PPT-Cooking with Herbs

KSC Dietetic Interns Krysta and Carly Basil Antioxidant antiinflammatory antibacterial Can be grown in a pot Do NOT store in refrigerator Great source of Vitamin A and K Cilantro AntiOxidant Lower cholesterol . Herbs . Plants used in food for flavor. Basil . One of the most popular herbs used in food. Used to flavor various dishes such as soups, fish, meat, stews, etc. . To store fresh basil, place bunch of basil in a container with water and keep at room temperature covered loosely. herbs used in cooking are referred to as culinary herbs. Mild or savory herbs impart a delicate avor to foods, and the pungent herbs add zest. For most herbs, the part of the plant that is used is Growing and Cooking with Herbs. Annual Herbs. Basil. Parsley. Lovage. Lemon Verbena. Cilantro. Chervil. Rosemary. Marjoram. Perennial Herbs. Dill. Mint. Lemon Balm. Sage. Thyme. Oregano. Chives. Tarragon. Herbs . Plants used in food for flavor. Basil . One of the most popular herbs . used . in food. Used to flavor various dishes such as soups, fish, meat, stews, etc. . To store fresh basil, place bunch of basil in a container with water and keep at room temperature covered loosely. Seasonings & Flavorings. Seasonings & Flavorings. Enhancing the natural flavor of foods is part of the art of cooking.. Using seasonings & flavorings correctly is a skill that develops over time.. Use a ceramic, clay, stainless steel, or glass stove pot. Put two bags of dried herb into the pot. Add room temperature filtered water to the point it has covered the herbs by one inch (count how many cups of water you use, tends to be 5-7 cups). Soak the herbs in water for one hour.. . Chapter 8. Balanced Cooking Methods and Techniques. Learning Objectives. Explain the difference between a seasoning and a flavoring ingredient and give examples of each.. Identify appropriate times for adding seasoning and flavoring ingredients to the cooking process for best flavor.. to Your Life!. Alice Henneman, MS, RD. Extension Educator. University of Nebraska. –Lincoln. Extension. in Lancaster County. This is a peer-reviewed publication. Content last reviewed, July 28, 2010. Priscilla A. Martel. Flavors and. Flavorings. Chapter 6 – Part 3. On Cooking. Labensky, Hause & Martel. Sarah R. Labensky, CCP. Alan M. Hause. Priscilla A. Martel. Flavors and. Flavorings. Chapter 6 – Part 3. Healing Arts PressRochester Vermont Toronto CanadaContentsForeword by Cheri Quincy DOxiIntroductionBut Do Herbs Really WorkThe 147Illness148 of Health CarePreventive Care The Digestive SystemGastroin Aim. To make foods at home which you might buy from a take-away.. Objectives:. work in pairs;. prepare chicken safely and hygienically;. use kitchen equipment safely;. make three tasty recipes for a treat.. Cooking . Cooking is the transfer of energy from a heat source to food. Cooking affects nutritional value, texture, color, aroma and flavor.. Dry Heat . Applies heat directly with flame or indirectly by surrounding food with heated air or fat.. Annual Herbs. Basil. Parsley. Lovage. Lemon Verbena. Cilantro. Chervil. Rosemary. Marjoram. Perennial Herbs. Dill. Mint. Lemon Balm. Sage. Thyme. Oregano. Chives. Tarragon. Salad Burnet. Sorrel. Herb Flowers. . Chapter 8. Learning Objectives. Explain the difference between a seasoning and a flavoring ingredient and give examples of each.. Identify appropriate times for adding seasoning and flavoring ingredients to the cooking process for best flavor..