ORGANIZE AND

PREPARE FOOD
TVL – COOKERY 12
LESSON OBJECTIVE:
At the end of this lesson, you
will be able to;
• have an understanding of
the different uses of herbs
and spices
• familiarize the common
herbs and spices used in the
kitchen

2
ARE YOU HERB OR
SPICE?
Study the following
pictures presented
on the next slides.
Identify the picture if
it’s herbs or spice.
Write your answers
in a piece of paper.
3
CINNAMON
BAYLEAF
 CURRY
POWDER
PARSELY
GINGER
 HERBS & SPICES
Spices and herbs are defined as plant
derived substances that add flavor to
any dish.

9
 HERBS & SPICES
They are marketed as a whole as ground
spices, whole or crushed herbs, seeds and
blend of spices, herbs and seasoning.

10
 HERBS
Herbs are the leaf part of a plant
that is used in cooking - these
can be used fresh or dried.

11
 SPICES
A spice is a part of a plant, or a powder
made from that part, which you put in
food to give it flavour.

12
FORM AND
USES OF
HERBS &
SPICE
1. FRESH
HERBS Herbs are the leaf
part of a plant that
is used in cooking -
these can be used
fresh or dried.
1. FRESH
HERBS Fresh herbs are
usually chopped and
added or sprinkled
over salads, soup,
and other foods.
1. FRESH • basil - pesto, tomato

HERBS sauce, tomato soup,

tomato juice
• parsley - pesto, egg
dishes, pasta, rice dishes,
salads
• thyme - chowders, bread,
chicken and poultry,
soups, stock, stews
2. DRIED
HERBS & • Spices, spice seeds,
and herbs are
SPICES employed as
adjuncts to impart
flavor and aroma
or piquancy to
foods.
2. DRIED
HERBS & These spices and herbs
should be added at the
SPICES beginning of cooking,
and removed only if
they are wrapped and
tied in apiece of
cheesecloth or
straining
3. GROUND • Release their flavors
quickly.
SPICES • When they are to be
used in a dish that
requires long cooking
time, they should be
added at the end of
the cooking period.
TYPES OF
HERBS &
SPICE
 1. ALL SPICES
Allspice is the dried, unripened berry of the
myrtle pepper tree, or pimento, which is native
to Jamaica and much of Central America.

21
 2. ANISE
• anise is used as a flavoring agent. It has a
sweet, aromatic taste that resembles the taste
of black licorice.

• It is commonly used in
alcohols and liqueurs,
such as anisette and
ouzo 22
 3. BASIL
Basil is an herb in the mint family. It adds flavor
to meals, and its nutrients may provide health
benefits.
The leaves add flavor to fish,
meat dishes, soups, and sauces,
salads, and tomato products and
pickles. Simmered or boiled.
23
 4. BAYLEAF
Bay leaf (also known as laurel) is a spice
commonly used to flavor soups and meat dishes
for its light, herbal flavor.

It should be washed
carefully before using.
24
 5. BURNET
Burnet is a hardy, perennial herb, Sanguisorba
officinalis, that is a member of the rose family,
Rosaceae.

Used for seasoning soup,

sauces, vegetables and
fish dishes.
25
 6. CAPERS
Capers are the small flower buds of the
Capparis shrub that grows in the
Mediterranean
They should not be
cooked with food, but
added to the finish
product. 26
 7. CARAWAY
The caraway seed taste is mostly nutty, but is
also sharp in caraway seed flavor. The caraway
flavor profile is also bittersweet, hints of anise
and citrus.

The flavor of caraway seeds

pairs well with chives,
thyme, cumin, parsley, and
dill.
 8. CAYENNE POWDER
Essential ingredient in
Tabasco sauce and in Curry
powder.
Used with spices for
pickling and marinating.
 9. CHERVIL

Fresh Chervil is
used in soup and
salads.
 9. CHERVIL

Dried Chervil is
used in seasoning
sauces and roast
lamb.
 10. CHIVES
Chives are a
commonly used
herb and can be
found in grocery
stores or grown in
home gardens.
 10. CHIVES
the green stalks (scapes)
and the unopened,
immature flower buds
are diced and used as an
ingredient for
omelettes, fish,
potatoes, soups, and
many other dishes
 11. CINNAMON
Cinnamon is a spice
obtained from the
inner bark of several
tree species from
the genus
Cinnamomum.
 11. CINNAMON
• Ground Cinnamon
is used in pastries.
• Stock Cinnamon is
used for preserved
fruits, pickles and
fruit soup, and hot
beverages
 11. CINNAMON

• Cinnamon oil is
used for flavoring
and also for
producing
medicine
 12. CORIANDER

• Ground Coriander
is used in pastries,
ginger bread, cakes
and curry powder.
 12. CORIANDER

• Whole seed is
used in making
pickles
 13. CLOVES
• Whole cloves is
used for
marinating.
• Ground cloves is
used in fruitcakes,
pepper cakes,
gingerbread
 14. CURRY
• Curry powder is
used in curried rice,
chicken curry
sauce, eggs, and
vegetables and fish
dishes.
 15. DILL
• Dill is used for
pickling in salad,
sauerkraut, soup
and sauces. Should
be add after
cooking.
 16. GARLIC
• Garlic is used in
meat dishes, soups,
and salad dressing,
pasta dishes,
pickles and goulash.
 17. GINGER

• Ground Ginger is
used as spiced
pickles, stews, eggs
and vermouth.
 17. GINGER

• Candied Ginger is
used in many
Oriental and
Polynesian dishes
and marmalades
and confections
 18. HORSERADISH

• Fresh horseradish
is used for sauce
and fish and meat
dishes
 19. JUNIPER
• Juniper is used for
flavors of
sauerkraut, roast
wild boar, gin,
liqueurs, and
cordials. Cook with
food.
 20. MACE
• Mace is used in
preparation of
pickles, for
preserving pound
cakes, bread,
pudding and
pastries.
 21. MARJORAM
• Mace is used in
preparation of
pickles, for
preserving pound
cakes, bread,
pudding and
pastries.
 22. MINT/PEPPERMINT
• Mace is used in
preparation of
pickles, for
preserving pound
cakes, bread,
pudding and
pastries.
 23. NUTMEG
• Mace is used in
preparation of
pickles, for
preserving pound
cakes, bread,
pudding and
pastries.
 24. ONION
• Mace is used in
preparation of
pickles, for
preserving pound
cakes, bread,
pudding and
pastries.
 25. OREGANO
• Mace is used in
preparation of
pickles, for
preserving pound
cakes, bread,
pudding and
pastries.
 26. PAPRIKA
• Mace is used in
preparation of
pickles, for
preserving pound
cakes, bread,
pudding and
pastries.
 27. PARSLEY
• Mace is used in
preparation of
pickles, for
preserving pound
cakes, bread,
pudding and
pastries.
 28. PEPPER
• Mace is used in
preparation of
pickles, for
preserving pound
cakes, bread,
pudding and
pastries.
 29. POPPY
• Mace is used in
preparation of
pickles, for
preserving pound
cakes, bread,
pudding and
pastries.
 30. ROSEMARY
• Mace is used in
preparation of
pickles, for
preserving pound
cakes, bread,
pudding and
pastries.
 31. SAFFRON
• Mace is used in
preparation of
pickles, for
preserving pound
cakes, bread,
pudding and
pastries.
 32. RED PEPPER CHILI
• Mace is used in
preparation of
pickles, for
preserving pound
cakes, bread,
pudding and
pastries.
 COMPARISON 01

TOPIC 01 TOPIC 02
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COMPARISON 02
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CHART

Statistics here Sales

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Category 1 Category 2 Category 3 Category 4

Series 1 Series 2 Series 3 1st Qtr 2nd Qtr 3rd Qtr 4th Qtr

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TABLE

TOPIC 01 TOPIC 02 TOPIC 03 TOPIC 04 TOPIC 05

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TOTAL Text Text Text Text

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TEAM

ALEXANDER MARTENSSON VICTORIA LINDQVIST MIRJAM NILSSON ANGELICA ASTROM

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Maecenas porttitor congue Maecenas porttitor congue Maecenas porttitor congue Maecenas porttitor congue
massa. Fusce posuere, magna massa. Fusce posuere, magna massa. Fusce posuere, magna massa. Fusce posuere, magna
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amet commodo magna eros amet commodo magna eros amet commodo magna eros amet commodo magna eros
quis urna. quis urna. quis urna. quis urna.

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