Transcript Flavoring

Chapter 4
Basic Cooking Principles
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Chapter Objectives
1. Name the most important components of foods and describe
what happens to them when they are cooked.
2. Name and describe the three ways in which heat is transferred
to food in order to cook it.
3. List three factors that affect cooking times.
4. Explain the differences between moist-heat cooking methods,
dry-heat cooking methods, and dry-heat methods using fat.
5. Describe each basic cooking method used in the commercial
kitchen.
6. Identify five properties that determine the quality of a deepfried product.
7. Explain the difference between a seasoning and a flavoring
ingredient and give examples of each.
8. Identify appropriate times for adding seasoning ingredients to
the cooking process in order to achieve optimal results.
9. Identify appropriate times for adding flavoring ingredients to
the cooking process in order to achieve optimal results.
10. List eleven guidelines for using herbs and spices in cooking.
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No written recipe is 100% accurate.
The judgment of the cook is still the
most important factor in insuring
the product is successful.
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Effects of Heat on Foods
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Carbohydrates
Fruit and vegetable fiber
Proteins
Fats
Minerals, vitamins, pigment, and flavor
components
Water
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Effects of Heat on Foods (cont.)
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Proteins coagulate
Starches gelatinize
Sugars caramelize
Water evaporates
Fats melt
Fiber is softened
Vitamins and pigments can be
destroyed
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Heat Transfer
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Conduction
Convection
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Natural
Mechanical
Radiation
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Infrared cooking
Microwave cooking
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Cooking Times
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Consider:
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The cooking temperature
The different speeds of heat transfer
The size, temperature, and individual
characteristics of the food
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Cooking Methods - Overall
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Broiling
Grilling
Roasting
Baking
Sautéing
Pan-frying
Deep-frying
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Poaching
Simmering
Boiling
Steaming
Braising
Stewing
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Cooking Methods
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Dry-heat cooking methods
Moist-heat cooking methods
Combination cooking methods
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Moist-Heat Cooking Methods
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Poaching
Simmering
Boiling
Steaming
Braising
Stewing
Blanching
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Dry-Heat Cooking Methods
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Broiling
Grilling
Roasting
Baking
Griddle
Pan-Broiling
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Dry-Heat Methods Using Fat
 Sauté
 Pan-fry
 Deep-fry
 Pressure
fry
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Procedures for deep-frying
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Fry at proper temperatures
Don’t overload basket
Use good-quality fat
Replace 15–20% of fat with each use
Discard spent fat
Avoid mixing food flavors
Fry as close to service as possible
Protect fat from its enemies
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Heat, oxygen, water, salt, food particles, and
detergent
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The Art of Seasoning and Flavoring
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There is a difference between seasoning
and flavoring
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Seasoning: enhancing the natural flavor of
the food without significantly changing its
flavor. Salt is the primary seasoning used.
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Generally added at the end of the cooking
process
Flavoring: adding a new flavor to the food,
thus modifying the original flavor
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Can be added at any time based on the entire
cooking process
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Herbs and Spices
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Herbs and Spices are kitchen staples
used as flavoring and seasoning
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Herbs are the leaves of certain plants
that usually grow in temperate climates
Spices are the buds, fruits, flowers, bark,
seeds, and roots of plants and trees,
many of which grow in tropical climates.
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Commonly Used Herbs and Spices
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Aleppo Pepper
Allspice
Anise
Annatto Seeds
Basil
Bay
Capers
Caraway
Cardamom
Cayenne
Chervil
Chile Powder
Chiles
Chives
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Cilantro
Cinnamon
Cloves
Coriander
Crushed Chiles
Cumin
Dill
Fennel
Fenugreek
File Powder
Galangal
Ginger
Grains of Paradise
Horseradish
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Commonly Used Herbs and Spices (cont’d)
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Juniper
Lavender
Lemon grass
Marjoram
Mint and Peppermint
Mustard seeds
Nutmeg
Oregano
Paprika
Parsley
Peppercorns, black,
white, green and pink
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Poppy Seeds
Rosemary
Saffron
Sage
Sesame Seeds
Szechwan Pepper
Tamarind
Tarragon
Thyme
Turmeric
Wasabi
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Herb and Spice blends
Chinese five-spice powder
 Fine Herbs
 Herbs de Provence
 Italian Seasoning Blend
 Masala
 Pickling Spices
 Quatre épices
 Ras el Hanout
 Seasoned Salts
Remember to store fresh herbs at 34° F-40° F
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Seasoning and Flavoring
Considerations
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Flavoring should not hide the taste
or aroma of the primary ingredient
Flavorings should be combined in
balance
Flavoring should not be used to
disguise poor quality foods
Salt is the most basic seasoning
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