury. Pepper was once so expensive
Spice Use
Spices can be used in a variety of forms,
such as whole, ground, sliced, or in chunks.
that it was sometimes used as currency to pay taxes.
The search for better routes to spice-rich lands led to The form you use partially depends on the
an era of great exploration and expansion. European length of cooking time. Whole spices take
countries even fought spice wars for control over longer to release their flavor. This means
these precious spices. that whole spices should be added as early as
History Application possible to the cooking process. A dish with
Research the European countries that dominated the a 10-minute cooking time would not give you
spice trade and the routes their explorers took. Draw enough time to use whole spices.
a map of the routes that the main spice traders took.
You can also use whole spices when you
NCSS III I People, Places, and Environments Describe and poach fruit or make a marinade. A marinade
assess ways that historical events have been influenced by, and (+mer-`-=n@d) is an acidic liquid usually used to
have influenced, physical and human geographic factors in soak meat before it is cooked, to give the meat
global settings. flavor and tenderness. Spices should be added
to cold food several hours before serving time.

410 Unit 5 Culinary Applications

 CULINARY SHOWCASE

Spices
Allspice Allspice is the dried, unripe berry of
the pimiento (p`m-=yen-(+)t%) tree, a tropical
evergreen found in the West Indies and Latin
America. The berries are dried and either left
whole or ground. The flavor of allspice combines
the flavors of nutmeg, clove, and cinnamon. It is
available dry, whole, or ground. Whole allspice
is used with pickles, meats, fish, sausages, and
sauces. Ground allspice is used in pies, cakes,
puddings, relishes, and preserves.

Anise Seeds Anise seeds are dried

greenish-brown seeds with a strong,
licorice-like aroma and flavor. They are dried
and available whole or ground. Anise can be
used to flavor a variety of dishes, including
fish sauces, breads, cakes, cookies, and
candies.

Cardamom Cardamom (=k&r-d`-m`m)

is the seed from the fruit of an herb in the
ginger family. It has a sweet, almost pepper-
like flavor and aroma. It is the third most-
expensive spice in the world behind saffron
and vanilla. It is available whole or ground.
Cardamom is used in curries, sweet dishes,
yogurt, and baked goods.

Cinnamon Cinnamon is the thin, dried inner

bark of two related evergreen trees of the laurel
family. It is used in baking more than any other
spice. Cinnamon has a warm, spicy aroma and
flavor. It is available dried in sticks or ground.
Cinnamon is used in cakes, cookies, pies, curries,
sweet potatoes, meat stuffing, and preserves.

Celery Seeds Celery seed is a tiny, seed-like

fruit with a strong celery flavor. It is available
whole, ground, or mixed with salt. In its whole
form, celery seed is used in sauces, salads, cole
slaw, and pickling. Ground celery seed is used in
soups, stews, and salad dressings.

Chili Powder Chili powder is a dried, ground

blend of cumin, garlic, onion, and chile peppers.
It is used in chili, egg dishes, and meat dishes.

Chapter 16 Seasonings and Flavorings 411

 CULINARY SHOWCASE

Spices continued
Cayenne Cayenne ((+)k$-=`n) comes from hot
red peppers that are ground into powder. It
has a strong flavor that gives food a “kick.” It is
dried and ground. Cayenne is used with meat,
fish, eggs, and poultry. It is also used in soups,
sauces, and salads.

Cumin Cumin (=k`-m`n) seeds are the

dried, ripened fruit of an herb in the parsley
family. It looks like caraway seed, but has a
much different flavor and aroma. Cumin is
available whole or ground. It is the spice that
lends chili its distinctive flavor. Cumin is also
used to flavor chicken, fish, curries, couscous,
sausages, and hard cheeses.

Chiles Chiles are peppers that grow in a

variety of shapes and sizes from round to
oblong. They range in color from red, yellow,
and green to purple. Chiles can be mild, sweet,
or extremely hot. They are available fresh and
dried. Chiles are used in a variety of dishes
including salads, pickles, sauces, vegetable
dishes, salsas, and meat dishes.

Dill Seeds Dill seeds are the small, dark

seeds of the dill plant. They have a slightly
sharp taste and distinct odor. Dill seeds are
used in soups and salads. They are also used
with sauerkraut and fish.

Fennel Seeds Fennel (=fe-n‘l) seeds come

from a tall, hardy plant in the parsley family.
In addition to fennel seeds, the fennel plant is
used widely in cooking and pickling. Both have
a mild, anise-like flavor. Whole fennel seeds are
used in breads, crackers, and sausages. They are
also used in tomato sauce, marinades, and with
fish and shellfish.

Saffron Saffron (=sa-+fr&n) is a yellow spice

derived from the crocus plant. It has a sweet
scent, but a bitter taste. Saffron is the most
expensive spice in the world. It is available
dried as whole threads or ground.

412 Unit 5 Culinary Applications

Pepper and Peppercorns The pepper plant
is a smooth, woody vine that climbs tree trunks
and produces grapelike clusters of small berries.
The berries start green and then turn red as they
ripen. There are three true varieties: green, black,
and white. (Pink pepper is not derived from the
pepper plant.) Each has its own unique flavor.
Pepper is available whole, as peppercorns, or
ground. Pepper is used in all sorts of dishes.

Nutmeg Nutmeg (=n`t-+meg) is the kernel

of the fruit or seed of the evergreen nutmeg
tree. Nutmeg is dried, removed from the
shell, and either ground or kept whole for
grating. Nutmeg has a sweet, warm, spicy
flavor. Freshly grated nutmeg is superior in
flavor to prepared ground nutmeg. Nutmeg
lends itself to many baked items, soups,
sauces, chicken, potatoes, and custards.

Mustard Seeds Mustard seeds are the

small, round, smooth seeds of the watercress
family. They have a tangy flavor. Mustard seeds
are available whole, ground, or prepared as a
condiment sauce. Mustard seeds are used in
salads, salad dressings, and sauces. They are also
used with meats, fish, cheese, and eggs.

Paprika Paprika is derived from dried,

ripe, red sweet peppers. Its flavor is sweet.
Hungarian paprika can be semi-hot or very
hot. It is available fresh or dried, whole,
canned, diced, or ground. Paprika is used in
soups, stews, sauces, salad dressings, and
tomato dishes. It is also used to accent fish
and shellfish dishes.

Ginger Ginger is the underground stem of

a plant native to Asia. It can be used fresh or
dried. Dried ginger is most often used in baking
to flavor cookies and cakes, or with fruits. Fresh
ginger has a stronger flavor than the dried form
and should be peeled before it is used. Ginger
has a strong, sweet, peppery flavor. It is available
whole, in pieces, in slices, or ground. Fresh
ginger is used with fish, poultry, and curries.

Chapter 16 Seasonings and Flavorings 413

 Spices can also be used to add color to a Spice Storage
dish. For example, saffron is used to give a soft
yellow color to dishes such as paella (p&-=@-y`), Spices should be stored in air-tight con-
a Spanish rice dish with meat or shellfish, and tainers away from direct sunlight. Light can
risotto Milanese (ri-=s}-(+)t% +mi-l`-=n`z), an cause spices to deteriorate. This can rob
Italian dish that includes rice that is sautéed spices of their flavor. Spices are best kept in
in butter before stock is added. Ground cin- a cool, dry place at temperatures of 50°F to
namon can be dusted over a dessert to make a 70°F (10°C to 21°C).
beautiful topping. Many factors besides sunlight and heat
Ground spices release their flavor imme- can affect the flavor of spices. The age, type,
diately. In this case, it is best to add ground and source of the spice play a role in how long
spices near the end of the cooking process. a particular spice can be stored. Check spices
Whenever you cook with spices, you must often to make sure they have retained their
measure them accurately. Strong spices, such strength. Discard spices that taste weak or
as clove, cayenne, or cumin, can overpower strangely bitter.
the food if you use too much. As a rule, spices
should not dominate the food but complement Determine When
it. The exceptions are curries or chilis. should spices be added to foods?

SECTION 16.2
Review Key Concepts Mathematics
1. Describe how to properly store herbs. 5. You would like to add freshly made mint ice cream
2. Explain how to properly store spices. to your restaurant’s menu, and have decided to
grow your own mint. Last month, your mint plant
Practice Culinary Academics was 2 feet, 7 inches tall. You took care of the mint
Social Studies plant properly, and that care has paid off. This
month, it is 4 feet, 1 inch tall. How much did it grow?
3. The taste that defines a region’s cuisine often
Math Concept Subtracting Lengths When
comes from a particular blend of seasonings. Find
a spice blend that is used in a region of the world. you subtract measurements that are given in feet
Prepare a short presentation on where and for and inches, subtract the feet and inch amounts
what the blend is used. Include images in your separately. If you wind up with a negative number
presentation. You may also prepare a food with of inches, add 12 to the inch amount, and subtract
the spice blend as a demonstration. 1 foot.
Starting Hint Subtract 2 feet from 4 feet to get
NCSS I A Culture Analyze and explain the ways groups, the new foot amount, and 7 inches from 1 inch
societies, and cultures address human needs and concerns. to get the inch amount. Rewrite the answer to
eliminate the negative number of inches.
English Language Arts
NCTM Problem Solving Build new mathematical knowledge
4. Conduct research on an herb that is not listed in
through problem solving.
this section, or conduct further research on an
herb that is described in this section. Create a
Check your answers at this book’s Online
presentation on your chosen herb with visual
Learning Center at glencoe.com.
aids. Present the information to your classmates,
and turn in your notes to your teacher.
NCTE 8 Use information to gather information and create and
communicate knowledge.

414 Unit 5 Culinary Applications

SECTION 16.3

Condiments, Nuts, What

condiments do
and Seeds you use to season
food?
Reading Guide

Use Color As you read this section, try using different colored
S
pens to take notes. This can help you learn new material and
TANDARD
S
study for tests. You could use red for vocabulary words, blue EMIC
for explanations, and green for examples. ACAD

Mathematics
Read to Learn Content Vocabulary NCTM Data Analysis and
Key Concepts condiment Probability Understand
salsa and apply basic concepts of
Describe various condiments and
ketchup probability.
the foods they can accompany.
Identify a variety of nuts and seeds. steak sauce
Science
prepared mustard NSES C Develop an
Main Idea fermented understanding of the cell.
Condiments, nuts, and seeds can be relish
served with food to enhance flavor. vinegar Social Studies
Condiments are added to prepared flavored oil NCSS I E Culture
food, while nuts and seeds are used seed Demonstrate the value of
during cooking. nut cultural diversity, as well as
cohesion, within and across
Academic Vocabulary groups.
accompaniment
NCTE National Council of Teachers
complement
of English
Graphic Organizer NCTM National Council of Teachers
As you read, use a chart like the one below to help you describe the proper way to of Mathematics
store condiments, nuts, and seeds. NSES National Science Education
Standards
NCSS National Council for the
Condiments Social Studies

Nuts and Seeds

Graphic Organizer Go to this book’s Online Learning Center at

glencoe.com for a printable graphic organizer.

Chapter 16 Seasonings and Flavorings 415

Condiment Varieties Pickled Condiments
You have learned about herbs and spices and Some condiments have pickled ingredi-
how they affect the flavor of foods, but what ents. Pickles are made from vegetables that
about the condiments, nuts, and seeds that can are fermented ((+)f`r-=men-ted), or chemi-
be served with food to enhance flavor? You will cally changed in brines or vinegars flavored
need to know which foods they enhance. and seasoned with dill, garlic, sugar, peppers,
A condiment is traditionally served as an or salt. Cucumbers, tomatoes, and peppers
accompaniment to foods. An accompaniment are commonly pickled. A coarsely chopped
is something that goes well with something or ground pickled item is called a relish. The
else. Condiments’ purpose is to complement, most common flavors are sweet and dill.
or go together well with, food flavors. They vary
from sweet and tart to hot and spicy, or sour. Vinegars
Condiments can be purchased ready to use or Vinegar is a sour, acidic liquid used in
can be created in the kitchen. cooking, marinades, and salad dressings.
Some common vinegars are white vinegar, red
Sauces wine vinegar, balsamic (b}l-=sa-mik) vinegar,
Sauces can be used as a condiment for and cider vinegar. Discard vinegars three
many foods. Many sauces can enhance foods: months after they are opened.
A salsa (=s}l-s`) is a fresh or cooked mixture
of chopped chiles, tomatoes, onions, and Flavored Oils
cilantro. Unopened, cooked salsas can A flavored oil has been enhanced with
be stored at room temperature for up to ingredients such as herbs, spices, and garlic.
six months. Opened salsas should always The oils of these ingredients are extracted and
be tightly covered and refrigerated. Fresh then poured into olive or canola oil. Some
salsas can be refrigerated for seven days. flavored oils are created by simply adding the
Ketchup is a tomato-based sauce used flavor enhancer itself, such as garlic, to olive
throughout the world as a flavoring. or canola oil. Prepare only enough to use for
Ketchup has a tangy, sweet-and-sour taste. one day to avoid foodborne illness.
Some ketchups have a flavoring added, Sometimes different vegetable oils are
such as jalapeño. As ketchup ages, it can combined to create a unique taste. For
taste stale. example, Szechwan-flavored oil combines
Steak sauce is a sauce that is tangier sunflower oil, canola oil, and sesame seed oil.
than ketchup. Steak sauce is used with
grilled and broiled meats. Condiment Storage
Unopened condiments should be stored in
Prepared Mustards cool and dry areas. Temperatures should be
A prepared mustard contains a combina- between 50°F (10°C) and 70°F (21°C). Most
tion of ground white, black, and brown mustard opened condiments should be stored in the
seeds, vinegar, salt, and spices. Prepared mus- refrigerator.
tards have a variety of textures, from smooth to Once opened, remove canned condiments
coarse to chunky. They also have a variety of fla- from the cans and transfer them into airtight
vors, from mild to hot. Prepared mustards are plastic containers. Store condiments in the
often served with pork, beef, vegetables, sand- refrigerator once they have been opened.
wiches, and salads. Prepared mustards can also
be used in dips for vegetables, or as part of a Name With what
sauce. As mustards age, they lose flavor. kind of foods would you use hot sauce?

416 Unit 5 Culinary Applications

 CULINARY SHOWCASE

Nuts and Seeds

Almonds A medium-brown nut that is white inside,
almonds can be sweet or bitter. Sweet almonds are eaten;
bitter almonds are used as a source for almond flavoring.
Almonds are available whole in the shell, shelled, skinned,
sliced, in pieces, or as a paste.

Brazils Brazils are not actually nuts, but the seeds

of a fruit. Brazil nuts are available whole in the shell
or shelled.

Cashews The cashew is the edible seed of a

tropical evergreen tree. Most cashews are salted
and roasted. They are available raw or toasted.

Chestnuts Chestnuts are sweet nuts that contain

more starch and less fat than other nuts. They can be
roasted, boiled, or steamed. Chestnuts are available
whole in the shell, dried, and canned in water or syrup.

Hazelnuts Hazelnuts grow in clusters and are

the nut of the hazelnut tree. They are sweet, rich,
grape-size nuts and often are used in salads and
main dishes.

Peanuts Although peanuts are considered nuts, they

are actually small legumes that resemble peas. The two
most common types are Virginia and Spanish peanuts.
The Virginia peanut has larger kernels and more flavor
than the Spanish variety. Many people are allergic to
peanuts. Customers should be told which menu items
include peanuts. Peanuts are available as dry roasted,
granules, salted, unsalted, and in the shell.

Pecans Pecans are the nut of the pecan tree.

They have a very thin shell. Pecans are available
whole in the shell, chopped, and in halves.

Chapter 16 Seasonings and Flavorings 417

 CULINARY SHOWCASE

Nuts and Seeds continued

Pine Nuts Pine nuts are the kernels of pine

cones. They taste like almonds and are available
raw, toasted, and frozen.

Pistachios Pistachios (p`-=sta-sh(#-+)%s) are

pale green to creamy white in color and have a
mild flavor. Pistachios are available in the shell,
shelled, roasted and salted, and dyed red.

Walnuts Walnuts are the fruit of the walnut

tree. Sizes vary from small to large. Walnuts are
available whole in the shell, shelled as halves,
and chopped.

Poppy Seeds Poppy seeds are the dark

black, dried seeds of the poppy plant. Poppy
seeds are available whole.

Pumpkin Seeds Pumpkin seeds come

from pumpkins. They are available in the
shell, toasted, and raw.

Sesame Seeds Sesame (=se-s`-m#) seeds

are creamy-colored, flat, oval seeds that have a
nutty flavor. They are available whole, roasted,
and ground into paste.

Sunflower Seeds These seeds come from

the sunflower. The whole seed can be eaten
raw or cooked.

418 Unit 5 Culinary Applications

Nuts and Seeds
Nuts and seeds can be used to enhance  Nutrition Notes 
natural flavor, or add color and texture to food.
A seed is a plant grain. A nut is a hard-shelled Nuts About Nutrition!
dry fruit or seed. Nuts are available shelled Nuts are packed with essential nutrients. They
are a good source of B vitamins, vitamin E, pro-
and unshelled. Purchase nuts in small quan-
tein, and essential fatty acids. They are also high
tities because they can easily spoil. Use nuts in calcium, folic acid, magnesium, potassium and
carefully, as many people are allergic to them. fiber. Some scientific studies have concluded that
Seeds can be used in many ways. Some seeds, a daily portion of just one ounce of nuts rich in
such as cumin, are considered spices, and are monounsaturated fat can reduce the risk of heart
used during cooking. Other seeds, such as disease by up to 10 percent. One ounce of nuts
has about 180 calories and 17 grams of fat. Fifty
poppy seeds, are used for baking.
to 80 percent of that fat is monounsaturated, the
“good” fat that help the body reduce the level of
Nut and Seed Storage LDL—the “bad” cholesterol.
CRITICAL THINKING How could you add nuts
Store fresh nuts and seeds in an air-tight
to a dish?
container in a cool, dry area with limited
exposure to light. Nuts also can be refriger-
ated or frozen in airtight containers.

Describe What are

the characteristics of a pistachio?

SECTION 16.3
Review Key Concepts Science
1. Describe pickles, and name the foods that are 4. Procedure Water inside vegetables flows out
most commonly pickled. into salty brine in a process called osmosis. Drain
2. Identify the nutritional benefits of nuts and seeds. the juice from a jar of dill pickles. Cut the pickles
in half. Mix a solution of water, sugar, and two
Practice Culinary Academics fruit punch packets. Place the pickles in the jar
Mathematics and replace the brine with the fruit punch.
3. A bag of mixed nuts has 20 peanuts, 14 almonds, Analysis Seal the jar and observe the pickles
8 Brazil nuts, and 6 cashews. What is the probability for a week. Keep a log of your observations. As a
of randomly selecting a Brazil nut from the bag? class, discuss what happened to the pickles, and
What are the odds of selecting a Brazil nut? why. Turn in your logs to your teacher.
Math Concept Probability vs. Odds Probability NSES C Develop an understanding of the cell.
is the ratio of the number of chances an event can
occur to the total number of possible outcomes.
Odds are written as a ratio of the chances of an
Social Studies
event not occurring to the chances of it occurring. 5. Condiments in different cultures have similarities
and differences. Compare and contrast three
Starting Hint For the probability, write a
condiments used in different cultures. Create a
fraction with the number of Brazil nuts over the
chart to show your comparisons.
total number of nuts, and simplify. For the odds,
count the number of nuts that are not Brazil nuts. NCSS I E Culture Demonstrate the value of cultural diversity,
as well as cohesion, within and across groups.
NCTM Data Analysis and Probability Understand and apply
basic concepts of probability.
Check your answers at this book’s Online
Learning Center at glencoe.com.

Chapter 16 Seasonings and Flavorings 419

SECTION 16.4

Sensory Perception People use all five

senses to enjoy
food.

Reading Guide

Create an Outline Use the section’s heading titles to create

S
an outline. Make the titles into Level 1 main ideas. Add
TANDARD
S
supporting information to create Level 2, 3, and 4 details. Use EMIC
the outline to predict what you are about to learn. ACAD

English Language
Read to Learn Content Vocabulary Arts
Key Concepts sensory perception savory NCTE 4 Use written
sensory properties taste bud language to communicate
Summarize the three
receptors sensory evaluation effectively.
sensory properties of food.
Illustrate how sensory stimuli blind taste test
Mathematics
factors can affect a customer’s translucent plate composition
NCTM Geometry
enjoyment of food. Use visualization, spatial
Academic Vocabulary reasoning, and geometric
Main Idea indication perception modeling to solve problems.
Using seasonings and flavor-
ings requires foodservice Science
professionals to understand NSES C Develop an
sensory perception. This will understanding of the
improve your ability to taste behavior of organisms.
and to create enjoyable dishes.
Social Studies
Graphic Organizer NCSS I C Culture Apply
Use a main idea chart like this one to list the three sensory properties of food. an understanding of culture
Then, list the senses that they stimulate. as an integrated whole that
explains the functions and
interactions of language,
Sensory Properties of Food
literature, the arts, tradi-
tions, beliefs and values, and
behavior patterns.

NCTE National Council of Teachers

of English
NCTM National Council of Teachers
of Mathematics
NSES National Science Education
Standards
NCSS National Council for the
Social Studies
Graphic Organizer Go to this book’s Online Learning Center
at glencoe.com for a printable graphic organizer.

420 Unit 5 Culinary Applications

Sensory Properties Color and Appearance
The appearance of food is usually the first
of Food indication, or sign, of how it will taste. The
To use seasonings and flavorings success- brighter and more colorful the food, the more
fully, foodservice professionals must under- visual appeal it has. Customers will prefer
stand sensory perception. Sensory perception dishes that are colorful and are appealingly
is how a person’s eyes, nose, ears, mouth, and plated. The brain processes visual informa-
skin detect and evaluate the environment. tion about flavor and texture based on appear-
Sensory perception will help you improve your ance alone. It then makes decisions about
ability to taste. Improved taste will help you to likes and dislikes. This happens because of
increase your customers’ enjoyment of food. people’s highly developed sense of sight. In
Sensory properties of food affect how fact, our sense of sight is so highly developed
people perceive food. These sensory prop- that it may cause messages that are received
erties are color and appearance, flavor, and from the other senses to be ignored. This
texture. Each one is detected by the five sense means you must be absolutely sure that the
organs: the taste buds, nose, ears, skin, and color and appearance of food will be visually
eyes. (See Figure 16.1.) appealing to customers. Otherwise, it may not
When people eat, they use these sense matter how good the food tastes.
organs to evaluate the food. This is done with
special receptors, or groups of cells that Lighting
receive stimuli. Stimuli are things that cause Different types of lighting affect how we
an activity or response. When a stimulus is see color. Foodservice professionals should
detected, nerve impulses carry the signal to be aware that the way that they see food in
the brain, where it is processed. kitchen lighting may not be the way that
When the stimulus is food, the sense the customer sees the food in dining room
organs of taste and smell cause a reaction lighting. For example, when the color green
that increases the production of saliva. Gas- is viewed under an incandescent light, it will
tric secretions are also increased. These two appear more yellow than when it is viewed
fluids help with digestion and the distribution under fluorescent lighting. Warmer lighting
of nutrients to the body. tends to make food look more appetizing.

FIGURE 16.1 Sensory Perception of Food

Sensing Quality Customers use their senses to determine the quality of a dish. Why is it
important that food look appealing on the plate?

Sense Receptor Stimuli Sensation

Taste Buds Taste cells Sugars, salts, acids, amino acids, Taste
and alkaloids
Nose Olfactory cells Odor chemicals Smell

Skin Free nerve endings; Chemicals; heat and pressure Pain; touch
skin receptors
Eyes Rods and cones Light energy Sight

Chapter 16 Seasonings and Flavorings 421

 The Right Light Lighting affects the color of food. How does lighting affect this plate
of food?

Physical Structure Flavor

The physical structure of food affects color. The sensory property of flavor, or taste, is
For example, spinach is made of plant cells a combination of three sensory experiences:
that contain a large amount of liquid. These basic tastes, aromas, and touch, through nerve
plant cells are surrounded by air pockets. endings. People’s perception of these three sen-
When raw spinach is cooked, air escapes from sory experiences is chemical in nature. Salt,
the pockets, and the plant cells burst. This for instance, changes the chemistry of certain
causes the air pockets to fill with liquid, and taste buds. This change in chemistry sends a
the cooked spinach looks darker. Because light signal to the brain that travels through nerve
reflects off liquids differently than it does air, fibers. The brain translates this signal into the
cooked onions appear translucent, or clear, perception, or awareness, of saltiness.
rather than opaque, or cloudy.
Tastes
Chemical Structure The basic tastes are: sweet, salty, sour,
The chemical structure of food also affects and bitter. Sometimes savory (=s@-v`-r#) is
appearance. For example, the pigments, the included. Savory means stimulating and full
chemicals that give vegetables their color, of flavor.
change during the cooking process. Pigments Tastes are detected by taste buds.
found in foods can be red (as in beets), white A taste bud is a specialized cell for tast-
(as in cauliflower), green (as in broccoli), and ing that is scattered over the surface of the
yellow (as in squash). When properly cooked, tongue. In addition to taste buds, saliva plays
pigments remain bright. When overcooked, an important role in taste perception. With-
pigments become dull. Foods with dull pig- out saliva, the sweeteners, salts, acids, and
ments are also often mushy in texture, and bitter components of food could not reach
have lost nutritional value. the taste cells.

422 Unit 5 Culinary Applications

Aroma The texture depends on the type of rice and
The perception of aroma is more complex how it was prepared.
than the perception of taste. Humans can Sound also plays a part. Taste can some-
detect hundreds, even thousands, of distinctly times depend on crunch, such as for crisp
different aromas. The sense of smell allows vegetables or tortilla chips. Sometimes one
people to differentiate between similar fla- characteristic stands out, but foodservice
vors, such as an orange and a tangerine. People professionals should practice identifying food
can actually “taste” the different flavors. textures as completely as possible.

Nerve Endings Texture Evaluation

Nerve endings that are just below the Foodservice professionals must train
skin throughout the mouth and nose are themselves to pay attention to the texture of
responsible for detecting flavors. They allow all foods. Ask these questions when you evalu-
you to feel the menthol in peppermint and the ate the texture of food:
carbon dioxide in carbonated beverages. In How does the food feel against the soft
fact, people who have lost their senses of taste tissue in the mouth?
and smell can often still detect the presence of How does the food react to being squeezed,
certain flavors with these nerve endings. pulled, bitten, or chewed? Is it hard? Does
it bounce back like gelatin? Is it crumbly?
When you evaluate texture, you will need
Texture to see how food reacts to being eaten.
The last sensory property of food that must How does the food react to the warmth of
be evaluated is texture. The characteristics of the mouth? For example, the smoothness
texture can vary greatly. For example, cooked of ice cream and chocolate depend in part
rice can be rough or smooth, sticky or slick, on how quickly and completely they melt
hard or soft, moist or dry, chewy or crumbly. in your mouth.

Translucent Onions Raw onions are opaque, while cooked onions are translucent.
Why does this happen?

Chapter 16 Seasonings and Flavorings 423

 their customers like and dislike. This helps
food companies to design products that the
customers will find tasty.
Taste Sensations
The tongue contains many tiny bumps called
Customers test foods based on their likes
papillae (p`-=pi-(+)l#). These bumps sense the and dislikes, but other food taste testers need
basic tastes of bitterness, saltiness, sourness, to evaluate food objectively. Their job is to
and sweetness. Each bump contains more than describe only the sensory characteristics. To
200 taste buds. increase the objectivity of the evaluations,
Procedure blind taste tests are often done on food. A
Gather 4 coffee stirrers, 1 teaspoon salt, blind taste test means that the food samples
1 teaspoon sugar, 1 teaspoon cocoa powder, are not labeled so that the testers will not know
one lemon, and a glass of water. Use the coffee
stirrer to place a sample of salt on the tip of your
which product they are tasting.
tongue. Record whether it tastes sweet, sour, You will need a lot of practice to success-
bitter, or salty. Repeat the procedure on each fully recognize and identify the many sensory
section of your tongue, and record the taste. characteristics of food. Culinary skills involve
After you complete the experiment with the putting flavors together. The process of
salt, rinse your mouth with water and repeat the sensory evaluation, however, is one of taking
experiment with the sugar, cocoa powder, and
lemon. Be sure to rinse between each sample.
flavors apart.
Analysis
Examine your records. Did you notice any Product Factors
difference in taste between different parts of
Different versions of the same type of food
the tongue? Research to find out if taste on your
tongue corresponds to different areas. Create a may taste or smell different from each other.
summary of your records and your research. For example, one vinaigrette (+vi-ni-=gret)
dressing may taste more sour than another
NSES C Develop an understanding of the behavior of even though they both contain the same
organisms. amount of acid. Several factors shape the
characteristics of a food product.

Does the food leave a coating after Type of Ingredients

swallowing? For example, shortenings, Vinaigrette dressings are made of oil,
especially those with a high melting point, vinegar, and herbs. Different vinaigrettes
tend to leave a waxy coating in the mouth. may contain the same amount of acid. How-
Is the coating pleasant or unpleasant? ever, if they contain different types of acid,
How does the food sound when chewed? they will not taste the same. For example, if
Potato chips are not crispy unless you can one vinaigrette is made from vinegar and the
hear the crunch. other is made from lemon juice, the vinai-
grette with vinegar will seem more acidic.
List What are the
sensory properties of food? Product Temperature and
Consistency
Products that are warm usually have a
Sensory Evaluation stronger flavor and aroma than those that are
Sensory evaluation is the science of judg- cold. Thicker products may have less flavor
ing and evaluating the quality of a food by use than thinner ones. This is because flavor
of the senses. Many foodservice businesses molecules take longer to dissolve or evaporate
conduct consumer taste tests to find out what in saliva when food products are thicker.

424 Unit 5 Culinary Applications

Presence of Other Factors Amount of Oil and Water
in Foods The amount of oil or water in foods will
You can suppress a person’s ability to affect the perception of taste and smell. A
perceive flavor in foods when you combine taste chemical that dissolves in oil will not
flavors or aromas in those foods. For exam- fully dissolve in saliva. Because of this, little
ple, if you add a small amount of sugar to of it will reach the taste buds. When an odor
vinaigrette salad dressing, it will not taste chemical dissolves in water or oil, it will not
as acidic. This is true even if the amount of evaporate to the olfactory cells where it can
sugar added is so small that sweetness from be smelled.
the sugar cannot be detected.
Add acid to food to make the food taste
less sweet. Plate Composition
Add salt to food to make the food taste The plate composition, or the way in
less sour. which foods are arranged on a plate, should
Add sugar to food to make the food taste be carefully planned even before the food
less bitter. is cooked. Create contrasts in color and
Flavor Enhancers appearance, height, shape, texture, flavor,
Flavor enhancers change the natural flavor and temperature of foods.
of food without adding a flavor of their own.
They are able to do this through the chem-
istry that occurs between the enhancer and Color and Appearance
your body. It is believed that flavor enhanc- The colors of food presented on a plate
ers interact with certain taste chemicals and should be vibrant and contrasting. Carefully
receptors in your mouth. This produces a choose the foods and the plate on which the
different perception of how foods taste with food will be served. However, the plate should
the enhancer than how they taste alone. not detract from the food presentation.

Varying Shapes Plate

food with varying shapes
to make it interesting to
the eye. What other
features do you see that
make this plate of food
visually appealing?

Chapter 16 Seasonings and Flavorings 425

Height Flavor
Often, one of the most difficult elements Each element of food in a plate presentation
in plate composition is varying the heights of should contribute to the overall flavor, includ-
food on a plate. For example, mashed potatoes ing any garnishes added. Flavor should be con-
might be neatly piped onto the plate in a cir- sidered before cooking.
cular pinnacle. Grilled steak is then placed
leaning slightly against the mashed potatoes. Temperature
A cob of corn could be cut in half and stood Foods should be served at the appropriate
on each side of the steak. temperatures. Properly use hot and cold serv-
ing plates.
Shape
Vary the shape of foods in every presenta- Garnishing
tion. Do not serve a round meatloaf patty with A garnish makes food or drink items look
sautéed peas and boiled new potatoes. These more appealing. Not all food presentations
are all round forms. Instead, try serving it with need a garnish. However, garnishes should
asparagus spears and diced, roasted potatoes. complement the food. Some dishes are so
identified with a particular garnish that they
Texture may appear incomplete without it.
Include a variety of textures on each plate.
Choose foods that may have soft, hard, chewy, Explain What
crunchy, creamy, or meaty textures. plating elements should be considered?

SECTION 16.4
Review Key Concepts How might you apply these practices to your own
cooking? Write a one-page report of your research.
1. Explain how lighting affects the perception of
food.
NCSS I C Culture Apply an understanding of culture as an
2. Illustrate how product temperature can affect a integrated whole that explains the functions and interactions of
customer’s enjoyment of food. language, literature, the arts, traditions, beliefs and values, and
Practice Culinary Academics behavior patterns.

English Language Arts

3. The next time you eat a meal, focus on the sensory Mathematics
properties of the meal: the color, appearance, 5. You would like to place a circle of mashed potatoes
flavor, and texture. Try to remember how you in the center of an 11-inch dinner plate so that it
perceived each property when you ate the meal. covers one-half of the surface area of the plate.
Write a description of the meal using details to What is the diameter of the mashed potatoes?
describe each of the sensory properties. Math Concept Area of a Circle Calculate the area
NCTE 4 Use written language to communicate effectively. (A) of a circle as A = πr2, where r indicates the radius
(or ½ of the diameter) of the circle. Use 3.14 for π.
Social Studies Starting Hint Calculate the area of the plate as
A = (3.14)(5.5)(5.5). Take half of that amount
4. To the Japanese, presentation and sensory
(which is the area of the potatoes), and plug that
properties are very important in a meal. Do some
into the formula as A, and solve for r.
research or interview a chef of Japanese cuisine
about how the sensory properties affect the NCTM Geometry Use visualization, spatial reasoning, and
preparation of various Japanese menu items. geometric modeling to solve problems.

Check your answers at this book’s Online

Learning Center at glencoe.com.

426 Unit 5 Culinary Applications

CHAPTER 16 Review and Applications
Chapter Summary
Seasonings and flavorings are used to nuts. Condiments are flavored sauces that are
enhance the natural flavor of a food. Spices and served with food. Nuts add color, texture, and
flavorings can be added to foods at any time flavor to food. Evaluate color, appearance, fla-
during the cooking process. The most common vor, and texture of food. Foodservice profession-
seasonings are herbs and spices. Other season- als taste a variety of food products to evaluate,
ings and flavorings include condiments and or analyze, their characteristics.

Content and Academic Vocabulary Review

1. Arrange the vocabulary terms below into groups of related words. Explain your groupings.

Content Vocabulary • risotto Milanese (p. 414) • translucent (p. 422)

• seasoning (p. 400) • condiment (p. 416) • savory (p. 422)
• flavor enhancer (p. 400) • salsa (p. 416) • taste bud (p. 422)
• flavoring (p. 400) • ketchup (p. 416) • sensory evaluation (p. 424)
• extract (p. 401) • steak sauce (p. 416) • blind taste test (p. 424)
• spice (p. 401) • prepared mustard (p. 416) • plate composition (p. 425)
• zest (p. 402) • fermented (p. 416)
• pith (p. 402) • relish (p. 416) Academic Vocabulary
• vinegar (p. 416) • distinct (p. 401)
• monosodium glutamate (p. 403)
• flavored oil (p. 416) • lend (p. 403)
• blend (p. 404)
• seed (p. 419) • abundant (p. 406)
• herb (p. 406)
• nut (p. 419) • opaque (p. 410)
• sachet (p. 410)
• sensory perception (p. 421) • accompaniment (p. 416)
• bouquet garni (p. 410)
• sensory properties (p. 421) • complement (p. 416)
• aroma (p. 410)
• receptors (p. 421) • indication (p. 421)
• marinade (p. 410)
• stimuli (p. 421) • perception (p. 422)
• paella (p. 414)

Review Key Concepts

2. Describe the varieties and uses of seasonings and flavorings.
3. Compare and contrast the uses and storage for different herbs.
4. Describe the uses and storage for different spices.
5. Describe various condiments and the foods they can accompany.
6. Identify a variety of nuts and seeds.
7. Summarize the three sensory properties of food.
8. Illustrate how sensory factors can affect a customer’s enjoyment of food.

Critical Thinking
9. Choose three seasonings that you would use in the preparation of a lamb dish. Explain
which three you would choose, and why.
10. Explain why you think some foodservice operations might choose to use dried herbs
rather than fresh herbs.

Chapter 16 Seasonings and Flavorings 427

CHAPTER 16 Review and Applications
Academic Skills
English Language Arts Mathematics
11. Evaluate Magazine Articles Locate three 13. Calculate Salt Use You are in charge of refilling
magazine articles that focus on seasonings or the salt and pepper shakers at your restaurant.
flavorings. Evaluate each magazine article by On Monday, you fill an empty 2-ounce salt
answering these questions: what is the intended shaker completely full. The next day, you fill it up
audience for this article? What is the focus of again when it is ¾ full. Wednesday, the shaker is
the article? What kind of information does the 7
⁄8 full when you refill it. On Thursday, you fill it
article give? What is the writing style of this again when it is 2⁄3 full. At the end of the week,
article? If you were to write an article, what you refill the shaker when it is ½ full. What is the
seasoning or flavoring would you choose and total amount of salt that you put in the shaker
what would be the focus? during the week?
Math Concept Order of Operations If an
NCTE 3 Apply strategies to interpret texts.
expression contains multiple operations, you
can save time and effort if you perform the
Science operations in a certain order. Perform the
operations in this order: Parentheses, Exponents,
12. Apples and Onions Your sense of smell plays
Multiplication and Division, and finally Addition
an important role in how you perceive the flavor
and Subtraction. Within each type of operation,
of food.
work from left to right. Use the acronym PEMDAS
Procedure Get several pieces of cut up apple to remember this mnemonic device for order of
and onion and a blindfold. With a partner, operations for evaluating math expressions.
take turns being blindfolded. While you are
Starting Hint Each day, you add a fraction of
blindfolded, pinch your nose and have your
2 ounces to the shaker. For example, if the shaker
partner give you a piece of each food, not
is ¾ full, you will add (¼ × 2 ounces) of salt to
revealing which you are getting. Can you tell
the shaker. Write an expression listing all of the
which is which? Try it again but with your
amounts added to the shaker: 2 + (1⁄4 × 2) +
partner holding the food so you can smell it.
(1⁄8 × 2) and so on. Solve within the parentheses
Can you tell which is which now?
first, and convert any fractions to common
Analysis Write a short summary of your denominators. Use the PEMDAS order to help
experience, and theorize why the sense of small you to solve the equations in the expression.
is so important to the sense of taste.
NSES B Develop an understanding of the structure and NCTM Number and Operations Understand the meanings of
properties of matter. operations and how they relate to one another.

Certification Prep Sharpen your test-taking

skills to improve your
Directions Read the questions. Then, read the answer choices and choose kitchen certification
the best possible answer for each.
program score.
14. What is the shelf life of opened vinegar?
a. 2 weeks c. 3 months
b. 1 month d. 1 year
15. What is the first indication of how food will taste?
Test-Taking Tip
a. appearance c. texture If the test is timed, you may have a ten-
b. aroma d. flavor dency to rush. If you go too fast, you may
lose focus or miss something. Take your
time, but keep an eye on the clock.

428 Unit 5 Culinary Applications

CHAPTER 16 Review and Applications
Real-World Skills and Applications
Critical Thinking Skills Technology Applications
16. Replace Salt Think of five dishes to which 18. Make a Spreadsheet Using spreadsheet
you normally add salt, either during or after software, make a chart listing the different
preparation. Now, think of other seasonings, seasonings and flavorings in the chapter and
flavorings, or condiments that could be added to some potential uses for each. Include columns for
the dish instead of salt that would improve the the type (seasoning or flavoring), how it works,
flavor without adding sodium. Make a list of the what foods it might enhance, and the page
dishes and substituting that you find. Discuss number it is found on in this book. Divide the
your possible answers as a class. spreadsheet into categories so that you can easily
locate the type of item you wish to use. Turn in
Interpersonal and Collaborative a copy of your spreadsheet to your teacher. You
Skills may wish to combine the spreadsheets as a class.
17. Create a Recipe Collection Gather five recipes
that use different seasonings and flavorings. The Financial Literacy
seasonings and flavorings can be used during or 19. Purchase Spices 20 ounces of Chinese
after preparation. As a class, divide each recipe 5 Spice Powder costs $20 from your supplier.
into categories of herbs, spices, condiments, and The ingredients are: cinnamon ($5.00), star anise
seeds and nuts. Some recipes may fit in more ($5.00), anise seed ($3.00), ginger ($5.00), and
than one category. Write down the recipes in a cloves ($6.00). How much money will you save
standard format. Then, create a classroom recipe by purchasing the blend rather than purchasing
file for the recipes you have gathered. each ingredient individually?

Use the culinary skills

you have learned in
this chapter.
Herbs and Spices in Action
20. Create a Sauce Working in teams, you will use herbs and spices to create a unique
sauce. Think about the food you will serve it with and the desired final outcome.
A. Choose seasonings and flavorings. Choose a basic sauce to prepare. Review the
list of herbs and spices and investigate how they are used with various foods.
B. Decide on the details. Decide which spices or herbs will produce the unique
flavor your team wants for its sauce. Also, decide on
the best time to add your seasonings to produce the
maximum flavor.
Create Your Evaluation
Share your team’s sauce with the class.
C. Prepare your sauce. Cook your sauce, adding the Evaluate each team’s sauce for flavor,
seasonings you have chosen. Write down the ingredients color, and texture. Use the following
and amounts used, and the steps you took when you rating scale to score each team’s sauce:
prepared the sauce. When you are satisfied with the 1 = Poor; 2 = Fair; 3 = Good; 4 = Great.
sauce, write out the recipe for others to use. Discuss your ratings as a class and why
D. Do a taste test. Taste every team’s sauce. Evaluate each you chose the ratings you did for each
sauce, and keep a record of your evaluations. group. After hearing your ratings, think
about ways to improve the sauce.

Chapter 16 Seasonings and Flavorings 429