Culinary Foundations Session Six - Flavors and Ingredients CHRM 1030 CULINARY FOUNDATIONS Flavor and Ingredients

Culinary Foundations Session Six - Flavors and Ingredients Seasoning and Flavoring Seasoning: Seasoning: Means enhancing the original flavors. Salt and pepper are primary seasoning while herbs and spices are secondary Means enhancing the original flavors. Salt and pepper are primary seasoning while herbs and spices are secondary Flavorings: Flavorings: Means modifying the original flavor. Flavorings include herbs and spices as well as liqueurs, condiments and sauces. 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 Why is salt the most basic seasoning? Why is salt the most basic seasoning? Stimulates nerve endings on palate enabling us to perceive what is there with more intensity Stimulates nerve endings on palate enabling us to perceive what is there with more intensity Is there a difference between taste and flavor? Is there a difference between taste and flavor? 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. 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 Sweet Sweet - sugar, fructose, lactose, honey, corn syrup - sugar, fructose, lactose, honey, corn syrup Salty Salty - salt, soya sauce, dried salted fish, anchovies - salt, soya sauce, dried salted fish, anchovies Bitter Bitter - burnt, metallic, dry feeling in mouth - burnt, metallic, dry feeling in mouth Sour Sour - Citric, malic, acetic, tartaric, lactic acid - Citric, malic, acetic, tartaric, lactic acid Umami Umami - Savory aftertaste and mouthfeel - Savory aftertaste and mouthfeel

Culinary Foundations Session Six - Flavors and Ingredients Other Tastes Spice/heat Spice/heat heat index heat index Why are complex tastes/flavors more pleasing than simple ones? Why are complex tastes/flavors more pleasing than simple ones? Over time our senses loose perception with constant stimulation. Over time our senses loose perception with constant stimulation.

Culinary Foundations Session Six - Flavors and Ingredients Developing flavors 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. 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 What to add - traditional companions What to add - traditional companions Tomatoes- Tomatoes- Basil, oregano, garlic Basil, oregano, garlic cinnamon and mint cinnamon and mint Fruit- Fruit- cinnamon, mint, bay and chilies cinnamon, mint, bay and chilies Meat- Meat- Rosemary, dill, thyme, cinnamon, ginger, garlic Rosemary, dill, thyme, cinnamon, ginger, garlic

Culinary Foundations Session Six - Flavors and Ingredients HERBS and SPICES How much to add How much to add Depends upon situation mild? Medium? Or strong? Depends upon situation mild? Medium? Or strong? ¼ to ½ per pound or pint ¼ to ½ per pound or pint 1/8 teas. cayenne per pound 1/8 teas. cayenne per pound 3 times fresh to dry herbs 3 times fresh to dry herbs 8 times fresh to dry spice-ginger 8 times fresh to dry spice-ginger

Culinary Foundations Session Six - Flavors and Ingredients HERBS and SPICES When to add them When to add them Last 45 to 60 minutes for soup or stews, up front for sauté 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. 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 How to add them How to add them Fresh, dried, whole, powdered, cut, paste, essence, oils Fresh, dried, whole, powdered, cut, paste, essence, oils Sachet, bouquet garnie, onion piquet Sachet, bouquet garnie, onion piquet Toasted seeds and nuts to bring out the essential oils before grinding Toasted seeds and nuts to bring out the essential oils before grinding

Culinary Foundations Session Six - Flavors and Ingredients Other seasonings and flavorings include: Extracts Extracts acids acids vinegars vinegars synthetics such as saccharin synthetics such as saccharin wood distillates such as vanillin. wood distillates such as vanillin.

Culinary Foundations Session Six - Flavors and Ingredients Perceiving Reality What is this? What is this?

Culinary Foundations Session Six - Flavors and Ingredients Harvest at the Great Salt Flats How did we know? How did we know? We used our senses We used our senses All six of them All six of them

Culinary Foundations Session Six - Flavors and Ingredients The Six Senses 1. Taste 2. Touch 3. Sight 4. Sound 5. Smell 6. Intuition

Culinary Foundations Session Six - Flavors and Ingredients Taste The detection of specific nutritive compounds dissolved in water The detection of specific nutritive compounds dissolved in water There are Five primary tastes There are Five primary tastes Salty Salty Sweet Sweet Sour Sour Bitter Bitter Umami Umami

Culinary Foundations Session Six - Flavors and Ingredients How We Taste How We Taste

Culinary Foundations Session Six - Flavors and Ingredients Why We Taste Survival Survival Fact of physiological evolution Fact of physiological evolution Culturally significant Culturally significant Geographically and ethnically distinct preferences Geographically and ethnically distinct preferences Based on learned behavior and biological make-up Based on learned behavior and biological make-up

Culinary Foundations Session Six - Flavors and Ingredients Salty One of the most essential elements of food One of the most essential elements of food Stimulates Salivary Glands Stimulates Salivary Glands Provides liquid to dissolve other taste compounds Provides liquid to dissolve other taste compounds

Culinary Foundations Session Six - Flavors and Ingredients What is Salt Mineral Compound Mineral Compound NaCl (Sodium Chloride) NaCl (Sodium Chloride) No Caloric value No Caloric value Regulates water levels in the body by facilitating osmosis Regulates water levels in the body by facilitating osmosis

Culinary Foundations Session Six - Flavors and Ingredients Salt – Natural Sources Sea Salt Sea Salt Salt Lakes Salt Lakes Underground Reserves Underground Reserves

Culinary Foundations Session Six - Flavors and Ingredients Salt – Food Sources Anchovies Anchovies Bacon Bacon Salt Pork Salt Pork Salt Cod Salt Cod Soy Sauce Soy Sauce

Culinary Foundations Session Six - Flavors and Ingredients Sweet Carbohydrate interaction with the taste buds Carbohydrate interaction with the taste buds Great form of useable energy Great form of useable energy Body craves frequently Body craves frequently

Culinary Foundations Session Six - Flavors and Ingredients Sources of sweet as a flavoring agent Honey Honey Sugarcane Sugarcane Fruit Fruit Refined sugars Refined sugars Liqueurs Liqueurs Reduced wine and vinegar Reduced wine and vinegar Maple Syrup Maple Syrup

Culinary Foundations Session Six - Flavors and Ingredients Sour Acids interact with the taste buds Acids interact with the taste buds Indicator of “bad” foods Indicator of “bad” foods Indicator of Poisons Indicator of Poisons

Culinary Foundations Session Six - Flavors and Ingredients Sources of Sour - Fruits Sour Apple – Malic Acid Sour Apple – Malic Acid Tomato – Acetic Acid Tomato – Acetic Acid Orange – Citric Acid Orange – Citric Acid

Culinary Foundations Session Six - Flavors and Ingredients Sources of Sour – Vinegar (and its sources) Apple Cider Apple Cider Grape Wine Grape Wine Rice “Wine” Rice “Wine”

Culinary Foundations Session Six - Flavors and Ingredients Bitter Indicates the presence of a poison Indicates the presence of a poison Sources of bitter are very diverse Sources of bitter are very diverse Things that are white Things that are white Things that are black Things that are black Things that are green Things that are green We have a VERY low threshold for bitter We have a VERY low threshold for bitter

Culinary Foundations Session Six - Flavors and Ingredients Sources of bitter Citrus Peel Citrus Peel Green Vegetables Green Vegetables Overly roasted Items (coffee, chocolate, dark beer) Overly roasted Items (coffee, chocolate, dark beer) Herbs Herbs Flowering plants (HOPS) Flowering plants (HOPS)

Culinary Foundations Session Six - Flavors and Ingredients Umami Presence of Savory Compounds (specific strands of amino acids) Presence of Savory Compounds (specific strands of amino acids) Discovered by Japanese in 1909 Discovered by Japanese in 1909 We added to text books in 1990ish We added to text books in 1990ish

Culinary Foundations Session Six - Flavors and Ingredients Umami Sources Mushrooms Mushrooms Fermented Things Fermented Things Cheese, beer, etc Cheese, beer, etc Browned Protein Browned Protein MSG heightens but is itself tasteless MSG heightens but is itself tasteless

Culinary Foundations Session Six - Flavors and Ingredients Touch Temperature Temperature Pressure Pressure Texture Texture Pain Pain

Culinary Foundations Session Six - Flavors and Ingredients Sight Visual stimulation in the presence of light Visual stimulation in the presence of light Contrast allows distinction Contrast allows distinction Color variations Color variations Movement Movement Closely tied to memory Closely tied to memory Hard wired Hard wired

Culinary Foundations Session Six - Flavors and Ingredients Sound Perception of sound waves through the auditory nerve system Perception of sound waves through the auditory nerve system How does food sound? How does food sound? Cooking Cooking Packaging Packaging Crunch Crunch Snap and his boys Snap and his boys

Culinary Foundations Session Six - Flavors and Ingredients Aroma Perception of chemical compounds dispersed in the air and passed over the olfactory bulb Perception of chemical compounds dispersed in the air and passed over the olfactory bulb The Grand Daddy of Deciphering The Grand Daddy of Deciphering 10,000 separate chemical compounds are recognizable by the human nose!! 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 Combination of Taste, Aroma, and Mouthfeel Combination of Taste, Aroma, and Mouthfeel What flavor is an Apple? What flavor is an Apple?

Culinary Foundations Session Six - Flavors and Ingredients Intuition Our ability to perceive the presence of things that our other five senses do not Our ability to perceive the presence of things that our other five senses do not This is pre-cognitive This is pre-cognitive “From memory” is not intuition “From memory” is not intuition

Culinary Foundations Session Six - Flavors and Ingredients Expressing Reality Limited by language and our ability to use it Limited by language and our ability to use it Sometimes…we just, I mean, you know what I’m say’n…right? Sometimes…we just, I mean, you know what I’m say’n…right?

Culinary Foundations Session Six - Flavors and Ingredients Review In small groups, generate a list of three things that were interesting and why? In small groups, generate a list of three things that were interesting and why? Homework: Homework: Write a 250 paper (one page) explaining one of the principles from today’s class Write a 250 paper (one page) explaining one of the principles from today’s class Due next class meeting Due next class meeting

Culinary Foundations Session Six - Flavors and Ingredients In Class Exercise Each group will prepare and conduct a tasting of the following food categories: Each group will prepare and conduct a tasting of the following food categories: Taste and Flavor Demonstration (old exercise one and three) Taste and Flavor Demonstration (old exercise one and three) Salts and Peppers Salts and Peppers Vinegars and Oils Vinegars and Oils Sweeteners Sweeteners Fresh and Dried Herbs Fresh and Dried Herbs Spices Spices