Transcript Chapter8 - Pearson

Seasonings, Flavorings, and Food
Additives
Chapter 8
Senses and Pleasure of Food
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Flavor
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Taste, aroma, and mouthfeel
Natural flavors
Seasoning and flavoring materials
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Basic Seasonings
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Should enhance food without necessarily being
perceived.
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Salt (sodium chloride)
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Pepper
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Salt
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Source
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Kinds
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Salt beds
Evaporation of saline waters
Iodized
Kosher salt, sea salt, rock salt, others
Use
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To taste “tt”
Enhances sweet and sour flavors
Suppresses bitter flavors
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Pepper
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Black and white pepper
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From piper nigrum
Processing
white or black
Why use white pepper?
Red pepper or cayenne

From plants of capsicum genus
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Flavor Enhancers
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Do not bring own flavor
Heightens perception of flavor
Monosodium glutamate (MSG)
5’-ribonucleotides
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Contribute to umami
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Delicious or savory
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Spices and Herbs
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American Spice Trade Association definition
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“any dried plant used primarily for seasoning
purposes”
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Spice
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In common usage defined as
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Parts of aromatic plants – bark, roots, buds,
flowers, fruits, and seeds, which are grown in
the topics.
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AROMATIC – has an aroma or fragrance
i.e. Cinnamon, Cloves, Ginger, Nutmeg
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Whole or Ground Spice
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Whole
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Slower flavor release
Best added earlier in cooking process
Ground
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Rapid flavor release
Add late in cooking
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Herb
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In common usage


Leaves and stems of soft-stemmed plants that
grow in temperate climates.
i.e. basil, mint, oregano, thyme.
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Fresh or Dried Herbs
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Fresh
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Dried
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easily grown, often preferred
more concentrated than fresh
If substituting
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Fresh – then use more
Dried – then use 1/3rd to ½ less
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Spice and Herb Blends
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A variety of blends are available in
marketplace
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Chili powder
Pumpkin pie spice
Garam masala
Italian seasoning
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Spice and Herb Blends
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Recipes may call for blends to be prepared by the cook
and tied in a cheesecloth for later removal. Typical
ingredients:
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
Bouquet garni - parsley stems, celery, thyme, leeks and
carrots
Sachet d’épices – whole peppercorns, bay leaves, parsley
stems, thyme, and cloves
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Use of Spices and Herbs
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Flavor Builder
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Consider how spices and herbs “build” the flavor of a dish
How would chili, spaghetti sauce, pumpkin pie, and other
dishes taste without seasonings?
Or – what if one particular spice or herb was
“overpowering,” how does this impact the dish?
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Storage
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Storage life depends on
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Conditions
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Age, type, and source of herb or spice
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Cool, dry, airtight, and dark is best
Whole lasts longer than ground
Fresher is better

Assess quality by
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Use by date
Color
Aroma
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Quality
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Spice imported into the United States must meet
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American Spice Trade Association guidelines
FDA and USDA regulations
Treatment to reduce microbial contamination may
include
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
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Ethylene oxide
Irradiation
Heat
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Flavor Extracts
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
Add flavor of their own
Are extracts and essential oils dissolved in
alcohol
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i.e. vanilla extract and peppermint oil
Usually add at end of cooking because
flavorings are volatile (i.e. puddings)
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Vegetables
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Many vegetables add flavor
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Hot Peppers / Chilies
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Onions, garlic, mushrooms
From capsicum genus
Scoville Heat Units
A variety of peppers are available varying in “heat”
Mirepoix
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Used to flavor sauces, soups, and other dishes
50 percent onions, 25 percent carrots, 25 percent celery
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Fruits
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Citrus fruits especially useful
Aromatic and flavorful
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Examples: Lemons, limes, and oranges
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Flowers
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Must be grown for food
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Consider pesticides that may be on flowers for
“decorative” nonfood purposes
Must be edible – NOT poisonous

Roses, nasturtiums are examples of edible flowers
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Alcohol
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
Wine, liqueurs, and distilled spirits may be used
to flavor dishes
Although some will evaporate

4-85 percent of alcohol may remain after cooking
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Food Additives
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Food additives may be used for
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Safety and freshness
Nutritional value
Taste, texture, and appearance
Additives may NOT
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Conceal damage or spoilage
Deceive consumer
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Food Additive Regulations
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Regulated by FDA
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Additive must be approved before use
Generally Recognized as Safe (GRAS)
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Items such as salt are on the GRAS list
Not subject to same regulations as other “additives”
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Food Additive Functions
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Nutrients
Preservatives
Coloring agents
Flavors and spices
Flavor enhancers
Emulsifiers
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Food Additive Functions (Cont.)
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Stabilizers
Thickeners
Sequestrants
Humectants
Anticaking
Bleaching and maturing
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Food Additive Functions (Cont.)
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Leavening agents
Sweeteners
Fat replacers
Bulking agents
Gases (propellants or carbonation)
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Web Pages to Visit
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American Spice Trade Association


http://astaspice.org
McCormick

http://www.mccormick.com
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