Post on 04-Jun-2018
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Flavors and Flavorings
Chapter 7
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
After studying this unit
You will be able to: Understand the basic principles of the
physiology of the sense of taste andsmell
Recognize a variety of herbs, spices, oils,vinegars, wines and other flavorings
Understand how to use flavoringingredients to create, enhance or alterthe natural flavors of a dish
8/13/2019 Flavor Powerpoint
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Flavors
The combination of tastes, aromasand other sensations caused by thepresence of a foreign substance in themouth
Flavor is to food what hue is to colorand what timbre is to music
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Tastes
The sensations we detect when asubstance comes in contact with thetaste buds on the tongue Sweet
Sour
Salt
Bitter Umami
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
The Human Tongue
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
The Human Olfactory System
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Other Factors That Affect FlavorPerception
Temperature
Consistency
Presence of contrasting tastes Presence of fats
Color
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Compromises to the Perception ofTaste
Age
Health
Smoking
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Food Flavor Profiles
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 dishs various flavors
Depth of flavor A broad range of flavors
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Seasoning
An item added to enhance the naturalflavors of a food without changing itstaste
Salt is the most common seasoning
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Herbs and Spices
Herbs Any of a large
group of
aromatic plantswhose leaves,stems or flowersare used as a
flavoring Used either dry
or fresh
Spices Any of a large
group of aromatic
plants whose bark,roots, seeds, budsor berries are usedas flavoring
Usually used in dryform, whole orground
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Condiment
Any item added to a dish for flavor,including herbs, spices and vinegars
Also refers to cooked or preparedflavorings such as preparedmustards, relishes, bottled saucesand pickles
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Seasoning and Flavoring Guidelines
Flavorings should not hide the taste oraroma of the primary ingredient
Flavorings should be combined in balance,so as not to overwhelm the palate
Flavorings should not be used to disguisepoor quality or poorly prepared products
Flavorings should be added sparingly whenfoods are being cooked over a long period
of time Taste and season foods frequently duringcooking
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Salt The Most Common Seasoning
Culinary salt or table salt
Rock salt
Kosher salt
Sea salt
Sel gris
Fleur de sel
Specialty salts Smoked salt
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Oils
A type of fat that remains liquid atroom temperature
Cooking oils are refined from variousseeds, plants and vegetables
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Types of Oils
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 oils
Infused with basil, garlic, citrus and spices
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Condiments
Relishes
Pickles
Chutneys
Fish sauce
Ketchup
Prepared mustards Yellow, Dijon, whole grain
Soy sauce
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Wines
Vinification
Vintner
Tannins Fermentation
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Wines of the United States
Most wines are named for the varietyof grape that is used
The U.S. government requires that75% of the wine comes from aparticular grape
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Red Varietals
Cabernet Sauvignon
Merlot
Nebbiolo Pinot Noir
Syrah
Sangiovese
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
White Varietals
Chardonnay
Riesling
Sauvignon Blanc
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Sparkling Wines
Methode Champenoise
Riddling
Disgorging Charmat process
Dosage
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Fortified Wines
Port
Sherry
Madeira Marsala
Vermouth
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Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Evaluating Wines
Aroma
Flavor
Body
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Matching Food with Wine
Colors
Tastes
Strengths Opposites
Origins
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Selecting Wines to Use as Flavorings
Cooking wines Inferior product
Have added salt
Do not cook with a wine that youwould not drink
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Beer
Made from:
Water
Hops Barley Malt
Fermenting yeast
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Types of Beers
Ales Pale
Brown
Lagers Porters
Stout, Bock
American pilsner European lager
Belgian Lambic
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Brandies
Grape brandy Cognac Armagnac Metaxa
Brandy de Jerez Pomace Brandy Fruit Brandy
Calvados
Kirshwasser Framboise Poire Slivovitz
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Liquors
Gin
Rum
Tequila
Vodka Whiskey
Blended
Bourbon
Canadian Irish
Rye
Scotch
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2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4thedition.
Liqueurs
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
Crme liqueurs contain no cream, butcontain additional sugar
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2007 Pearson EducationLabensky et al
Vinegars
Wine vinegars
Malt vinegars
Distilled vinegars Cider vinegars
Rice vinegars
Flavored vinegars Balsamic vinegars