EXAM 1: Building Flavor Profiles Flashcards
Cooking with aromatics:
______ that deliver flavor and aroma when heated or crushed and serve as the foundation for recipies
Vegetables
- examples: onions, garlic chilies, celery, leeks, bell peppers, carrots, ginger, etc
- typically heated in oil or butter (fat) as the first step
What is a seasoning
Any compound that enhances the flavor already found naturally in food
What is a flavoring
Any substance that adds a new flavor to food
Ex: oil extracts, marinades, rubs
What are examples of seasonings
Onions, garlic, shallots
Herbs and spices
Salt and salt substitutes
Pepper
Condiments (ex. Worcestershire sauce)
Grated lemon/orange rinds
Vinegars/juice (lemon/lime)
Prepared mustard
Wine/brandy/bourbon
What are examples of flavorings
Flavoring
Wine/brandy/bourbon/flavor enhancers
Oil extracts
Marinades
Rubs and pastes
What is the second most frequently used food additive
Sodium chloride aka salt
What is the difference between sodium and salt
Sodium is Na and NaCl is salt
What are the functions of salt
Flavor enhancer
Preservative
Binder
Texture enhancer
Color aid
Fermentation control
What is the crystal shape of table salt
Very small cube
What is the crystal shape of kosher salt
Larger flake
What is the crystal shape of sea salt
Big square/pyramid
What is the crystal shape of Himalayan salt
Even bigger square/pyramid
What is the mg of Na per 1/4 tsp of table salt
590 mg
What is the mg of Na per 1/4 tsp of kosher salt
500 mg
What is the mg of Na per 1/4 tsp of sea salt
400-500 mg
What is the mg of Na per 1/4 tsp of Himalayan salt
~400 mg
What nutrients are found in table salt
Iodine
What nutrients are in kosher salt
No iodine
What nutrients are found in sea salt
Trace amounts of iodine, Mg++, K+, Ca++
What nutrients are found in Himalayan salt
Trace amounts of iodine, Mg++, K+, Ca++
What are the uses of table salt
Soups, sauces, baked goods
What are the uses of kosher salt
Rubs, marinades, pastes
What are the uses of sea salt
Finishing salt
What are the uses of Himalayan salt
Finishing salt
What are the two types of peppers
Pepper berries and Red Pepper (or cayenne)
- the color of the berries depends on the ripeness
- red pepper is the same family as chiles, paprika and bell peppers
What is the chemical in red pepper that causes a burning sensation
Capsaicin
(The hottest pepper is called pure capsaicin)
What is the purpose of black pepper
Seasoning and flavoring
Stocks, sauces, red meat
What is the purpose of white (ground) pepper
Seasoning
Blends well with many foods (use small amounts)
What is the purpose of red pepper
In small amounts, adds spicy hotness to foods without altering the flavor
Sauces, stocks
What are flavor enhancers
Food additives that bring out primary flavors in foods without altering
Examples: amino acids, guanylic acid, inosinic acid, MSG
What are oil extracts
aka flavoring agent
Small amount is needed to impart flavor
Uses: puddings, candy, ice cream, cakes, cookies
Store in a cool, dark place and use within one year for maximum flavor
What is the USDA dietary guidelines for 18 years and older sodium consumption
Less than 2300 mg of sodium per day
What is the USDA dietary guidelines for salt sensitive individuals, adults with HTN
Consumer 1500 mg or less sodium per day
What does the health claim term “Reduced salt” mean
At least 25% reduction vs. original product
What does the health claim term “very low salt” mean
35 mg or less / serving
What does the health claim term “Light in sodium” mean
At least 50% reduction vs. original product
What does the health claim term “Low salt” mean
140 mg or less / serving
What does the health claim term “salt-free” mean
5 mg or less / serving
What are some ways to limit sodium when cooking
Use less sodium: make your own stocks, soups, sauces and add less salt; add more seasonings to compensate for lower sodium
If you purchase broth, stock, soy sauce, etc. read the labels to find the lowest amount
Cook with fresh meat/poultry/fish and avoid canned, smoked and processed types of meat
Add sodium/salt in small amounts to avoid overwhelming the food
Sodium concentrates as liquid evaporates during cooking
What are some ways to limit sodium presence in foods
Limit canned, cured, pickled and some frozen foods
Check the labels to find the lowest sodium ingredients/foods
Avoid seasoning salts (garlic, celery, onion, parsley, etc)
Avoid/limit meat tenderizers, meat flavorings, salad dressings, condiments, MSG and bullion cubes
What are some hidden sources of sodium to be aware of
Breads, rolls, pizza, soup, deli meat
Baking soda and baking powder, salted snacks such as chips, crackers, nuts and seeds
