Chapter 10

Condiments, Crackers and

Pickles
Chapter 10 Objectives

 Identify condiments such as mustard, ketchup,

chutney, relish, and compote
 Understand the process of making flavored oils and
vinegars
 Explain the role of pickles
 Describe the process of making chips and crisps
Condiments

 Condiments are assertive, sauce-like creations,

typically served on the side and added at the diner’s
discretion
 Condiments can also be used as dips and spreads to
add extra flavor
Mustard

 Typically served with meats, cheese, and poultry

 Used as an emulsifier in vinaigrettes
 American-style mustard is made from white
mustard seeds and gets its distinctive yellow color
from turmeric
 European mustards are made from brown mustard
seeds and can be grainy or smooth
Ketchup

 Slightly sweet, vinegar-y flavor and thick

consistency
 Origins are unknown but can be traced to:
 France in the 17th century
 The British
 East Asia
Chutneys

 Sweet-and-sour condiments
 Usually fruit-based
 Generally highly spiced
 Favored in Indian cuisine
 Can be cooked or raw
Relish

 Served cold to act as a foil to hot or spicy foods

 May be as simple as a mound of sliced cucumbers
or radishes
 May be as complex as a curried onion relish, cooked
in a pickle or brine, highly seasoned, and garnished
with dried fruits
Compote

 Compotes are often made by cooking fruits in syrup

 Savory compotes can be used to accompany
galantines or pâtés in much the same way that a
chutney is used
Flavored Oils and Vinegars

 Good-quality oils and vinegars can be infused with:

 Spices
 Aromatics
 Herbs
 Fruits or vegetables
Flavored Oils and Vinegars

 Methods:
1. Warm infusion
2. Steeping
3. Purées
4. Cold Fusion
Pickles

 Pickles encompass any food that has been brined

 The brine often contains vinegar, though a salt
brine can also be used
 Pickles are a traditional condiment in India and
Southeast Asia where oil is used as the pickling
agent
Chips and Crisps

 Crackers and other breads may be eaten alone or as

a support item that adds flavor and a textural
counterpoint
 Uses:
 With dips
 With spreads
 With salads
 With appetizers
 Add crunch to a plate
Fried and Baked Chips

 Vegetables that can be  Items that can be sliced

sliced thin and fried thin and baked until
until crisp: dry and crisp:
 Potatoes  Pears
 Sweet potatoes  Apples
 Artichokes  Bananas
 Beets  Other fruit
Crackers

 Can be produced in a number of ways

 Icebox-style crackers: A savory dough is
prepared, rolled into a log, chilled, and then sliced
and baked
 Other crackers are made from a batter that is baked
 Cracker garnishes:
 Sesame seeds
 Poppy seeds
 Coarse sea salt
 Spice blends