Sarah R Labensky CCP Alan M Hause Priscilla
Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 6 – Part 3 Flavors and Flavorings Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 6 – Part 3 Flavors and Flavorings CLNART – 060 Culinary Orientation & Techniques Chef Louis Eguaras, PSB, CPFC Fall 2014 On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Key Terms aromatic beer brandy condiment flash point flavoring liqueur liquor On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Key Terms pickle relish seasoning shortening smoke point wine On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objectives After this lecture, you should be able to complete the following Learning Objectives On Cooking 6. 2 Recognize a variety of herbs, spices, oils, vinegars, wines and other flavorings 6. 3 Understand how to use flavoring ingredients to create, enhance or alter the natural flavors of a dish 6. 4 Appreciate the flavor principles in a variety of international cuisines Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning 6. 2 Herbs, Objective Spices, Oils, Vinegars, and Wines 6. 2 On Cooking Recognize a variety Pickling Herb andspices, oils, of herbs, Spice Blends Spice vinegars, wines and other flavorings Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Five-Spice Powder On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Curry Powder On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Herbes de Provence On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Za’atar On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Seasoning and Flavoring Guidelines Not to hide taste or aroma Balance, not overwhelm Seasoning Not to disguise poor quality Enhances natural flavors Added sparingly, during cooking Taste/season frequently when cooking On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Salt Rock salt Kosher salt Sea salt Sel gris Fleur de sel Culinary or table salt Smoked salt On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Oils Canola oil Vegetable oil Flash Smoke point Shortening point White, Temp at which flavorless, fat smokes ignites solid fat Nut oil Olive oil Sesame oil Flavored (infused) oil On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Vinegars Wine vinegar Cider vinegar Malt vinegar Flavored vinegar Distilled vinegar Balsamic vinegar Rice vinegar On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Chipotle in adobo Fermented black bean sauce Condiment Item added to a Chutney dish for flavor Fish sauce Ketchup Soy sauce/Tamari Tahini On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Prepared mustard Yellow Dijon Whole grain Brown On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Pickle Relish To Cooked preserve or pickled food in sauce, brine vegetables or vinegar solution or fruits On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Wine Fermented juice of grapes On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Vintner A winemaker Viniculture Art & science of wine making Viticulture Art & science of growing grapes for wine Fermentation Process by which yeast converts sugar to alcohol On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Red varietals White varietals Sparkling wines Fortified wines On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Evaluating Wines Aroma Flavor Body On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Matching Wine and Food Colors Tastes Strengths Opposites Origins On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Yeast Types of Beer Ales Lagers Beer Water, hops, and Porters malted barley Stout, by Bock fermented yeast American pilsner European lager Barley On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel Belgian Lambic © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Matching Beer and Food Tastes Strengths Opposites Origins On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Brandy Distilled wine or fermented mash of grapes & fruits On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Grape Brandy Cognac Armagnac On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Fruit Brandy Calvados Kirschwasser Framboise Poire Slivovitz On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Gin Liquor Rum Distilled grains, Tequila fruits, vegetables, or other foods Vodka Whiskey On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Liqueur Redistilled neutral spirits with fruits, flowers, herbs, spices On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 2 Herbs, Spices, Oils, Vinegars, and Wines Cooking with Wines and Spirits Use high quality products Monitor cooking time Brown foods first May interact with aluminum or cast-iron cookware On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective 6. 3 On Cooking Understand how to use flavoring ingredients to create, enhance or alter natural flavors of a dish Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 3 Create, Enhance, or Alter Flavors Food Flavor Profiles Top notes or high notes Middle notes Low notes Aftertaste or finish Roundness Depth of flavor On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 3 Create, Enhance, or Alter Flavors Seasoning Enhances natural flavors Flavoring Adds new taste Condiment Item added to a dish for flavor On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 3 Create, Enhance, or Alter Flavors Aromatic Enhances natural aromas Herb Aromatic plants; leaves, stems or flowers Spice Aromatic plants; bark, roots, seeds, buds, or berries On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Learning Objective 6. 4 On Cooking Appreciate the flavor principles in a variety of international cuisines Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
6. 4 International Flavor Principles Distinguishing the essence of many world cuisines Primary ingredients (proteins and starches) Religious influences Typical cooking methods Cooking liquids Fats Flavorings On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter Summary On Cooking 6. 2 Recognize a variety of herbs, spices, oils, vinegars, wines and other flavorings 6. 3 Understand how to use flavoring ingredients to create, enhance or alter the natural flavors of a dish 6. 4 Appreciate the flavor principles in a variety of international cuisines Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
Chapter 6 Flavors and Flavorings END On Cooking Labensky, Hause & Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education, Inc Upper Saddle River, New Jersey 07458 • All Rights Reserved
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