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

2. 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.

3. 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

4. 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

5. 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.

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

7. Name that Herb
Basil
Italian Cooking

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

9. Name that Herb
Chives
Potatoes, Garnishes, Seafood, Soups

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

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

12. Name that Herb
Lemon Grass
Chicken, Seafood

13. Name that Herb
Mint
Desserts, Lamb, Tea

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

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

16. Name that Herb
Rosemary
Chicken, Seafood, Mushrooms, Vegetables

17. Name that Herb
Sage
Pork, Turkey, Stuffing, Mushrooms

18. Name that Herb
Tarragon
Chicken, Eggs, Mushroom, Seafood

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

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

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

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

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

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

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

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

27. Name that Spice
Ginger
Root of plant
Baking, Asian Foods

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

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

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

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

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

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

34. 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

35. 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.

36. 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

37. 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.

38. 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)

39. 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

40. 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.