Herbs & Spices

What are seasonings used for in cooking?

• To color the food

• To preserve the food

• To flavor the foods

• To increase the food quantity

Herbs are (a)   of soft plants.

• Roots of large plants
• Flavorful leaves and stems
• Inedible parts of plants
• Seeds used for seasoning

Spices are made from (a)  

• Only dried fruits
• Only seeds
• Dried buds, bark, fruits, seeds, st
• Fresh leaves and flowers

When a recipe calls for herbs, what type of herbs are typically used?

• Fresh herbs

• Dry herbs

• Frozen herbs

• No herbs

Which are more potent, herbs when they are dried or when they are fresh?

• Fresh herbs are more potent

• Dried herbs are more potent

• Both are equally potent

• The potency of herbs does not change

When should you add herbs in hot foods to maximize flavor?

• Right after serving

• At the beginning of cooking time

• At least 10 minutes before the end of cooking time

• At least 20 minutes before the end of cooking time

Identify the sweet, hot spice shown in the image.

(a)  

• Nutmeg

• Ginger
• Cardamom

• Allspice

Which sharp, hot spice is represented by the image?

(a)  

• Ginger

• Nutmeg

• Pepper
• Allspice

Which spice is often used in baking and has a sweet, woody aroma?

• Chili Powder

• Cumin

• Garlic

• Cinnamon

The spice that is red in color and adds a spicy flavor to dishes is (a)   .

• Paprika
• Cumin
• Anise
• Garlic