05 Laboratory Worksheet 2

Kitchen Essentials and Basic Food Preparation

Submitted to:

J, Era Lipa

Submitted By:

Abdon, Ted Piolo L.

Alpuerto, Myrfhel Lyssa E.
Dy, Stephen Joseph R.
Flor, Jomarie G.
Morales, Symon Gabriel L.
Naynes, Dennison Dave B.
Novilla, Rosecielo A.
Villamarzo, Shaira G.

BSCM211

Ella, Ma.Tina O.
Tabernilla, Pierre Kevin

TM
Spices
 Spice Name Image Description Examples of Uses
1. Dried Basil Leaves Aromatic leaf Tomatoes and tomato dishes, pesto
member of the mint (italian basil sauce) egg dishes, lamb
Family chops, egg plant, peas squash

2. Chili Powder Blend of spices Chili and other Mexican dishes, egg
including cumin, dishes, appetizers, ground meat.
chilies, oregano, garlic

3. Cayenne Ground Ground form of hot In small amounts in many sauces,

red chili looks like soups, meat fish, egg and cheese
paprika but is dishes.
extremely hot
4. Paprika Ground Form of a Spanish dishes used as a flavoring in
dried, sweet red chili, stewed dishes and as a garnish on
Spanish variety light colored food Hungarian
(Pimiento) is often goulash a stew made with meat
smoked Hungarian is such as beef assorted vegetables,
darker and more and paprika braised meats and
pungent poultry, sauces.
5. Galangal root Galangal powder Use in curries, curry paste, and soup
powder is dried, ground
galangal root.
6. Allspice Powder Allspice is a spice allspice in a variety of recipes that
which is the dried are sweet or savory such as cookies,
unripe fruit of the pumpkin pie, spice cake, spicing for
Pimenta dioica plant, sausage and glazes for ham.
a tree native to the
West Indies, southern
Mexico and Central
America.
7. Sumac Made from the dried Sumac is also commonly used as a
and ground berries of garnish, to add a pop of bold color
the wild sumac or slight acidity to a dish before
flower, sumac is a serving.
tangy spice with a
sour, acidic flavor
reminiscent of lemon
juice.
8. Gooseberry Powder Amla powder is made Used in Ayurvedic medicine for
from the ground-up centuries to treat everything from
leaves of the Indian diarrhea to jaundice. The powder
gooseberry. has demonstrated anti-
inflammatory effects, leading some.
people to chalk it up as the next big
thing in beauty.
9. White Pepper White pepper White pepper is often used in dishes
is produced from that need a peppery bite but where
peppercorns that you don't want black flecks, such as
have been allowed to in white sauces and potato dishes.
fully ripen, skinned, In Chinese cuisine, ground white
and then dried to pepper is used to add flavor to
produce small tannish soups, marinades for meat and
colored peppercorns poultry, and spicier stir-fries
that are used as a
spice.
10. Dry Rosemary Rosemary is a Dried rosemary is used as a part
hardy, evergreen of salads, marinades and cream
herb that is vigorous sauces. Mince or crush the spiky
and fragrant. The leaves before sprinkling over or
needle-like foliage is rubbing into dishes. Goes well with
full of aromatic oils soups, potato and eggplant.
that release in stews,
soups, and sauces.
Drying rosemary can
help capture that
aroma and flavor.
11. Clove Cloves are the dried, In foods and beverages, clove
unopened, nail- is used as a flavoring. In
shaped flower buds of manufacturing, clove is used in
the evergreen tree toothpaste, soaps, cosmetics,
Syzygium perfumes, and cigarettes. Clove
aromaticum. The cigarettes, also called kreteks,
name “clove” derives generally contain 60% to 80%
from the Latin word tobacco and 20% to 40% ground
for nail, clavus clove.
(because of its
shape).
12. Pumpkin Spice Pumpkin pie spice, You can use pumpkin spice in any of
also known as your regular baking recipes,
pumpkin spice, is an especially recipes like banana bread
American spice mix or cheesecake
commonly used as an
ingredient in pumpkin
pie.
13. Kabsa Spice Kabsa spice mix is a Used in making kabsa chicken and
popular spice used in rice and in many other chicken &
Arabian & Middle meat-based dishes.
Eastern cuisine

14. Fenugreek Fenugreek is an Fenugreek is used as both an herb

annual herb with a and spice in Indian, North African,
slightly sweet, nutty and Middle Eastern cuisine.
flavor often described
as a cross between
celery and maple
15. Nigella Nigella sativa is an Nigella seeds are widely used as a
annual flowering spice and condiment in Indian and
plant in the family Middle Eastern cuisine. They can be
Ranunculaceae, dry-roasted and used to give
native to eastern a smokey, nutty flavor to curries,
Europe and western vegetables, and beans
Asia,
16. Mace mace, spice consisting It's often used in spice blends
of the dried aril, or for flavoring meat dishes, stews,
lacy covering, of the curries, savory sauces, homemade
nutmeg fruit of pickles, and is a common ingredient
Myristica fragrans, a in Indian cuisine.
tropical evergreen
tree. Mace has a
slightly warm taste
and a fragrance
similar to that of
nutmeg.
17. Mustard seed Mustard seed is Use it in rubs, marinades and
a playful spice sauces, and include it in curries and
something that will bean dishes.
make most any dish
more interesting. Its
fresh, clean aroma
and sharp, tangy
flavor are perfect for
cutting through rich
ingredients like beef
and butter sauce
18. Nutmeg The spice nutmeg has n Indian cuisine, nutmeg is used
a distinctive pungent in many sweet as well as savoury
fragrance and a warm dishes, predominantly in Mughlai
slightly sweet taste; it cuisine. It may also be used in small
is used to flavour quantities in garam masala.
many kinds of baked
goods, confections,
puddings, potatoes,
meats, sausages,
sauces, vegetables,
and such beverages
as eggnog.

19. Green chili Powder New Mexico green Savory dishes find the most use of
chile flavor has been green chillies in curries, breads,
described as lightly meat dishes and stir fries.
pungent similar to an
onion, or like garlic
with a subtly sweet,
spicy, crisp, and
smoky taste.
20. Wasabi Wasabi is a spice You can use it to flavour butter,
traditionally prepared mayonnaise and hollandaise sauce,
from a plant from the or in salad dressings and marinades
cabbage family. for meat and fish

21. Poppy seed Poppies have lobed or People take poppy seed by mouth
dissected leaves, for asthma, constipation, cough,
milky sap, often diarrhea caused by infection,
nodding buds on difficulty sleeping, and to diagnose a
solitary stalks, and condition called vesicoenteric
four- to six-petaled fistula. In foods, poppy seed is used
flowers with to make cakes, pastries, filling,
numerous stamens glaze, or porridge.
surrounding the
ovary. The two sepals
usually drop off as the
petals unfold
22. Sesame seed he seeds are ovate, Cheese and Sesame Biscuits,
slightly flattened, and Sesame Chicken Salad
somewhat thinner at
the eye of the seed
(hilum) than at the
opposite end.
23. Saffron golden-colored, Saffron is utilized in baked foods,
pungent stigmas of cheeses, rice, confectioneries,
the autumn crocus, liquors, curries, meat dishes,
which are dried and macaronis, soups, as well as ice
used as a spice to creams.
flavor foods and as a
dye.
24. Caraway seeds a spice that comes Caraway seeds are frequently used
from the fruit of a in baking. The seeds found in most
plant that's related to types of rye and soda bread are
parsley. Not caraway, and they are a traditional
technically a seed, ingredient in a British seed cake.
caraway is used in Caraway seeds are also used in
many dishes. flavoring curries, soups, sausages,
vegetables, and even liqueurs, such
as the Scandinavian spirit aquavit.
25. Celery seeds is a spice used in celery seeds add surprising flavor to
salads, sauces, salads, pickles, relishes, soups, and
dressings, brines, and dressings in top-rated celery
dry rubs. It's available seed recipes
in whole seed and
ground.
26. Coriander seeds spice in garam masala People often use coriander seeds in
and Indian recipes for soups and salsas, as well
curries which often as in Indian, Middle Eastern, and
employ the ground Asian dishes like curries and masalas
fruits
27. Pepper flowering vine in the Use black pepper as an ingredient in
family Piperaceae, recipes to add flavor and spice to
cultivated for its fruit, meats, fish, vegetables, salad
known as a dressings, soups, stir-fries, pasta,
peppercorn, which is and more.
usually dried and
used as a spice and
seasoning.
28. Garam masala Garam masala is a spice Garam Masala is ideal for any daily
blend widely used in cooking and originates from North
Indian cuisine, from India, with the term garam in Hindi
curries and lentil dishes meaning hot
to soups
29. Cardamom Cardamom, also spelled It is widely employed in Indian, Middle
cardamon, spice Eastern, Arabic, and Swedish cuisine. It
consisting of whole or comes in two types and is used as
ground dried fruits, or whole pods, seeds, or ground
seeds, of Elettaria
cardamomum, a
herbaceous perennial
plant of the ginger
family.
30. Dill Seed Dill Seed is not dill seeds can be used whole or crushed
technically a seed, and added to bread, soups, or
but the whole fruits of vegetable dishes. They can also be used
the herb. The seeds are to make dill pickles.
straight to slightly
curved with a ridged
surface that runs the
length of the seed and
their shape is flat and
oval while their color is
tan or light brown.
Herbs
 Herbs Name Image Description
1. Basil Basil is an annual, or sometimes
perennial, herb used for its leaves.
Depending on the variety, plants
can reach heights of between 30
and 150 cm (1 and 5 ft).
Family: Lamiaceae
2. Rosemary Rosemary is a fragrant evergreen
herb native to the Mediterranean.
It is used as a culinary condiment,
to make bodily perfumes, and for
its potential health benefits.
Rosemary is a member of the mint
family Lamiaceae, along with
many other herbs, such as
oregano, thyme, basil, and
lavender.
3. Thyme Thyme is the herb of some
members of the genus Thymus of
aromatic perennial evergreen
herbs in the mint family
Lamiaceae. Thymes are relatives
of the oregano genus Origanum.
They have culinary, medicinal, and
ornamental uses, and the species
most commonly cultivated and
used for culinary purposes is
Thymus vulgaris.
4. Parsley One of the most versatile herbs
used in Middle Eastern cooking is,
without a doubt, parsley. It is
commonly used as a garnish, but
more popularly used as a spice.
There are two main varieties of
parsley: curly leaf and flat leaf.
Curly leaf is probably the most
recognizable, as restaurants often
use it as a garnish on their plating,
but both varieties are widely used
in cooking.
5. Tarragon Tarragon, also known as estragon,
is a species of perennial herb in
the sunflower family. It is
widespread in the wild across
much of Eurasia and North
America, and is cultivated for
culinary and medicinal purposes
Example of Use
Pesto a creamy, green
sauce is one of basil’s
most popular uses. It’s
typically made from
crushed basil, garlic,
parmesan cheese, olive oil
and pine nuts, though
dairy-free options are also
available. Try it as a dip or
sandwich spread.
In cooking, rosemary is
used as a seasoning in a
variety of dishes, such as
soups, casseroles, salads,
and stews. Use rosemary
with chicken and other
poultry, game, lamb, pork,
steaks, and fish, especially
oily fish
Thyme is typically used
in savory dishes like
braised or roasted meat,
vegetables, or fish, as well
as in savory baking. It can
also be used to add flavor
and depth to marinades,
soups and stocks, cocktail
elements, and teas.
Because of its light scent
and fresh taste, parsley
can be used in anything
from soups to sauces to
vegetables. .
Tarragon has a subtle but
pronounced taste, which
goes well with foods we
associate with spring:
salmon, chicken, veal,
rabbit, eggs and baby
vegetables like artichokes,
6. Chives Chives, scientific name Allium
schoenoprasum, is a species of
flowering plant in the family
Amaryllidaceae that produces
edible leaves and flowers. Their
close relatives include the
common onions, garlic, shallot,
leek, scallion, and Chinese onion
7. Cumin Cumin is a flowering plant in the
family Apiaceae, native to the
IranoTuranian Region. Its seeds
each one contained within a fruit,
which is dried are used in the
cuisines of many cultures in both
whole and ground form.
8. Sage Salvia officinalis, the common
sage or just sage, is a perennial,
evergreen subshrub, with woody
stems, grayish leaves, and blue to
purplish flowers. It is a member of
the mint family Lamiaceae and
native to the Mediterranean
region, though it has been
naturalized in many places
throughout the world
9. Savory Summer savory is among the best
known of the savory genus. It is an
annual, but otherwise is similar in
use and flavor to the perennial
winter savory. It is used more
often than winter savory, which
has a slightly more bitter flavor.
Use chives in garnishes,
salads, egg mayonnaise
sandwiches, vegetable
stocks, soups, creamy
sauces, potato dishes and
omelettes, adding the
herb to the dish just
before serving.
Cumin is an essential spice
for Indian curries and
chutneys. The spice also
works well in a variety of
rice dishes, stews, soups,
breads, pickles, barbecue
sauces, and chili con carne
recipes. It is best to be
conservative when
cooking with cumin as its
flavor can easily overtake
a dish. You can always add
more later.
Frying a strong herb like
sage mellows its flavor.
Fried sage can be
crumbled over a dish to
heighten flavor at the last
moment. Sage can also be
used to add
herbaceousness to sauces,
compound butters, meat
marinades, pastries, and
breads. Add fresh sage
leaves to cocktails and
teas for an instant hit of
herbal flavor.
Savory is a main herb
alongside marjoram,
rosemary, thyme, and
oregano. Add it prior to or
during cooking. Herbes de
Provence are often
sprinkled over meats and
fishes before grilling or
roasting, or added to oils
to create a cooking base
full of flavor
10. Sorrel Sorrel, also called common sorrel
or garden sorrel, is a perennial
herbaceous plant in the family
Polygonaceae. Other names for
sorrel include spinach dock and
narrow-leaved dock. Sorrel is a
common plant in grassland
habitats and is often cultivated as
a leaf vegetable or herb.
11. Cilantro Cilantro is part of the Apiaceae
family, which contains 3,700
species, including carrots, celery,
and parsley. All parts of the plant
are edible, but people most
commonly use the fresh leaves
and dried seeds in cooking.
Cilantro has been a part of global
cuisine for a long time.
12. Mint Mint is an inexpensive addition to
your landscaping, easy to grow,
and even easier to take care of.
Mint is a hardy plant that tends to
flourish even with a minimal
amount of care. Whether you are
growing spearmint or peppermint,
mint plants can give your yard a
lovely aroma as well as some
visual appeal with its emerald
green leaves.
Sorrel is also commonly
wilted into soups and
incorporated into pasta
dishes to add brightness
and acidity. Sorrel also
makes a great addition to
a spring greens mixture,
adding a tangy herbaceous
flavor while holding up
structurally to various
dressings and toppings.
Chopped cilantro can be
stirred in with sour cream
and then used to top chili,
soups, and stews. For a
healthier alternative, you
can also stir it in with low-
fat plain yogurt and use it
the same way.
You can chop cilantro and
toss it into your rice dishes
for some extra pep! Or,
just sprinkle some on top
before serving. Mix
chopped cilantro with lime
to create a refreshing
dressing for your rice
dishes as well
Mint syrup can be used to
flavor your summer
drinks, snow cones,
desserts and more. Just
boiled mint leaves with
one part sugar to two
parts water to create a
simple syrup.
You can add chopped mint
to your roasted potatoes
for an added pop. Just
chop and toss with a little
oil, salt, and pepper and
pour over your potatoes.
Roast as usual.
13. Bayleaf The bay leaf is a powerfully Bay leaves are also
aromatic leaf used primarily for commonly used in
culinary purposes. Although there marinades for meat and
are multiple varieties of bay fish, added to boiling
leaves cultivated around the water to cook seafood like
world today, the original bay leafcrab and shrimp, and used
came from the bay laurel tree in pickling solutions. In
(Laurus nobilis) native to the Asian
addition to these various
region of the Mediterranean. This savory applications, bay
form of bay leaf, which is also leaves are also
known as sweet bay and Grecian occasionally added to the
laurel, is still the herb typically
cream mixture for rice
used for infusing soups and saucespudding, infusing the
with an aromatic flavor dessert with a subtle
herbal flavor.
14. Lemon An upright herbaceous, bushy To flavor ice creams, and
Balm perennial with light green leaves both hot and iced teas. It
and a coarse texture. is also often paired with
sweet fruit dishes and is
the key ingredient in
‘lemon balm pesto’.

15. Fennel Sort of resembles onions and Salads, soups, and meat-
other bulbs, but the taste is much based dishes.
closer to anise or licorice.