Weitere ähnliche Inhalte
Ähnlich wie Chapter 6 (8)
Chapter 6
- 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