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1.
C H A
P T E R SIX FLAVORS AND FLAVORING “ The number of flavors in infinite, for every soluble body has a peculiar flavor; like no other. – Jean-Anthelem Brillat-Savarin, The Physiology of Taste ” Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
2.
After studying this
unit 2 FLAVORS AND FLAVORING You will be able to: – Understand the basic principles of the physiology of the sense of taste and smell – Recognize a variety of herbs, spices, oils, vinegars, wines and other flavorings – Understand how to use flavoring ingredients to create, enhance or alter the natural flavors of a dish – Appreciate the flavor principles in a variety of international cuisines Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
3.
Flavors
3 FLAVORS AND FLAVORING The combination of tastes, aromas and other sensations caused by the presence of a foreign substance in the mouth Flavor is to food what hue is to color and what timbre is to music Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
4.
Tastes
4 FLAVORS AND FLAVORING The sensations we detect when a substance comes in contact with the taste buds on the tongue – Sweet – Sour – Salt – Bitter – Umami Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
5.
The Human Tongue
5 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
6.
The Human Olfactory
System 6 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
7.
Factors Affecting Flavor Perception
7 FLAVORS AND FLAVORING Temperature Consistency Presence of contrasting tastes Presence of fats Color Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
8.
Compromises to the
Perception of Taste 8 FLAVORS AND FLAVORING Age Health Smoking Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
9.
Food Flavor Profiles
9 FLAVORS AND FLAVORING Top notes or high notes – The sharpest first flavors or aromas Middle notes – The second wave of flavor, more subtle Low notes – The most dominant lingering flavor Aftertaste or finish – The final flavor Roundness – The unity of a dish’s various flavors Depth of flavor – A broad range of flavors Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
10.
Flavoring
10 FLAVORS AND FLAVORING An item that adds a new taste to food and alters its natural flavors Flavorings include herbs, spices, vinegars and condiments Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
11.
Seasoning
11 FLAVORS AND FLAVORING An item added to enhance the natural flavors of a food without changing its taste Salt is the most common seasoning Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
12.
Flavorings - Herbs
and Spices 12 FLAVORS AND FLAVORING Herbs Spices – Any of a large – Any of a large group of group of aromatic aromatic plants whose plants whose bark, roots, seeds, buds leaves, stems or or berries are used as flowers are used as flavoring a flavoring – Usually used in dry form, whole or ground – Used either dry or fresh Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
13.
Flavorings - Condiment
13 FLAVORS AND FLAVORING Any item added to a dish for flavor, including herbs, spices and vinegars Also refers to cooked or prepared flavorings such as prepared mustards, relishes, bottled sauces and pickles Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
14.
Seasoning and Flavoring Guidelines
14 FLAVORS AND FLAVORING Flavorings should not hide the taste or aroma of the primary ingredient Flavorings should be combined in balance, so as not to overwhelm the palate Flavorings should not be used to disguise poor quality or poorly prepared products Flavorings should be added sparingly when foods are being cooked over a long period of time Taste and season foods frequently during cooking Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
15.
Salt – The
Most Common Seasoning 15 FLAVORS AND FLAVORING Culinary salt or table salt Rock salt Kosher salt Sea salt Sel gris Fleur de sel Specialty salts – Smoked salt Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
16.
Oils
16 FLAVORS AND FLAVORING A type of fat that remains liquid at room temperature Cooking oils are refined from various seeds, plants and vegetables Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
17.
Types of Oils
17 FLAVORS AND FLAVORING Vegetable oils – Cottonseed, peanut, grape seed, sesame seed and soybean Canola – Rapeseeds Nut oils – Walnut, hazelnut and others Olive oil – Extra virgin, virgin and pure Flavored (infused) oils – Infused with basil, garlic, citrus and spices Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
18.
Vinegars
18 FLAVORS AND FLAVORING Wine vinegars Malt vinegars Distilled vinegars Cider vinegars Rice vinegars Flavored vinegars Balsamic vinegars Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
19.
Condiments
19 FLAVORS AND FLAVORING Relishes and pickles Chipotle Chutneys Fish sauce and fermented black beans Ketchup Prepared mustards – Yellow, Dijon, whole grain Soy sauce, Tamari Tahini Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
20.
Wines
20 FLAVORS AND FLAVORING Vinification Vintner Tannins Fermentation Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
21.
Wines of the
United States 21 FLAVORS AND FLAVORING Most wines are named for the variety of grape that is used The U.S. government requires that 75% of the wine comes from a particular grape Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
22.
Red Varietals
22 FLAVORS AND FLAVORING Cabernet Sauvignon Merlot Nebbiolo Pinot Noir Syrah Sangiovese Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
23.
White Varietals
23 FLAVORS AND FLAVORING Chardonnay Riesling Pinot Grigio Sauvignon Blanc Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
24.
Sparkling Wines
24 FLAVORS AND FLAVORING Méthode Champenoise Riddling Disgorging Charmat process Dosage Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
25.
Fortified Wines
25 FLAVORS AND FLAVORING Port Sherry Madeira Marsala Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
26.
Evaluating Wines
26 FLAVORS AND FLAVORING Aroma Flavor Body Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
27.
Matching Food with
Wine 27 FLAVORS AND FLAVORING Match wine to the food following these guidelines: – Colors – Tastes – Strengths – Opposites – Origins Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
28.
Selecting Wines to
Use as Flavorings 28 FLAVORS AND FLAVORING Cooking wines – Inferior product – Have added salt Do not cook with a wine that you would not drink Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
29.
Beer
29 FLAVORS AND FLAVORING Made from: Water Hops Barley – Malt Fermenting yeast Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
30.
Types of Beers
30 FLAVORS AND FLAVORING Ales – Pale – Brown Lagers Porters Stout, Bock American pilsner European lager Belgian Lambic Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
31.
Selecting Beers to
Use as Flavorings 31 FLAVORS AND FLAVORING Match beer to the food following these guidelines: – Tastes – Strengths – Opposites – Origins Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
32.
Brandy
32 FLAVORS AND FLAVORING Grape brandy – Cognac – Armagnac Fruit Brandy – Calvados – Kirschwasser – Framboise – Poire – Slivovitz Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
33.
Liquors
33 FLAVORS AND FLAVORING Gin Rum Tequila Vodka Whiskey – Blended – Bourbon – Canadian – Irish – Rye – Scotch Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
34.
Liqueurs
34 FLAVORS AND FLAVORING Made from herbs, fruits, nuts, spices, flowers or other flavors In a base of neutral spirits, brandy, rum or whiskey Cream liqueurs are made with cream Crème liqueurs contain no cream, but contain additional sugar Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
35.
Flambéing: Cooking with Alcohol
35 FLAVORS AND FLAVORING Igniting brandy, rum or other liquor so that alcohol burns off and the flavor is retained – Never pour alcohol directly from the bottle – Heat liquor until warm before igniting – Tilt pan away from you then ignite flame – Allow flame to subside before finishing Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
36.
Guidelines for Cooking
with Wines and Spirits 36 FLAVORS AND FLAVORING Use quality products Pay attention to the cooking time once the wine or other alcoholic beverages have been added Brown foods before adding wine or other alcoholic beverages to finish a dish such as a sauce or stew Alcohol and acids in wine may interact with aluminum or cast-iron cookware Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
37.
International Flavor Principles
37 FLAVORS AND FLAVORING Six general components help distinguish the essence of many world cuisines – Primary ingredients (proteins and starches) – Religious influences – Typical cooking methods – Cooking liquids – Fats – Flavorings Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
38.
International Flavor Principles
38 FLAVORS AND FLAVORING “Every culture tends to combine a small number of flavoring ingredients so frequently and so consistently that they become definitive of a particular cuisine.” Elizabeth Rozin, Ethnic Cuisine: The Flavor Principle Cookbook Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
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