Online Hotel School

Welcome Guest !
please login or register a new free account.

Home | Archives | Submit Article | Top Rated | Advance Search | Contacts Us | Rss Feeds

    Main Categories
Accounts Training
Banquets and Conferences Training
Bar Training
Food and Beverage
Food and Beverage Checklist
Food and Beverage Manual
Food and Beverage Policies
Food and Beverage Policies and Procedures
Food and Beverage Procedures
Food and Beverage Service
Food and Beverage Training
Food Production Training
Free Hotel Management
Free Hotel Management Training
Free Hotel Training
Front Office Checklist
Front Office Manual
Front Office Policies
Front Office Policies and Procedures
Front Office Procedures
Front Office Training
General Category - Hotels
Hotel Checklists
Hotel Construction and Development
Hotel Engineering
Hotel Forms
Hotel Licences and Permits
Hotel Management Training
Hotel Schools
Hotel Standards
Hotel Terminology and Glossary
Hotel Training Videos
House Keeping
House Keeping Checklist
House Keeping Manual
House Keeping Policies
House Keeping Policies and Procedures
House Keeping Procedures
House Keeping Training
Human Resources Training
Kitchen Checklist
Kitchen Manual
Kitchen Policies
Kitchen Policies and Procedures
Kitchen Procedures
Kitchen Training
Purchase Training
Restaurant Training
Room Service Training
Safety and Security Training
Sales and Marketing Training
Standard Operating Procedures
Stores Training
Wine Training

  More Options
Most read articles
Most rated articles

Subscribe now and receive free articles and updates instantly.
Your name Your Email

titles description    advance search
Published : November 05, 2011 | Author : Santosh
Category : Food Production Training | Total Views : 3302 | Rating :

International Hotelier and Trainer.

The use of Herb's in the kitchen is ruled by culinary tradition which vary from country to country .Every cuisine its own favorite herbs : oregano, mint & dill in the Middle East & Greece are used in a great deal in the lamb dishes .In Thailand coriander leaves are used in almost every dish on the table and lemon grass flavors the fish and chicken dishes in written Sage is favorite with pork and gives its green color to the "Sage Derby cheese" while roast lamb is always served with mint sauce .

Dill is an important flavoring for fish in Scandinavia, soups in Russia and Denmark and for pickling cucumber in America. Italians acknowledge the happy union of basal and tomatoes, rosemary and lamb and Germans of savory with beans .The French of tarragon with chicken and fennel with fish .The Herbs of Province which are justly famous for the pungency and aroma are Thyme ,marjoram, Tarragon, Juniper, Lavender, Bay, Rosemary etc                                                   

Fresh Herb's are always preferred to the dried ones & herbs such as parsley, marjoram, basil or thyme can be grown in pots. Dried herbs are concentrated than fresh ones because the water content has been removed .For every teaspoons of dried herbs, use 3 teaspoon or 1 teaspoons of fresh herbs. Bouquet garni ,much used in French cooking is a bouquet of herbs tied with a piece of string   or in tied in a small square cheese cloth and put into sauces, stews or court  bullion .Strictly the herbs are parsley springs thyme springs and bay leaf but other seasonings such as celery, garlic, rosemary, marjoram and so on .



BASIL: A favorite herb in the French cookery, it has a flavor similar to that of cloves .It is in the preparation of mock thistle soup made of shellfish .It is also used in flavoring vinegar.

BURNETL: This is not used much in cookery now except for salads when bruised it smells like cucumber

CHERVIL AND TARRAGON: The leaves of chervil posses a flavor which is appreciated by many people .Tarragon also belongs to the same family as that of woodworm. Of all the pot herbs , tarragon  and chervil has the strongest smell .They are used in great deal in French cookery for entrees , sauces, soups , salads, chaudfroid . Tarragon leaves are also used for the flavoring vinegar

GARLIC: This consists of a group of serceral bulbs called cloves, all enclosed in one membranous skin .When used carefully and sparingly garlic is an excellent condiment. It is considered to be very wholesome and stimulant.

 MARJORAM: There are four kinds of Marjoram; the most widely used is the sweet or the knotted marjoram .Originally the native of Portugal, where it is most commonly used. It is used for soups, sauces, stews etc and can be used fresh or in dry state.

 LEMON: It plays an important part in sauces. The rind juice and the essential oils contain valuable properties .The rind peel is used for flavoring a variety of dishes .Generally ,the rind is grated but the best way is to peel the rind with a very sharp knife as thin as possible without touching the white part .

MINT: This belongs to the family of plants called "Labiatae

Mentha Viridis". It is the most commonly cultivated in gardens it had better flavor and is the one used popularly in the cooking. It has the property of removing flatulence.

ONION:  The name onions are given all the plants of onion tribe. For example: - leeks, garlic, shallots. The onion is next to salt, the most valuable of all flavoring ingredients used in cookery .They should be blended well with other flavorings.

PARSLEY: it possesses a wonderful quality of marking a dish with a very strong flavor if used in larger quantity than required .It not all gives a finishing touch to the stew, soups and sauces but it is also widely used in garnish .Powdered parsley is an excellent herb which impart the delicate flavor to the cooked food .To make powder parsley infuse some parsley leaves in boiling water for a few second .Drain and put into a hot oven to dry .Pass through a sieve and use as required .

SAVOURY: There are two varieties in this herb one of which is known as the summer variety. It is taken from a flowery herb plant. Both the variety is extensively used in western cooking.

SHALLOTS: This bulbous root resembles garlic. It is a native of Palestine and was introduced to England by the crusaders.

THYME: This belongs to the same family as the mint .The leaves are used both in fresh and in dry state for stuffing and in soup .It possesses a high aromatic flavor hence should be used sparingly. Lemon thyme is a smaller variety and has a strong fragrance like that of rind of lemon. Leaves of ajwain can be used as a substitute for thyme    

VANILLA: This was first discovered by the Spanish .It is the fruit of an orchid. The best variety is grown in Mexico .It has the delicious flavor and largely used for flavoring puddings, custard, chocolates etc for flavoring, it is better to use vanilla pod or vanilla sugar, since the odour of the essence escapes rapidly.

To Download 330 Plus Hotel Training and Management Tools, Please Visit :

1 2 3 4 5
please rate this article     Poor
Most viewed articles in Food Production Training category

The Use of Herbs in Cookery
Kitchen Induction
Cooking Basics
Kitchen and Food Production Training
Most recent articles in Food Production Training category

Kitchen and Food Production Training
Kitchen Induction
Cooking Basics
The Use of Herbs in Cookery

 Visitor's Comments !

there are no comments...

    Random Pick
Meat Introduction.

Total Articles
Total Authors
Total Views
Total categories

Delete cookies set by this site | Top   

Online Hotel School
Copyright 200-2011 © Online Hotel School