Title: Describe uses of herbs, spices, oils, vinegars, and condiments.
Course: Culinary Arts I (16052-I) > Section: Applying Food Preparation Techniques

Description should include ways that

- human beings perceive flavor through the mouth and nose
- five taste groups (i.e., sweet, salty, sour, bitter, umami)
- herbs and spices enhance food by blending with the flavors of food and creating new flavors
- oils are used during cooking, added to food before serving, and used as dressings or marinades
- vinegars (sweet-sour, acidic liquid) are used in cooking, marinades, and salad dressings
- condiments are used to enhance the flavor and aroma of prepared foods.

Process/Skill Questions:

Thinking

- How does using dry vs. fresh herbs affect a dish?
- What is the difference between herbs and spices?
- What is the difference between seasoning and flavoring?
- How long do ground spices retain potency?
- What is the ratio of dry herbs to fresh herbs?

Communication

- How can a food service establishment make sure that customers know the ingredients in food, including herbs and spices?
- How can proper use of herbs, spices, oils, vinegars, and condiments be communicated to employees?

Leadership

- How can one determine the types of herbs, spices, oils, vinegars, and condiments to offer on the menu?

Management

- What is the best method for storing spices?
- Why is it important to store spices properly?

Teacher Resource:

A Study of Flavor Profiles, Cook Smarts (article, infographic, and podcast episode)