kitchen staples chapter 17. salt chemical name: sodium chloride most americans use much more than...
TRANSCRIPT
![Page 1: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/1.jpg)
Kitchen StaplesChapter 17
![Page 2: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/2.jpg)
Salt• Chemical name: sodium chloride• Most Americans use much more than required
![Page 3: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/3.jpg)
Table Salt• Granulated salt• Small enough to flow through a shaker• Dissolves quickly in liquid
![Page 4: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/4.jpg)
Kosher Salt• Slightly larger crystals than granulated salt• Made for salting meats to make them fit according to Jewish
dietary law• Used to season clear liquids because it has no additives
![Page 5: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/5.jpg)
Rock Salt• Larger crystals- size of fine gravel• Not used to season foods• Baked shellfish are often served on a bed of rock salt to keep
them from rocking and spilling• Also keeps shellfish hot
![Page 6: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/6.jpg)
Pepper• Other half of the two most common seasonings• Thought to be one of the first spices used by man and still very
widely used today
![Page 7: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/7.jpg)
Black Pepper• Found on many dinning tables• Berrylike fruit of a plant cultivated in tropical Asia• Berries are picked underripe and dried in the sun• Sharp, spicy flavor
![Page 8: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/8.jpg)
White Pepper• Come from the same plant as black pepper• Berries are allowed to fully ripen• The outer skins are then removed before drying• Used widely because it adds flavor without the visible black
specks
![Page 9: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/9.jpg)
Herbs• Green leafy parts of aromatic plants that are used to flavor
foods• Fresh herbs are more flavorful and often preferred to dried
![Page 10: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/10.jpg)
Basil• Delicate, pointed green leaves• Sweet, aromatic flavor• Essential for pesto and tomato sauces• Popular in Mediterranean cuisines
![Page 11: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/11.jpg)
Bay Leaf • Laurel• Stiff, green oval leaf• Used to flavor stocks, soups, stews, and other savory dishes
![Page 12: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/12.jpg)
Chervil• Delicate, lacy leaves• Light licorice flavor• Popular as a garnish and used in sauces
![Page 13: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/13.jpg)
Chives• Long, hollow grasslike leaves• Member of the onion family• Delicate onion-garlic flavor• Chopped chives are used as a garnish for many savory dishes
![Page 14: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/14.jpg)
Cilantro• Chinese parsley• Flat green leaves with serrated edges• Similar to flat parsley• Strong flavor with citrus tones• Commonly used in salsas• Very important in Latin American and Asian cuisines
![Page 15: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/15.jpg)
Dill• Dark green, feather leaves• Used in pickling and fish• Very important in Scandinavian and Eastern European cuisines
![Page 16: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/16.jpg)
Marjoram• Small round leaves• Flavor similar to a combination of thyme and oregano• Used in meat and vegetable dishes• Very important to Mediterranean cuisines
![Page 17: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/17.jpg)
Mint• Pointed leaves with serrated edges• Peppermint and spearmint are commonly used• Classic garnish for deserts and lamb• Used in Middle Eastern cuisines
![Page 18: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/18.jpg)
Oregano• Small oval leaves• Actually wild marjoram• Used in tomato sauces• Popular in Italian, Greek, and Mexican cuisines
![Page 19: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/19.jpg)
Curly Parsley• Tight, curly leaves• Fresh, green flavor• Classic garnish for fish and poultry
![Page 20: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/20.jpg)
Flat-leaf or Italian Parsley• Flat, jagged leaves• Used much the same as curly parsley• Commonly used in Southern European cuisines
![Page 21: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/21.jpg)
Rosemary• Stiff needles on a woody stem• Pinelike aroma• Excellent for poultry, pork, lamb, and game
![Page 22: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/22.jpg)
Sage• Oval leaves with a dusty green color and velvety texture• Popular in stuffings and sausages• Also goes well with poultry, pork, and game
![Page 23: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/23.jpg)
Tarragon• Long stems with long, narrow leaves• Slight licorice flavor• Used with fish, chicken, eggs, and salad dressings• Essential ingredient in béarnaise sauce
![Page 24: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/24.jpg)
Thyme• Very small, oval leaves on thin, fibrous stems• Basic savory flavoring for stocks, soups, and stews
![Page 25: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/25.jpg)
Spices• The woody parts of plants• Includes seeds, bark, berries, buds, and roots• Used to flavor foods
![Page 26: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/26.jpg)
Allspice• From the dried berries of a Caribbean tree• Aka Jamaican pepper• Flavor combination of nutmeg, cinnamon, and cloves• Used for pickling and baking
![Page 27: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/27.jpg)
Anise• From the seeds of a small annual plant that originated in Egypt• Strong licorice flavor• Used in liquors and for baking
![Page 28: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/28.jpg)
Caraway Seeds• Brown crescent-shaped seeds of a plant that is widely grown
in Europe and Asia• Used in breads, soups, and stews• Popular in Germanic and Eastern European cuisines
![Page 29: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/29.jpg)
Cardamom• Light green, pointed seeds of a plant grown in India• Used in curries, breads, and pastries• Common ingredients in Indian and Scandinavian cuisines
![Page 30: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/30.jpg)
Cayenne Pepper• Cayenne (red) pepper• not a member of the peppercorn family• Product of chile peppers• Ripened to a bright red color• Then dried and finely ground• Very strong and adds a hot, spicy flavor to dishes• Used for seasoning soups and sauces• Main flavoring in hot pepper sauces
![Page 31: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/31.jpg)
Celery Seed• Small, brown seed of the celery plant• Used in pickling and relishes• Ground and mixed with salt to make celery salt
![Page 32: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/32.jpg)
Chile Powder• Ground red chile peppers• Often combines with other spices and herbs such as cumin• Vary in levels of intensity• Commonly used in chilies and stews• Popular in Mexican and southwestern cooking
![Page 33: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/33.jpg)
Cinnamon• Bark of a tropical tree, dried and rolled up• Sweet flavor• Popular in pastries and fruit dishes
![Page 34: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/34.jpg)
Cloves• Sun-dried buds of a tropical tree• Have a strong sweet aroma• Used for pickling, marinades, and in baked goods
![Page 35: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/35.jpg)
Coriander• Round, pale seed of the coriander plant• Slight citrus aroma• Used for pickling, marinades, and baking
![Page 36: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/36.jpg)
Cumin• Cumino• Slender brown seed of an annual plant that originated in the
Middle East• Used in chilies and curries• Popular in Mexican, Indian, and Middle Eastern cookery
![Page 37: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/37.jpg)
Curry Powder• Mixture of a dozen or more spices commonly used in curries
and stews• Blends vary in flavor and intensity according to regional and
individual taste• Common in Indian and south Asian cuisines
![Page 38: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/38.jpg)
Dill Seed• Light brown, oval seeds of the dill plant• Used for pickling
![Page 39: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/39.jpg)
Fennel Seed• Greenish-brown pointed seeds of the fennel plant• Licorice flavor• Often used in sausages and pork dishes• Popular in Italian cuisines
![Page 40: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/40.jpg)
Ginger• Root of a tropical plant grown in the Asia and the Caribbean• Available fresh, dried powder, or preserved with sugar• Powdered ginger is used in baking and pastries• Fresh root is widely used in Asian cuisines
![Page 41: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/41.jpg)
Juniper Berries• Round brownish-purple berries of an evergreen tree• Good with game animals and used to flavor marinades and
stews
![Page 42: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/42.jpg)
Mace• Red, veiny middle layer of the same large tropical seed that
produces nutmeg• Has an intense spicy flavor• Used in desserts and baking• Some savory dishes
![Page 43: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/43.jpg)
Nutmeg• Woody inner seed of the same tropical plant that produces
mace• Has a wide number of uses including baking, pastries,
vegetable, and potatoes
![Page 44: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/44.jpg)
Mustard• Small, round seed of the mustard plant• Black, brown, and yellow varieties• Harp, burning flavor• Main ingredient in prepared mustards• Used for pickling and sauces
![Page 45: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/45.jpg)
Paprika• Powder ground from a variety of different red chile peppers• Classified as sweet or hot• Used in a wide variety of soups, stews, and sauces for color
and flavor• Popular in Hungarian and Spanish cuisines
![Page 46: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/46.jpg)
Poppy Seeds• Small, black seeds of poppy flower• Slightly nutty flavor• Used in breads and pastries
![Page 47: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/47.jpg)
Saffron• The center of the crocus flower• Expensive because it is handpicked• Gives foods a bright yellow color and subtle flavor• Used in rice dishes, sauces, and seafood• Very important in Mediterranean cuisines
![Page 48: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/48.jpg)
Sesame Seeds• Pale-colored seeds of an annual plant native to India• Seeds are ground to a paste or can be made into oil• Commonly used in breads, pastries, and vegetable dishes• Used in Middle Eastern, Asian, and African cuisines
![Page 49: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/49.jpg)
Star Anise• Star-shaped fruit of a tree grown in China• Important part of Chinese cuisine
![Page 50: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/50.jpg)
Turmeric• Root of a lily native to Southeast Asia• Used for the bright yellow color it gives dishes• Used in rice dishes, curries, pickling, and prepared mustard
![Page 51: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/51.jpg)
Marinades• Liquid that is infused with different ingredients• Foods are soaked in order to impart flavor before cooking• Liquid consists of combination of different oils, wines,
vinegars, or fruit juices• Salt, sweeteners, herbs, spices, vegetables, or fruits may be
added for additional flavors
![Page 52: Kitchen Staples Chapter 17. Salt Chemical name: sodium chloride Most Americans use much more than required](https://reader038.vdocuments.site/reader038/viewer/2022102702/56649cdb5503460f949a5b17/html5/thumbnails/52.jpg)
Rubs• Combination of seasonings that are massaged into a food
product to impart flavor• Consists of many different ingredients such as spices, herbs,
salt, and sweeteners