Foundations of Restaurant Management and Culinary Arts Flavors & Flavorings Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5

Flavor Profile A flavor profile describes its flavor from the moment the consumer gets the first whiff of its aroma until he or she swallows the last morsel. A food’s flavor profile consists of: Top notes or high notes- the sharp first flavors or aromas that some from citrus, herbs, spices and many condiments.

Flavor Profiles Middle notes- the second wave of flavors and aromas, more subtle and more lingering than top notes, these come from dairy, poultry, some vegetables, fish and some meats Low notes or bass notes- the most dominant linger flavors, they consist of basic flavors, especially sweetness, sourness saltiness and umami, and come from foods such as anchovies, beans, chocolate, dried mushrooms, tomatoes, and most meats Aftertaste or Finish- the final flavor that remains in the mouth after swallowing, example the lingering bitterness of chocolate or pungency of black pepper or strong mustard

Herbs Leaves, stems or flowers of an aromatic plant Fresh or Dried Dried herbs are stronger than fresh When using dried herbs crumble or crush them to release flavor Use 2-3 times more fresh then dried Add fresh herbs at the end of cooking

Spices Bark, roots, seeds, buds or berries of an aromatic plant. Usually dried – ground or whole Might be fresh, such as ginger Store in tightly covered containers in cool dry place.

Herbs & Spices ID Draw the 11 herbs and spices laid out for you Guess the name of each

Name that Herb Basil Italian Cooking

Bay Name that Herb Soups, Stews, Meats Use the whole leaf, but remove before serving

Name that Herb Chives Potatoes, Garnishes, Seafood, Soups

Name that Herb Cilantro Mexican Food, Thai Food, Sauces, Salsa

Name that Herb Dill Fish, Potatoes, Pickles, Dips, Carrots, Bread

Name that Herb Lemon Grass Chicken, Seafood

Name that Herb Mint Desserts, Lamb, Tea

Name that Herb Oregano Italian Food, Mexican Food, Pizza, Spaghetti

Name that Herb Parsley Garnish, Meat, Cheese, Salads, etc….

Name that Herb Rosemary Chicken, Seafood, Mushrooms, Vegetables

Name that Herb Sage Pork, Turkey, Stuffing, Mushrooms

Name that Herb Tarragon Chicken, Eggs, Mushroom, Seafood

Name that Herb Thyme Meat, Poultry, Mushrooms, Nuts, Potatoes

Allspice Name that Spice Tropical Evergreen Tree Berry Nutmeg, Cloves, Cinnamon Pickling, Stews, Baking

Name that Spice Caraway Apple, Pork, Sausage, Rye Bread

Name that Spice Cayenne Any food, but can add lots of heat!!

Chili Powder Name that Spice Blend of cumin, garlic, onion and chili Tex-Mex, BBQ

Cloves Name that Spice Immature flower buds Meats, Stocks, Sauces, Baking

Coriander Name that Spice Cilantro seeds Variety of cooking uses in savory and baked foods

Name that Spice Cumin Seeds – used crushed Mexican Foods, Chili

Name that Spice Ginger Root of plant Baking, Asian Foods

Nutmeg Name that Spice Seed kernel inside a fruit Baking, cheese, eggs, Alfredo

Paprika Name that Spice Finely ground powder from dried pepper Garnish, salads, sausage, casseroles

Peppercorn Name that Spice Dried unripe berry Most common – black pepper, used in most foods

Name that Spice Poppy Seeds From poppy flower Baking, Salad Dressing

Saffron Name that Spice Dried stigmas of crocus Most expensive spice in the world Mediterranean and Asian foods

Sesame Seeds Name that Spice Found in the pod of a tropical plant Baking, Tahini Paste, Asian Fish dishes

Oils The type of fat that remains liquid at room temperature, cooking oils are refined from various seeds, plants, and vegetables. When fats spoil, they go RANCID. It is a chemical change caused by exposure to air, light or heat

Vinegars A thin sour liquid used for 1000’s or years as a preservative, cooking ingredient, condiment and cleaning solution. It is obtained through the fermentation of wine or other alcoholic liquid. Vinegars should be clear and clean looking, never cloudy or muddy. Commercial vinegars are pasteurized, so an unopened bottle should last indefinitely in a cool, dark place. Once opened, they should last 3 months if tightly capped.

Tastes Today taste is defined as sensations detected when substances come in contact with the taste buds of the tongue. The Western cultures have identified 4 tastes

Tastes Sweet- for most people the most pleasurable and often the most sought- after taste, the fewer sweet tasting item we consume, the more enhanced our ability to recognize sweetness becomes. Sour- considered the opposite of sweet, found in acidic foods. Can vary greatly in intensity Salty- the presence of salty taste in food is the result of the cook’s decision. Dishes that lack salt are often flat. Bitter- caused by alkaloids, a bitter flavored ingredient that is not balanced by sour or salt is generally disliked.

Unami The taste sensation caused by the naturally occurring amino acid glutamate, gives food a savory richness or meatiness. Found primarily in fermented food. Taste buds sense umami in the presence of several substances naturally occurring amino acid glutamate and its commercially produced counterpart known as monosodium glutamate (MSG)

Factors that affect the perception of flavors Temperature- foods at warm temperatures have the strongest flavors. Consistency- two items with the same amount of taste and smell compounds that differ in texture will differ in their perceived intensity. Color Presence of contracting tastes Presence of fats

Comprises to the perception of tastes Age- taste and smell sensitivity does decline as we age. Health- a cold can cause the temporary loss of smell Smoking- some reports indicate that smoking diminishes odor sensitivity.