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    Kop CK 08.2 Ho Vinegars

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    samismith
    Vinegar is made through a natural fermentation process of wine that converts alcohol into acetic acid, giving it a sour taste. There are several types of vinegar including wine vinegar, sherry vinegar, balsamic vinegar, malt vinegar, rice vinegar, and flavored vinegars. Wine vinegar is the most basic and can be red or white, while balsamic vinegar is aged for many years in wooden barrels in Italy. Vinegar has many uses in cooking as a preservative, condiment, and in dressings like salad dressings.

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    Kop CK 08.2 Ho Vinegars

    Uploaded by

    samismith
    76 views1 page
    Vinegar is made through a natural fermentation process of wine that converts alcohol into acetic acid, giving it a sour taste. There are several types of vinegar including wine vinegar, sherry vinegar, balsamic vinegar, malt vinegar, rice vinegar, and flavored vinegars. Wine vinegar is the most basic and can be red or white, while balsamic vinegar is aged for many years in wooden barrels in Italy. Vinegar has many uses in cooking as a preservative, condiment, and in dressings like salad dressings.

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    Kop Ck 08.2 Ho Vinegars

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    Vinegar is made through a natural fermentation process of wine that converts alcohol into acetic acid, giving it a sour taste. There are several types of vinegar including wine vinegar, sherry vinegar, balsamic vinegar, malt vinegar, rice vinegar, and flavored vinegars. Wine vinegar is the most basic and can be red or white, while balsamic vinegar is aged for many years in wooden barrels in Italy. Vinegar has many uses in cooking as a preservative, condiment, and in dressings like salad dressings.

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    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    76 views1 page

    Kop CK 08.2 Ho Vinegars

    Uploaded by

    samismith
    Vinegar is made through a natural fermentation process of wine that converts alcohol into acetic acid, giving it a sour taste. There are several types of vinegar including wine vinegar, sherry vinegar, balsamic vinegar, malt vinegar, rice vinegar, and flavored vinegars. Wine vinegar is the most basic and can be red or white, while balsamic vinegar is aged for many years in wooden barrels in Italy. Vinegar has many uses in cooking as a preservative, condiment, and in dressings like salad dressings.

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    VINEGARS

    The word vinegar means sour wine in French. Vinegar is a by-product of fermentation and should be made from wine. The discovery of such sour wine can be traced back to Greeks and Romans as a table condiment. Process of making vinegar: Vinegar develops through a completely natural process involving two fermentations, the alcoholic and the acetous. These fermentations along with yeast convert the alcohol into acetic acid, which is the main component of vinegar. Good quality wines are used to make good quality vinegar. Synthetic vinegar substitutes are made from diluted acetic acid, which is not permissible in our hotel units. Uses of vinegar in kitchens: Vinegar was originally used as a preservative. Over the years however, it has also become a valued aromatic condiment. Vinegar is essentially used in salad dressings. Wine vinegar particularly can be further flavoured with various herbs, spices and fruits.

    Types of vinegar:
    Wine Vinegar As with wine, this vinegar can be red or white. The type of wine used determines the quality. Fine vinegar come from fine wine and is made by the slow traditional process in oak barrels. Sherry vinegar is made from fermentation of Sherry. Sherry is a type of wine from Spain. Balsamic made the traditional way is excellent vinegar, which is dark, almost treacly in colour. It is made by natural fermentation of wine in wooden casks further into vinegar. This vinegar is then filtered into wooden casks and left to mature for anywhere from 10 to 30 years or even longer. Historically, Balsamic vinegar originated in Modena, a town in northern Italy. Made from a beer-like brew using malted barley. Usually made from fermented rice or rice wine. Originated in China and Japan. Steeping various herbs, spices, fruits and flavourings results in flavoured vinegar. These can be used as condiments and salad dressings.

    Sherry Vinegar Balsamic Vinegar

    Malt Vinegar Rice Vinegar Flavoured Vinegar

    The book of Ingredients: Pages 34,35,221 and 222

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