FINAL PROJECT FOR TASTE AND FLAVOR

Name: Nicholas LedouxBlock: CDate: 11/7/2010Wine chosen:

Spalletti Chianti; Chianti, Italy 2007

Taste, Aroma and Texture of Wine:

Sour then bitter taste, Dried fruit (cherries), Cirtrus, earthy, brown spice aroma, medium body (4-5/10).

Goals:

I want to slightly decrease the sour taste so it's balanced with the bitter finish. I also wantto fortify the dried fruit, and brown spice aromas.

Name the different components in the dish:

Tortellini Rinascimentali in a tomato sauce with garlic crostini and basil chiffonade

List the different tastes on the plate, from the most to the least dominant.

Sour-Umami-Salty-Bitter-Sweet

Explain how the wine’s taste and aroma will be affected by the food:

The sourness of the tomato sauce will lower that first initial sour taste in the Chianti. The bitterness of the brown spices should decrease the bitterness of the wine, but not toomuch. The sauce will be sweet as well brining down the bitterness. The cinnamon,nutmeg and cloves and raisins in the tortellini filling should fortify the brown spice anddried fruit aromas in the wine

Justify your choices:

This is a traditional Tuscan dish from the same region as Chianti wine. The brown spicesin the filling, while matching the aroma of the wine, also are affinities with the ground pork. They should add a slight bitterness, but not enough to affect the flavor of the wine.The raisins in the filling will also offer a very subtle sweetness to the dish. The tomatosauce will also offer sourness and a slight sweetness. The ground pork itself will haveumami and salt.

Texture of the plate and its different components:

It has a medium texture which will go well with the body of the wine. The pasta itself will be cooked to al dente. It should be hot and juicy when you bite into it. Once you getto the filling though, it will be chewy with the cheese and pork inside and you shouldhave a little richness from the fat. The tomato sauce will have a light viscosity to it. Itshould be smooth and light, not thick and chunky like a marinara.. The garlic crostini will be crispy and light. This dish hits both rich and light textures for a nice medium textureddish.

Justify your cooking method and temperature doneness:

I will be sweating mirepoix to take the bitterness out and extract the sweetness of thevegetables. The pasta will be boiled in water traditionally to al dente. I will be roastingthe crostini's to get a nice golden color on them. The filling should be steamed inside thetortellinis, which will give it a nice juicy and moist texture.

General seasoning:

The seasoning in the filling will focus on brown spices. The dish won't be spicy. I plan togarnish with chiffonade basil. The tomato sauce should be seasoned with salt.

Production for Prep of Project Menu

MENU:Tortellini

Rinascimentali with crostini and Chiffonade Basil

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Day Before

Mix dough for pasta. Let rest.01:00:00PMCut and sweat mirepoix01:30:00PMMix ground pork and cheeses together. Fry for 2 minutes whilemirepoix sweats, add brown seasonings, cool.01:45:00PMAdd wine to mirepoix, reduce au sec, add tomato filets, simmer02:00:00PMRoll out dough into sheets, form tortellinis02:30:00AMSlice crostinis, sauté up some garlic in OO02:35:00PMPuree tomato sauce, strain.02:45:00PMBake crostinis, basil chiffonade03:00:00PMCook tortellinis for 10 minutes in boiling water.03:20:00PMKeep sauce hot, toss tortellinis. PlateNotes and Critiques

Timing and Firing order for Final ProjectDate:Chef:

Today’s menu:

Item Timing By Notes

Dough10-15minutesDaybeforeMirepoix10-15Minutes:30

Should be chopped and started sweating by 1:30

Mix Pork &Seasonings5-10Minutes:45

Can be done will vegetables aresweating

Finish sauce10-15Minutes:45

Add White wine, reduce as sec,tomatoes, herbs, simmer 30 mins

Form Pasta20-30Minutes:90

Have water already boiling whencompleted

Finish Sauce5-10Minutes:95Puree, StrainFinish Pasta1-2 Mins:100Al dente Don't shock Crostinis5-10Minutes:110Should be baked and cooled by :110Plate5 Minutes:115Notes and Critique