CORDILLERA QUEST

Center for Complementary Education and Social Work Services, Inc.

IC-15 Betag, Km.6, La Trinidad, Benguet, Philippines
Tel/Fax (074) 422-6322/ Email Add: cordilleraquest@yahoo.com

LEARNING MODULE IN
KITCHEN ESSENTIALS AND BASIC
FOOD PREPARATION

SUBJECT CODE: HPC 101

PERIOD: First Semester
S.Y. 2020-2021
COMPILED BY: Jerrylyn L. Argabis

STUDENT NAME:
 UNIT 2
LESSON 1. CLEAN AND SANITIZE PREMISES
Cleaning and sanitizing utensils
There are three steps needed to effectively clean and sanitize utensils:
 Washing
 Sanitizing
 Drying
Utensils such as cutting boards, bowls, and knives, need to be thoroughly washed in
warm soapy water. After washing, the utensils should look clean and there should be no food or
anything else visible on them. Effective cleaning will remove most of the dangerous bacteria
present. Sanitizing will then kill any that might remain.
A dishwasher is very effective at sanitizing if it has a hot wash and drying cycle. If you
do not have a dishwasher, you will need to sanitize in a sink using a chemical sanitizer or very
hot water. If using a chemical sanitizer such as hypochlorite or quaternary ammonium-based
solution, ensure that it can be safely used for sanitizing eating, drinking, and cooking utensils.
Follow the instructions in the container carefully, as different sanitizers work in different ways.
If you are using very hot water, take extra care to avoid being scalded.
All utensils must be thoroughly dried before they are reused. Air drying is best but tea
towels can be used if they are clean. If you are washing up in an event being held outdoors, make
sure you have access to plenty of hot water. If hot water is not available, disposable eating and
drinking utensils should be used and enough cooking utensils provided to last the duration of the
event so that washing up is not necessary.
WHY KEEP PREMISES CLEAN?
Food premises must be kept in clean and sanitary condition to:
 to prevent spread of disease by removing attractions for cockroaches, insects, rats, etc.
 reduce the spread of food poisoning bacteria and
 maintain a safe working environment by removing grease from floors, exhaust canopies,
etc.
Clean premises demonstrate that you are serious about producing high quality, safe food.
Customers are more likely to return to clean, well maintained premises.
KEEP PREMISES CLEAN AND SANITARY
 dispose of refuse hygienically
 keeps floors, walls and ceiling free from visible grease and dirt
  keep counters, benches and equipment effectively cleaned as defined in the WHO Health
(Food Hygiene) Regulations 1993.
EFFECTIVE CLEANING
All items that come into contact with food must be effectively cleaned. This is a four step
process that removes dirt and grease ad kills bacteria.
Step 1: Preparation
Remove loose dirt and food particles. Rinse with warm water.
Step 2: Cleaning
Wash with hot water (60 degrees Celsius) and detergent. Rinse with clean water.
Step 3: Sanitizing (Bacteria Killing Stage)
Treat with very hot clean water (75 degrees Celsius) for at least one minute: or Apply sanitizer as
directed on the label.
Step 4: Air Drying
Leave benches, counters and equipment’s to air dry. The most hygienic way to dry equipment’s
is in a draining rack. Detergents remove dirt and grease. Sanitizers kill bacteria. Both are needed
for effective cleaning.
COST EFFECTIVE CLEANING
Cleaning takes some time and cost money. Well designed and organized premises can reduce the
time required for thorough cleaning.
 All items must be stored off the floor. Allowing 150mm clearance from the floor gives
plenty of room for cleaning beneath shelving and equipment.
 Undertake regular maintenance, e.g. filling holes and replacing damage tiles.
 Keep only what you need at the premises. Minimize stock holdings. Why clean and stock
things you don’t use?
 IMPLEMENT AND DISPLAY A CLEANING SCHEDULE so all staff know their
cleaning responsibilities.
 Implement and maintain regular pest control program.
 Keep wood out of the kitchen. Wood absorbs moisture, provides a breeding ground for
bacteria and cannot be easily cleaned and sanitized.
 Wipe down with paper towels. Dish cloths can spread bacteria.

Equipment to Be Cleaned and/or Sanitize May Include

 Crockery
 Glassware
  Cutlery
 Utensils
 Pots, pans, dishes
 Containers
 Chopping boards
 Garbage bins
Surfaces to Be Cleaned May Include
 Walls
 Floors
 Shelves
 Benches and working surfaces
 Ovens, stoves, cooking equipment and appliances
 Fridges, freezers, and cool rooms
 Store rooms and cupboards
 Extraction fans
Linen May Include:
 Napkins
 Tablecloths
 Serving cloths
 Tea towels
 Clothing
 Cleaning cloths
LESSON 2. COOKING EQUIPMENT AND UTENSILS
THE IMPORTANCE OF TOOLS AND EQUIPMENT TO THE PROFESSIONAL CHEF
From a simple tool to large machines, tools make a possible from chefs to their job well.
Using the right tool for the job is one of the hallmarks of professional. Equally important is the
ability to handle and care for each tool, whether a cutting board, a knife, mandolin or stockpot.
A. CUTTING TOOLS
Knives are probably the first tools that come to minds when you think about cooking.
1. Knife- is one of the chefs most important hand tools.
TYPES OF KNIVES
1.1 Boning Knives- is an ideal kitchen knife for removing meat from bones and cutting
fish or poultry. Boning knives can have different widths of blades as well as varying
stiffness. The curve of the blade offers greater control when making precise cuts.
Use a narrow boning knife on ribs and chops to cut easily through bone and cartilage.
Use a wide boning knife for chicken and pork
Used a carved boning knife for a better working angle when cutting close to and
around the bone.
1.2 Chefs knives- is one the most used kitchen knives and can be used for everything
from chopping to slicing fruits and vegetables. Most chef’s knives have a broad blade
that curves upward towards the tip to allow the knife to rock from fine mincing. Chefs
knives come in blade lengths of 6,8,10 and 12 inches. Longer blades can be more
difficult to control, but make for faster cuts. Shorter blades allow for greater control,
and are generally suited to chefs with small hands.
1.3 Carving and slicing knives- are generally used for slicing meats. These knives
usually have long blades that allow for cleaner cuts, and pointe tips. Slicing and
carving knives can be 8 to 14 inches long, and have thinner blades than chef’s knives.
The thinner blade means chopping with a carver or slicer can damage the knife, a
sawing motion is ideal for cutting with one of these knives.
1.4 Bread Knives- is thick-bladed knife used for cutting loaves of bread. Bread knives
generally have 8 to 9 inches’ blades with serrated edges for cutting through thick,
hard crust. The serrations on a bread knife are very deep, and are too large to cut
fruits and vegetables effectively.
1.5 Santoku knives- is the Japanese version of the chef’s knife. The Santoku is excellent
for chopping vegetables and the wide blade works well for scooping sliced food off a
cutting board.
 1.6 Cleavers- is wide-bladed, thick-spine knife that can be used to cut through meat or
poultry bones. The cleaver uses its weight to cut through tough food with a chopping
motion. The thick, heavy blade on a cleaver is not meant for slicing, but its width
makes it ideal for pulverizing meat, or crushing seeds or garlic.
1.7 Utility knives- are mid-sized knives used for miscellaneous cutting. The blade is
anywhere from 4 to 7 inches, larger than paring knife but not as larger as a chef’s
knife. The utility knife is good for cutting larger vegetables and sandwich meats that
are not large enough for a chef’s knife. These knives can come in plain and serrated
edges, and are sometimes referred to as “sandwich knives”.

ACTIVITY 2.1
INSTRUCTION: Draw and label the parts of a knife in the empty box provided according to the
parts of knife defined below.
PARTS OF KNIFE

POINT- the point is the part of the knife

where the edge and spine come together. The
point is often used for piercing.
TIP- the tip is the forward part of the knife
and includes the knife point. The tip is used
detailed or delicate cutting.
EDGE- the edge is the cutting of the blade. It
extends from the point to the heel of the knife.
HEEL- the heel is the rear part of the edge,
opposite the point.
SPINE- the spine is the top of the knife blade,
opposite the knife edge.
BOLSTER- the bolster is the band that joins
the blade of the knife to its handle. The
bolster provides balance from the knife and
also helps to protect the hand from getting in
the way of the knife edge.
TANG- the tang is the part of the blade that
extends into the handle of the knife. It is the
surface to which the handle attaches to the
blade.
SCALES-the scales are the part of the knife
that creates the handle. Scales are often made
of synthetic material or wood. Two scales are
typically attached to the tang with rivets
RIVETS-the rivets are metal pins used to join
the scales to the tang to form the handle.
 BUTT- it is the end of the handle of the knife.

2. CUTTING BOARD- to provide a safe, stable work surface and prevent damage to
knives and countertops, always use cutting boards. Always clean and sanitize as
necessary and air dry completely before storage. They can be color coded to avoid
cross contamination.
3. OTHER HAND TOOLS-
3.1 Peelers- can peel a thin layer of various vegetables and fruits more effectively than
paring knife.
3.2 Kitchen forks- have to or more prongs with sharpened ends that can pierce foods. It
maybe straight or curved. The kitchen fork is used to test the doneness of braised
meats and vegetables. Lift finished items to the carving board or plate, or steady
foods when carving.
3.3 Parssiene scoop (melon baller)- this tools have a small hole (necessary to permit
foods to release from scoop). It is designed to scoop out balls or ovals from
vegetables and fruits.
3.4 Spatulas- the palette knife (metal spatula) is flexible, round-tip tool used in kitchen
and bakeshop from turning pancakes or grilled foods, spreading fillings, and glazes
variety of functions.
3.5 Whips/whisks- beat, blend, and whip foods. Balloon hips are sphere shaped and thin
wires to incorporate air for making foams.
3.6 Rolling pins- these are made of hard, tight-grained woods.

B. MEASURING EQUIPMENTS
a. Volume measures
1. Nested measuring cups- used for dry and solid ingredients.
2. Liquid measuring cups and measuring pitchers- are used for
ingredients that pour easily.
3. Measuring spoons- are used small amounts of both liquid and dry
ingredients.
4. Weight measures- a variety of scales is important for accuracy when
measuring by weight
Digital (electric)- scales are generally very precise and give a digital readout; they provide
information and metric system in many cases
Spring balance/portion scales- work by setting the item on a plate. As spring compresses under
its weight, a dial indicates the weight of the item
Balance beam scales- operate by offsetting a selected weight (on the right side of the scale) with
a similar weight of the ingredient (on the left side of the scale)
C. TEMPERATURE
 Bimetallic coil thermometer
-they are inserted to check temperatures
and the remove
Thermocouples
-are extremely accurate and measure thick
or thin foods instantly a probe is attached
to the unit by means of coil and then
inserted into the food. The sensitive tip of
the probes provides an accurate reading
without being inserted very deeply
Appliance thermometers
-used to record the temperatures of oven,
refrigerators, or freezers
Candy, jelly and deep fat thermometers
- measure temperatures from 100 degrees F
to 400 and have liquid rises in steam

D. SIEVES AND STRAINERS-are used to sift, aerate and help remove any large
impurities from dry ingredients and to drain or puree cooked or raw foods.
Food mill purees
-soft foods and has a flat, curving blade
rotates over a disk by hand operated crank,
professional models have interchangeable
disk with holes varying fineness.
Drum sieve(tamis)
-is a tinned steel, nylon, or stainless-steel
screen stretched in an aluminum or wood
frame.
Colander
-is a perforated stainless-steel or aluminum
bowl, with or without base, used to strain
or drain foods.
Ricer
-is a device ion which cooked food,
typically potatoes is pushed through a
pierced hopper by means of plate on the
end of the lever.
Cheesecloth
-is light, fine mesh gauze frequently used
along with or in place of fine conical sieve
to strain liquids as well as to make sachets.
Strainer
-one that strains, as a device used to
separate liquids from solids.
 E. MIXING BOWLS
Most kitchens are equipped with variety of bowls, usually made of a non-reactive
material such as stainless steel.
F. POTS, PNAS, AND MOLDS
Pots
a. Stockpot- this large pot is taller than it is wide and has a straight side.
b. Saucepan and saucepot- a saucepan has straight or slightly flared sides and a
single long handle. It also may have a double boiler or steamer inserts.
c. Rondeau and brasier- rondeau- is a wide, fairly shallow pot, usually with two
loop handles. Brasier- is similar to rondeau and maybe square instead of round.
d. Saute pans- is frequently called a sauteuse or sautoir. Sauteuse- is a wide,
shallow pan with sloping sides and single long handle. Sautoir- has straight sides
and a single long handle, it is often referred to as skillet.
e. Omelet pan/crepe pan- is a shallow skillet with very short, slightly sloping sides.
f. Double broiler and bain-marie- is a set of nesting pots with single long handles.
The bottom pot is filled with water that is heated gently cook or warm the food in
the upper pot. The term Bain-Marie refers to the stainless-steel containers used to
hold food in a steam table.
g. Tiered steamers- are set of stock pots or bamboo baskets with tight fitting lids.
The upper pot has a perforated bottom and is placed over the second pot, which is
filled with boiling or simmering water.
Pans for oven cooking
a. Roasting pan- is rectangular shaped with low sides and is used for roasting or baking.
b. Braising pans and casseroles- these pans are made of various materials. Typically, they
have medium high walls. The lids are used to trap moisture and baste foods as they cook.
c. Sheet pans- is a shallow, rectangular pan used for baking and maybe full, half or quarter
size. The sides are generally no higher than 1 inch.
d. Baking pans
1. Cake pans
2. Loaf pans
3. Pullman loaf pans
4. Muffin pans
5. Spring form pans
6. Tube pans
7. Pie pans
8. Loose-bottom tart pans
When selecting pan consider the following:
1. Choose the right size. Foods should fit the pan comfortably.
2. Choose the material and gauge appropriate to the cooking technique and food.
 3. Sautéing calls for pans that transmit heat quickly and are sensitive to temperature
changes. They are usually moderate gauge.
4. Braises are done best in pans that holds heat well, transmit heat evenly and respond
rapidly to changes in heat. They are usually of heavy gauge.
5. Choose pans that have flat, level cooking surfaces.
Specialty mold
Pate mold
-is a deep rectangular metal mold, he mold for
pate encroute has hinged sides to make easy
to remove the pate from mold.
Terrine mold- are produced in a range of
sizes and shapes: some had lids
Gratin dishes
-are shallow baking dishes made of ceramic,
enameled cast iron or enameled steel.
Soufflé dish, ramekin and custard cups
-are round, straight-edged ceramic dishes that
come in various sizes.

G. LARGE EQUIPMENT
When working with large equipment, safety precautions must be observed and proper
maintenance and cleaning consistently done. Follow these guidelines when working with
large equipment:
a. Learn to use the machine safety by getting proper instruction and reading the
manufacturer’s instructions
b. Use all safety features; be sure that lids are secure, hand guards are used and the
machine is stable.
c. Turn off and unplug electrical equipment before you clean the machine.
d. Clean and sanitize the equipment thoroughly after each use.
e. Be sure that all pieces of equipment are properly reassembled and left unplugged
after each use.
f. Report any problems or malfunctions promptly and alert coworkers to the
problem.
SLICING, MIXING, PUREEING AND GRINDING EQUIPMENT
 Mandolin and Japanese slicer
 Food meat slicer
 Standing mixer
 Food processor
 Countertop blender
 Immersion blender
 Vertical chopping machine
 Food chopper
 Meat grinder
 Kettles, steamers and fryers
 Convection steamer
 Deep fat fryer
 Stoves and ovens
-open burner ranges
-flat top and ring top range
 Induction cook top
-griddle
-convectional deck ovens
 Combination steamer oven
-microwave oven
 Grills, broilers and salamanders

H. STORAGE AND SERVICE EQUIPMENT

a. Refrigeration equipment
b. Ware and dishwashing equipment
c. Steam tables
d. Storage containers
- Use a plastic tubs or other containers with tight-fitting lids to hold foods
- Insulted storage containers can keep foods hot or cold: they are useful for off-site
work or supplemental storage.
- Shelving for dry goods should be properly arranged and ventilated.
LESSON 3. CULINARY TERMINOLOGIES
To become a skilled chef, you first need to learn the technical vocabulary (language) of culinary
arts. The sections in this booklet introduce you to some of the basic terms of the culinary
language. Once you understand the language of culinary arts, you will be prepared to interpret
and communicate information accurately.
COOKING PROCESS AND TECHNICAL TERMS
ACID- a substance having a sour or sharp flavor. Most foods are somewhat acidic. Food
generally preferred to as acids include citrus juice, vinegar and wine. A substance’s degree of
acidity is measured on the pH scale; acids have a pH of less than 7.
ALBUMEN- the major protein in egg whites.
ALKALAI-a substance that test at higher than 7 on the PH scale. Alkalis are sometimes
described as having a slightly soapy flavor. Olives and baking soda are some of the few alkaline
foods.
ALLUMETE- potatoes, cut into pieces the size and shape of matchsticks: 1/8-inch x 1/8-inch x 1
to 2 inches.
ALUM- the astringent effect of this chemical makes t useful in home pickling to give crispness
to cucumbers, melon rinds, onions, green beans and other foods.
AMINO ACID- the basic molecular component of protein and one of the essential dietary
components.
BAIN MARIE- Simply, a water bath. It consists of placing a container of food in a large, shallow
pan of warm water, which surrounds the food with gentle heat. The food can be cooked in this
manner, either in an oven or on top of a range. This technique is design to cook delicate dishes,
such as custards, sauces and savory mousses, without breaking or curdling them. It can also be
used to keep foods warm.
BAKE BLIND- to partially or completely bake an unfilled pastry crust.
BARDING-the practice of wrapping lean cuts of meat to be cooked with thin slices of back fat.
The alternative to this is larding, in which long strips of fat are inserted into cut of meat to keep it
moist during cooking.
BASTE- to brush or spoon food as it cooks with melted fat or the cooking juices from the dish.
Basting prevents foods from drying out and adds color and flavor.
BATON/BATONNET-items cuts into pieces somewhat larger than allumete or julienne: ¼ inch
x ¼ inch x 2 to 2 ½ inches is the standard. Translated to English as “stick” or “small stick”.
BATTER-a mixture of flour and liquid, sometimes with the inclusion of other ingredients.
Batters will vary in thickness, but are generally semi-liquid and thinner than a dough. Used in
such preparations as cakes, quick breads, pancakes and crepes.
BENCH PROOF- used in yeast dough production. It is the rising stage that occurs after the
dough is formed and molded just before baking.
BINDER-an ingredient, or apparel used to thicken a sauce or hold together another mixture of
ingredients.
BLANCH-moist heat technique of cooking foods in boiling water for brief period of time. This
applies primarily to vegetables so as to reduce their final cooking time, but blanching may also
be done to fish and meat.
BLEND-to amalgamate ingredients to different textures to a smooth texture by mixing them with
spoon, beater or liquidizer.
BLIND BLAKE-a term used in pastry in which the item is baked before being filled with a sweet
or savory mixture.
BLOOM-to soften and rehydrate gelatin in warm liquid before use.
BRAISE-a moist cooking method in which the main item, usually meat, is seared in fat, then
simmered in stock or another liquid is covered vessel.
BRAZIER/BRASIER-a pan, designed specifically for braising, that usually has two handles and
a tight fitting lid. The pan often is round, but may be square or rectangular.
BREADING PROCEDURE-the standard procedure for coating raw or cooked foods with bread
crumbs, nuts or a meal such as cornmeal. The item is first deep in a seasoned flour and then pass
through an egg wash, followed by the crumbing of choice. The principle of this technique gives
foods, which are to be baked, deep fried or pan fried, a coating that adds only flavor and texture,
but will protect the item from losing some moisture during the cooking process.
BRINE- a solution of salt, water and seasonings used to preserve foods.
BROIL-a dry-heat cooking method in which items are cooked by a radiant heat source placed
above the food.
BROWN-a procedure involving the searing of the outer services of an item, such as meat, so as
to create a Mailard Protein Reaction inhibiting the juice flow somewhat.
BRUNOISE-a very fine diced usually applied to vegetables: 1/8-inch x 1/8- inch square
BUTCHER-a chef or purveyor, who is responsible for butchering meats, poultry and
occasionally fish. In the brigade system, the butcher may also be responsible for breading meat
and fish items and other mise en place operations involving meat.
BUTTERFLY-to split food (meat, fish, fowl) down the center, cutting almost but not completely
through. Two halves are then opened flat to resemble a butterfly.
CARAMELIZE- to heat sugar until it liquefies and become clear caramel syrup, ranging in color
from golden to dark brown. Fruits and vegetables with natural sugars can be caramelized by
sautéing, roasting or grilling, thereby giving them a sweeter flavor and golden glaze.
CHANNEL-(Canella) to create small V-shaped grooves over the surface of fruits or vegetables
for decorative purposes with a canella knife. The fruit and vegetables is then sliced, creating a
decorative on the slices.
CLARIFY- to remove a sediment from a cloudy liquid, thereby making it clear. To clarify
liquids, such as stock, egg whites and/or eggshells are commonly added and simmered for
approximately 15 minutes. The egg whites attract and trap particles from the liquid. After
cooling, strain the mixture through a cloth-lined sieve to remove residue. To clarify rendered fat,
add a little hot water, which is then evaporated over high heat for about 15 minutes. Next, the
mixture should be strained through several layers of dry cheesecloth and chilled. The resulting
layer of the fat should be completely clear of residue. Clarified butter is butter that has been
heated slowly, so that its milk solids separate and sink can be discarded. The resulting clear
liquid can be used at a higher cooking temperature and will not go rancid as quickly as
unclarified butter.
CONCASSE- the term for chopping a vegetable coarsely. This is used most often when referring
to chopped tomatoes.
CURE- to treat food by one off several methods for preservation purposes. Examples are
smoking, pickling (in an avid base), corning (with acid and salt) and salt curing, which removes
water.
DEEP-FRY- a dry alternative cooking technique that cooks’ food in hot fat or oil deep enough so
that it is completely covered. The cleanliness and temperature of the fat are extremely important.
When the fat is not hot enough, the food absorbs fat and becomes greasy. When the fat is too hot,
the food burns on the exterior before it has cooked through. Fat at the correct temperature will
create a golden crisp, dry exterior and moist interior. An average fat temperature for deep-frying
is 375 degrees F (175 C), but the temperature varies according to the food needing to be fried.
Use a deep-fryer, an electric fry pan oe heavy pot and a thermometer for deep-frying.
DEGLAZE- the process of removing browned particles of food from the bottom of a pan after
sautéing (usually meat). The technique requires the removal of the excess fat from the pan. A
small amount of liquid, usually an acid based item such as wine, is added to the pan and heated
with the remaining juices. It is then stirred to remove browned particles of food from the bottom.
The resulting mixture is reduced to concentrate the flavors and becomes a basis for a sauce.
DEVEIN-to remove the blackish-grey vein from back of a shrimp. The vein can be removed with
a special utensil called a deveiner or with the tip of a sharp knife. Small and medium shrimp are
deveining purely for aesthetic purposes. However, because the veins in large shrimp contain grit,
they should always be removed.
DICE-to cut food into tiny cubes: between 1/8-inch to ¼ -inch square.
DIJONNAISE-the name given to dishes that contain mustard or are serve with sauce that
contains mustard.
DREGE- an actions that lightly coats food, which is going to be pan fried or sautéed, with a fine
film of flour or corn-starch. The coating helps to brown the food and provides a crisp surface.
Foods must be cooked immediately to avoid the coating becoming soggy. Foods require a final
coating will be dredged in flour first, the egg wash and finally in the final coating of bread
crumbs, cornmeal, cereal flakes, etc. All foods prepared in this manner must not be held for any
length of time before the cooking process.
EMINCER-to cut fruit into thin slices, shorter than for julienne. This term is most often used
when referring to meat, but it also applies to fruit and vegetables.
EMULSIFY- to bind together two liquid ingredients that normally do not combine smoothly,
such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action
disperses tiny droplets (colloids) of one liquid in the other. Mayonnaise and vinaigrettes are
emulsions. Three styles of emulsions are possible: unstable or temporary: semi-stable and stable.
ESSENSE/EXTRACT- while the words maybe used interchangeable, all essences are extract,
but extracts are not all essences. A stock is a water extract of food. Other solvents (edible) may
be oil or ethyl alcohol, as in wine whiskey or water. Wine and beer are vegetable or fruit stocks.
A common oil extract is of cayenne pepper, used in Asian cooking (yulanda). Oils and water
essences are becoming popular as sauce substitutes. A common water essence is vegetable stock.
A broth is more concentrated as in beef broth or bouillion. Beef tea is shin beef cubes and water
sealed in a jar and cooked in a water for 12 to 14 hours. Most common are alcohol extract like
vanilla. It is not possible to have a water extract vanilla (natural bean), but vanillin (a chemical
synthetic) is water –soluble. Oils, such as orange or lemon rind (zest) oil, may be extracted by
storing in sugar in sealed containers. Distilled oils are not extracts or essences. Attar of rose (for
perfume) is lad extracted rose petal oil.
FILLET- To create a fillet of fish or meat by cutting away the bones. Fish and boning knives
help produce clean fillets.
FOLD- To combine a light mixture, like egg beaten whites, with a much heavier mixture, like
whipped cream. Ina large bowl, place the lighter mixture on top of the heavier one. Starting at
the back of the bowl using the edge of a rubber spatula, cut down through the middle of both
mixtures, across the bottom of the bowl and up the near side. Rotate the bowl a quarter turn and
repeat. This process combines gently the two mixtures.
FRITTER- food that has been dipped in batter and deep-fried or sautéed. These may consist of
vegetables, meat, fish, shellfish, or fruits. The food may be dipped in or mixed with the batter
and dropped into hot fat to from little balls. Japanese tempura fried foods are a type of fritter,
though this term is not applied to it.
GRILL- in the United Kingdom, the same as a “broiler” in Canada: in Canada a grill is a device
for cooking food over a charcoal or gas fire outdoors.
GRIND-to reduce food to small pieces by running it through a grinder. Food can be ground to
different degrees, from fine to coarse.
INFUSE- To steep an aromatic ingredient in hot liquid until the flavor has been extracted and
absorb by the liquids. Teas are infusions. Milk or cream can also be infused with flavor before
being used in custards or sauces.
INFUSION- an infusion is the flavor that has been extracted from any ingredient, such as tea
leaves, herbs or fruit, by steeping them in a liquid, such as water, oil or vinegar.
FONDUE- There are several types of fondue, the most notable of which is cheese, fondue is a
Swiss communal dish shared at the table in an earthen ware pot over a small burner.
FRY- To cook food (non-submerged) in hot fat or oil over moderate to high heat. There is very
little difference between frying and sautéing, although sautéing is often thought of as being faster
and using less fat.
JOINT- To cut meat and poultry into large pieces at the joints using a very sharp knife.
JULIENNE- food that are cut in a long thin strips. The term is usually associated with
vegetables, but may be applied to cooked meat or fish.
KEBAB-also spelled kabob, these are skewers of meat, fish or vegetables grilled over a fire. All
countries serve some version of these dish.
KNEAD- to mix and work dough into smooth elastic mass. Kneading can be done either
manually or by machine. By hand, kneading is done with pressing-folding turning action. First,
the dough is press with the heels of both hands and pushed away from the body so the dough
stretches out. The dough is then folded in half, given a quarter turn, and the process is repeated.
Depending on the dough, the kneading time can range anywhere from five to 15 minutes. During
kneading, the gluten strands stretch and expand, enabling dough to hold in a gas bubbles formed
by a leavener, which allows it to rise.
LARDING- a technique in which these strips of back fat or vegetables are inserted into piece of
meat. These strips help remain juicy during cooking. Larding with vegetables give the meat a
contrast of color plus the addition of flavor. This practice is not used as often now because of the
higher quality of meat available.
LIAISON- the process of thickening a sauce, soup and stew. This includes all roux (starch and
water mixtures slurries, beurre maniere, panada and egg yolks, with or without cream). Egg
yolks must be tempered with hot liquid before adding to the liquid to prevent curdling.
MACERATE- soaking fruits and vegetables in a wine, liquor or syrup that they may absorb these
flavors. Salts and sugar macerations are used to draw excess moisture out of the food for a
secondary preparation. This is done for caning, jam and preserve making, to remove bitter
flavors from vegetables.
MARINATE-to soak food in a seasoned liquid mixture for a certain length of time. The purpose
of marinating is to add flavor and/or tenderize the food. Due to the acidic ingredients in many
marinades, foods should be marinated in glass, ceramic or stainless steel containers. Foods
should also be covered and refrigerated while they are marinating. When fruits are soaked in the
same manner, the process is called macerating.
MINCE- To cut food into very tiny pieces. Minced food is cut into smaller, finer pieces than
diced food.
MISE EN PLACE- a term used in professional kitchens to describe the proper planning
procedure for a specific station.
MOUSSE- Sweet or savory dishes made od ingredients that are blended and folded together.
This mixture maybe hot or cold, and generally contain whipped egg whites to lighten them.
Cream is also used to lighten these dishes, though when used in large quantities, these
preparations are called mousseline.
MOUSSELINE- a fine puree of raw forcemeat that has been formed into emulsion and has the
addition of cream. The product is then cooked and nominally served hot. The term can also
describe a hollandaise sauce, which has lightly whipped cream folded into it.
NAPE- to completely coat food with a light and thin even layer of sauce.
NICOISE- foods cooked in the style of Nice, France. These dishes may include garlic, Nicoise
olives, anchovies, tomatoes and green beans. Salad Nicoise is the most famous of all these
dishes, consisting of potatoes, olives, green beans, and vinaigrette dressing.
PARBOIL-to boil food briefly in water cooking it only partially. Parboiling is used for dense
food like carrots and potatoes. After being parboiled, these foods can be added at the last minute
to quicker-cooking ingredients. Parboiling ensures that all ingredients will finish cooking at the
same time. Since foods will continue to cook once they have been removed from boiling water,
they should be shocked in ice water briefly to preserve color and texture. Cooking can be
completed by sautéing, or the parboiled vegetable can be added to simmering soups and stews.
PARE-to remove the outer layer of foods by using a paring knife or a vegetable peeler.
POACH- to cook food by gentle simmering in liquid at 160 degrees to 170 degrees F. deep
poach is where the item to be cooked in this manner is submerged. Shallow poach is where the
item to be cooked is placed in a flavorful cold liquid that only comes part way to the top of the
item. The pan is covered with a paper cartouche and the item is cooked to doneness. The residue
liquid (cuisson) is strained and used as the foundation (fond) for the sauce.
PUREE- to grind or mash food until completely smooth. This can be done using a food processor
or blender, or by pressing the food through a sieve.
 FRENCH COOKING TERMINOLOGY
ALA, AU, AUX- terms meaning “served with” or “served in the manner of”.
BAIN-MARIE- a roasting pan or baking dish partially filled with water to allow food to cook
more slowly and be protected from direct high heat. Used for custards and terrines.
BAVAROIS- Creamy pudding that is made with cream and eggs, then set with gelatin.
BEIGNETS- Fritters. Small dollops of dough that are fried.
BEURRE MANIE- butter and flour mixture together in equal parts and used to thicken liquids.
BEURRE NOISETTE- browned butter.
BISQUE- a shellfish soup that has been thickened.
BLANQUETTE-a stew made from meat has not been browned or fried. Usually refers to stews
made of lamb, chicken or veal.
BOUCHEES- small puff pastry cases.
BOUILLON- broth or stock.
BOUQUET GARNI-a mixture of fresh herbs tied together with string and used to flavor stews,
soups, etc. it refers to a mix of parsley, bay leaf, thyme and sometimes celery stalks. The bouquet
is removed before serving.
BRUNOISE-vegetables cut into small diced pieces.
CANAPE- an appetizer consisting of a small bread or biscuits base covered with a flavored
topping.
CHAPELUX- browned bread crumbs.
CHINE-to remove the backbone from a rack of ribs.
CONCASSER- to chop roughly.
CONSOMME- broth that has been made clear.
COULIS- A thick sauce usually made from one main ingredients, such as raspberry coulis.
COURT BOUILLON- flavored liquid used for cooking fish.
CREPES- very thin pancakes.
CROQUETTES- a mixture of potato with ground cooked meat, fish or poultry formed into balls,
patties or other shapes and coated with a breading before frying.
CROUSTADE- bread piece dipped in butter and baked until it is crisp.
CROUTE- Crust. Sometimes refers to a pastry crust, sometimes to toasted or fried bread.
CROUTONS- Small cubes of bread used as a garnish is salads and soups.
DARIOLE- Small mould shaped like a castle used for moulding salads or baking cakes.
DEGLACER- to deglaze, to loosen browned juices and fat from the bottom of a frying pan or
saucepan by adding liquid, bringing to a boil and stirring. The liquid is usually water, wine or
broth.
DEGORGER- to extract juices from meat, fish or vegetables, usually by salting them, then
soaking or washing. It is usually done to remove a strong taste.
DEPOUILLER- to skim of the scum that accumulates at the top of a stock or sauce.
DUXELLES- finely chopped raw mushrooms, used as a stuffing. Sometimes combined with
chopped ham or scallops.
ENTRECOTE- sirloin steak.
ENTRÉE- the term used to refer to something served before the main course but is used now to
refer to the actual main course.
ENTREMET- dessert or sweet, but not including pastries.
ESCALOP- a thin slice of meat that is often pounded out to make it thinner.
FARCE- stuffing
FLAMBER OR FLAMBE- to set alcohol on fire.
FRAPPE- something that is iced or set on or in a bed of ice.
FRICASSE- a stew made of poultry, meat or rabbit that has a white sauce.
GLACE DE VIANDE- reduced brown stock used to add color and flavor to sauces.
GRATINER OR AU GRATIN- to sprinkle the surface of a cooked food with bread crumbs and
butter, and sometimes cheese and brown under the broiler. The finished food is referred to as au
gratin as in au gratin potatoes.
HORS D’OEUVRE- first coarse or appetizer.
JUS OR JUS DE VIANDE- the juices that occur naturally from cooking.
JUS LIE- a thickened gravy.
LIAISON- ingredients used for thickening sauces, soups or other liquids.
MACEDOINE- small diced mixed vegetables, usually containing at least one root vegetables.
Sometimes also means a mixture of fruit, like fruit salad.
MARMITE- French word for a covered earthenware container for soup. The soup is both cooked
and served in it.
MIREPOIX- a mixture of braising vegetables.
MORTIFIER- to hand meat, game or poultry.
MOULE-A-MANQUE- a cake tin that is wider at the base than at the top and only about 1” in
depth.
NAPPER-to coat, mask or cover with something.
NOISETTE- the word literally means nut. It usually means nut brown in color.
NOUVELLE CUISINE- a term that refers to the style of cooking that features lighter dishes with
lighter sauces and very fresh ingredients.
PANADE- a very thick mixture, usually made from combination of flour, butter and milk, that is
used as a bases for dishes such as soufflés and fish cakes.
PANER- to coat with eggs and crumbs before frying.
PAPILLOTE- a wrapping of parchment paper around fish or meat used for cooking. The paper
retains moisture in the food.
PARISIENNE- refers to potatoes molded into balls with a melon scoop and fried or roasted.
PATE- a basic mixture of paste often refers to uncooked dough or pastry.
PATE- a paste made of liver, pork or game.
PATISSERIE- a sweet pastry, it also refers to a cake shop.
PIQUER- to insert fat, bacon, ham etc. into meat or poultry.
POUSSIN- a young chicken.
QUENELLE- minced fish or meat mixture that is formed into small shapes and poached. It also
refers to a shape that the minced mixture is made.
RAGOUT- a stew.
RECHAUFFEE- reheated food.
REPERE- flour mixed with water or egg white and used to seal pans when cooking food slowly.
Often used when cooking a ragout.

REVENIR- to quickly fry meat or vegetables in hot fat to warm them through.

ROUX- melted butter to which flour has been added. Used as s thickener for sauces or soups.

ROUILLE- garlic and oil emulsion used as flavoring.

SAUTOIR- a deep frying pan with a lid, used for recipes that requires fast frying, then slowly
cooking.

TERRINE- pate or mixture of minced ingredients, baked or steamed in a loaf shaped container.

TIMBALE- a dish cooked in a mould that is higher than it is wide and has sloping sides.

VELOUTE- a type of sauce made from butter, flour, cream and stock.

VOL-AU-VENT- a large pastry case made of puff pastry that is usually used as a container for
creamed dishes, such as creamed chicken.

LESSON 3. DEVELOPMENT OF FLAVOR

FLAVOR- used to indicate the total experience of a dish.
TASTE- pertains to the way foods are experienced by our taste buds. And some add term
UMAMI which means a Japanese term savory, broths or meat taste
 Firm, dense or hard
 Soft, yielding
 Dry
 Crisp, crunchy, or crumbly
 Light
 Airy, frothy, or foamy
 Thick
 Watery
 Warming, cooling
SOUND- hearing is also critical to an experience of texture and temperature.
 Snap- cracks
 Sizzle- to make a hissing sound like frying or burning.
 Pop- explosive sounds, like popcorn in frying or in roasting.
 Crackle- sharp noises
SIGHT- the way identifies foods by their shapes and colors and it is also the sense that we use to
help determine when foods are ripe and when they are properly cooked.
DEVELOPING FLAVOR
Your ability to season foods is one of the most important skills you can develop.
Knowing which seasonings to use as well as when and how to apply seasoning is critical to the
best flavor development in any dish.
Aromatic Ingredients
 1. Herbs- chef use both fresh and dried herbs.
 Fresh herbs have more intense flavor than dried herbs.
 Fresh herbs contain volatile oils that are typically lost or
diminished during extended cooking.
 The stems of fresh herbs can be used to infuse a dish. They are
often a component of sachets of bouquet garni.
 Mincing or shredding herbs releases their flavor into liquids
during cooking, so they are typically added at the start of
cooking time.
 Dried herbs release their flavor into liquids during cooking, so
they are typically added at the start of cooking time.
2. Spices- to get most from spices, they should be fresh and properly
stored.
 Add whole spices early in the cooking process to infuse the dish
with a subtle flavor.
 Toast spices to bring their volatile oils to the surface and warm
or open the flavor.
 Grind spices to release even more flavor.
 Sautee whole or ground spices in a little oil or butter to start
flavor release early in the cooking process and to disperse them
evenly.
FLAVOR PROFILE- refers to the seasonings widely used to season many dishes in a cuisine.
Example:
1. Provencal (garlic, olives, olive oil, tomatoes)
2. Greek (lemon and oregano)
3. Vietnamese (fish sauce, lime, chilies, cilantro, basil and inn)

ESSENTIAL SPICES
Coriander seeds- Grown: Morocco Taste: lemony, sweet flavors Use: Seeds are typically
toasted before being ground and added to meat rubs, curries, breads.
Sweet Paprika- considered the national spice of Hungary, this sweet paprika is ubiquitous in
Hungarian cuisine- from paprikash to cabbage rolls.
Star Anise- we love adding freshly ground star anise to baked goods, soups and stews – it pairs
equally well with red meats and duck as it does with grilled fruit, apple pies and muffins.
Smoked Paprika (Spanish)- the best way to get maximum flavor from these smoked paprika
peppers is to heat in oil before using. We love this in deviled eggs, potato salad, roasted potatoes,
and meat braises.
Turmeric Powder- adds a rich, woody flavor to Indian curries, lentil stews, rice and vegetables
like onions and tomatoes. We love adding turmeric powder to smoothies, sauces and baked
goods as well.
Allspice Berries- these organic all spice berries reflect their name, with flavors of cinnamon,
cloves, nutmeg and black peppercorns. Its complex sweetness makes allspice berries versatile in
both sweet and savory dishes- from Jamaican jerk rubs and stews, to spice cakes, cookies and
grilled fruits.
Nutmeg- nutmeg in the US is classic baking spice but can be freshly grated into cream sauces,
custard, eggnogs, whipped cream, roasted vegetable dishes, stewed greens or infused into tea or
coffee.
Ginger- ginger root has a sharply sweet, warm flavor that’s called for in both sweet and savory
recipes around the world. We grind our ginger root weekly in small batches, for the ultimate
fresh flavor and sweet, lemony aroma.
Ground Cumin- we think cumin seeds are terribly underrated in the US. Cumin seeds are
essential ingredient to Indian cooking, often toasted whole in oil before grinding, for a nutty
toasted flavor, and added to blends like garam masala and tandoori masala or added whole to
black bean or carrot soups.
Ground Cardamom- we love green cardamom’s delicate, ginger like, sweet flavor in sweets
and coffees and source these organic green ground cardamom seeds from a Guatemalan
cooperative.
Granulated Garlic- his granulated garlic is more biting and stronger than its fresh counterpart
(1/4 tsp. =1 clove fresh garlic) and is perfect for slow cooked dishes like stews, curries,
blackened dishes and rubs.
Cinnamon (Saigon)- Vietnamese cinnamon is globally renowned for its high oil content and
strong, spicy flavor. Most known in the US as a perfect complement to baked goods like apple
pies, cakes, muffins and cinnamon rolls, we also love this cinnamon paired with chilies, infused
in our morning coffee or added to roasted pumpkin and squash soup.
Cloves- high quality cloves have high concentrations of oil. Typically used in baking spices in
the US, cloves are popular in North Africa in rice and meat dishes and pair well in BBQ sauces
and roasted vegetable too.
INDIAN SPICES
Nigella Seeds- Nigella seeds, also known as onion seeds, charnushka and black cumin, has a
nutty, slightly sweet profile with pepper, thyme, onion and licorice flavors.
Fennel Seeds- these whole organic fennel seeds have an anise, licorice and grassy flavor with
spicy sweet notes and come from India. Fennel is considered good for digestion and fennel tea is
popular across the world.
Brown Mustard Seeds- the character of mustard seeds totally changes with heat exposure,
becoming more deeply complex and pungent. We love adding this to curries, roasted meat and
vegetables and stir fries and they also feature in our panch phoran.
Black Mustard Seeds- black mustard seeds are often tempered in hot oil in Indian cooking to
bring out their flavor, before using in curries, lentil soups and roasted vegetables.
Asafetida Powder- asafetida has a uniquely pungent raw smell and flavor that mellows into a
deeply full bodied flavor when cooked, and probably most comparable to washed cheese rinds.
We love adding asafetida to dahls, vegetarian curries, and loads of other South Indian dishes.
Yellow Mustard Seeds- we love a pinch of this mixed into green smoothies, scrambled eggs,
curries, salad dressings, and plenty more.
Fenugreek Seeds- fenugreek seeds are prevalent in Middle Eastern cooking particularly Turkish
and Egyptian cuisine and have a sweet, nutty flavor. Toast these whole fenugreek organic seeds
in oil or dry and freshly ground for us in soup, curries, breads or tea.
INDIAN SPICE BLENDS
Vadouvan- a French take on an Indian masala, this blend is bursting with the aromatic and
vibrant flavors of both cuisines. Shallots, onions and garlic with fenugreek, fennel, curry leaves
and other spices to bring a warm, full and rounded flavor. Use as a base for a curry works really
well as a “tempering” spice-add towards the end of cooking to bring balance and warmth.
Particularly yummy in birianis and dahls.
Tandoori Masala- the core flavor base of Northern India’s most popular tandoori-style dishes,
this freshly ground tandoori spice masala consists of over a dozen spices adds rich, complex
character. Use into marinate chicken, meat, seafood or vegetables in a traditional yogurt spice
mixture, then char over high heat for a juicy interior and crispy, spicy exterior.
Panch Phoran- is a crunchy, toasted, whole spice blend, perfect for tossing into or topping
roasted potatoes, vegetables, or dals. Typically added to oil or ghee over medium heat, toast
these until they pop and add to anything from sautéed vegetables to a pot of lentils.
Garam Masala- among the most famous of Indian masalas, there are literally thousands of ways
to prepare garam masala. Our organic garam masala is toasted and freshly ground, using a
traditional Punjabi family recipe. Include to add complex flavor and heat to chicken tikka masala
(a British invention), traditional curries, braised vegetables or lentils.
Madras Curry Powder- originating in Chennai, Madras curry powder is an earthier, milder
version of other Indian curry powders with a turmeric base, cassia and fenugreek for an earthy
sweetness, plus Kashmiri chilies for heat. Salt free, we love this free curry powder in slow
cooked lentils, dahls and vegetable curries or sprinkle onto curried potato salad or tuna salad for
a kick.
Chai Masala- dried rise petals, green cardamom, black peppercorns, star anise, fennel and
cloves. Steep into your favorite black tea for frothy chai or bake into cookies, cakes or muffins.
Chaat Masala- this is the go to spice blend for most Indian snacks, street foods, roasted and
fried food and salads. Punctuate any vegetarian dish (especially chick peas- which are bursting
with protein and fiber) or use as a topping on eggs, salads, curries, or fresh fruits.

EAST ASIAN SPICES

Kaffin Lime Powder- the deep green, zesty leaf of the kaffir lime ground into a fine powder is
one of our favorite secret weapons for elevating a dish from good to great.
Thai Curry Powder- this green Thai curry powder is subtly flavored and perfect for creating a
paste for whipping up a traditional yellow or green curry. Crafted with lemon grass, zest kaffir
lime powder, ginger and galangal, we love using this spice blend for cooking fish amok, spring
vegetables, tofu or sautéed chicken.
Japanese Curry Powder- Japanese curry powder, or ‘kare raisu’ is known today as a thick stew
of potatoes, carrots, onions or either beef, chicken or seafood, served over rice and topped with
pickles. Curry was introduced to Japan by the British in the mid-19th century, when India was
under British colonial rule, and was originally considered to be Western cuisine. Japanese curry
has since been adapted since its introduction to Japan, and so is widely consumed that it can be
called a national dish. Enjoy this turmeric packed spice blend with beef, chicken, seafood, or
veggies or even as a stir-fry.
Shichimi Togarashi- literally translating to “seven flavor chili pepper” these Japanese blend
dates back to the 1600’s and bring out the clean, simple flavors of Japanese cooking. Chilies and
black peppercorns provide heat, while seaweed and orange peel and a complex flavor dimension.
Pair with grilled meats, tempuras or sprinkle on top of rice or noodle dishes.
Chinese Five Spices- complements rich and fatty meat like duck, pork and beef, this blends
claim to fame is its appearance in Chinese barbecued pork dishes. Try in veggie stir fries, roasted
carrots or muffins for a unique flavor angle.
MIDDLE EASTERN SPICES
Grains of Paradise- we love using this stand along spice as a dry rub for steaks, barbecue
chicken or kebabs or whisked into marinades for fish and vegetables.
Sumac Spice- we love including this freshly ground organic sumac spice in zingy lemon
dressing, hummus, fattoush or on chicken, fish, or any dish needing a citrus burst.
Saffron Threads- famous for its vibrantly golden hue and most classicaly used in rice dishes,
saffron threads are the most expensive spice in the world and also among the most flavorful and
prized.
MIDDLE EASTERN SPICE BLENDS
Za’atar- freshly ground sumac berries, toasted sesame seeds and dried thyme and flaky sea salt
give this Israeli classic a nutty, floral falvor to dips, pizza and rubs. Stir into olive oil and pile
onto crusty bread or sprinkle on eggs, tuck into a Lebanese style pizza or use as dry rub on
chicken or vegetables.
Baharat- it is a spice staple in Turkish cooking, the name itself means “spices” in Arabic. Used
in everything from seafood to soup, our freshly ground Baharat brings together coriander, cumin
and black peppercorn with warm spices like cinnamon, allspice and cloves- rounded out by
sweet-not hot-paprika.
Ras El Hanout- roughly translating to ‘top of the shop’ in Arabic, the prized Moroccan Ras el
Hanout is menat to comprise the very best a spice merchant has to offer. Individual spices are
freshly ground and expertly blended and incorporated into traditional Moroccan tagines,
couscous or grilled lamb or chicken dishes.
Hawaij- this Yemeni spice blend comes in two varieties, hawaij for coffee and hawaij for soup.
Hawaij for coffee includes freshly ground ginger, green cardamom, fennel and a handful of other
warming spices. This blend is perfect for adding to ground coffee and by extension pairs well
with any number of coffee based goods, such as coffee cake and coffee donuts.
Berbere- arguably the most famous spice blend of Ethiopian cuisine, this Bird’s Eye Berbere is
smoky, spicy, and complex. This spice mix is traditionally used in nearly all Ethiopian dishes but
particularly shines in stews and on meats and poultry. Also try as a rub on roast chicken, roast
vegetables or stir into oil and vinegar as a dip.
Advieh- this warming Persian inspired advieh spice blend is crafted with black peppercorns,
toasted cumin, ground lime, nutmeg, and rose petals. Resulting in subtly layered and complex
flavors. Not too sweet and not too spicy, this classic blend is meant for meat or bean khoresht
(Persian stews). Stir through rice or couscous or blend with oil or yogurt to create a rub for
kabobs or grilled or roasted vegetables.
SOUTH AMERICAN AND MEXICAN SPICES
Ceylon Cinnamon- Ceylon’s oil content is lower than cassia’s, at 1-2%, resulting in a lighter,
less spicy and more vanilla, floral flavors. We love using Ceylon cinnamon on spiced fruit, hot
cocoa, pudding and whipped cream.
Mole Spices- take a trip Mexico City, where mole sauce is aged like wine, and can be used and
aged as a paste for up 3 years. This chocolaty, chili based spice blend of over 20 ingredients is
the quickest way to whipping up a truly authentic, complexly flavorful Mexican mole sauce.
Enjoy this truly delicious blend for mole sauce, chicken, enchiladas or even tacos or sweet
potatoes.
Jamaican Jerk Seasoning- perfect for summer grilling season, jerk refers to prepping to meat
with a wet or dry rub. We’ve heavily packed this blend with Jamaican allspice berries, black
peppercorns and dried thyme, for a flavorful, spicy kick. Use to create a jerk paste for marinating
chops, ribs or chicken.
Achiote Powder- we love this blend on everything from grilled chicken wings, arroz con pollo,
tamales to certain stews and bean dishes. It can be used in a marinade or dry spice rub for grilled
meat or mixed with oil to brush onto seafood.
NORTH AMERICAN AND EUROPEAN SPICES
Mahlab Spice- these pits add an ultra-luxurious almond, nutty, slightly vanilla flavor with a
slightly bitter after taste. We love to add this Mahlab spice powder to baked goods like pasties,
breads, rice pudding, honey, and cheese desserts and is frequently found throughout Greece,
Turkey and Egypt.
Mace Blades- the often forgotten ‘skin’ of the nutmeg, whole mace blades are similar in taste to
nutmeg, but slightly subtler.
NORTH AMERICAN SPICE BLENDS
Taco Seasoning- this taco seasoning is not your old, flavorless grocery store stuff. Freshly
ground to order and made with 100% pure spices- a blend of freshly ground and toasted ancho,
guajillo, New Mexico and arbol chilies. Also has the rich, woodsy spices of cumin, coriander and
paprika to make any taco party or bowl of chili a superstar. Perfect in posole, stews, soups, and
any Mexican inspired bean dishes as well.
Quatre Spices- there’s a saying, simplicity is the ultimate in sophistication. Never is that more
true than in the case of this little gem. This blend dates back to the European courts of the middle
ages and is a staple in French and Middle Eastern kitchens, often used in pates and terrines. This
with braised short ribs, rubbed salmon, roasted carrots or baked cakes and muffins for complex
flavor.
Pumpkin Pie Spice- crafted with naturally organic, freshly ground whole cinnamon, allspice,
black peppercorns and star anise this pumpkin pie spice blend is unlike all those other traditional
blends- with freshly. Sprinkle this pumpkin spice over squash and roast, stir into yogurt or ice
cream or brew into your morning coffee or add to cookies, breads, cakes, pies, or other baked
goods.
Poultry Seasoning- this herb-based poultry seasoning blend is a classic, but we rarely limit its
use to the holidays only. Add as a rub in classic roast chicken or try in stuffing, veggie burgers,
soups, vegetable soups and tofu marinades.
Pickling Spices- this classic pickling spice merges classic dill seed and black peppercorn with
red pepper flakes for heat plus mustard seeds and coriander for warmth. We especially love this
blend with green vegetables like zucchini, beets, cucumbers, Brussel sprouts and green beans.
Tie in cheesecloth and add to your pickling jar, then remove when finished.
Italian Seasoning- this classic dried Italian herb blend of oregano, fennel, marjoram, rosemary,
thyme, basil and sage is world renowned for a reason- they transform everything from marinara
sauce to herbed crackers, lasagna, pizza, spaghetti sauce or eggplant parmesan breading.
Herbes De Provence- this simple, yet elegant blend of dried herbs and lavender buds were
bundled in the Provencal countryside and can turn basic meals into a flavor packed, dinner party
level dish. It can even take your popcorn to the next level when paired with asiago cheese. We
love to pair this with anything from baked eggs and garlic bread to roasted fish or flourless cake.
Greek Seasoning- packed with Greek oregano, lemon peel, thyme, freshly ground Tellicherry
peppercorns and a very light touch of nutmeg and cinnamon. This light and tangy salt free Greek
seasoning works perfectly for a homemade gyro sauce, chicken dry rub, Greek shish kebabs,
baked potato fries, lemon and olive oil dressing or in olive oil with grilled veggies.
Gingerbread Spice- Ginger, coriander and star anise round out this deeply complex, more
savory gingerbread spice blend. Mix into anything from gingerbread pancakes, coffee, traditional
German gingerbread cookies, roasted vegetables or crispy, buttery baked nectarines.
Creole Seasoning- we love this freshly ground, recipe-ready creole seasoning in gumbo, fish,
tater tots, coleslaw, rice and beans, jambalaya, baked fries, crawfish or pretty much any cuts of
meat for a Louisiana flavor kick.
Cajun Seasoning- tis freshly ground Cajun seasoning is your foundation for any flavorful, Cajun
inspired recipe. We love the flavors of this southern Louisiana spice blend-especially in the
summer. Use to create maque choux (Cajun succotash), Cajun pasta and sausage, Cajun shrimp
and grits, Cajun dipping sauce or as a flavor burst on popcorn.
Burger Seasoning- the ultimate umami weapon: shiitake mushrooms for burger seasoning, fold
this flavor bomb into homemade veggie burgers or beef or turkey burgers, eggs, meatballs or
soba noodles-just a few ideas to get your culinary wheels turning.
Brisket Rub (Texan)- Texas is the home of spicy barbeque, and nothing is more authentically
Texas than a Texas brisket. Pair this brisket rub with turbinado sugar and use as a dry rub and
then brush regularly as a beer based mop for crispy crust that keeps the juices in and use a
smoker if you can for true authentic flavor.
Blackened Seasoning- use as a dry rub for grilling or baking fish, chicken, steak or chicken or
include in soups or salad dressings for a totally unique Cajun flavor.
BBQ rub, Memphis- we use this smoky rib rub to create an acidic ‘wet mop’ for making tangy
and tender charcoal-grilled ribs.
Apple Pie Spice- this freshly ground spice blend includes grains of paradise (a West African
pepper), star anise and green cardamom for a unique twist on a classic spice blend. Try in breads,
muffins, French toast, or roasted yams or carrots and squash soup.
CHILES
Ancho Chile Powder- Ancho chilies are hugely popular throughout Mexico and have a dark red,
almost black, color with mild heat and a fruity flavor. Use this freshly ground powder to from the
base of moles, chili powder, stews and sauces.
Chipotle- are made from dried, smoked jalapenos and are perfect to use in anything that could
use a bit of smoke, from grilled chicken to salad dressing. We also love it in chili, popcorn,
cheese dips, pork ribs, deviled eggs and potato salad.
Ghost Pepper- use this ghost pepper powder in very small amounts, and very carefully. We love
it in mango salsa, ghost pepper jelly and ghost pepper chicken wings.
Gochugaru- these freshly ground gochugaru chili flakes are third condiment on the table in
Korean houses. Use these chili flakes to cook traditional Korean dishes like gochugang (Korean
chili paste), kimchi, kimchichigae, koatgetang. These red chilies are freshly ground into course
flakes and have sweet, intense flavor with medium heat.
Green hatch- we use this powder to make a paste for sauces or a rub for roasted pork or chicken.
We also love getting creative and making hatch chili cornbread, sweet potato hatch and a whole
slew of other dishes.
Maras Pepper- these Turkish marash pepper flakes sit right next to the salt and pepper in much
of Turkey and the Mediterranean. And chef in some of the world’s most famous restaurants use
these crushed chili pepper flakes for a fruity, earthy, medium heat. Add at the end to give a nice
pop of heat to spicy tomato sauces, lamb and chicken rubs or as a bread mixed with olive oil.
Cayenne pepper- this organic cayenne pepper ranks in at 90,000 Scoville heat units and will
most certainly add a lot of heat in small doses, but can subtly enhance other flavors. We love a
pinch of this mixed into green smoothies, scrambled eggs, curries, salad dressings and plenty
more.
Pasilla-are ubiquitous in Mexican cuisine, having a mild heat and an earthy, raisin and licorice
flavor. Pasilla chilies form the base of traditional moles, along with ancho and mulato chilies,
and are delicious in chili, salsa, slow cooked roasts, sauces and glazes.
Urfa Biber- often described as raisins meets coffee, this dried Turkish chili is smoky, almost
sweet, and imparts a deep, red-maroon tinge to everything it touches. Urfa chilies pair well with
braised meats, eggplant and red peppers and gives great depth to spread with dairy or in
hummus.
PEPPERCORNS
Tellicherry Peppercorns- are by definition larger in size and have a beautifully complex,
citrusy aroma. When it comes to the generic pre-ground stuff, this is our favorite black
peppercorn, by far, every time.
Cubeb- it has a lovely aromatic floral quality, no real pepper heat, and a camphor finish. With
notes similar to allspice, this pepper works well in vegetable or meats dishes, in cocktails or even
in baked goods and other desserts.
Sansho- is similar to Sichuan peppercorns and has the same numbing effect on the tongue, but
with distinct citrus and citrus notes. We love to pair Sancho with grilled chicken and pork, BBQ
fish or tofu, or in marinades.
Sichuan Peppercorns- the numbering, tangy heat plus citrus flavor of Sichuan peppercorns
tends to sneak up on your taste buds slowly-creating an effect known as ma la, or ‘numbing
heat’. Not really peppercorns but a berry from the Chinese prickly ash tree, use in classical
Sichuan dishes or add to burgers, lamb, noodles salads, tofu or stir-fries, just to name a few.
Pink Peppercorns- originating in Latin America, these pink peppercorns have a peppery bite
with a sweet, fruity flavor and had a heavy influence on Peruvian cuisine. We’ve included pink
Himalayan sea salt to this blend, which pairs perfectly when sprinkled lightly on sweet dishes
like ice cream, melons or chocolate or light, savory dishes such as scallops or salmon.
Kampot Peppercorns- kampot pepper takes its name from the Province of Kampot, in south-
west Cambodia, some 140 kilometers from the Capital of Phnom Penh. The pepper growing area
of Kampot covers six districts located in the province of Kampot and that of Kep (which was
recently separated from Kampot).

DRIED HERBS
Rubbed Sage- rubbed sage has a velvet-like texture, with slightly crumbled leaves, for flavor
that will last longer than powder. Store in a cool, dry place for no more than 6 months. We love
using this in a typical poultry stuffing or pork sausages but sage also pairs well with balsamic
vinegar, cheese, lemons, mushrooms, garlic and onions.
Mexican Oregano- Mexican oregano comes from the mint family.it has notes of citrus and mild
licorice and is slightly stronger and less bitter than its infamous Greek oregano cousin. We love
to add this Mexican dishes like grilled mahi mahi, squash blossom tacos and Mexican lime
chicken soup.
File Powder- has a woodsy flavor, similar to root beer. Use in traditional sausage or seafood
Creole gumbo and enjoy.
Dried Tarragon- We love using this dried tarragon in a classic béarnaise sauce or tarragon
vinegar. Its earthy taste also adds complexity to classic tarragon chicken, salmon, egg, salad,
salad dressings, eggs or a creamy mushroom and artichoke soup.
Dried Marjoram- it is floral and woodsy (compared to its pungent and spicy oregano cousin)
and has the most delicate flavor of our dried herbs-best added at the very end of cooking. Dried
organic marjoram pairs beautifully with salad dressings, marinades, and sauces and grilled or
braised meat and stews and complement onions, garlic and wine.
ACTIVITY 2.2 ESSAY. 20 points.
1. What is the importance of keeping the premises clean and sanitized?
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2. In your own opinion, why do you need to learn the cooking terminologies?
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3. If you are going develop your own blend of herbs or spices what would it be and why?
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ACTIVITY 2.3 RESEARCH
1. Local herbs and spices in the country. 20 points.
2. Research on the correct pronunciation of all the French terminologies. 20 points.