1. 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 17 th 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 to 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: 1. Warm infusion 2. Steeping 3. Purées 4. 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