1. Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ The number of flavors in infinite, for every soluble body has a peculiar flavor; like no other. – Jean-Anthelem Brillat-Savarin, The Physiology of Taste FLAVORS AND FLAVORING C H A P T E R SIX

2. 2 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

3. 3 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Tastes The sensations we detect when a substance comes in contact with the taste buds on the tongue – Sweet – Sour – Salt – Bitter – Umami

4. 4 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Human Tongue

5. 5 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Human Olfactory System

6. 6 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Factors Affecting Flavor Perception Temperature Consistency Presence of contrasting tastes Presence of fats Color

7. 7 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Compromises to the Perception of Taste Age Health Smoking

8. 8 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

9. 9 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Flavoring An item that adds a new taste to food and alters its natural flavors Flavorings include herbs, spices, vinegars and condiments

10. 10 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Seasoning An item added to enhance the natural flavors of a food without changing its taste Salt is the most common seasoning

11. 11 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Flavorings - Herbs and Spices Herbs – 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

12. 12 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

13. 13 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

14. 14 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

15. 15 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Oils A type of fat that remains liquid at room temperature Cooking oils are refined from various seeds, plants and vegetables

16. 16 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

17. 17 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Vinegars Wine vinegars Malt vinegars Distilled vinegars Cider vinegars Rice vinegars Flavored vinegars Balsamic vinegars

18. 18 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Condiments Relishes and pickles Chipotle Chutneys Fish sauce and fermented black beans Ketchup Prepared mustards – Yellow, Dijon, whole grain Soy sauce, Tamari Tahini

19. 19 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Selecting Wines to Use as Flavorings Cooking wines – Inferior product – Have added salt Do not cook with a wine that you would not drink

20. 20 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Cooking with Alcohol Wines Beers Liquors Brandies Liqueur

21. 21 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

22. 22 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

23. 23 FLAVORS AND FLAVORING Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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