1. Condiments, Crackers and Pickles
Chapter 10
Condiments, Crackers and Pickles

2. Chapter 10 Objectives
Identify condiments such as mustard, ketchup, chutney, relish, and compote
Understand the process of making flavored oils and vinegars
Explain the role of pickles
Describe the process of making chips and crisps

3. Condiments
Condiments are assertive, sauce-like creations, typically served on the side and added at the diner’s discretion.
Condiments can also be used as dips and spreads to add extra flavor.

4. Mustard Typically served with meats, cheese and poultry
Used as an emulsifier in vinaigrettes
American-style mustard is made from white mustard seeds and gets its distinctive yellow color from turmeric.
European mustards are made from brown mustard seeds and can be grainy or smooth.

5. Ketchup Slightly sweet, vinegar-y flavor and thick consistency
Origins are unknown but can be traced to:
France in the 17th century
The British
East Asia

6. Chutneys Sweet-and-sour condiments Usually fruit-based
Generally highly spiced
Favored in Indian cuisine
Can be cooked or raw

7. Relish Served cold to act as a foil for hot or spicy foods
May be as simple as a mound of sliced cucumbers or radishes
May be as complex as a curried onion relish, cooked in a pickle or brine, highly seasoned and garnished with dried fruits

8. Compote Compotes are often made by cooking fruits in syrup
Savory compotes can be used to accompany galantines or pâtés in much the same way that a chutney is used

9. Flavored Oils and Vinegars
Good-quality oils and vinegars can be infused with:
Spices
Aromatics
Herbs
Fruits or vegetables

10. Flavored Oils and Vinegars
Methods:
Warm infusion
Steeping
Purées
Cold Fusion

11. Pickles Pickles encompass any food that has been brined.
The brine often contains vinegar, though a salt brine can also be used
Pickles are a traditional condiment in India and Southeast Asia where oil is used as the pickling agent

12. Chips and Crisps
Crackers and other breads may be eaten alone or as a support item that adds flavor and a textural counterpoint.
Uses:
With dips
With spreads
With salads
With appetizers
Add crunch to a plate

13. Fried and Baked Chips
Vegetables that can be sliced thin and fried until crisp:
Potatoes
Sweet potatoes
Artichokes
Beets
Items that can be sliced thin and baked until dry and crisp:
Pears
Apples
Bananas
Other fruit

14. Crackers Can be produced in a number of ways:
Icebox-style crackers: A savory dough is prepared, rolled into a log, chilled, and then sliced and baked.
Other crackers are made from a batter that is baked.
Cracker garnishes:
Sesame seeds
Poppy seeds
Coarse sea salt
Spice blends