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PREPARATION
METHODS (11 of 14)
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Hospitality
and Catering |
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| Seasoning
is one of the most important skills a
chef will learn or develop during his
training, which will last a lifetime.
To over season can ruin a dish which
has probably taken a long time to cook.
To under season is to not finish the
story or painting. |
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| We use salt
and pepper as basic seasoning agents, some
foods need less or more of each depending
on the food. Bacon for example is already
fairly salty. But it is not only salt and
pepper that are used as seasoning agents. |
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| Many spices
and herbs can be used to season or flavour
the dish or product in the preparation,
production or finishing stages of the cooking
process. |
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