tieleeee Flashcards
flavor building
-appearance
-aroma
-taste
-mouthfeel
-temperature
can be likened to painting
building flavor
2 types of flavors of a dish
primary flavors and secondary flavors
the flavors of the other ingridients in the dsh that enhance the flavor of the main ingridients
secondary flavors
the flavor of main ingridients
primary flavors
when the primary flavors and secondary flavors combine well to create a balance of taste and aroma
flavor profile
means adding a new flavor which results in the changing of the original flavor of the food
flavoring
means to bring out the natural flavors of a food without changing its flavor
seasoning
important parts of the cooking process
seasoning and flavoring
are the leaves flowers or stems of plants that have aromati properties
herbs
are the seeds fruits bark and roots of plant and trees
spices
also used to make medicines, cosmetics,and fragrances and not only for garnish
herbs and spices
common seasoning and flavoring ingridients
salt
pepper
onions garlic and other aromatic vegetable
lemon or calamansi juice
wine, whisky, beer and other alcoholic beverages
herbs and spices
most important seasoning ngridient
salt
also known as peppercorns and they come in black white and green
pepper
contribute rich flavor and aroma to dishes
onions garlic and other aromatic vegetables
usually available all year
onions and garlic
used to flavor soups, sauces, and main dishes. some wines require cooking or reduction to bring out desired flavor
wine, whisky, beer, and other alcoholic beverages
perks up a dish they create a nice balance with fats and creams
lemon or calamansi juice
is a herb widely used in cuisines all over the world
basil
the needle lke light green leaevs and have a bitter slightly sour taste and commonly used in stuffing roast meats
rosemary
the leaves are aromatic and have a warm and slightly bitther taste. it is known as the pizza herb
oregano
has tiny brownish green leaves component of boquet garni
thyme
are stiff dark green oval leaves they are highly aromatic
bay leaves
curly leaf or flat leaf the leaves have a delicate and sweet flavor often used as garnish
parsely
the plant that produces colander leaves the leaves looks like a flat parsely and is widely used in asian culture
cilantro
the leaves are aromatic have a sweet flavor and a cool aftertaste
mint
varieties of mint
spearmint and peppermint
the ground form f red hot chile small amount give a pleasant spiciness to soups and sauces
cayenne or red pepper
the ground form of sweet red chili it is used to season andcolor rice, stwes and soups
paprika
aromatic bark of the cinnamon or cassia tree used as a flavoring ingridient and a condiment
cinnamon
is highly flavorful liquid derived from simmering the bones, of beeef veal, chicken and fish with the addition of aromatic vegetable and other flavorings and seasonings
stock
fond
base/ foundation
ingridients for making stock
bones, mirepoix, acids, herbs and spices, trimmings and other scraps
are primary ingridient of stocks aside from water
bones
a mixture of aromatic vegetables used to flavor not on;y stocks but also sauces stews and a wide array of dishes (50 onion 25 carrot 25 celery)
mirepoix
can help break down connective tissues
acids
used to flavor stockes
herbs and spices
also called a spice bag or simply sachet, is a mis of herbs and spices inside a cheesecloth bag ties up with a string
sachet d’épices
is a bundle of aromatic ingridients amd herbs tied with a string, leeks thyme parsely and bay leaf
boquet garni
burnt onion is an onion cut crosswise. the cut surface is then browned in a skillet
oignon brûlé
is a whole peeled onion with a bay leaf pinned to it with a whole clove
oignon piqué
adding meat and vegetable trimmings to the stick you are simmering is a good way to utilize them
trimming and other scraps
kinds of stock
-chicken stock
-white stock
-brown stock
-fish stock
-vegetable stock
is ade from chicken bones
chicken stock
is made from veal or beef bones. chicken bones can be added into small quntities
white stock
is made from beef or veal bones that are first browned in the oven
brown stock
made from fish bones and trimmings
fish stock
is a flavorful fish stock and it is made by adding white wine
fumet
can be from a variety of vegetables
vegetable stock
a guide in building flavor
-choose quality ingridients
-there should be a balance of flavors
-as much as possible, make the individual ingridients of your dish flavorful
-season properly
use good-quality spices and herbs
-consider food paintings
-patiencw
basic taste or flavor of foods
sweet sour salty bitter and savory (also known as umami)
are added to brown stock to help break down collagen and it is a type of acids
tomato paste
