Flavors and Flavorings

Chapter 7

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

After studying this unit

You will be able to:
Understand the basic principles of the physiology of the sense of taste and smell Recognize a variety of herbs, spices, oils, vinegars, wines and other flavorings Understand how to use flavoring ingredients to create, enhance or alter the natural flavors of a dish

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

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

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Tastes
The sensations we detect when a substance comes in contact with the taste buds on the tongue
Sweet Sour Salt Bitter Umami

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

The Human Tongue

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

The Human Olfactory System

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Other Factors That Affect Flavor Perception

Temperature Consistency Presence of contrasting tastes Presence of fats Color

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Compromises to the Perception of Taste

Age Health Smoking

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Food Flavor Profiles

Top notes or high notes Middle notes Low notes
The sharpest first flavors or aromas
The second wave of flavor, more subtle

Aftertaste or finish Roundness

The final flavor

The most dominant lingering flavor

Depth of flavor

The unity of a dishs various flavors A broad range of flavors

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Seasoning
An item added to enhance the natural flavors of a food without changing its taste Salt is the most common seasoning

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Flavoring
An item that adds a new taste to food and alters its natural flavors Flavorings include herbs, spices, vinegars and condiments

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

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
Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

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

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

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

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

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

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

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

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Oils
A type of fat that remains liquid at room temperature Cooking oils are refined from various seeds, plants and vegetables

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Types of Oils
Vegetable oils Canola
Cottonseed, peanut, grape seed, sesame seed and soybean
Rapeseeds Walnut, hazelnut and others Extra virgin, virgin and pure Infused with basil, garlic, citrus and spices

Nut oils

Olive oil

Flavored oils

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Condiments
Relishes Pickles Chutneys Fish sauce Ketchup Prepared mustards
Yellow, Dijon, whole grain

Soy sauce
Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Wines
Vinification Vintner Tannins Fermentation

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Wines of the United States

Most wines are named for the variety of grape that is used The U.S. government requires that 75% of the wine comes from a particular grape

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Red Varietals
Cabernet Sauvignon Merlot Nebbiolo Pinot Noir Syrah Sangiovese

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

White Varietals
Chardonnay Riesling Sauvignon Blanc

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Sparkling Wines
Methode Champenoise Riddling Disgorging Charmat process Dosage

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Fortified Wines
Port Sherry Madeira Marsala Vermouth

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Evaluating Wines
Aroma Flavor Body

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Matching Food with Wine

Colors Tastes Strengths Opposites Origins

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Selecting Wines to Use as Flavorings

Cooking wines
Inferior product Have added salt

Do not cook with a wine that you would not drink

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Beer
Made from: Water Hops Barley
Malt

Fermenting yeast

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Types of Beers
Ales
Pale Brown

Lagers Porters Stout, Bock American pilsner European lager Belgian Lambic
2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Brandies
Grape brandy
Cognac Armagnac Metaxa Brandy de Jerez

Pomace Brandy Fruit Brandy

Calvados Kirshwasser Framboise Poire Slivovitz

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Liquors
Gin Rum Tequila Vodka Whiskey
Blended Bourbon Canadian Irish Rye Scotch
2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

Liqueurs
Made from herbs, fruits, nuts, spices, flowers or other flavors In a base of neutral spirits, brandy, rum or whiskey Cream liqueurs are made with cream Crme liqueurs contain no cream, but contain additional sugar

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Vinegars
Wine vinegars Malt vinegars Distilled vinegars Cider vinegars Rice vinegars Flavored vinegars Balsamic vinegars

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved