Transcript Cooking Science: How Foods React to Heat

CHRM 1030 CULINARY
FOUNDATIONS
Flavor and Ingredients
Culinary Foundations
Session Six - Flavors and
Ingredients
Seasoning and Flavoring
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Seasoning:
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Means enhancing the original flavors.
Salt and pepper are primary seasoning
while herbs and spices are secondary
Flavorings:
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Means modifying the original flavor.
Flavorings include herbs and spices as
well as liqueurs, condiments and sauces.
Culinary Foundations
Session Six - Flavors and
Ingredients
Seasoning and Flavoring
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Why is salt the most basic seasoning?
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Stimulates nerve endings on palate
enabling us to perceive what is there
with more intensity
Is there a difference between taste
and flavor?
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Yes, taste is what you are born with-as in
taste buds. Flavors are the interpretation
of the taste buds. The term is used
somewhat interchangeably however.
Culinary Foundations
Session Six - Flavors and
Ingredients
Five Primary Tastes
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Sweet
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Salty
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- burnt, metallic, dry feeling in mouth
Sour
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- salt, soya sauce, dried salted fish, anchovies
Bitter
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- sugar, fructose, lactose, honey, corn syrup
- Citric, malic, acetic, tartaric, lactic acid
Umami
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- Savory aftertaste and mouthfeel
Culinary Foundations
Session Six - Flavors and
Ingredients
Other Tastes
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Spice/heat
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heat index
Why are complex tastes/flavors more
pleasing than simple ones?
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Over time our senses loose perception
with constant stimulation.
Culinary Foundations
Session Six - Flavors and
Ingredients
Developing flavors
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The mouth and nose share air
passage, so that both the tongue and
nose can sample the chemical
characteristics of food as it is eaten.
Culinary Foundations
Session Six - Flavors and
Ingredients
HERBS and SPICES
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What to add - traditional companions
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Tomatoes
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Fruit
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Basil, oregano, garlic
cinnamon and mint
cinnamon, mint, bay and chilies
Meat
Rosemary, dill, thyme, cinnamon, ginger, garlic
Culinary Foundations
Session Six - Flavors and
Ingredients
HERBS and SPICES
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How much to add
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Depends upon situation mild? Medium?
Or strong?
¼ to ½ per pound or pint
1/8 teas. cayenne per pound
3 times fresh to dry herbs
8 times fresh to dry spice-ginger
Culinary Foundations
Session Six - Flavors and
Ingredients
HERBS and SPICES
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When to add them
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Last 45 to 60 minutes for soup or stews,
up front for sauté
Herbs to salad dressing two hours
before service, crush before adding to
release all the flavors, fresh herbs to
cold food earlier, to hot food just before
serving.
Culinary Foundations
Session Six - Flavors and
Ingredients
HERBS and SPICES
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How to add them
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Fresh, dried, whole, powdered, cut,
paste, essence, oils
Sachet, bouquet garnie, onion piquet
Toasted seeds and nuts to bring out the
essential oils before grinding
Culinary Foundations
Session Six - Flavors and
Ingredients
Other seasonings and
flavorings include:
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Extracts
acids
vinegars
synthetics such as saccharin
wood distillates such as vanillin.
Culinary Foundations
Session Six - Flavors and
Ingredients
Perceiving Reality
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What is this?
Culinary Foundations
Session Six - Flavors and
Ingredients
Harvest at the Great Salt Flats
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How did we know?
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We used our senses
All six of them
Culinary Foundations
Session Six - Flavors and
Ingredients
The Six Senses
1.
2.
3.
4.
5.
6.
Taste
Touch
Sight
Sound
Smell
Intuition
Culinary Foundations
Session Six - Flavors and
Ingredients
Taste
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The detection of specific nutritive
compounds dissolved in water
There are Five primary tastes
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Salty
Sweet
Sour
Bitter
Umami
Culinary Foundations
Session Six - Flavors and
Ingredients
How We Taste
Culinary Foundations
Session Six - Flavors and
Ingredients
Why We Taste
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Survival
Fact of physiological evolution
Culturally significant
Geographically and ethnically distinct
preferences
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Based on learned behavior and biological
make-up
Culinary Foundations
Session Six - Flavors and
Ingredients
Salty
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One of the most essential elements of
food
Stimulates Salivary Glands
Provides liquid to dissolve other taste
compounds
Culinary Foundations
Session Six - Flavors and
Ingredients
What is Salt
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Mineral Compound
NaCl (Sodium
Chloride)
No Caloric value
Regulates water levels
in the body by
facilitating osmosis
Culinary Foundations
Session Six - Flavors and
Ingredients
Salt – Natural Sources
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Sea Salt
Salt Lakes
Underground Reserves
Culinary Foundations
Session Six - Flavors and
Ingredients
Salt – Food Sources
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Anchovies
Bacon
Salt Pork
Salt Cod
Soy Sauce
Culinary Foundations
Session Six - Flavors and
Ingredients
Sweet
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Carbohydrate
interaction with the
taste buds
Great form of useable
energy
Body craves
frequently
Culinary Foundations
Session Six - Flavors and
Ingredients
Sources of sweet as a flavoring
agent
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Honey
Sugarcane
Fruit
Refined sugars
Liqueurs
Reduced wine and
vinegar
Maple Syrup
Culinary Foundations
Session Six - Flavors and
Ingredients
Sour
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Acids interact with the
taste buds
Indicator of “bad”
foods
Indicator of Poisons
Culinary Foundations
Session Six - Flavors and
Ingredients
Sources of Sour - Fruits
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Sour Apple – Malic Acid
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Tomato – Acetic Acid
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Orange – Citric Acid
Culinary Foundations
Session Six - Flavors and
Ingredients
Sources of Sour – Vinegar
(and its sources)
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Apple Cider
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Rice “Wine”
Culinary Foundations
Session Six - Flavors and
Ingredients
Grape Wine
Bitter
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Indicates the presence of a poison
Sources of bitter are very diverse
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Things that are white
Things that are black
Things that are green
We have a VERY low threshold for bitter
Culinary Foundations
Session Six - Flavors and
Ingredients
Sources of bitter
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Citrus Peel
Green Vegetables
Overly roasted Items
(coffee, chocolate,
dark beer)
Herbs
Flowering plants
(HOPS)
Culinary Foundations
Session Six - Flavors and
Ingredients
Umami
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Presence of Savory
Compounds (specific strands
of amino acids)
Discovered by Japanese in
1909
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We added to text books in
1990ish
Culinary Foundations
Session Six - Flavors and
Ingredients
Umami Sources
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Mushrooms
Fermented Things
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Cheese, beer, etc
Browned Protein
MSG heightens but is
itself tasteless
Culinary Foundations
Session Six - Flavors and
Ingredients
Touch
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Temperature
Pressure
Texture
Pain
Culinary Foundations
Session Six - Flavors and
Ingredients
Sight
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Visual stimulation in the presence of light
Contrast allows distinction
Color variations
Movement
Closely tied to memory
Hard wired
Culinary Foundations
Session Six - Flavors and
Ingredients
Sound
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Perception of sound waves through the
auditory nerve system
How does food sound?
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Cooking
Packaging
Crunch
Snap and his boys
Culinary Foundations
Session Six - Flavors and
Ingredients
Aroma
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Perception of chemical compounds
dispersed in the air and passed over the
olfactory bulb
The Grand Daddy of Deciphering
10,000 separate chemical compounds are
recognizable by the human nose!!
Culinary Foundations
Session Six - Flavors and
Ingredients
Taste and Aroma
Culinary Foundations
Session Six - Flavors and
Ingredients
Flavor
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Combination of Taste, Aroma, and
Mouthfeel
What flavor is an Apple?
Culinary Foundations
Session Six - Flavors and
Ingredients
Intuition
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Our ability to perceive the presence of
things that our other five senses do not
This is pre-cognitive
“From memory” is not intuition
Culinary Foundations
Session Six - Flavors and
Ingredients
Expressing Reality
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Limited by language and our ability to use
it
Sometimes…we just, I mean, you know
what I’m say’n…right?
Culinary Foundations
Session Six - Flavors and
Ingredients
Review
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In small groups, generate a list of three
things that were interesting and why?
Homework:
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Write a 250 paper (one page) explaining one
of the principles from today’s class
Due next class meeting
Culinary Foundations
Session Six - Flavors and
Ingredients
In Class Exercise
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Each group will prepare and conduct a tasting of
the following food categories:
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Taste and Flavor Demonstration (old exercise one and
three)
Salts and Peppers
Vinegars and Oils
Sweeteners
Fresh and Dried Herbs
Spices
Culinary Foundations
Session Six - Flavors and
Ingredients