Chapter 17 Pages

 Liquid that is infused with different ingredients  Foods are soaked in order to impart flavor before cooking  Liquid consists of combination of different oils, wines, vinegars, or fruit juices  Salt, sweeteners, herbs, spices, vegetables, or fruits may be added for additional flavors

 A combination of seasonings that are massaged into a food product to impart flavor  Consist of many different ingredients such as spices, herbs, salts, and sweeteners  Are applied to the outside of food and season only the exterior of the food

 Used to make doughs and batters  Binders and thickening agents and work as coatings  Examples:  Flour  Cornmeal  Cornstarch  Arrowroot  Breadcrumbs

 Wheat is the most common kind  All-purpose  Used as a thickener and coating  The moderate (not too light, starchy but not too heavy or gummy) make it used most often  Semolina  Used in making pasta- what gives pasta its firm texture  Rice flour  Has a very light texture to sauces and coatings  Used as a tempura better or thickening agent

 Coarsely ground dried corn  Used in coating and baking  Latin dishes such as tamales use ground hominy that has been dried and powderized

 Looks identical to cornstarch  Thickening agent

 Used as a coating, toping, thickening, and binding agent  Leftover bread commonly used to make

 Often used in sauces and to balance or enhance flavor of savory dishes  Types  Sugar  Molasses  Money  Brown sugar  Maple syrup  Corn syrup  Agave nectar

 Sucrose  Granulated sugar is used most often

 The liquid that is leftover after refined sugar is extracted  Some sugar is left, but it is not as sweet  Can be light or dark  The more sugar removed, the darker it gets

 Bees  Type of flower nectar is from affects the flavor  Blended to have consistent flavor

 Made by adding some molasses back into refined sugar  Light or dark is determined by the quantity of the molasses

 Made from sap of maple trees  Sap is cooked to evaporate water and concentrate natural sugars  gallons of sap = 1 gallon of syrup  Graded on color- light is most valued  Because of cost most syrup is corn syrup with maple flavor

 Color and flavor is added to it to be used as table syrup in baking, sausage making, and beverages

 Made from the centers of large agave plants  Has a level of sweetness comparable to honey but is much thinner than honey

 Often overlooked  Preservation and a coloring agent  Common  Vinegar  Lemon/Lime Juice

 Marinades, salad dressings, sauces, and pickling  Distilled  Least expensive  Used in pickling because it is clear  Cider  Made from fermented apple cider  Used in dressings and fruit dishes

 Red Wine  Aromatic  Used in dressings, sauces, and savory dishes  White Wine  Doesn’t give dishes purple color like red wine vinegar does  Used similarly  Balsamic  Cooked grapes that ferment and aged for several years  True balsamic is very expensive  Used for salad dressings and cold sauces

 Malt  Brown color and pleasant flavor  Used as a condiment to fried foods  Rice  Low in acid  Used as a seasoning in Asian cuisine & essential in sushi rice  Flavored  Used fruits, herbs, and spices to flavor

 Fresh and bottled can be used interchangeably  Relatively cost the same  Bottled means less prep time  Fresh have more flavor

 Tangy acidity and deep rich color to add to a dish  Used in stocks, sauces, stews, and vegetable dishes  Canned tomatoes are often used because they have more consistent flavor and cost less

Product% Solid Fresh tomato5.4% Tomato juice5.5-8% Tomato puree8-23% Tomato sauce11% solids with added seasonings and vegetables Tomato paste24-35%

 Flavorings or seasonings served with foods to enhance their flavor  Include sauces, relishes, and pickles  Ketchup  America’s favorite condiment  Made up of tomatoes, corn syrup, vinegar, and spices  Popular in salad dressings, cocktail sauce, barbecue and many others

 Seeds are one of the oldest  Essential in making mayonnaise, salad dressings, sauces, and glazes  Yellow  Favorite  Seeds, vinegar, salt, and turmeric to make

 Dijon  Strong flavor  Made with seed, white wine, herbs, and spices  Stone ground  Coarsely ground with bits of seed still visible  Brown  Aka Düsseldorf-style  Darker and spicy with a slightly sweet flavor

 Root that looks like a large, woody white carrot  Finely grated and mixed with vinegar and salt  Strong burning flavor goes well with rich, fatty meats- prime rib  Prepared horseradish is used to flavor sauces, dressings, and others  When cooked flavor gets milder

 Thin, murky, and dark brown  Gives food a distinct pungent flavor  Ingredients include vinegar, tamarind, anchovies, and pepper  Used on grilled and roasted meat, used to finish sauces, soups, and dressings

 Hot foods becoming more popular  Same basic ingredients with varying degrees of heat  Often used in hollandaise sauce, salad dressing or salsa

 Brewed from fermented soybeans and wheat  Light, medium, and black  The flavor is stronger, thicker, and more intense when more soybeans are used to make  Japanese style is usually lighter  Chinese style is heavier and darker  Used to give a distinct salty flavor

 Foods that have been saturated with acid, usually vinegar in order to preserve them  Cucumbers are most often used  Most common  Kosher dill  Fermented with dill, garlic, and other spices  Sweet gherkins  Small cucumbers pickled in a sweet brine  Cornichons  Tiny cucumber pickled in a strong vinegar brine with tarragon

 Made of a mixture of chopped or dice ingredients preserved in an acidic liquid  Made with a variety of fruits and vegetables  Commonly used are cucumbers  Used as a condiment and in cold sauces and salad dressings  Chutney  Made of preserved fruits and vegetable with a acidic, sweet and spicy flavor

 The bud of a bush that grows near the Mediterranean  Unopened flowers are pickled in vinegar and salt  Sorted by size- smallest are most valuable  Used in garnish sauces, salads, and a variety of cold and hot entrees  Should be rinsed to remove some of the brine before use

 Can be green (picked when underripe) or black (picked mature)  Treated with salt or lye to remove bitterness  Hundreds of different varieties  Often used to garnish sandwiches and salads, used in sauces, stuffings, stews, and other dishes

 Small, oily ocean fish preserved by salting  Can be purchased whole- most are sold as fillets canned in oil  Popular in Mediterranean cuisines  Use less expensive anchovy paste in recipes  Fillets are used o garnish salads, pizza, and seafood  Chopped are added to sauces, stews, and salad dressings

 Research 5 of the kitchen staples discussed in the chapter.  What are its origins? How is this ingredient commonly used? What is an appropriate substitute? Provide a recipe that includes this ingredient.