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Hospitality > ⚠️Building Flavour⚠️ > Flashcards

⚠️Building Flavour⚠️ Flashcards

1
Q

What 5 raw materials does the cook use to build flavor?

A

Spices, herbs, vegetables, meat and bones

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2
Q

What does the cook add for body?

A

A liquid

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3
Q

What does the cook add for texture?

A

Thickening agents

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4
Q

What is flavor?

A

The way a food tastes

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5
Q

What are the four basic tastes?

A

Sweet, sour, bitter and salty

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6
Q

What are the kinds of flavors that cooks work with?

A

The predominant flavor (the main flavor of the dish) and the support flavor (meant to enhance the predominant flavor)

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7
Q

What is the basic flavor builder in soups and sauces?

A

Stocks, or fonds de cuisine, (liquid with a predominant flavor from the bones and support flavor last from flavor builders)

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8
Q

What are the flavor builders commonly used in making stocks?

A

Mirepoix, bouquet garni, onion pique, sachet and the herbs and spices used with a mirepoix in making stocks

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9
Q

What is a mirepoix? What are the ratios for a standard, light and dark mirepoix?

A

A combo of cut vegetables (onion, carrot, celery and sometimes leek) that is used as a flavor builder on make soups, sauces and stocks

Standard ratio: 50% onion (or part leek), 25% carrot and 25% celery

Light mirepoix: 60% peeled onion/leek and 40% celery

Dark mirepoix: tomatoes are added for more color and flavor (2 ounces to 1 pound of mirepoix)

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10
Q

What is a bouquet garni?

A

Sprigs of three herbs (parsley, thyme and bay leaf) tied together with a string which is tied to the handle of the pot

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11
Q

What is a sachet?

A

Dried herbs and spices tied in cheesecloth (teabag for stock)

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12
Q

What is an onion pique?

A

Another technique for adding certain flavors in a stock. Flavor builders are onion, bay leaf and clove.

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13
Q

What do stocks function as?

A

They function as the body of the finished soup or sauce as well as a flavor builder

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14
Q

What are the two things that body is?

A

Physical substance and strength of flavor

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15
Q

What is a light stock?

A

Light in color and general made from bones of light or white meats (veal, chicken or fish)

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16
Q

What is a dark stock?

A

Often called brown stocks

A rich dark brown color and made from the browned bones of beef and veal

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17
Q

What ratio are both stocks made of?

A

5 pounds of bones

5 quarts of water

1 pound of mirepoix plus stock herbs and spices

Produces one gallon (4 liters) of stock

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18
Q

Name some examples of light stocks.

A

Chicken stock (fond de volatile): chicken bones, water, mirepoix, stock herbs and spices

Fish stock (fond de poisson): fish bones, heads, tails, water, light mirepoix, lemon, stock herbs and spices

Ordinary stockpot (petite marmite or grande marmite): veal, chicken or beef bones (or a combo), water, mirepoix, stock herbs and spices

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19
Q

Name some examples of dark stocks.

A

Brown stock (fond brun): beef bones or beef and veal bones, basic mirepoix, herbs and spices, and water or light stock

Ordinary brown stock (grand jus): bones (all kinds with beef and veal predominant), basic mirepoix, vegetable trimmings and water or light stock

20
Q

What are glazes?

A

Flavor builders that are stocks simply reduced to a thick, gelatinous consistency

21
Q

Name three glazes.

A

Glaze de viande: made from brown stock

Glaze de volatile: made from chicken stock

Glaze de poisson: made from fish stock

22
Q

What are some stock substitutes?

A

Many products have a high salt content and inferior flavor

Add a mirepoix with herbs and spices to mellow and enrich the flavor

23
Q

Name the 6 textures.

A

Fine, course, smooth, rough, thick and thin

24
Q

What does creating texture usually mean?

A

Making a thin food thicker

25
Q

What are thickening agents?

A

Group of products that increases the viscosity of a liquid (make it harder to pour)

26
Q

What are the two ways to thicken?

A

Naturally and by using a starch thickener

27
Q

What does it mean to naturally thicken?

A

Using a high starch food such as potato, rice, beans or dried peas as an integral part of the dish

28
Q

What is a roux?

A

A one to one ratio by weight of fat and flour, blended and cooked over low heat

Any fat can be a roux

29
Q

How much do you cook a roux?

A

Cook to designed doneness

ie. White roux, blond roux or brown roux

30
Q

How do you make a hot roux?

A

Remove hot roux from heat and add part of your cold liquid, stirring lumps out. Add remaining cold liquid.

31
Q

What is a brown roux and how is it made?

A

A brown roux is strong in flavor and will carry a definitive taste

It has less thickening power than a light roux so more must be made

Often baked for hours in the oven at low heat

32
Q

What is a beurre manie?

A

A thickening agent is a one to one ratio of butter and flour kneaded together to make a paste

33
Q

What is a starch-and-water thickener?

A

Mix equal parts starch and cold water until the starch is evenly distributed

Blend it into a hot liquid and bring to a boil

34
Q

What is a slurry or whitewash?

A

Flour and water mixture which takes longer to cook to get rid of the raw starch flavor

35
Q

What is a liaison?

A

A thickener that is a combo of egg yolks and cream used to give a velvety texture

2 parts cream to 1 part egg yolk

36
Q

What is seasoning?

A

The addition of substances that heighten the taste of a food without altering the taste

It’s brings out a flavor that is already there

37
Q

What is flavoring?

A

The addition of a product for the purpose of adding its own distinctive flavor to the final dish

They add a complimentary flavor, creating a blend in which both original flavor and added flavor are identifiable

38
Q

What is flavor building?

A

An integral part of the cooking dish, as opposed to seasoning and flavoring which is an end process

Flavor builders are cooked right into the dish so their separate flavors merge with the total flavor

39
Q

What are the standard seasonings?

A

Salt and pepper

Fresh lemon juice may also be used depending on the dish

MSG (monosodium glutamate)

40
Q

How do you season? What are the two basic rules?

A

Must be added in suitable proportions to bring out the flavors

  1. Do not over season
  2. Seasoning a liquid is an end cooking process
41
Q

What are some common flavorings?

A

Parsley, mint, chives, garlic and minced onion are some fresh herbs used for flavoring

Dill weed compliments tomato and nutmeg compliments eggnog

42
Q

Why should dry herbs and spices never be used for flavoring?

A

They are not suitable flavorings, they should only be used for flavor building

43
Q

What are spices? Name 6.

A

The dried roots, bark and seeds of tropical plants used in flavor building

Clove, cumin, cinnamon, ginger, nutmeg and tumeric

44
Q

What are herbs? Name 6.

A

The leafy parts of plants

Basil, lavender, oregano, dill, chives and rosemary

45
Q

How can you substitute dried herbs for fresh herbs (and vice verse)?

A

One teaspoon of dried herbs to one tablespoon of fresh herbs (one to three)

Hospitality (12 decks)

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