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  • Assignment - Unit 4 - Basic Principles of Cooking and Food Science

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    1) The document provides an assignment for students to research and present on an herb or spice. 2) Students are instructed to choose from a list of herbs and spices and answer questions about where it comes from, its history, common forms and uses, flavor, and cost. 3) The assignment aims to have students learn about and share their findings on cultural, culinary, and practical uses of different herbs and spices.

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    ASSIGNMENT - UNIT 4- BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE

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    1) The document provides an assignment for students to research and present on an herb or spice. 2) Students are instructed to choose from a list of herbs and spices and answer questions about where it comes from, its history, common forms and uses, flavor, and cost. 3) The assignment aims to have students learn about and share their findings on cultural, culinary, and practical uses of different herbs and spices.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    3 views1 page

    Assignment - Unit 4 - Basic Principles of Cooking and Food Science

    Uploaded by

    business affiliate
    1) The document provides an assignment for students to research and present on an herb or spice. 2) Students are instructed to choose from a list of herbs and spices and answer questions about where it comes from, its history, common forms and uses, flavor, and cost. 3) The assignment aims to have students learn about and share their findings on cultural, culinary, and practical uses of different herbs and spices.

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    © All Rights Reserved
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    Name: ______________________________________________________ Date:__________________ Per.

    :___________

    ASSIGNMENT - Lesson 4.5 -Seasoning & Flavor

    Report/Presentation – Spotlight on Spices


    Directions
    Select an herb or spice from the following list. Prepare a short report, presentation, Web page or display
    about the herb or spice you chose. Be sure to answer the question listed below in your report and be
    prepared to share your findings with the class.

    Herbs Spices
    Basil Oregano Allspice Fennel
    Bay leaves Parsley Anise Ginger
    Chives Peppermint Capers Mace
    Cilantro Rosemary Caraway Mustard seeds
    Dill Sage Cardamom Nutmeg
    Lavender Savory Cayenne Paprika
    Lemon grass Spearmint Chili pepper Peppercorns
    Marjoram Tarragon Cinnamon Poppy seeds
    Mint leaves Thyme Cloves Saffron
    Coriander Sesame seeds
    Cumin Turmeric
    Curry Vanilla bean

    Report/Presentation Questions
    1. Where does the herb/spice come from?
    2. What is the history of the herb/spice?
    3. In what forms is this herb/spice most commonly used (whole, ground, dried, fresh, etc.)?
    4. How is the flavor of the herb/spice described?
    5. What does this herb/spice look like in its original form?
    6. In what culture, cuisines, or geographical areas is this herb/spice most commonly found?
    7. What are the most common uses for this herb/spice?
    8. What are some recipes examples that use this herb/spice?
    9. How much does this herb/spice cost? Is it more or less expensive than other herb/spice?

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