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Any chef or cook can walk into any professional kitchen with the expectation of finding certain essential ingredients. These ingredients are used so often and in so many different preparations that they are referred to as staple ingredients.
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Any chef or cook can walk into any professional kitchen with the expectation of finding certain essential ingredients. • These ingredients are used so often and in so many different preparations that they are referred to as staple ingredients.
Starches perform many roles in a commercial kitchen or bakery. • They are used to make doughs and batters. • They are important as binders and thickening agents and also as coatings.
Flour is a finely milled grain. Wheat is the most common grain used to produce flour. • The bakery or pastry shop has a variety of wheat flour to produce various textures of baked goods.
All-Purpose Flour- made from a blend of soft and hard wheat, which means that it is neither extremely light and starchy nor heavy and gummy. Its moderate qualities make it appropriate for general purpose baking and cooking. • Semolina- Pasta is made using a combination of all-purpose and semolina flours. Semolina flour is made from hard durum wheat and gives the finished pasta a firm texture.
Rice Flour-Some kitchens also utilize rice flour because its starch lends a very light texture to sauces and coatings. It is used for preparations like tempura batter or as a thickening agent. • High gluten flour- has high protein and low starch content. It is used primarily for specialty breads or mixed with low-protein flours to create stronger dough.
Bread Flour- is a blend of hard, high-protein wheat that is milled primarily for commercial bakers. It is used for breads because of the texture and structure it provides. • Pastry Flour- milled from soft wheat. It is used for pastry making, as well as for cookies, cakes, crackers, biscuits and similar products. Has a finer texture and lighter consistency.
Cake Flour- fine textured, silky flour milled from soft wheat with low protein content. Has a greater percentage of starch and less protein, which keeps cakes and pastries tender and delicate. • Whole wheat flour- sometimes called graham flour, is made by either grinding the whole-wheat kernel or recombining the white flour, germ and bran that have been separated during milling. Its fiber content is higher than that of white flours.
Self-rising flour- is a convenience product made by adding salt and chemical leavening to all-purpose flour. • Rye flour- is milled from the grain of the cereal grass rye. It is darker, more flavorful, and has less gluten than wheat flours. It comes in dark and light forms and is used primarily for bread making.
After milling flour can be further processed with the following treatments: • Enriched Flour- has iron and B vitamins added to it. May also be supplemented with calcium. No change in taste, color, texture, baking quality or caloric value.
Bleached Flour- has been chemically whitened to improve its appearance and baking qualities. No change occurs in the nutritional value of the flour and no harmful chemical residues remain. • Unbleached flour- bleached naturally by oxygen in the air. It has a slightly golden color. It is generally more expensive than bleached flour and may have different baking characteristics.
Cornmeal is coarsely ground dried corn. It s used as coating and in baking. Cornmeal is milled from both yellow and white corn.
Cornstarch is a finely powdered starch milled from corn. Its main use is as a thickening agent. It can also be used as an ingredient in batters or doughs.
Arrowroot looks identical to cornstarch. It is produced from a tropical root and functions as a thickening agent.
Bread crumbs can be used as a coating, topping, and thickening or binding agent. • Leftover bread and crusts are dried and ground up to make dried bread crumbs. • Panko or Japanese style bread crumbs have become popular with chefs. These bread crumbs are crispy and white. They have a very flaky texture that makes them popular for coating fried foods.
Sweeteners are an important ingredients in the pastry shop, but they also play a significant role in the kitchen. • Sugar and other sweeteners are often used in sauces and to balance or enhance the taste of many savory dishes. • When a sweetener is called for in a dish, chefs have several options. Sugar imparts only a sweet taste to dishes it is used in. Other sweeteners may add a distinctive flavor in addition to their sweet taste.
Sugar is also known by its scientific name sucrose. It can be refined from either the sugarcane plant or sugar beets.
Granulated Sugar- most common form of sugar in the kitchen. Has fine, uniform crystals. Also called “white sugar.” • Powdered Sugar- also called confectioner’s sugar, is granulated sugar that is ground to a fine powder. It is available in 6X or 10X grades, meaning it is 6 or 10 times finer than granulated sugar. Often has a small amount of cornstarch or other additives to keep it from caking.
Superfine Sugar- Sometimes called castor sugar, is an extremely fine, granulated sugar with no additives. It dissolves easily without clouding. • Brown Sugar- is granulated sugar with added molasses. Light or golden brown sugar has less molasses than dark brown sugar.
Sanding Sugar- has larger crystals than granulated sugar. It is used for dusting, topping, anddecorating cookies and pastries. It is often colored for added eye appeal.
Molasses is the liquid that is leftover after refined sugar is extracted from sugarcane juice. Some sugar is left in the molasses, but it is less sweet than sugar. Molasses comes in light and dark types. The more molasses is processed to remove the sugar, the darker it gets.
Honey is formed from flower nectars gathered by bees. The type of flowers from which the nectar is gathered affects the honey’s flavor. The most common types of honeys are clover, alfalfa, and orange blossom. Honey can be made from hundreds of different flowers, but is often blended to achieve a consistent flavor and color. Honey is slightly sweeter than sugar. It most cases, it can be substituted equally by weight for sugar, but honey will change the flavor of the finished product.
Maple syrup is a traditional American staple made from the sap of maple trees. The process for making maple syrup starts by collecting the sap during the late winter, then cooking the sap to evaporate the water and concentrate its natural flavors. Thirty to fifty gallons of sap are required to make one gallon of syrup. For this reason, pure maple syrup is a rather expensive ingredient.
Maple syrup is graded on color, clarity and flavor. Light or amber syrup is most valued. • Due to the cost of real maple syrup, many pancake syrups are actually corn syrup with artificial maple flavor.
Corn syrup is extracted from the starchy part of corn. Many foodservice professionals refer to it as glucose. In its purest form, it is very thick and difficult to scale or measure. Some corn syrups are made thinner so they are pourable and easier to handle. Light corn syrup is clear and has a neutral sweet flavor. Dark corn syrup is colored by cane byproducts and caramel color that also give it a more robust flavor.
Acid is an often overlooked element in cookery. It is an important factor in balancing the taste of many dishes. • Acid ingredients play other roles in the kitchen; they can be a preservative and also a coloring agent.
Vinegar is one of the oldest cooking ingredients known to man. It comes from the Latin term for “sour wine,” which is essentially how it is made. Natural bacteria consume the alcohol in wine and turn it into acid. Vinegar can be made from any alcoholic beverage. Vinegar is used in marinades, salad dressings, sauces and pickling.
Distilled vinegar- is produced from industrial alcohol. It is clear, acidic, and neutral in flavor. It is the least expensive vinegar and preferred for picking because of its clear color. • Cider vinegar- is made from fermented apple cider. It has an amber color and its subtle apple flavor makes it good to use in dressings and fruit dishes.
Red Wine Vinegar- is distinctive for its reddish color. It is highly aromatic and widely used in dressings, sauces, and savory dishes. • White Wine Vinegar- does not give dishes the purple color that red wine vinegar does. It imparts a distinct aromatic quality. White wine vinegars are made of generic white wines as well as champagne and sherry wine.
Balsamic Vinegar- is a specialty of Modena, Italy. It is made from cooked grapes giving it a distinctive dark brown color. The vinegar is fermented and aged in a series of different wood barrels for several years. This aging accounts for its complex and aromatic flavor. It is highly prized as a condiment and for dressings and cold sauces. Far less expensive forms of balsamic vinegar are made using a faster and less costly process.
Malt vinegar- is distilled from the alcohol of fermented barley. It has a brown color and pleasant flavor. It is often used as a condiment to fried foods in English cuisine. • Rice vinegar- made from rice wine, is clear and typically low in acid. Seasoned rice vinegar has salt and sugar added. Rice vinegar is a traditional seasoning in Asian cuisines and is essential in the preparation of sushi rice.
Flavored Vinegars- are infused with additional ingredients to give them a unique flavor. The most items used to flavor vinegars are fruits, herbs, and spices. Popular fruit vinegars include raspberry, blackberry, peach, and cherry. Tarragon, rosemary, garlic and chilepeppers are also commonly used to flavor vinegars.
Bottled lemon juice is a staple item in most kitchens. When a recipe calls for lemon juice, freshly squeezed and bottled lemon juice may be used interchangeably. The acid content of both bottled and fresh is relatively the same. However, consider that bottled lemon juice costs less and requires no preparation time. Freshly squeezed lemons have a better lemon flavor, but are more expensive in price and labor.
Tomatoes are used in a great number of dishes to add naturally sweetness combined with a tangy acidity. They are also important for the deep rich color they add to dishes. Tomatoes are used in basic stocks, sauces, stews and vegetables dishes. Canned tomato products, rather than fresh, are often used in cooking because they offer a more consistent flavor at a lower cost.
Canned tomato products are classified according to their concentration. Concentration is measured by the amount of tomato solids the product contains. • Canned tomatoes can be purchased in many forms other than juices, sauces, purees and pastes. Whole tomatoes, dices, strips, and crushed tomatoes are some of the most popular forms in commercial kitchens.
All forms may be packed in juice, puree, or sauce. The liquid in which the tomatoes are packed affects both the price of the product and how it is best used in the kitchen.
Condiments are flavorings or seasonings served with foods to enhance their flavor. • They are typically served at the table, but condiments are also important ingredients in many recipes. • Condiments include cooked or prepared sauces, relishes, and pickles.
Tomato ketchup is perhaps America’s favorite condiment. • Ketchup is made from tomatoes, corn syrup, vinegar, and spices. • The sweet and sour taste makes it popular in salad dressings, cocktail sauce, barbeque sauce and many other dishes.
Mustard seeds are one of the oldest spices and prepared mustard is one of the oldest condiments. • All varieties of prepared mustard are based on ground mustard seed combined with acid, salt, and spices. • Mustard is essential in making mayonnaise, salad dressings, sauces, and glazes.
The more mustard is cooked, the milder its flavor becomes. • Therefore, mustard usually added to cooked recipes at the end to preserve its sharp flavor.
Yellow Mustard- or salad style mustard, is America’s favorite mustard. It is a mild mixture that gets its color from turmeric. Finely ground yellow mustard seeds, vinegar, and salt are combined with the yellow turmeric to create this condiment.
Dijon Mustard- is named for the French city of Dijon where it was first made. It is strongly flavored mustard made from finely ground mustard seed, white wine, herbs, and spices. • Brown Mustard- also known as Dusseldorf style mustard, is a darker mustard that has a spicy and slightly sweet flavor.
Stone Ground Mustard- refers to any number of mustards that are coarsely ground with bits of mustard seed still visible. One of the best-known stone ground mustards is moutarde de Meaux produced near Dijon.
Horseradish is a root that looks like a large, white carrot. It is finely grated and mixed with vinegar and salt. • This condiment’s strong burning flavor goes well with rich, fatty meats. Prepared horseradish is also used to flavor sauces, dressings, and other dishes. • Like mustard, the more it is cooked the milder its flavor becomes.
The recipe for Worcestershire sauce was brought back to England by a former governor of Bengal, India. This classic condiment was reproduced by two chemists named Lea and Perrin. The exact recipe is a secret though many companies now make their own version.
Worcestershire is thin, murky, and dark brown in appearance. It gives a distinct pungent flavor to foods. This flavor is derived from dozens of ingredients but most distinctive are vinegar, tamarind, anchovies and pepper. • Worcestershire sauce is a favorite with grilled and roasted meats, and can also be used to finish sauces, soups and dressings.
As the taste for spicier food grows, hot sauces are becoming more and more popular. • There are many different brands of hot sauce with diverse intensities of flavor and taste. Despite this variety, all hot sauces are basically made of the same ingredients—vinegar flavored with hot chile peppers and salt. • Hot sauce can be used as a substitute for cayenne pepper or other hot chilesin recipes where acid is appropriate
Soy sauce is a condiment of Chinese origin that is brewed from fermented soybeans and wheat. • Comes in different potencies—light, medium and black. Japanese style soy sauce is usually lighter, while Chinese-style soy sauce is generally heavier and darker. • Tamari is a type of soy sauce brewed with little or no wheat at all.
Pickles are foods that have been saturated with acid, usually vinegar, in order to preserve them. Pickles can be made from any number of fruits and vegetables. • A relish is a condiment made of a mixture of chopped or diced ingredients persevered in an acidic liquid. Can be made of a wide variety of fruits and vegetables • Chutney is a condiment made of preserved fruits and vegetables with an acidic, sweet and spicy flavor.
Capers are the bud of a bush that grows near the Mediterranean. These unopened flowers are pickled in vinegar and salt. • Capers are sorted by size with the smallest buds being most desirable. • Capers are used to garnish sauces, salads and a variety of cold and hot entrees.
