1. Y1.U5.2
Getting Ready to Cook

2. What is Mise en Place Proper knife use
Difference between seasoning and flavoring
Basic pre-preparation technique

3. Mise En Place French for “put in place”
Refers to the preparation and assembly of ingredients, pans, utensils, equipment, or serving pieces needed for a particular dish or service.
Requires planning
Needed because
Too much to do at last minute
Food is best immediately after preparation

4. Mise- step by step
1. Identify each ingredient and piece of equipment needed to prepare, finish and hold each item for service. Preferably the night before. (Read recipe).
2. Prepare a timeline: what needs to be done (steps), what order (prioritize), how much time for each step. Attention to detail.
3. Assemble workstation (cutting board, containers/sanitation), tools, ingredients,
4. Preform advance preparation consistent with providing the best possible product. Store to prevent time-temperature abuse, nutrient/moisture loss.
5. During service balance need to work quickly and the need to provide safe, high quality food.
6. After service, clean station, store leftovers appropriately.
7. Review. What went well, what could be improved.

5. Knife Grip

6. Knife Grip, Claw

7. Knife Cuts

8. Knife Cuts

9. Knife Cuts

10. Knife Cuts

11. Knife Cuts [
[skill demo]

12. Objectives
Understand basic principles of physiology of taste and smell
Recognize a variety of herbs, spices, oils, vinegars, and other flavorings
Understand how to use ingredients to create, enhance or alter the natural flavor of a dish
Appreciate the flavor principles in a variety of cuisines.

13. Flavors
FLAVOR: combination of tastes, aromas, and other sensations caused by the presence of a foreign substance in the mouth
TASTE: sensations detected when a substance comes in contact with the taste buds
MOUTHFEEL: sensation created in the mouth by a combination of a food’s taste, smell, texture and temperature
AROMAS: odors that enter the nose or float up through the back of the mouth
PALATE: compendium of flavors and ability to recognize them

17. Tastes
SWEET: comes from naturally occurring sugars, or by adding sweetener. Varies greatly. Can be enhanced with small amount of sour, salt or bitter. The less consumed the more we can taste it.
SOUR: acidic foods (ex: sour cream to lemon).
SALTY: except oysters/shellfish/seaweed salty comes from the cook’s decision to add sodium chloride. Salt heightens and enhances flavor.
BITTER: alkaloids. Acquired taste. Beer, dark chocolate, cabbage. Offset by salt or sugar can go from unpleasant to delicious.

18. Tastes
UMAMI: savory, rich fullness, meaty. Naturally occurring amino acid glutamate (or MSG). Cheeses, meats, rich stocks, shellfish, fatty fish (anchovy/Worcestershire), aged/fermented foods (soy sauce).
Pungent: spicy hot.

19. Factors Affecting Perception
TEMPERATURE: warm temperatures offer the strongest tastes. (cheese). Foods tend to loose sweet and sour tastes colder and hotter. Salt is stronger when very cold. Adjust at serving temperature, season hot foods when hot and cold foods cold.
CONSISTENCY: the same product with a different texture will differ in perceived intensity.
Presence of CONTRASTING TASTES: sugar to vinaigrette, lemon on lobster, sweet/sour/salty to bitter.

20. Factors Affecting Perception
Presence of FATS: during cooking many taste compounds are dissolved in fats, slowly released they provide a sustained taste sensation. This is lost if too little fat. Too much fat will coat the tongue and interfere with taste.
Color: affects perception, expectation.
Sound: crunch.
Can be compromised by age, health, smoking.

21. Taste Buds
Supertasters
Medium tasters
Nontasters

22. Flavor Profile Elements
Top Notes or High Notes: sharp first flavors or aromas (citrus, herb, spice, condiment). Instant impact and dissipate quickly.
Middle Notes: second wave, more subtle, more lingering. (dairy, poultry, some veg, fish meat).
Low or Bass Notes: dominate, lingering. From basic tastes: sweet, sour… (anchovy, bean, chocolate, dried mushroom, fish sauce, tomato, meats). Or from smoking or caramelizing.

23. Flavor Profile Elements
Aftertaste or Finish: final flavor after swallowing.
Roundness: unity of flavor.
Depth of Flavor: broad range of flavor notes.

24. Seasoning & Flavor Seasoning Flavor
Enhances the flavor of an item without changing the primary flavor of a dish
Salt
Pepper
Sugars
Acids
The way a food tastes
Flavoring can enhance or bring another flavor to the product- (change the flavor)
Herbs
Spices
Extracts
Fruits/Vegetables
Aromatic liquids
Cured foods

25. Seasoning
An item added to enhance the natural flavors of a food without dramatically changing its taste

26. Salt The most basic and commonly used seasoning Preserves foods
Heightens flavors
Tasted easily but not smelled
Suppresses bitter flavors
Makes sweet and sour flavors more prominent

27. Salt Types

28. Salt Weight / Voloume SALT WEIGHT/VOLUME Type, grind
Amount per Cup/Tbsp.
Ratio to Table Weight
Lb.
Oz. G.
Superfine, popcorn
.5908
9.45
268
.92 : 1
.0369
16.75
Fine, table, brining
.6437
10.3
292
1 : 1
.0402
18.25
Fine, sea, Diamond
.5114
8.18
232
.79 : 1
.0319
14.5
Fine, sea, Morton
.5555
8.89
252
.86 : 1
.0347
15.75
Medium, sea
.2204
3.53
100
.34 : 1
.0137
6.25
Coarse, Kosher, Diamond
.3351
5.36
152
.52 : 1
.0222
.3551
9.5
Coarse, Kosher, Morton
.5063
8.1
230
.0316
14.38
Coarse, sea,
Diamond
.5731
9.17
260
.89 : 1
.0358
16.25
Coarse sea,
Baleine
.56
8.96
254
.87 : 1
.035
15.88
Flake, Maldoon’s
.3086
4.94
140
..48 : 1
.0192
8.75
Extra Coarse, Grinder
Salt Weight / Voloume

29. Salt Application SALT APPLICATIONS Product % Salt By Volume
(based on table salt)
Baked Goods
1.5 – 2.5 FW
1⅛ - 1⅞ tsp. per pound FW
.9 – 1.5 TW
⅝ - 1⅛ tsp. per pound. TW
2.25 – 3.75 WW
1¾ - 2¾ per pound. WW
Rich Bread Formulas
up to 4
Up to 1 Tbsp.
Slow a Starter
⅛ - ¼ tsp. per pound
General
.5 – 1 TW
⅜ - ¾ tsp. per pound/pint.
Mayonnaise TW
¾ – 1½ tsp. per quart
Pasta, Fresh
1 TW
¾ tsp. per pound
Salad Dressing
.75 – 1.5 TW
1⅛ - 2¼ tsp. per quart.
-or-
1½ – 3 Tbsp. per gallon.
Soup/Sauce
.75 – 1.25 TW
1⅛ - 2 tsp.
per quart.
1½ – 2½ Tbsp. per gallon.
SALT APPLICATIONS
Product
% Salt
By Volume
(based on table salt)
Water for Grains, Pasta, Vegetable
.75 – 1 TW
1⅛ - 1½ tsp.
per quart
-or-
1½ – 2 Tbsp. per gallon.
Salted Butter
2 – 2.5
1½ - 2 tsp. per pound
Note:
FW=Flour Weight – TW=Total Weight – WW=Water Weight.
Volume based on table salt.

30. Peppercorn
Berries of a vine plant (Piper Nigrum) native to tropical Asia
Great variety in pungency and flavor
Purchase whole (great shelf life)

31. Peppercorn Types Black White
Picked when green and dried whole in the sun
Warm pungent flavor
Tellicherry are from the southwest coast of India, and are considered the finest
White
Berries are allowed to ripen until red, fermented, then outer skin washed off
Decorticated: black pepper with skin removed

32. Peppercorn Types Green Pink
Unripe berries that are freeze-dried or pickled in brine
Fresh sour flavor similar to capers
Pink
Dried red berries of a South American tree
Available dried or pickled in vinegar
Bitter and pine like, less spicy than true pepper

33. Peppercorn weight/ volume
Pepper, Black, Weight/Volume
Type, Grind
Amount per Cup/Tbsp.
Lb.
Oz. G.
Whole
.3063
4.9
139.2
.0191
8.7
Cracked
.2294
3.67
104
.0143
.0875
Coarse
.2381
3.81
108
.0148
6.75
Fine, Table
.2431
3.89
110.4
.0151
6.9
White, ground
.25 4
113.4
.0156 7

34. Flavoring Adds a new taste to a food and alters its natural flavors
Includes herbs, spices, vinegars and condiments

35. Oils Type of fat that remains liquid at room temperature
Refined from various seeds plants and vegetables
Consider:
Use
Smokepoint
Flavor
Cost

36. FATS: SMOKE/FLASH/FIRE POINTS AND FATTY ACID PROFILE Fat, Refined
(100 g.)
Smoke
Point °F
Fatty
Acids
Uses M
P(Ω3) S T
Chol
(g)
(mg)
Avocado
520 71
13 (.96) 12
Delicate flavor, cold dishes.
Safflower, linoleic
510 14
75 (.70) 6
Flavorless, good all-purpose, doesn’t solidify when chilled, sauté, cooking, salad, margarine.
Almond
495 70 17
(0) 8
Olive, extra light
468 73
11 (.76)
Blended refined and virgin, sauté, cooking, salad.
Olive, pomace
Blended pomace (solvents used) and virgin, sauté, cooking.
Soybean
460 23
58 (7.0) 15 .5
Mild, stir-fry, sauté, good all-purpose.
Corn
450 28
55 (1.1) 13 .3
Odorless, mild, frying, baking, salad.
Palm 37 9
(.20) 49
Mostly commercial.
Palm kernel 11 2 82
Peanut 46 32
Light, subtle flavor, deep fry, stir-fry, sauté, salad.
Safflower, oleic 75
Sunflower, oleic 85
4 (.20) 10
All-purpose cooking, salad.
FATS: SMOKE/FLASH/FIRE POINTS
AND FATTY ACID PROFILE
Fat, Refined
(100 g.)
Smoke
Point °F
Fatty
Acids
Uses M
P(Ω3) S T
Chol
(g)
(mg)
Sunflower
450 57
29 (.03) 9 .2
All-purpose cooking, salad.
Hazelnut
430 78 10
(0) 7
Fragrant, full flavor, sauté, salad, sauce, baking.
Olive 73
11 (.76) 14
Blended refined and virgin, sauté, cooking, salad.
Olive, virgin
420
<2% acidity, sauté, cooking, marinades salad.
Grapeseed 16
70 (.10)
Cottonseed 18
52 (.20) 26
Mostly commercial.
Sesame
410 40
42 (.20)
Light version: light nutty flavor, fry, sauté, salad.
Dark version: strong flavor, flavor additive.
Olive, extra virgin
405
<1% acidity, low to medium heat cooking, salad, marinades, finishing.
Canola (rapeseed)
400 63
29 (9.0) .4
All-purpose cooking, baking, salad.
Walnut 23
63 (10)
Macadamia
390 79
1.7 (1.7) 15
Sauté, salad.
Shortening, vegetable
360 64
7 (.37) 33
Fry, deep-fry, baking

37. M S T (g) (mg) M S T (g) (mg)
FATS: SMOKE/FLASH/FIRE POINTS
AND FATTY ACID PROFILE
Fat, Refined
(100 g.)
Smoke
Point °F
Fatty
Acids
Uses M
P(Ω3) S T
Chol
(g)
(mg)
Coconut
350 6 2
(0) 87
Commercial, confectionary.
Hemp
330 12
80 (20) 8
All-purpose cooking, salad.
Shortening, emulsified
325°F 36
38 (2.0) 20
Baking.
Margarine, Regular, 80%
300 39
24 (2.0) 15
Cooking, baking, condiment.
Margarine, Spread, 48% 16
20 (2.0) 9 4
Cooking, condiment.
Fat, Unrefined
Corn
320 28
55 (1.1) 13 .3
Low to moderate cooking, salad.
Olive 73
11 (.76) 14
Peanut 46 32 17
Soybean 23
58 (7.0) .5
Walnut
63 (10)
Fragrant, flavor additive.
Canola
225 63
29 (9.0) 7 .4
Salad, low to moderate cooking.
Flax
66 (53)
Safflower, linoleic
75 (.70)
Flavorless, salad, low to moderate cooking.
FATS: SMOKE/FLASH/FIRE POINTS
AND FATTY ACID PROFILE
Fat, Unrefined
(100 g.)
Smoke
Point °F
Fatty
Acids
Uses M
P(Ω3) S T
Chol
(g)
(mg)
Sunflower, oleic
225 85
4 (.20) 10
Low to moderate cooking, salad.
Fat, Animal
Suet
400 32
3 (.60) 52 68
Frying, sauté.
Tallow, beef 42
4 (.60) 50
109
Butter, clarified
375 21
3 (.30) 51 3
215
Sauté, baking, roux, sauce.
Chicken fat 45
20 (1.0) 30
Duck fat 49
13 (1.0) 33
100
Frying, sauté, confit.
Lard
370
11 (1.0) 39 95
Frying, sauté, baking, pastry.
Butter
300
Low to moderate cooking, baking, condiment.
FLASH POINT FOR MOST OILS:
580°F - 625°F
FIRE POINT FOR MOST OILS:
650°F - 700°F
Key:
Monounsaturated P
Polyunsaturated
(Ω3)
Omega 3
Saturated
Trans Fat
Cholesterol

38. Vinegar
Vinegar is obtained through the fermentation of wine or other alcoholic liquid
Bacteria attack the alcohol and turn it into acetic acid
The quality of the vinegar depends on the quality of the wine or other liquid used
Vinegars should be clear not cloudy or muddy

39. Vinegar
Wine: red, white, sherry, Champagne. Should have the color and hallmarks of the wine used. Preferred in French and Mediterranean cuisines
Malt: made from malted barley. Mildly sweet , generally used as a condiment.
Distilled: grain alcohol, clear, strong flavor, preferred for pickling.
Cider: unpasteurized apple juice or cider, pale brown, mild acidity, fruity aroma.
Flavored: herbs, spices, fruits are steeped to infuse flavor.

40. Vinegar
Balsamic: red or white wine (red Lambrusco, white Trebbiano) is reduced and aged in a succession of wooden barrels (oak, cherry, locust, juniper) for at least 4 and up to 50 years
Sweet with high acidity
Commercial is now made by a quick caramelization and flavoring process.

41. Condiment
Technically any food added to a dish for flavor; herb, spice, vinegar
Usually cooked or prepared flavorings; mustards, relishes, sauces, pickles

42. CONDIMENT
WEIGHT/VOLUME
Cup
Table
Spoon
Tea
Pound
Ounce
Gram
Adobo fresco
.63492
10.158
.03968
.01322
.21164
288 18
6.0
Barbecue sauce
Chile and Garlic sauce
Chipotles in adobo
.54763
8.7476
.03417
.54673
.01139
.18224
248
15.499
5.1666
Curry paste
.70546
11.287
.04409
.01469
.23515
320
19.999
6.6666
Cocktail sauce
.52910
8.4656
.03306
.01102
.17636
240 15
5.0
Fish sauce
Ginger juice
Hoisin sauce
.56437
9.0299
.03527
.01175
.18812
2.56.0
15.999
5.3333
Horseradish sauce, creamy
.45855
7.3368
.02865
.00955
.15285
208
12.999
4.3333
Ketchup
Mayonnaise, commercial

43. CONDIMENT
WEIGHT/VOLUME
Cup
Table
Spoon
Tea
Pound
Ounce
Gram
Mayonnaise, homemade
.63932
10.229
.03995
.01331
.21310
290
18.124
6.0416
Miso
.60625
9.7000
.03789
.01263
.20208
275
17.187
5.7291
Mustard, yellow
.54894
8.7830
.03430
.01143
.18298
249
15.562
5.1875
Oyster sauce
.63492
10.158
.03968
.01322
.21164
288 18
6.0
Pickle relish
.54011
8.6418
.03375
.01125
.18003
245
15.312
5.1041
Plum sauce
.67239
10.758
.04202
.01400
.22413
6.3541
Sambal Oelek
.52940
.03308
.01102
.17646
240.13
15.008
5.0029
Sandwich spread
.56437
9.0299
.03527
.01175
.18812
256
15.999
5.3333
Siracha
.52910
8.4656
.03306
.17636
240 15
5.0
Sofrito
.45413
7.2662
.02838
.00946
.15137
206
12.874
4.2916
Steak sauce
.59964
9.5942
.03747
.01249
.19988
272
16.999
5.6666
Sweet and sour sauce

44. CONDIMENT
WEIGHT/VOLUME
Cup
Table
Spoon
Tea
Pound
Ounce
Gram
Tabasco sauce
.49735
7.9576
.03108
.01036
.16578
225.6
14.1
4.7
Tamarind concentrate
.67900
10.864
.04243
.01414
.22633
308
19.249
6.4166
Teriyaki sauce
.63492
10.158
.03968
.01322
.21164
288 18
6.0
Worcestershire
.60625
9.7000
.03789
.01263
.20208
275
17.187
5.7291

45. Herb/Spice

46. Herb
Herb: aromatic plants whose leaves, stems or flowers are used to add flavors to other foods

47. Basil
Flavor: Fragrant and spicy — almost peppery Great with: Tomatoes, vegetables, poultry, grilled pizzas, salads Notes: It's best used as whole leaves or torn. Smaller leaves at top of bunch are the sweetest.

48. Bay
Flavor: fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme Great with: soups, stews, meat, seafood and vegetable dishes
Notes: The leaves are most often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract)

49. Chives
Flavor: Subtle onion with grass-like leaves Great with: Egg dishes, soups, sauces, baked potatoes, fish Notes: Snip with scissors for best results. Chive flowers make a pretty garnish.

50. Cilantro
Flavor: A lively flavor; soapy, some say; looks similar to flat- leaf parsley Great with: Asian, Mexican and Indian dishes; mix in salsas and chutneys Notes: Leaves become bitter after plant flowers. Dried seeds are the spice coriander.

51. Dill
Flavor: Fresh and grassy; feathery leaves used in pickle brine Great with: Tuna salad, omelets, vegetables, seafood dishes, yogurt dressing for cucumbers, herb vinegars Notes: Use dill fresh or add to hot food just before serving.

52. Mint
Flavor: Cool; brightens up both savory and sweet dishes Great with: Beverages, jellies, sauces, marinades for meat and vegetables; often tossed with buttered peas Notes: The most popular variety is spearmint. To dry, hang in a dark place with low humidity.

53. Oregano
Flavor: Earthy; balances acidic tomatoes — hence common on pizza Great with: Lamb, beef, eggs, beans, eggplant Notes: It's closely related to marjoram (but more pungent), so they aren't classified separately.

54. Parsley
Flavor: Peppery and fresh; curly parsley is milder than flat-leaf Italian Great with: Salads, vegetables (especially potatoes), pasta Notes: Either variety is a breath freshener.

55. Rosemary
Flavor: Pungent aroma and pine flavor Great with: Mediterranean dishes, lamb, poultry, fish, breads; add sprigs or finely chopped leaves to long- cooking stews Notes: When grilling, sturdier stems make good skewers; branches can be a basting brush.

56. Sage
Flavor: Very aromatic and woodsy. Great with: Fresh sausage, holiday stuffing for turkey, rich meats like pork, goose and duck. Notes: Soft Downy leaves. Deep-fried sage is a lovely garnish.

57. Tarragon
Flavor: Reminiscent of licorice Great with: Poultry, fish, shellfish, vegetables, vinegar and eggs; indispensable in the French béarnaise sauce Notes: Two types; French is preferred over the more bitter Russian.

58. Thyme
Flavor: Minty and citrusy Great with: Mediterranean dishes, stews, eggs, seafood, poultry; toss sprigs into boiling water to flavor steamed rice Notes: Strip leaves from stems by pulling through fork tines.

59. Herb Blends
Fines Herbes
French
Chervil: chive: parsley: tarragon

60. Herb Blends Herbs de Provence French
Dried savory, basil, fennel, thyme, oregano, (lavender)

61. Spice
 The bark, roots, seeds, buds, or berries of an aromatic plant.

62. Allspice
Flavor: Cinnamon, nutmeg and clove. Great with: Braises, forcemeat, fish, pickles, dessert.
Notes: Columbus thought it was pepper.

63. Annatto (Achiote)
Flavor: Light citrus flavor. Great with: Soup, stew, sauce
Notes: imparts yellowish/orange color.

64. Anise (star)
Flavor: Sweet, spicy licorice. Great with: Southeast Asian, savory dishes, desserts, baked goods, liquor.
Notes: Similar to fennel.

65. Caraway Flavor: Delicate, similar to, but sweeter than anise seeds.
Great with: Austrian, German, Hungarian, rye bread, soup, stew, cheese, liqueur.
Notes: Parsley family.

66. Cardamom Flavor: Strong aroma, sweet spicy flavor.
Great with: Curries, baked goods, pickles.
Notes: Chai tea.

67. Celery Seed Flavor: Strong celery flavor.
Great with: Salad, coleslaw, salad dressing, soup, stew, tomatoes, baked goods.
Notes: Seed of wild celery (lovage).

68. Cinnamon Flavor: Sweet, warm.
Great with: Baked goods, dessert, curry, stew, beverage.
Notes: Bark. Sri Lanka/Ceylon: true. Others: Cassia. (Korintje, Pandang).

69. Cloves Flavor: Sweet, pungent, peppery aroma.
Great with: Saline foods, stock, sauce, curry, pickle, baked goods..
Notes: Flower of unopened tropical evergreen.

70. Coriander Flavor: Citrus-like (seed).
Great with: Asian, Indian, Middle Eastern, curry, forcemeat, pickles, baked goods.
Notes: Flavor very different from herb.

71. Cumin Flavor: Spicy, lemon, nutty, with a bite.
Great with: India, Mexican, Middle Eastern, curries, chili.
Notes: Similar chemical irritants to capsaicin.

72. Dill Seed
Flavor: Strong, slightly bitter, notes of anise, oregano and cedar.
Great with: Northern and eastern European, pickle, sauerkraut, bread, salad dressing.
Notes: Parsley family.

73. Fennel Seed Flavor: Sweet Licorice.
Great with:  Italian, Mediterranean, Chinese, Scandinavian, sausage fish, shellfish, tomatoes, baked goods.
Notes: Not directly related to Anise.

74. Fenugreek Flavor: Bitter/pungent; hay like aroma.
Great with:  Indian cuisine, curry, meat marinade, poultry, chutney.
Notes: Not directly related to Anise.

75. Mace Flavor: Strong nutmeg.
Great with:  Forcemeat, pork, fish, spinach, baked goods, desserts.
Notes: Membrane of nutmeg.

76. Nutmeg Flavor: Sweet, peppery. Fragrance clove, mint, lavender, pine
Great with: Dairy, sauce, soup, baked goods, desserts.
Notes: More delicate than mace.

77. Saffron Flavor: bitter, spicy, slight citrus; sweet floral bouquet
Great with: Paella, Bouillabaisse, Risotto Milanese, pilaf, sauce, soup, baked goods.
Notes: Most expensive spice in the world.

78. Turmeric Flavor: Mildly bitter spicy.
Great with: Indian and Middle Eastern cuisine, curry.
Notes: Often used for color.

79. Spice Blends Chili Powder Southwest/Mexican
Dried chili as base, cumin, clove, coriander, garlic, oregano
Chili, soup, stew, sauce

80. Spice Blends Five Spice Chinese
Szechwan pepper corns: star anise: cinnamon: cloves: fennel
Meat, fish, vegetable, sauce

81. Spice Blends Curry Indian
Cardamom, chiles, clove, cinnamon, coriander, cumin, fennel, fenugreek, mace, nutmeg, saffron, tamarind, turmeric
Meat, seafood, vegetable, rice, sauce, soup

82. Spice Blends Garam Masala Indian
Black pepper, clove, cinnamon, coriander, cumin, fennel, cardamom, mace, nutmeg, dried chilies
Fish, lamb, pork, poultry, cauliflower, potatoes

83. Spice Blends Quatre èpices French
Pepper, allspice, ginger, cinnamon, cloves, nutmeg
Stew, soup, vegetable

84. Storing Spice and Herbs
Heat, light and air speed loss of flavor
Tightly lidded glass jar.
Avoid storing close to stoves, dishwashers, sinks, air-ducts, direct sunlight
Replace at least yearly, check expiration date.

85. Spice/Herb Notes
3 parts fresh = 1 part dried leaf = ½ part dried ground
Amount/Rule of Thumb: 1% ground by weight or ¼ tsp. per lb.
Hot peppers: Consider using half the General Rule of Thumb amount to start. When scaling up recipes, consider increasing by 1.5 instead of 2.
Add volatile spice/herb (vanilla, cilantro, cardamom) at the end of cooking
Garlic and onion are oil-soluble, add to the dish with oil to distribute flavors
[demo: egg separate/whip, bain-marie]