2. After studying this unit
You will be able to:
Understand the basic principles of the physiology of the sense of taste and smell
Recognize a variety of herbs, spices, oils, vinegars, wines and other flavorings
Understand how to use flavoring ingredients to create, enhance or alter the natural flavors of a dish
Appreciate the flavor principles in a variety of international cuisines

3. Flavors
The combination of tastes, aromas and other sensations caused by the presence of a foreign substance in the mouth
Flavor is to food what hue is to color and what timbre is to music

4. Tastes
The sensations we detect when a substance comes in contact with the taste buds on the tongue
Sweet
Sour
Salt
Bitter
Umami

5. The Human Tongue

6. The Human Olfactory System

7. Factors Affecting Flavor Perception
Temperature
Consistency
Presence of contrasting tastes
Presence of fats
Color

8. Compromises to the Perception of Taste
Age
Health
Smoking

9. 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 dish’s various flavors
Depth of flavor
A broad range of flavors

10. Flavoring
An item that adds a new taste to food and alters its natural flavors
Flavorings include herbs, spices, vinegars and condiments

11. Seasoning
An item added to enhance the natural flavors of a food without changing its taste
Salt is the most common seasoning

12. Flavorings - Herbs and Spices
Any of a large group of aromatic plants whose leaves, stems or flowers are used as a flavoring
Used either dry or fresh
Spices
Any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as flavoring
Usually used in dry form, whole or ground

13. Flavorings - Condiment
Any item added to a dish for flavor, including herbs, spices and vinegars
Also refers to cooked or prepared flavorings such as prepared mustards, relishes, bottled sauces and pickles

14. Seasoning and Flavoring Guidelines
Flavorings should not hide the taste or aroma of the primary ingredient
Flavorings should be combined in balance, so as not to overwhelm the palate
Flavorings should not be used to disguise poor quality or poorly prepared products
Flavorings should be added sparingly when foods are being cooked over a long period of time
Taste and season foods frequently during cooking

15. 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

16. Oils A type of fat that remains liquid at room temperature
Cooking oils are refined from various seeds, plants and vegetables

17. 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 (infused) oils
Infused with basil, garlic, citrus and spices

18. Vinegars Wine vinegars Malt vinegars Distilled vinegars Cider vinegars
Rice vinegars
Flavored vinegars
Balsamic vinegars

19. Condiments Relishes and pickles Chipotle Chutneys
Fish sauce and fermented black beans
Ketchup
Prepared mustards
Yellow, Dijon, whole grain
Soy sauce, Tamari
Tahini

20. Wines
Vinification
Vintner
Tannins
Fermentation

21. Wines of the United States
Most wines are named for the variety of grape that is used
The U.S. government requires that 75% of the wine comes from a particular grape

22. Red Varietals Cabernet Sauvignon Merlot Nebbiolo Pinot Noir Syrah
Sangiovese

23. White Varietals
Chardonnay
Riesling
Pinot Grigio
Sauvignon Blanc

24. Sparkling Wines Méthode Champenoise Riddling Disgorging
Charmat process
Dosage

25. Fortified Wines
Port
Sherry
Madeira
Marsala

26. Evaluating Wines
Aroma
Flavor
Body

27. Matching Food with Wine
Match wine to the food following these guidelines:
Colors
Tastes
Strengths
Opposites
Origins

28. Selecting Wines to Use as Flavorings
Cooking wines
Inferior product
Have added salt
Do not cook with a wine that you would not drink

29. Beer
Made from:
Water
Hops
Barley
Malt
Fermenting yeast

30. Types of Beers Ales Pale Brown Lagers Porters Stout, Bock
American pilsner
European lager
Belgian Lambic

31. Selecting Beers to Use as Flavorings
Match beer to the food following these guidelines:
Tastes
Strengths
Opposites
Origins

32. Brandy Grape brandy Cognac Armagnac Fruit Brandy Calvados Kirschwasser
Framboise
Poire
Slivovitz

33. Liquors Gin Rum Tequila Vodka Whiskey Blended Bourbon Canadian Irish
Rye
Scotch

34. 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
Crème liqueurs contain no cream, but contain additional sugar

35. Flambéing: Cooking with Alcohol
Igniting brandy, rum or other liquor so that alcohol burns off and the flavor is retained
Never pour alcohol directly from the bottle
Heat liquor until warm before igniting
Tilt pan away from you then ignite flame
Allow flame to subside before finishing

36. Guidelines for Cooking with Wines and Spirits
Use quality products
Pay attention to the cooking time once the wine or other alcoholic beverages have been added
Brown foods before adding wine or other alcoholic beverages to finish a dish such as a sauce or stew
Alcohol and acids in wine may interact with aluminum or cast-iron cookware

37. International Flavor Principles
Six general components help distinguish the essence of many world cuisines
Primary ingredients (proteins and starches)
Religious influences
Typical cooking methods
Cooking liquids
Fats
Flavorings

38. International Flavor Principles
“Every culture tends to combine a small number of flavoring ingredients so frequently and so consistently that they become definitive of a particular cuisine.”
Elizabeth Rozin, Ethnic Cuisine: The Flavor Principle Cookbook