Seasoning and flavoring are essential to enjoyable eating. Seasoning enhances natural tastes without altering the basic flavor, while flavoring adds new flavors and alters the natural taste. The document discusses various types of seasoning agents like salt, soy sauce, and MSG and flavoring agents including herbs, spices, oils, wines/spirits, vinegars, and concentrated extracts. It provides details on production methods and guidelines for using different seasoning and flavoring agents in cooking.
baking ingredients and its functions [Autosaved].pptxMariaManoaGantala
This document provides an introduction to basic baking ingredients. It lists the major ingredients like flour, sugar, leavening agents, eggs, shortening, and liquid. It then describes each major ingredient in more detail, covering their functions, types, and proper handling and storage. The document aims to help readers identify and understand the key components used in baking.
Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This document provides information on various frozen desserts such as sorbets, ice creams, parfaits, and bombes. It discusses the key ingredients and techniques for each type of dessert. Sorbets are made from fruit juice, sugar, and flavorings, while richer mixtures like ice cream contain eggs, milk or cream. The document emphasizes the importance of smooth texture and lists some common problems that can occur like lumps or a granular texture. It also provides recipes for specific frozen desserts like lemon sorbet, champagne sorbet, and classic vanilla ice cream.
The health benefits of fruit powder drinks are numerous. The simple fact is that most people don't consume enough fruit. That means they are missing out on an array of not just vitamins and minerals, but also antioxidants and important disease fighting compounds. Finding ways to integrate more fruits into your diet is essential. One of the single best approaches are fruit powder drinks. This is, in part, due to their high level of convenience
Shortening agents such as butter, lard, and vegetable oils are used in baking to create tenderness and improve workability. Shortening provides benefits like flavor, lack of odor, and ability to weaken dough structure. Different shortenings produce different textures, with firm fats making flaky pastry and oils more compact pastry. Mayonnaise is an emulsion of oil, egg yolk, and vinegar or lemon juice stabilized by emulsifiers in the yolk. It can be made by hand or machine and varies in fat content. Common uses include as a condiment and in dishes like potato salad.
An herb is a plant whose leaves, stems or flowers are used for food, medicine or scent. Herbs differ from spices in that spices come from roots, seeds or bark and are generally grown in tropical regions. Herbs can enhance the flavor of foods and were historically used for food preservation, perfume and medicine due to lack of refrigeration and easy access to water. Some common herbs include mint, basil and bay leaves. Spices such as cinnamon, nutmeg and ginger are used to add flavor to foods but in smaller quantities than herbs. Both should be stored in airtight containers in a cool, dry place to maintain freshness.
Types of flavouring substances used in food include natural flavorings extracted from plants and animals without modification, artificial flavorings that are chemically identical to natural flavors but produced synthetically, and artificial flavorings that do not occur naturally. Spices commonly used for flavoring Indian food include asafetida, black pepper, cardamom, cinnamon, cloves, coriander, cumin, fennel, nutmeg, onion seeds, oregano, saffron, and turmeric. Fresh or dried herbs can also be used to add flavor to foods without much salt and provide health benefits. Common culinary herbs include basil, dill, marjoram, oregano, parsley, rosemary, sage, thyme.
This document provides information on various types of pastry. It defines pastry as a mixture of flour, liquid and fat. It then describes several specific types of pastry - phyllo, hot water, puff, sweet, flaky and choux pastry. For each type, it provides details on ingredients, origin and method of preparation. It explains that different pastries like baklava, profiteroles and Danish pastries originated from the techniques used to make phyllo, choux and Danish pastry respectively.
baking ingredients and its functions [Autosaved].pptxMariaManoaGantala
This document provides an introduction to basic baking ingredients. It lists the major ingredients like flour, sugar, leavening agents, eggs, shortening, and liquid. It then describes each major ingredient in more detail, covering their functions, types, and proper handling and storage. The document aims to help readers identify and understand the key components used in baking.
Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This document provides information on various frozen desserts such as sorbets, ice creams, parfaits, and bombes. It discusses the key ingredients and techniques for each type of dessert. Sorbets are made from fruit juice, sugar, and flavorings, while richer mixtures like ice cream contain eggs, milk or cream. The document emphasizes the importance of smooth texture and lists some common problems that can occur like lumps or a granular texture. It also provides recipes for specific frozen desserts like lemon sorbet, champagne sorbet, and classic vanilla ice cream.
The health benefits of fruit powder drinks are numerous. The simple fact is that most people don't consume enough fruit. That means they are missing out on an array of not just vitamins and minerals, but also antioxidants and important disease fighting compounds. Finding ways to integrate more fruits into your diet is essential. One of the single best approaches are fruit powder drinks. This is, in part, due to their high level of convenience
Shortening agents such as butter, lard, and vegetable oils are used in baking to create tenderness and improve workability. Shortening provides benefits like flavor, lack of odor, and ability to weaken dough structure. Different shortenings produce different textures, with firm fats making flaky pastry and oils more compact pastry. Mayonnaise is an emulsion of oil, egg yolk, and vinegar or lemon juice stabilized by emulsifiers in the yolk. It can be made by hand or machine and varies in fat content. Common uses include as a condiment and in dishes like potato salad.
An herb is a plant whose leaves, stems or flowers are used for food, medicine or scent. Herbs differ from spices in that spices come from roots, seeds or bark and are generally grown in tropical regions. Herbs can enhance the flavor of foods and were historically used for food preservation, perfume and medicine due to lack of refrigeration and easy access to water. Some common herbs include mint, basil and bay leaves. Spices such as cinnamon, nutmeg and ginger are used to add flavor to foods but in smaller quantities than herbs. Both should be stored in airtight containers in a cool, dry place to maintain freshness.
Types of flavouring substances used in food include natural flavorings extracted from plants and animals without modification, artificial flavorings that are chemically identical to natural flavors but produced synthetically, and artificial flavorings that do not occur naturally. Spices commonly used for flavoring Indian food include asafetida, black pepper, cardamom, cinnamon, cloves, coriander, cumin, fennel, nutmeg, onion seeds, oregano, saffron, and turmeric. Fresh or dried herbs can also be used to add flavor to foods without much salt and provide health benefits. Common culinary herbs include basil, dill, marjoram, oregano, parsley, rosemary, sage, thyme.
This document provides information on various types of pastry. It defines pastry as a mixture of flour, liquid and fat. It then describes several specific types of pastry - phyllo, hot water, puff, sweet, flaky and choux pastry. For each type, it provides details on ingredients, origin and method of preparation. It explains that different pastries like baklava, profiteroles and Danish pastries originated from the techniques used to make phyllo, choux and Danish pastry respectively.
Chutney is a condiment made from fruits, vegetables, spices, vinegar or oil that is cooked for a long time. It can range from coarsely chopped to smooth sauces. Common varieties include mango, coconut, mint or coriander chutneys. Mango chutney is an important export product from India. To make chutney, fruits and vegetables are cooked with spices and vinegar until thickened. Cooking extracts flavors from the spices and helps the chutney last up to a year when stored. Recipes provided include sweet mango, apricot, apple and tomato chutneys.
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
Powerpoint presentation of "Dry heat cooking method" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This document provides suggestions for garnishing different types of soups. It discusses how heavier soups can support heavier garnishes like vegetables, bread, or dumplings while lighter soups prefer more delicate garnishes such as herbs, puréed vegetables, or noodles. Specific garnishing techniques are also outlined, including croutons, fried vegetable crisps, herb chiffonades, and toasted ground nuts. A variety of soup examples are listed at the end.
This document discusses modified food starches. It begins by explaining that modified starches are normal starches that have been chemically or physically altered. Common modification methods include cross-linking, acid treatment, and oxidation. Modified food starches are used as thickeners, emulsifiers, and stabilizers in foods. They allow foods to have longer shelf lives and help bind ingredients. Some common foods containing modified starches include canned soups, chips, and cheese sauces. The document also discusses retrogradation, which is the process by which starch molecules realign and recrystallize.
The document discusses different types of confectionery products. It begins by describing the various ingredients commonly used in making confections like sugars, dairy products, fats, hydrocolloids, emulsifiers, colors, flavors, and antioxidants. It then explains the different categories of confections - flour, sugar, chocolate, milk and other confections. Specific examples like toffee manufacturing process and popular Indian and international confections are also mentioned. The document provides detailed information on ingredients and processes involved in the confectionery industry.
Molecular gastronomy is the study of physical and chemical transformations of edible materials. Chefs use various techniques like spherification, gelification, thickening, and emulsification to transform tastes and textures of food. Key equipment used includes an anti-griddle to freeze items, a smoking gun for cold smoking, a rotary vacuum evaporator for essence extraction, sous vide for precise temperature cooking, and a dehydrator. Notable chefs who have innovated include Ferran Adria with olive spheres and Grant Achatz with edible balloons. Farzi Cafe aims to bring Indian cuisine to the forefront using modern presentations and cooking techniques to create illusions with food.
This document discusses concentration and dehydration of foods. It provides methods for concentrating foods like fruit jelly and candied fruits by partially removing moisture. Dehydration removes almost all water from foods down to 5% moisture. Methods for dehydrating foods include sun drying, hot air drying, microwave vacuum drying and osmotic dehydration. Water activity is defined as the ratio of water vapor pressure in a food to pure water vapor pressure and influences microbial spoilage and texture. Moisture sorption isotherms relate water content to water activity and may exhibit hysteresis.
This document discusses seasoning and flavoring agents. It begins by explaining that humans have long sought spices to enhance the enjoyment of food. Spices were once so valuable they served as currency. The search for spices drove exploration. Seasoning enhances natural flavors without altering them, while flavoring adds new flavors. A wide variety of herbs, spices, oils, wines, vinegars and other agents can be used for seasoning and flavoring in cooking. Care must be taken to balance dominant and subtle flavors.
Production, types and benefits of chewing gum. Produkcja, typy i korzyści gum...Paweł Tomczuk
Chewing gum is composed primarily of latex and other ingredients like sweeteners, flavors, and colors. There are several types of chewing gum including sugar gum, sugar-free gum, coated gum, and medicated gum. Chewing gum provides various benefits such as reducing stress, boosting brain function, improving dental health, and aiding with altitude changes. Functional chewing gums can also provide added benefits like increasing energy or immunity. Chewing gum is produced through a process of mixing ingredients like gum base, sweeteners, and flavors, then extruding, cutting, coating, and packaging the gum.
This document discusses the role of ingredients in the bakery industry. It identifies major ingredients like flour, water, sugar, leavening agents, and yeast and minor ingredients like milk, eggs, shortening, and emulsifiers. It provides details on the purpose and function of each ingredient. Flour provides structure, water hydrates flour for gluten formation, and sugar adds sweetness and tenderizes. Leavening agents like baking soda and powder produce carbon dioxide to make products rise. Yeast is a living organism that produces carbon dioxide and alcohol during fermentation to allow dough to rise. The document also discusses bread improvers and emulsifiers occasionally added to bakery products.
This document discusses the key ingredients used in cake making and their functions. It identifies flour, sugar, shortening, and eggs as essential ingredients that provide structure, tenderness, and moisture. Optional ingredients like baking powder and fruits are also mentioned. The document then examines each ingredient in more detail, explaining how flour provides structure, sugar adds tenderness and moisture retention, shortening creates tenderness and holds in air, and eggs add structure, moisture, color, and nutrition. Milk, water, salt, flavors, emulsifiers, and leavening agents are also outlined for their cake-making roles.
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors (Flavour in Fruits and Vegetables, Fruit Aroma, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Flavour of Vanilla)
No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences.
See more
https://goo.gl/sznfoF
https://goo.gl/pSAJbm
https://goo.gl/6anuLx
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Flavours, Natural Food Flavors, Manufacturing Flavors, Flavour Manufacture, Production of Flavor, Production of Flavor Emulsions, Flavoring Exposure in Food Manufacturing, Production of Natural Flavors, Flavor Extraction Methods, Flavor Making, How to Extract Flavors From Fruits, Flavour Extraction, Food Flavourings, Production of Food Aroma Compounds, Food and Flavors Industry, Food Processing, Food Manufacturing, How to Make Flavour, Flavour Manufacturing, Flavor Extraction Methods, Flavors Manufacturing Process, Process for Extraction of Flavors, How to Make Your Own Flavor Extracts, Starting Food Business, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Formation of Flavour Compounds, Odd Flavors in Foods, Flavours and Flavouring Materials, Flavourings in Foods, Compounded Flavourings, Solid Flavouring Materials, Liquid Flavouring Materials, Semi-Fluid or Paste Flavouring Products, Isolation of Food Flavours, Flavouring Materials of Natural Origin, Sources of Natural Flavouring Materials, Spice Processing Milling, Extraction and Oleoresins, Plants as Sources of Essential Oils, Fiavour of Cocoa, Beverage Flavours, Flavour of Coffee, Flavor of Onion, Flavour of Garlic, Dehydrated Onion, Production of Cocoa Powder, Flavourings Butter, Cheese, Flavour of Butter, Cheese Flavour, Cheddar Cheese Flavour, Blue Cheese Flavor, Yogurt Flavour, Flavourings for Yogurt, Wine Making, Production of Aroma Chemicals, Smoke Flavours, Flavour Chemicals
1. Health based bakery products are those that provide special health benefits beyond basic nutrition, such as foods for people with certain intolerances or allergies. Common intolerances include gluten and lactose.
2. Bakery products can contribute to a healthier lifestyle, including whole grain and multigrain breads, cakes made with alternative ingredients, and high fiber options.
3. Sugar-free bakery products use natural sweeteners like honey, maple syrup, or artificial sweeteners that are heat-stable for baking. Organic bakery products avoid synthetic additives.
The document describes 5 methods of bread making: straight dough, no time dough, salt delayed, sponge and dough, and ferment and dough. The straight dough method mixes all ingredients and ferments the dough for a predetermined time depending on flour strength. The no time dough method only ferments briefly to develop gas and condition gluten. Salt delayed adds salt later in the process to speed fermentation. Sponge and dough creates a pre-ferment ("sponge") with some ingredients that is fermented for 16-17 hours before adding remaining ingredients. Ferment and dough makes an initial pre-ferment ("ferment") to give yeast a head start in dough with ingredients that slow fermentation, like milk.
The document discusses different types of cured meats from around the world. It provides information on meats like bresaola, sujuk, pastrami, corned beef, salami, pepperoni, pancetta, bacon, chorizo, prosciutto, speck ham, mortadella, andouille, black pudding, katsuobushi, and smoked salmon. For each meat, it describes the main ingredients and origin, and common dishes the meat is used in. Curing meats involves processes like salting, smoking, and drying to preserve foods and add flavor through osmosis and inhibiting microbial growth.
Mixing ingredients accomplishes several important tasks such as evenly distributing ingredients throughout a mixture, breaking down fats and liquids to create emulsions, and incorporating air which helps baked goods rise and develop a light texture. It also activates the proteins in wheat flour which causes gluten formation. Key terms defined include emulsify, gluten, aerate, and formula. Common mixing techniques described are sifting, creaming, blending, kneading, stirring, beating, folding, and cutting in.
This document provides definitions and descriptions of various cooking methods and culinary terms. It discusses techniques like mirepoix, sweating, caramelizing, mise-en-place, and different ways to prepare meat including roasting, grilling, broiling, sautéing, pan frying, deep frying, poaching, blanching, and parboiling. It also covers combination methods like stewing, braising, and different knife cuts including julienne, baton, dice, mince, and chiffonade. Understanding these terms and techniques is important for success in the kitchen.
Seasoning and flavoring are essential to enjoyable eating. Salt is the primary seasoning agent, while herbs and spices provide flavoring. Herbs come from leaves and stems, while spices come from plant parts like bark, buds, fruits, roots, and seeds. Flavoring agents can be fresh or dried herbs, whole or ground spices, concentrated extracts from plants, wines, or oils infused with flavors. A dish's dominant flavors should be limited to one or two elements, with other flavors playing a subtle supporting role.
3d - Food Preparation Basics _ Seasonings and Flavorings.pptxJoannDavid4
This document provides an overview of seasonings and flavorings used in food preparation. It discusses the main categories of seasonings which include salt, pepper, herbs, spices, flavor enhancers, oil extracts, marinades, breading and batters, and condiments. For each category, some common examples are listed and brief descriptions of each are given, such as the different types of salt and their uses, and how herbs and spices are obtained from different parts of plants. Information is also provided on storage of dried spices and herbs to maintain optimal potency.
Chutney is a condiment made from fruits, vegetables, spices, vinegar or oil that is cooked for a long time. It can range from coarsely chopped to smooth sauces. Common varieties include mango, coconut, mint or coriander chutneys. Mango chutney is an important export product from India. To make chutney, fruits and vegetables are cooked with spices and vinegar until thickened. Cooking extracts flavors from the spices and helps the chutney last up to a year when stored. Recipes provided include sweet mango, apricot, apple and tomato chutneys.
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
Powerpoint presentation of "Dry heat cooking method" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This document provides suggestions for garnishing different types of soups. It discusses how heavier soups can support heavier garnishes like vegetables, bread, or dumplings while lighter soups prefer more delicate garnishes such as herbs, puréed vegetables, or noodles. Specific garnishing techniques are also outlined, including croutons, fried vegetable crisps, herb chiffonades, and toasted ground nuts. A variety of soup examples are listed at the end.
This document discusses modified food starches. It begins by explaining that modified starches are normal starches that have been chemically or physically altered. Common modification methods include cross-linking, acid treatment, and oxidation. Modified food starches are used as thickeners, emulsifiers, and stabilizers in foods. They allow foods to have longer shelf lives and help bind ingredients. Some common foods containing modified starches include canned soups, chips, and cheese sauces. The document also discusses retrogradation, which is the process by which starch molecules realign and recrystallize.
The document discusses different types of confectionery products. It begins by describing the various ingredients commonly used in making confections like sugars, dairy products, fats, hydrocolloids, emulsifiers, colors, flavors, and antioxidants. It then explains the different categories of confections - flour, sugar, chocolate, milk and other confections. Specific examples like toffee manufacturing process and popular Indian and international confections are also mentioned. The document provides detailed information on ingredients and processes involved in the confectionery industry.
Molecular gastronomy is the study of physical and chemical transformations of edible materials. Chefs use various techniques like spherification, gelification, thickening, and emulsification to transform tastes and textures of food. Key equipment used includes an anti-griddle to freeze items, a smoking gun for cold smoking, a rotary vacuum evaporator for essence extraction, sous vide for precise temperature cooking, and a dehydrator. Notable chefs who have innovated include Ferran Adria with olive spheres and Grant Achatz with edible balloons. Farzi Cafe aims to bring Indian cuisine to the forefront using modern presentations and cooking techniques to create illusions with food.
This document discusses concentration and dehydration of foods. It provides methods for concentrating foods like fruit jelly and candied fruits by partially removing moisture. Dehydration removes almost all water from foods down to 5% moisture. Methods for dehydrating foods include sun drying, hot air drying, microwave vacuum drying and osmotic dehydration. Water activity is defined as the ratio of water vapor pressure in a food to pure water vapor pressure and influences microbial spoilage and texture. Moisture sorption isotherms relate water content to water activity and may exhibit hysteresis.
This document discusses seasoning and flavoring agents. It begins by explaining that humans have long sought spices to enhance the enjoyment of food. Spices were once so valuable they served as currency. The search for spices drove exploration. Seasoning enhances natural flavors without altering them, while flavoring adds new flavors. A wide variety of herbs, spices, oils, wines, vinegars and other agents can be used for seasoning and flavoring in cooking. Care must be taken to balance dominant and subtle flavors.
Production, types and benefits of chewing gum. Produkcja, typy i korzyści gum...Paweł Tomczuk
Chewing gum is composed primarily of latex and other ingredients like sweeteners, flavors, and colors. There are several types of chewing gum including sugar gum, sugar-free gum, coated gum, and medicated gum. Chewing gum provides various benefits such as reducing stress, boosting brain function, improving dental health, and aiding with altitude changes. Functional chewing gums can also provide added benefits like increasing energy or immunity. Chewing gum is produced through a process of mixing ingredients like gum base, sweeteners, and flavors, then extruding, cutting, coating, and packaging the gum.
This document discusses the role of ingredients in the bakery industry. It identifies major ingredients like flour, water, sugar, leavening agents, and yeast and minor ingredients like milk, eggs, shortening, and emulsifiers. It provides details on the purpose and function of each ingredient. Flour provides structure, water hydrates flour for gluten formation, and sugar adds sweetness and tenderizes. Leavening agents like baking soda and powder produce carbon dioxide to make products rise. Yeast is a living organism that produces carbon dioxide and alcohol during fermentation to allow dough to rise. The document also discusses bread improvers and emulsifiers occasionally added to bakery products.
This document discusses the key ingredients used in cake making and their functions. It identifies flour, sugar, shortening, and eggs as essential ingredients that provide structure, tenderness, and moisture. Optional ingredients like baking powder and fruits are also mentioned. The document then examines each ingredient in more detail, explaining how flour provides structure, sugar adds tenderness and moisture retention, shortening creates tenderness and holds in air, and eggs add structure, moisture, color, and nutrition. Milk, water, salt, flavors, emulsifiers, and leavening agents are also outlined for their cake-making roles.
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors (Flavour in Fruits and Vegetables, Fruit Aroma, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Flavour of Vanilla)
No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences.
See more
https://goo.gl/sznfoF
https://goo.gl/pSAJbm
https://goo.gl/6anuLx
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Flavours, Natural Food Flavors, Manufacturing Flavors, Flavour Manufacture, Production of Flavor, Production of Flavor Emulsions, Flavoring Exposure in Food Manufacturing, Production of Natural Flavors, Flavor Extraction Methods, Flavor Making, How to Extract Flavors From Fruits, Flavour Extraction, Food Flavourings, Production of Food Aroma Compounds, Food and Flavors Industry, Food Processing, Food Manufacturing, How to Make Flavour, Flavour Manufacturing, Flavor Extraction Methods, Flavors Manufacturing Process, Process for Extraction of Flavors, How to Make Your Own Flavor Extracts, Starting Food Business, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Formation of Flavour Compounds, Odd Flavors in Foods, Flavours and Flavouring Materials, Flavourings in Foods, Compounded Flavourings, Solid Flavouring Materials, Liquid Flavouring Materials, Semi-Fluid or Paste Flavouring Products, Isolation of Food Flavours, Flavouring Materials of Natural Origin, Sources of Natural Flavouring Materials, Spice Processing Milling, Extraction and Oleoresins, Plants as Sources of Essential Oils, Fiavour of Cocoa, Beverage Flavours, Flavour of Coffee, Flavor of Onion, Flavour of Garlic, Dehydrated Onion, Production of Cocoa Powder, Flavourings Butter, Cheese, Flavour of Butter, Cheese Flavour, Cheddar Cheese Flavour, Blue Cheese Flavor, Yogurt Flavour, Flavourings for Yogurt, Wine Making, Production of Aroma Chemicals, Smoke Flavours, Flavour Chemicals
1. Health based bakery products are those that provide special health benefits beyond basic nutrition, such as foods for people with certain intolerances or allergies. Common intolerances include gluten and lactose.
2. Bakery products can contribute to a healthier lifestyle, including whole grain and multigrain breads, cakes made with alternative ingredients, and high fiber options.
3. Sugar-free bakery products use natural sweeteners like honey, maple syrup, or artificial sweeteners that are heat-stable for baking. Organic bakery products avoid synthetic additives.
The document describes 5 methods of bread making: straight dough, no time dough, salt delayed, sponge and dough, and ferment and dough. The straight dough method mixes all ingredients and ferments the dough for a predetermined time depending on flour strength. The no time dough method only ferments briefly to develop gas and condition gluten. Salt delayed adds salt later in the process to speed fermentation. Sponge and dough creates a pre-ferment ("sponge") with some ingredients that is fermented for 16-17 hours before adding remaining ingredients. Ferment and dough makes an initial pre-ferment ("ferment") to give yeast a head start in dough with ingredients that slow fermentation, like milk.
The document discusses different types of cured meats from around the world. It provides information on meats like bresaola, sujuk, pastrami, corned beef, salami, pepperoni, pancetta, bacon, chorizo, prosciutto, speck ham, mortadella, andouille, black pudding, katsuobushi, and smoked salmon. For each meat, it describes the main ingredients and origin, and common dishes the meat is used in. Curing meats involves processes like salting, smoking, and drying to preserve foods and add flavor through osmosis and inhibiting microbial growth.
Mixing ingredients accomplishes several important tasks such as evenly distributing ingredients throughout a mixture, breaking down fats and liquids to create emulsions, and incorporating air which helps baked goods rise and develop a light texture. It also activates the proteins in wheat flour which causes gluten formation. Key terms defined include emulsify, gluten, aerate, and formula. Common mixing techniques described are sifting, creaming, blending, kneading, stirring, beating, folding, and cutting in.
This document provides definitions and descriptions of various cooking methods and culinary terms. It discusses techniques like mirepoix, sweating, caramelizing, mise-en-place, and different ways to prepare meat including roasting, grilling, broiling, sautéing, pan frying, deep frying, poaching, blanching, and parboiling. It also covers combination methods like stewing, braising, and different knife cuts including julienne, baton, dice, mince, and chiffonade. Understanding these terms and techniques is important for success in the kitchen.
Seasoning and flavoring are essential to enjoyable eating. Salt is the primary seasoning agent, while herbs and spices provide flavoring. Herbs come from leaves and stems, while spices come from plant parts like bark, buds, fruits, roots, and seeds. Flavoring agents can be fresh or dried herbs, whole or ground spices, concentrated extracts from plants, wines, or oils infused with flavors. A dish's dominant flavors should be limited to one or two elements, with other flavors playing a subtle supporting role.
3d - Food Preparation Basics _ Seasonings and Flavorings.pptxJoannDavid4
This document provides an overview of seasonings and flavorings used in food preparation. It discusses the main categories of seasonings which include salt, pepper, herbs, spices, flavor enhancers, oil extracts, marinades, breading and batters, and condiments. For each category, some common examples are listed and brief descriptions of each are given, such as the different types of salt and their uses, and how herbs and spices are obtained from different parts of plants. Information is also provided on storage of dried spices and herbs to maintain optimal potency.
Mother leading sauces and their derivativesRohit Mohan
1) Sauces are used to enhance the flavor, moistness, richness, appearance, and appeal of foods. They can make foods more digestible as well.
2) Sauces are broadly classified as kitchen sauces, which are prepared in the kitchen, and proprietary sauces, which are purchased pre-made.
3) The structure of a sauce consists of a liquid base, a thickening agent, and seasoning/flavoring ingredients. Common liquid bases are used to create "mother" or "leading" sauces that can then be modified.
This document discusses marinades, cures, and brines used for preserving meat and adding flavor. Marinades contain oil, acid, aromatics, and seasoning and are used to tenderize meat and add flavor. Cures surround meat with salt and curing agents to inhibit bacteria growth and preserve the meat. Brines are salt solutions used to cure meats through soaking, injection, or spraying. The document provides recipes for different marinades, discusses factors that impact curing times, and explains the components and process of making brines.
Spices are aromatic plant products that are used to flavor food and drinks. While spices have little nutritional value themselves, they enhance the pleasure of eating by adding flavor and aroma. Spices are characterized by their pungency, strong odor, and sweet or bitter taste. Some key spices obtained from roots/underground stems discussed in the document include ginger, turmeric, galangal, asafetida, angelica, and horse radish. Spices play an important role beyond flavoring by stimulating appetite and aiding digestion.
1. Marinades are seasoned liquids used to add flavor and tenderize meat, poultry, and vegetables. They typically contain oil, acid, aromatics like herbs and spices, and seasoning like salt.
2. Curing involves surrounding meat with salt that contains curing agents like nitrates and nitrites to preserve it through dehydration and inhibiting bacterial growth. Cures can be dry or wet brine solutions.
3. Brining uses salt solutions to cure and preserve meat through osmotic exchange, and can involve steeping, injection, or spraying methods. The brine pH, sugar content, water quality, and addition of salt peter impact the curing process.
This document provides information on various culinary herbs including their uses, pronunciation, and flavors. It discusses common herbs like basil, mint, cilantro, oregano, parsley, rosemary, sage, thyme, and tarragon. For each herb, it provides one or two sentences on typical uses in cooking and 1-2 sentences describing their flavors. The document is intended to inform readers about different herbs and their properties.
Spice extractives can be customized for solubility, dispersibility, and invisibility. They provide consistent flavoring and coloring without being affected by seasonal variations. There are two basic types of spice extractives - essential oils and oleoresins. Essential oils are aromatic oils extracted through steam distillation while oleoresins contain both volatile and non-volatile compounds extracted using solvents. Oleoresins can be used directly or combined with carriers to create soluble seasonings for various food applications. Proper storage of spice extractives involves keeping them in cool, dry, and tightly sealed containers.
This document provides information about condiments, herbs, and spices. It begins by defining condiments as flavorful sauces or substances that are added to food to enhance taste, texture, and the eating experience. Herbs are aromatic plants used for culinary, medicinal, and ornamental purposes, while spices come from various plant parts and are used to season food. The document then lists and describes common types of condiments like aioli, barbecue sauce, and chutney. It also lists and describes many popular culinary herbs and spices, including basil, cardamom, cinnamon, and peppercorns. The final sections provide quiz and assignment questions related to condiments, herbs and spices.
Indigenous Australian Ingredients and Vegetarianhutchinsonlily
Yr 11 Indigenous Australian Ingredients game and information, facts on vegetarianism and other similar diets, including some nutritional considerations
This document discusses vegetables and their cooking properties. It begins by defining vegetables and describing how they are served. It then covers the different types of vegetables including roots, bulbs, tubers, flowers, leaves, fruits, and stems. The document discusses how cooking affects vegetables, explaining how different pigments are impacted by acidity, alkalinity, and overcooking. It provides tips for retaining nutrients and colors when cooking vegetables. Overall, the document provides a comprehensive overview of vegetables and factors to consider when cooking them.
This document provides a summary of a secret cookbook that reveals coveted recipes and culinary techniques. It includes 7 chapters that cover topics like unlocking flavor secrets using herbs, spices, umami; secret cooking methods like searing and sous vide; exploring global cuisines; stocking essential pantry items; and unveiling prized recipes. The introduction describes the book as taking readers on a thrilling journey through the covert world of guarded culinary mysteries.
Spices and herbs are used for flavoring, coloring, and preserving food. Spices come from seeds, fruits, roots, or barks, while herbs come from leaves. Many spices have antimicrobial properties which may explain their use in warmer climates and with meat. Some spices are also used for medicine, rituals, cosmetics, or perfumes. The document then lists various common spices and herbs and provides some details on their uses, properties, and health benefits.
This document provides information on the process of pickling foods. It begins with a brief history and definition of pickling, noting it is an ancient food preservation method involving soaking foods in brine or vinegar. It then discusses the key materials used - salt, vinegar, spices and water. The document outlines different pickling methods including dry salting, fermentation in brine, and using salt. It provides details on the pickling process and packaging methods. Finally, it gives some popular pickle brands and an example recipe for lime pickle.
Brines, cures, and marinades are used to preserve foods, enhance flavor, and protect shelf life. Curing involves dehydrating meat through dry curing or brine curing to preserve it. The main ingredient in curing is salt, which inhibits bacteria growth and adds flavor. Sugar, herbs, and spices can be added to counteract harsh saltiness and modify flavor. Dry cures involve mixing ingredients and coating foods, while brines moisturize and tenderize by soaking foods in saltwater solutions. Marinades soak foods in seasoned liquids to flavor, tenderize using acid, and add moisture for preservation. They contain oils, acids, aromatics, and seasonings.
This document discusses the components of salads and salad dressings. It explains that salads typically have four components - a foundation, body, garnish, and dressing. The foundation forms the base, the body creates the main flavor and identity, the garnish contributes visual appeal and flavor, and the dressing complements the other ingredients. It then provides details on different types of salad greens, dressing emulsions, cleaning and storing greens, and categories of salads such as green salads, side salads, and composed salads.
This document provides guidelines for preparing salads and dressings. It discusses the key ingredients used in salads, such as greens, vegetables, fruits, proteins and starches. It also outlines best practices for making different types of salads, including vegetable/grain salads, bound salads, fruit salads, composed salads and gelatin salads. Important factors for salad preparation like quality ingredients, eye appeal and proper food combinations are highlighted. The document concludes with discussing ingredients and types of salad dressings, including oil and vinegar dressings and emulsified dressings.
This document provides information on preparing various types of salads. It discusses different components of salads including base, body, dressings, and garnishes. It also covers ingredients for salad dressings like oils, vinegars, and mustards. Factors to consider in salad preparation include using ingredients of varying colors, flavors, textures, and shapes. The document outlines important points in salad making such as washing, cutting, chilling ingredients and properly arranging the finished salad.
Baking involves using dry heat in an oven to cook ingredients like flour, sugar, eggs, salt, and fat. Common flours include all-purpose, cake, bread, and whole wheat flours. Sugars include granulated, brown, confectioners, and caster sugars. Eggs and salt add structure, richness, and flavor while fat helps create a tender, moist product. Herbs, spices, and condiments season foods and include items like basil, bay leaves, chives, mint, oregano, parsley, rosemary, sage, tarragon, thyme, cardamom, anise, allspice, caraway, cloves, coriander, ginger, nutmeg, paprika,
Woodford Reserve whiskey is produced at a historic distillery in Woodford County, Kentucky that was established in 1797. The distillery is owned by Brown-Forman Corporation. Woodford Reserve is unique as the only Kentucky bourbon that is triple distilled in copper pots rather than column stills. It matures for 7-8 years in brick warehouses designed to allow the barrels to breathe. This gives the whiskey complex flavors of honey, spice, and citrus. The distillery is known for its small-batch production and emphasis on taste over age.
This document summarizes several popular white and red grape varieties used to make wine. It describes the origin, flavor profiles, and common styles of Chardonnay, Riesling, Sauvignon Blanc, Pinot Gris, Cabernet Sauvignon, Merlot, Syrah/Shiraz, and Pinot Noir. The grapes originate from major wine regions in France and Germany but are now grown worldwide. Each variety tends to produce distinct aromatic qualities and varying levels of acidity, tannins and body depending on region and winemaking techniques.
The Macallan single malt whisky is produced in the Speyside region of Scotland using Golden Promise barley. It is aged in bourbon and sherry casks. The distillery was founded in 1824 by Alexander Reid and is located on the banks of the Spey River. The production process involves malting, milling, mashing, fermentation, and distillation, with only the heart of the run being collected. The whisky is then aged for a minimum of 10-30 years in various oak casks. Tasting notes describe the whiskies as having flavors of dried fruits, nuts, vanilla, and hints of orange.
The Glenlivet single malt whisky distillery is located in the Speyside region of Scotland. It takes its name from its location in the Livet Glen. George Smith founded the distillery in 1824, making it the first legal whisky producer in Scotland. Today, it is owned by Pernod Ricard. Spirit from the distillery is matured in oak casks that previously held bourbon or sherry. The Glenlivet 25 Year expression retains fruity and floral flavors during maturation and receives a final finish in rare ex-sherry casks, producing an intense yet elegant whisky.
The document defines tea and identifies its main types and benefits. It discusses how tea is the second most consumed beverage globally and exists in many cultures. The key types of tea covered are white, yellow, green, oolong, and black tea. Each has distinct processing methods and health benefits such as cancer prevention, weight loss, and stress relief. Herbal teas are also discussed as using infused herbs, flowers, fruits and spices. The top tea producing countries are also noted.
This document provides an overview of spirits and liqueurs, including their raw materials, production processes, and popular examples. It discusses the distillation of spirits from grains, fruits, and vegetables to produce liquors like whiskey, brandy, rum, and vodka. It also covers flavored spirits like gin and liqueurs made by infusing or macerating spirits with fruits, herbs, nuts, creams, or other flavors. Common liqueurs mentioned include Amaretto, Bailey's Irish Cream, and Campari. The document provides details on the origins and characteristics of many specific spirits and liqueurs.
Ron Zacapa Centenario 23 Anos is an ultra-premium rum produced in Guatemala where the fertile volcanic soil and tropical climate provide ideal conditions for growing sugarcane. The sugarcane juice is fermented and distilled before being aged for 6 to 23 years in a facility located high in the mountains. There, master blender Lorena Vasquez carefully blends rums of varying ages that have matured in a variety of cask types, including American whiskey, sherry, and Pedro Ximenez wine barrels. This process imparts deep, rich flavors to the rum.
The document provides information on several red wine grape varieties, including Merlot, Cabernet Sauvignon, Shiraz/Syrah, Cabernet Franc, and Malbec. It discusses the characteristics of each variety, how they are affected by terroir and climate, winemaking processes, and typical flavor profiles. It also provides suggestions on food pairings for each variety.
Contreau is an orange-flavored liqueur made from bitter orange peels collected around the world that are fermented in pure alcohol from sugar beets. Bénédictine is a cognac-based liqueur flavored with 27 herbs and spices. Grand Marnier is a blend of cognac and distilled bitter orange essence with sugar. Chambord is a raspberry-flavored liqueur made from red and black raspberries, vanilla, citrus peel, honey, and cognac.
Johnnie Walker is a brand of Scotch whisky owned by Diageo. It originated from John "Johnnie" Walker's grocery shop in 1825 in Scotland. Over time, the brand became popular under subsequent generations of the Walker family who expanded distribution and created new expressions like Red Label, Black Label, and Blue Label. The various Johnnie Walker expressions are made from blends of up to 40 different grain and malt whiskies that are aged for a minimum of 12 years, with some expressions like Gold Label and Blue Label using even older whiskies. The brand is now the most widely distributed blended Scotch whisky worldwide.
Dom Pérignon was a 17th century monk credited with inventing Champagne. His name was later used by Moët & Chandon for their prestige cuvée released in 1937. A rigorous selection process ensures only the best grapes are used in equal proportions of Chardonnay and Pinot Noir. As it ages, Dom Pérignon takes on toasty aromas and finesse. It is released in "plenitudes" or windows of opportunity at 7-8, 12-15, and over 30 years of aging.
Bordeaux is a famous wine region in southwest France known for producing some of the world's finest red wines. The region is best known for blending Cabernet Sauvignon, Merlot and Cabernet Franc grapes to produce balanced red wines with complexity. Bordeaux is divided into subregions along the Gironde estuary including Margaux, Pauillac, St. Julien, and St. Estephe, which are known for specific styles like elegance in Margaux or cedar and cigar aromas in Pauillac. The various terroirs consisting of soil, climate and sun exposure contribute to distinctive wines from each appellation.
Alsace is primarily known for its white wines, though some red, rose, and sparkling wines are also produced. The grape varieties grown there are unique to the Alsace region. It has a semi-continental climate with hot summers and cold winters. The soils vary from sand to granite to clay. Alsace uses a classification system including Grand Cru for its highest quality wines, and designates wines by grape variety and sometimes vineyard. The main grape varieties grown are Riesling, Pinot Gris, Gewurztraminer, and Pinot Blanc.
Burgundy is one of the most prestigious wine regions in the world, located in eastern France. It is divided into many appellations and is known for both red and white wines produced from Pinot Noir and Chardonnay grapes respectively. Within Burgundy, Chablis is located in the northern part and is known for producing dry, mineral-driven white wines from Chardonnay grapes grown in Kimmeridgian limestone soils. The Cote de Nuits region in the heart of Burgundy is renowned for elegant, complex Pinot Noir red wines produced on various soil types, with some vineyards differing greatly in character despite their proximity.
This document discusses store management and inventory control. It describes different types of stores, essentials for an efficient store system like maintaining adequate stock levels and periodic inventory checks. It also discusses facilities for dry and refrigerated stores, types of issuing, necessary records, control procedures like stock taking and turnover calculations, and methods for pricing issues like FIFO, LIFO, weighted average. The overall aim is to maintain adequate supply of raw materials with minimum loss through proper store management techniques.
The document discusses standard costing and variance analysis techniques. It defines standard cost as a predetermined cost computed in advance based on cost factors. It explains that standard costing compares standard and actual costs to determine efficiency and take corrective action. Variances are the differences between standard and actual costs and are computed for materials, labor, and overhead. Variance analysis involves subdividing total variances to assign responsibility for performance differences. Formulas are provided for calculating different type of variances.
The document discusses monetary and non-monetary concepts of sales in the food and beverage industry. Monetary sales concepts refer to sales measured in rupee value and include total sales volume, rupee sales by category, unit price, and average rupee sales. Non-monetary concepts refer to sales measured by volume and include quantity of items sold, average number of covers, seat turnover, and sales mix.
The document discusses concepts related to marginal cost, contribution, break-even analysis, and profit-volume ratio. It provides examples and calculations to illustrate these concepts. Marginal cost is defined as the change in total cost from producing one additional unit of output. Contribution is the difference between sales revenue and marginal cost. Break-even point is where total sales equal total costs, resulting in no profit or loss. Profit-volume ratio examines the relationship between contribution and sales volume.
The document discusses various inventory management techniques used to effectively control inventory levels. It describes different types of inventories like raw materials, work in progress, and finished goods. Key concepts covered include determining optimal inventory levels using reorder levels, minimum levels, and maximum levels. ABC analysis is also summarized, which involves categorizing inventory items into A, B, and C groups based on their value and adopting different control strategies for each category.
The document discusses various concepts related to cost and cost accounting. It defines cost and costing, and outlines different types of accounting including cost accounting, financial accounting, decision accounting, control accounting, and managerial accounting. It describes elements of cost including material, labor, and overhead costs. It also covers cost concepts such as fixed vs variable costs, controllable vs non-controllable costs, and different ways of defining and calculating costs.
1. CHAPTER 02 : SEASONING AND FLAVORING
Eating is essential for life, yet the enjoyment of eating good food is dependent on good flavour.
Humans have travelled the globe, often at great risk, in search o fine flavours and methods of
preserving foods, seeking, primarily what we refer to as spices. In the thirteenth century, spices
were so precious that they were accepted as currency along with gold. Little was known of the trade
routes to India and the Middle East at this time. The search for spices and the spice route drove
explorers like Columbus and Magellan to travel the seas and discover new continents.
Seasoning can be described as the enhancement of natural tastes that are present in food without
drastic alteration to the basic flavour. Salt in its various forms is the basic seasoning agent. There are
two types of salt that are available.
Rock salt is mined from deposits on land. This is very coarse in texture and is sold as table salt (with
the addition of iodine) or as pickling salt (without iodine).
Sea salt is produced by the evaporation of sea water. Sea salt is an impure salt and can be refined. It
contains natural amounts of iodine.
From these two salts are also derived soy and other flavoured salts. Flavoured salts are refined salts
that are combined with other flavourings such as garlic and celery. Flavored salts with a mixture of
herbs and spices are also available. There are also naturally flavoured salts that are available in
certain parts of the world that are characteristic to that region only. These salts can be used in
cooking and also work well in marinades. Soy in its various forms like paste and sauce come from the
orient where it is derived from soy beans fermented in a brine. Soy will add seasoning to food to
which it is added but will also alter the colour because of its dark appearance.
MSG (mono sodium glutamate) is an example of secondary seasoning. It is the sodium salt of
glutamic acid. This is a white powdery/crystalline compound that is produced naturally by both
plants and animals and even the human body. MSG, which is commonly used in the kitchen, is
produced from an array of products such as seaweed, fish bones and wheat gluten. It is extracted
through a process of fermentation and drying. It has only a slightly salty taste of its own. Its purpose
is to bring out the natural flavours in the food to which it is added. Even though MSG is sodium, it
contains only 1/3rd – 1/4th the sodium of natural salt. It is very common in oriental cooking and if
used properly, can reduce the need for salt.
Flavouring, as opposed to seasoning, is the addition of a new flavour to a food. Flavorings enhance
the natural taste of the food it is added to. This results in an alteration of the natural flavour of the
food. The various types of flavouring agents can be categorized as herbs, spices, concentrated
flavouring agents, wines/spirits, vinegar and marinades. Without flavours, there will be little
distinction between one dish and the next. It is flavour in most cases that defines international
cuisine. The chilli of Mexico, the tomato and basil of Italy, the fermented soy of the Orient the
myriad of spices of India – all provide strong and distinctive flavours. It will be extremely helpful for
the modern chef to be acquainted with the various flavours that are associated with international
cuisine. This familiarity along with a working knowledge of seasoning and flavouring principles, will
enable a chef to use flavours successfully in new and unexpected combinations.
2. It should be noted here that there are dominant flavours and undertones. The dominant flavours
should be limited to one or two elements, such as the main ingredient and one other flavouring
agent. Any additional flavour should be subtle, so as not to take away attention from the dominant
flavour. A particular recipe may call for five or six spices. One or two of these should be dominant.
The others should form a subtle undertone.
Spices
The term spice comes from Latin, which roughly translated means “fruits of the earth.” Spices, as
distinguished from herbs, are derived from various parts of the plant. The bark (cinnamon), buds
(clove), the flower (saffron), the fruit (all spice), the root (ginger) and the seed (mustard) can all be
used. Spices can be used whole or ground. The advantage of whole spices is that they have a longer
shelf life compared to the ground version. Some spices contain antioxidant components which slow
down the removal of their essences It is also easier to remove whole spices from food when it is
being served. Ground spices are in the powdered form. The advantage is that they are ore easily
incorporated and uniformly as well.
Herbs
The second category of flavouring agents incorporates herbs, which comes from Latin, meaning
grass. Herbs are defined as the leaves and stems of soft stemmed non-woody plants. Herbs and their
use can be traced back to ancient Egypt, Greece and China. It would seem that they were originally
gathered for culinary purpose, but like spices, they also have medicinal properties. Herbs can be
categorized as fresh, dried, pickled or frozen.
Fresh herbs as the term denotes are used fresh without alteration, freshly picked. This does not
mean that the cook needs to pick them for them to be called fresh. Like cut flowers, they are
available packaged from the suppliers.
Dried herbs are the same as fresh herbs, except they have the water content removed, which
concentrates the flavour.
Pickled herbs are fresh herbs that are stored in brine.
Frozen herbs are either directly frozen or they may be blanched before freezing. Those that are
blanched have a longer shelf life. Freeze dried herbs are also available. These are fresh herbs which
have been freeze dried and then vacuum packed.
Fresh herbs are always preferred to dried herbs. The flavour seems to be more complex and
complete. Dried herbs, which are not stale, deliver a more concentrated flavour. A rule of thumb is
one teaspoon of fresh herbs is roughly equal to 3 teaspoons of fresh herbs. A frozen herb has a
flavouring power similar to that of a fresh herb.
It should be noted that when working with cold foods, the product should sit for at least one hour in
the refrigerator after the addition of either herbs or spices to allow for full release and combination
of flavours. In the case of hot foods, flavouring can be added at the beginning, middle or at the end
of the cooking time. Which is best, will be determined by the type of flavouring and the type of food.
Most flavourings need heat and time for the release of their flavour. Fresh herbs take a very short
time to release their flavour and therefore should ideally b added towards the end of the cooking
time. Dried herbs can be added towards the middle of the cooking process.
3. Concentrated Flavoring Agents
Flavouring agents are concentrated in two ways. Extraction (oleoresins) or distillation (essential oils).
Oleoresins are extracts from herbs and spices that are usually subject to a vacuum. In the process,
most of the solvent (alcohol) is removed. Essential Oil is stem distillation of the flavour and the
aroma compounds in a herb or a spice. The disadvantage is that it lacks the flavour in the final oil.
Some cooking oils such as olive oil and walnut oil can also be used as flavouring agents in salads,
marinades and salsas.
Wines and Spirits
Wines and spirits have become a staple flavouring agent in almost all culinary repertories. There are
two types of wines: Table wines and Fortified Wines.
Table wines are mainly produced from grapes but other fruit such as peaches and strawberries can
also be used to make wine. Non fruit items like rice and rhubarb are also known to produce good
wine. Fortified wines are those which have a spirit added to the wine and include brandy, Port and
Sherry and these are used extensively in the flavouring of Desserts.
Wines have unlimited uses in the kitchen. They contribute not only flavour to the dish but also acidic
value, salt and sugar. The alcoholic content of wine contributes little to the flavour, yet is a major
consideration for the stability of sauces and salad dressings. Wines need to be reduced before
addition to a prepared product, particularly products containing egg and dairy products. Reduction
of the wine reduces the acid content and evaporates the alcohol, leaving the flavour intact. The
alcohol and acid in raw wine creates a natural heat, which can cause coagulation of the protein in
egg. Wine reductions are essential for soups and sauces, and can be used for braising, de glazing and
sauteeing. Wines can contribute a great deal of flavour to marinades and salad dressings. In most
cooking applications, it is not necessary to use the finest wine. Most often an inexpensive wine will
do. A fine quality wine may be required for a delicate sauce or dessert. The contribution of wines
and spirits to sorbets, desserts and pastries is major.
Flavoured Oils
Certain Oils like Olive Oil and Mustard Oil do impart flavours to the food. They will enhance the salad
to which they are added or are also used in pickles in certain parts of India.
Vinegars
Vinegar, technically, is a by product of the fermentation of wine. Vinegar comes from the French
term meaning sour wine. Commercially distilled vinegar contains 5% acetic acid which gives vinegar
its characteristic flavour. Cider vinegar is made from apples and is native to America. Distilled
vinegar is colourless and quite strong and is often used in pickling. Malt vinegar is made from malted
barley and has a caramel colour. Rice vinegar, used predominantly in Japan and China could be red
white or even black in colour. Wine vinegar is obtained from wine or sherry. Flavoured vinegars are
common these days and flavours such as herbs (tarragon, dill, rosemary) fruits (lemon, raspberry),
flowers (rose petal) and vegetables (horseradish) are added to the vinegar.
Vinegar was originally use as a preservative. However, it is now being used as an aromatic
4. complement to the food. When flavouring with vinegar, be sure to taste constantly to avoid over
seasoning. In hot foods, add the vinegar towards the end of the cooking time. Flavour will not be lost
due to evaporation. Vinegar has great value in the kitchen when used with understanding and
caution.
Marinades
The final flavouring agent is the marinade, a seasoned liquid in which a product is soaked for the
purpose of flavouring as well as tenderizing. A marinade consists of four parts:
-The oil
-The acidic content
-The seasoning and the flavours and
- Flavour enhancers
There are two types of marinade: The cooked marinade and the raw marinade.
The cooked marinade is first prepared over heat before the product is added to it.
Raw marinade is a mixture used without being cooked, thereby requiring longer exposure of the
product and is used to change the texture of the product.
When marinating for longer periods of time, it is best to refrigerate the product. Otherwise
marination takes place best at room temperature. The thicker the product, the longer it will take to
marinate. Meats take a longer time to marinate than fish.
To conclude, one must understand that seasonings and flavourings are the cornerstones of culinary
excellence. A sure sign of inexperience is over seasoning or under seasoning a dish. Traditional
boundaries have been relaxed in recent years, allowing you to take a classical dish and adding a
subtle twist to it. In this manner a good chef develops his own style. One of the greatest assets of
culinary art is that it is limited only by your imagination.
VERNON COELHO
IHM Mumbai
2009-2010