Chapter 8. Balanced Cooking Methods and Techniques
WORKSHEETS WORKSHEET 8-1
Fresh Herb Identification
On a table are 10 fresh herbs, each with a number next to it. Put the name of each herb next to the correct number below. Also fill in a brief description and two types of dishes it might be used in. The herbs are all found in this list:
Basil – Chives – Cilantro – Dill – Fennel – Oregano – Parsley – Rosemary – Sage – Tarragon
Herb Description Uses 1.
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10. WORKSHEET 8-2
Spice Identification
On a table are 10 spices, each with a number next to it. Put the name of each spice next to the correct number below. Also fill in a brief description and two types of dishes it might be used in. The spices are all found in this list:
Black peppercorns – Sichuan peppercorn – Ground cinnamon – Fresh ginger – Nutmeg – Mace – Allspice – Cloves – Cardamom – Star anise
Spice Name Description Uses 1.
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10. WORKSHEET 8-3
Building Flavor: Braising
Pot Roast Ingredients 2 cups hot water 1 beef bouillon cube 1 tablespoon orange juice 1 ⁄8 teaspoon pepper ½ cup onion (chopped) 2½ pounds boneless beef chuck roast Instructions 1. In a small bowl, put the bouillon cube in 2 cups hot water. Stir together. 2. In a medium bowl, stir together the broth, orange juice, and pepper. 3. Put 2 tablespoons water in the skillet. Heat on medium. 4. Put the onion in the skillet. Simmer it until tender. 5. Add the roast to the skillet. Brown it on all sides. 6. Pour the broth mix over the meat in the skillet. 7. Cover and simmer for 2 hours.
1. Read the above recipe for pot roast. Using what you learned in this chapter about building flavor and cooking methods (particularly braising), come up with three ways you would change this recipe (you can add or subtract ingredients and change the cooking instructions) to make it more flavorful. Keep in mind that using moderate amounts of vegetable oils is fine.
2. Write the revised recipe below.
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8. WORKSHEET 8-4
Building Flavor: Grilling
Grilled Chicken Ingredients 4 boneless, skinless chicken breast halves 2 fluid ounces melted butter Salt Instructions 1. Brush the chicken with the butter then salt. 2. Place chicken on grill and cook until the chicken is half cooked and well browned. 3. Turn over and cook until done.
1. Read the above recipe for grilled chicken. Using what you learned in this chapter about building flavor and cooking methods (particularly grilling/broiling), come up with three ways you would change this recipe (you can add or subtract ingredients and change the cooking instructions) to make it more flavorful. Keep in mind that using moderate amounts of vegetable oils is fine.
2. Write the revised recipe below.
Ingredients Steps 1.
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8. WORKSHEET 8-5
Make a Rub and Marinade
Make one of the rubs and/or marinade. Capistrano Spice rub is a dry rub, while the Adobo Spice rub is a wet rub. Wet or dry rubs work particularly well with beef, chicken, and pork. Spread or pat the rub evenly on the protein just before cooking for delicate items and at least 24 hours before for large cuts of meat. The rub flavors the exterior of the meat.
Marinades bring out the biggest flavors naturally so you can a light dressing, chutney, or relish instead of a heavy sauce. The acidic ingredient in this marinade, the white wine and citrus juices, help break down the tough parts of meat or poultry. The other ingredients add flavor. Oil is used in marinades to carry flavor, but it isn’t essential.
Capistrano Spice Rub Adobo Spice Rub 1 cup dried oregano 3 fresh green chiles (poblano) 1 cup dried basil 2 fresh jalapeno peppers ½ cup dried thyme 10 garlic cloves 1 cup fresh rosemary, chopped 3 tablespoons fresh oregano ½ cup black pepper, butcher’s grind 2 tablespoons black pepper ½ cup garlic powder 1 teaspoon ground cinnamon (Mix all ingredients together.) ½ pound tomatillos, husks removed 1 cup red wine vinegar (Blend in a food processor until a paste forms.)
Marinade 4 cups chicken or vegetable stock 1½ cups white wine 1 ounce olive oil 1 bay leaf 1 ounce fresh herbs 1 lemon, juiced 1 lime, juiced (Mix all ingredients together.) WORKSHEET 8-6
Flavoring and Cooking Method Jeopardy
Name Name a Name Name the Flavor This This Cooking Powerho Herb Spice Term use
100 100 100 100
200 200 200 200
300 300 300 300
400 400 400 400
500 500 500 500
Directions: Put the word(s) asked for in the blank space.
Name This Herb
100 This herb has a pleasant perfumelike flavor and licorice qualities, and is most often used in poultry dishes.
200 Like bay leaf, this herb used in dishes in which a liquid is involved such as soups. Looks a little like pine needles, it has a pungent, hardy flavor.
300 A blend of spices that originated in India and South Asia. 400 This type of paprika is used to make goulash and other braised meats and poultry.
500 This herb has a warm, sweet flavor used in many dishes.
Name This Spice
100 This spice is available in sticks.
200 This spice is the dried flower buds of a tropical evergreen tree. Has a sweetly pungent and very aromatic flavor.
300 This spice is available fresh or dried or candied. It is from the root of a tropical plant, and has a hot but sweet flavor.
400 This spice is the lacy orange covering on a nutmeg. It is like nutmeg in flavor but less sweet.
500 This spice is a dried, star-shaped fruit of an evergreen native to China.
Name the Cooking Term
100 Adding liquid to a hot pan with a bond after sautéing or roasting, then scraping up the fond to add flavor and color to the sauce.
200 A dry marinade made of herbs and spices and other seasonings.
300 Cooking slowly in a small amount of fat over low or moderate heat without browning.
400 Water containing herbs, seasonings, and an acidic product used to cook fish.
500 Allowing food that is sealed in a folded packet to be steamed.
Name a Flavor Powerhouse
100 Name a powerhouse of flavor.
200 Name a powerhouse of flavor that has not been named.
300 Name a powerhouse of flavor that has not been named.
400 Name a powerhouse of flavor that has not been named.
500 Name a powerhouse of flavor that has not been named.