Q rovster CHAPTER 16 Flavorings Tennesse Cee sated CNT peeks 164 Sensory Perception o yar iG ACTS Essay Outline ost writing assignments il require you to gather information. Choose one herb and research It in print resources and on the Internet. Highlight information that you fe! is im: portant. Then, create an outline D cvoineexrsouceto 8 ‘hoose information that wi HPT PHOT Seasonings and There are many ferent seasonings and favoring you can use o enhance the aor af food. Wha seasonings and flavorings con youname? 398 Enhancing Food Reading Guide (Sanam lessen astiacions, organize an aea where you can section comvoray Seatoning and flavorings strengthen 2 food's natural aver Knowing whieh ‘Asyou ead, use spider dlagyam ke ths one tos Pepperand their favors. ‘glencoe.com fora printable graphic organizer. Seasonings and Flavorings Im te eating foe without any flavor: Or foods that all ad {hy the same flavor: This does not sound very appe tiring, docsit? Customers expect flavorful dishes, ‘when they visit a restaurant, Fortunately, foods have their own natural flavoring. Sometimes, however, these flavors need to be strengthened, 2s, fa pe th do Foodservice professionals use season ‘orings, and flavor enhancers to help. Enhancing the natural flavor of foods is 4 », I part ofthe art of cooking. You need to under stand how the flavor of food ean be enhanced to work successfully in food production, Using seasonings and flavorings correctly is ‘skill that develops over time, Tasting foods fla tout the cookit Cn throw process will help yout develop this kil 400 Units Culinary Applications Flavorings have their own distinet, or sep: rate and unique, flavors. An SB, or a concentrated flavor such as almond and vanilla, are flavorings jents can be used A wide variety of as seasonings, flavorings, and flavor enhanc rs. Salt and pepper are two of the most com mon seasonings that are used, Amore detailed description ofthese ingredients follows. Salt Salt is the most commonly used food seasoning today Itcan be addled to most foods, even some sweet foods, to heighten flavor: Salt has a more distinctive taste on cool foods than 1m hot foods Table salt is the most ¢ ramon type of salt used in both food preparation and to season food at the table. There are ather types of salt tused in the foodservice industry as well. Rock salt usually is used as a bed during baking for foods such as clams, oysters, and potatoes, 1 salt i preferred by some chefs because it has a strong, distinctive lavor: Kosher salt is coarse and free of iodine or other additives, Tt has a milder flavor: Chefs also like to use kosher salt to season food during preparation The amount of sale that is added to food depends on the food that is being cooked. It also depends on the preference of the diner Taste food before you! add more sat toa dish You can always add more salt, ut you cannot remove it. Too much salt can ruin a dish Pepper Pepper is the most widely used spice in the world, BR is an able product that blends with the natural flavor of foods, Pepper has been used since ancient times, in civilizations from Ancient Egypt to Ancient Rome to India. In the Middle Ages, pepper was widely traded and commonly used as Fi rather than as whole peppercorns, Ground pepper brings out the Mlavor of many foods, ‘Amessy environment can be distracting To ‘Academic Vocabulary {Graphic Organizer Goto this book's Online Learing Center at do this by affect Ingredient 1 There are several diferent types of pepper us How do you like er [eee aa read this Read to Learn Content Vocabulary Sp english Language Key Concepts fe sexoning 8 zest arts Describe shevaritisanduses favorenhancer @ pth INCTE12 Use language eoangciacnevamge,” —@ Mivonng e monosadum | t9acompshindidin ; S envoct Share| Purposes Main Idea © spice @ blend Mathematics NCTM Problem Solving Solve problems that risen Seasonngsandfieonngsworwel © dstnct lend tmatheratis ond inther wth cara ood tes san mporan center cooking sl 7 . Science Graphic Organizer SES Develop abies the four diferent ypeso ecesaryto do sciatic ingury. Social Studies NESSIE Culture Demonszate the valve of ohasion within and cross ‘rou NCTE tons unl otek: ffogsh CTW. toa ount oes SES atonal cence vation Stans Soc Sees Chapter 16 Both s 1d flavorings improve a edient that intensifies or then the natural flavor of foods. nproves food without changing the foods tural flavor Ifa seasoni 1 individual flavor of a seasoning cannot be is used correctly tasted in the food product itself Some seasonings are ealled flavor enhane A NSWORERIEHEEE incrcases the way you ceive the food's flavor without changing 1 actual flavor of the prepared dish, They 2 not add flavor to a dish, Flavor enhancers fur taste buds. Monoso- mivna-s6-d8-9m ‘glsto-md ‘or MSG, is an example of a flavor enhancer: intensities the flavor of savory foods, A MERWE, on the other hand, is an avor of the foods to which itis added. This, hances the experience of tasting the dish Q season with Slt Sitcoms in manyvonetes Wnt orknds Seahare most ote eedin, Hot Pepper Safety ‘When you work with hot peppers you should ainays wear gloves to prevent bung your hands with the juice ofthe pepper Always wash yourhands after you tovch hot peppers Never rub your eyes without washing your hands rs. Pepper juice wll cause you eyes to burn CRITICAL THINKING ihc ele can you do to prevent pepper ice om staying on your hands? Whole or eracked peppet; however, is large ‘enough to be detected on its own in the Flavor ‘of the food when it is added, A wide variety of peppers are used in the foodservice industry Black Pepper Black pepper comes from the dried, unripe berries of the pepper plant. It is slightly hot but not bitter Iris the most common pepper used. Black pepper stimulates juices in the stomach lining. This helps with digestion, White Pepper White pepper comes from the kernel of vipe pepper plant berries, Ii an allparpose seasoning tat blends easily with most food yet maintains a distinctive Havor White pepper isa litle hottcr than black pepe: Green Peppercorns Green peppercorns come from unripened berries. They are preserved in brine until they darken, and have a fresh flavor: Green peppercorns ate expensive, They are used ‘only in special recipes, such as grilled veal tenderloin with a delicate brown sauce Red Pepper Red pepper is not like black, white Instead, it comes from the green pepper: capsicum plant and is related more closely to the bell pepper family: Red pepper is used to add flavor to food, stich as soups and sauces, \without altering the food's natural flavor Chapter 16 Seasonings and Flavorings 401 "pré-a) is a fine powder made from grinding sweet red pepper pods. Paprika cean be sweet, mild, medium-hot, o hot, 1 is used in many ethnic cuisines, Hot Pepper Hot peppers are commonly referred to as chiles. They vary in their degree of hotness, color, and flavor. They an be used fresh, dried into flakes, or grouind into powder: Hot pep pers are often added to Indian and Asian foods for spice and flavor Onion Onions are a flavoring that can be added to just about any food dish. The onion farnily Also includes scallions, leeks, shallots, chives, ‘and garlic, Allof these avorings havea strong and flavor, especially when they are uncooked. Onions form part of the base for 402° Unit Culinary Applications = Small Bites > [MSG Allergies Recent stuties have shown thot MSG isnot dangerous to people unless they are Ssenstiv tot. People wn have food aleraes, or ae senshive to certain ingredients, should avold {ating foods that contain those ingredients Monosodium Glutamate OATES, or MSG, is a typeof salt that comes from seed, I inter Sis the natura flavor af most ofthe foods o which tis added Italo provides a savory fla tor to food, For examples MS to vegetables, poulry and fh to being tmore five, However, MS ‘added is ote G has no ellect on the flavor of milk products or fruits. Some peo ple are sensitive orallegic to MSG. Be sure to Fabel its use in sour recipes and on your menu to keep customers safe and healthy Q orion ramity the food shown here belong thecnion amy. How rete sed fovor dierent footst ‘many stocks and soups, Onions are also used as part of a mirepoix, which can be used in braising meats as well as stocks and soups. When you use foods from the onion fam: ily, keep in mind that, unlike herbs, fresh onions have a stronger flavor than dried ones, Dependin to adjust the amount of onion flavoring that on the form you use, vou may need Lemon The HBL or rind, of the lemon is another wpe of flavoring. The zest contains the flavorful oil of the lemon. It is usually peeled lor scraped carefully off the top layer of the Temon. It is added to dishes such as fish, ‘meats, vegetables, and desserts to give a eltrus flavor: When you cook with lemon, use only the juice or the zest. Do not use the Bl, oF the white membrane that is just underneath the zest. The pith is bitter You can avoid the pith by not scraping ton deeply through the zest ‘When to Season Asa gen: rule, you can season food at any time during the cooking process, However certain forms of food lend, or adapt, them selves to addi For example, when you cook a dish such as soup, in which the seasoning can mingle eas ily withthe food, you can ada seasonings dur ing the entire cooking process, However; you should wait until the end of the cooking pro- cess before you add sal (On the other hand, when you cook Is pieces of food, such as a roast, you should ning of the ‘ooking process. If you add the seasonings ‘add your seasonings at the be carly enough in the cooking process, it allows {enough time forthe seasonings tobe absorbed out the food, A roast has 2 time, so it will have plenty of to absorb the You may choose to add your season) throughout the cookin you must be sure tot process. However te the food and evalu ate its flavor. Overseasoning can overpower and ruin the natural flavor of food, Dried sea sonings should be added earlier in the cook Adding Flavor Flavorings also can be added to food dur ing the cooking process, However, the effects of flavorings on prepared food will depend fon the length of the cooking time, You need to know how long the food must cook before you can decide when to add any flavorings. Flavorings need heat to release their favors They also need time to blend with the natuxall flavors of the food to which they are added. For ‘example, whole spices, such as ginger or whole peppercorns, take longer to be absorbed into food! than ground spices. You will need to think about this timing when you add flavorings to foods during cooking, Flavorings should not be overcooked, however: Overcooked flavorings Quickly lose ther effet. Document continues below Chapter 16 —Seasonings.and Flavorings 403 Recommended for you (04 FET Obicon- Exam 20 August, _—~Partnership-Lectue 4.FranchiselFRS15 Corporation Biodiversity AND ash questions and notes 2 2020 liquidation Healthy Society ~ answers Learring Module : th 00% sh os he osecc) ° he ocx sh 0% 1h 0 ‘Some flavorings are considered blends, A other by enhancing the flavor ofthe food and [BIBRA is.» combination of herbs, spices, and seeds. Chili powder, curry powder ofe shother Enhancing food is a learned skill. 1b will salt are examples of blends. These made dried products that can be pure from a supplier or created in a commercial kitchen. Blends can be created ahead of time, ‘or on the spot. Some foodservice businesses have their own signature blends, Customers ‘may sometimes purchase containers of these blends to take home for use in their own kitch ‘ens. When herbs are used together with spices in the form ofa blend, they complement each take a season and flavor food without overpowerin sat deal of practice to learn how to the food. Practice combining flavors 10 see \what effects you can achieve. Constantly taste food to determine the right level of seasoning for each dish (PERTTI oistinguish wnat isthe difference between a seasoning and 2 flavoring? EOE So Review Key Concepts 11. Describe the varieties ofa Practice Culinary Academics Science 2. Procedure Some cookbook sy that adding salt to water helps pasta cook aster, whe others sy tad flavor. Cook two batches of pasta fone with altand one without sat As the water boas creates hypothesis of what you think wil Analysis Record how long it takes the water to ball andthe pasta to cok, Compare the favor of teach What are your conclusions? Do they match your hypathes! Write summary explaining your Findings NSESA Delo itis neces tering, D Enatsh Language arts “3. Conduct research to locate an older recipe that @ mathemati (Socal studies “4. Find recipe fram outsde your culture. Make a note ofthe seasonings and flavorings that are teed Which ae femiar you, andwhy? Which {re unfamiliar to you? Learn more about the Unfomilir seasonings and flavorings Discuss {your findings a aca. emonatat thea fra ney, thin and as 09. ss at elas 5. Asaitshoke eghs 152 grams henits completely fullWhen you empty auteracty onehalfofthe sal the shaker now welghs T167ams How much es an empty sa shaker weigh? Writing Algebraic Expressions "When youwrtean algebraic expression to solve problem pay porticla attention towhat the ‘question asking, Use variables, such asxand y, to represent any unknown values.recipe, but add more seasonings and flavorings {which you can calculate given the fats ofthe based on yourknowledge of favor from dishes problem) andy = the welghtof the shaker, then youhavetredbefore Rewrite therecipewiththe + y= 116 grams few seasonings and favorings If posible ert Yyourrecipe to se how the new seasonings and Aavorings affect the dish | NCTM Problem Sling See problems that ein athena ain arent NCTEN2 Use guage to acomplsh nul pups, ‘Check your answers at his book Online Learning Center at glencos.com. 404 Units Culinary Applications Herbs and Spices Reading Guide How Can You improve? Befoce starting this section, think about the las exam you took on material you had to read. What reading svateies helped you on the tes? Make ist of ways to impvove yourstrategis to succeed on your next exam. Used correctly, herbs and spices Cees Read to Learn Content Vocabulary Key Concepts © bert NCTE® Use information © Compareand contrastthe uses © sachet tagither information and Gnd Roragetorafferenthecbs, © bouquet gai create and communicate knowledge ‘Describe thewsesand storage for © a0 ‘ferent pices matcte 2) mathematie Main Idea @ risotto Milanese ‘Solving Build new Coucnuiyonduseheosendspces, Academic Vocabulary Trowghpotie ing ash netneatyusedteyean un opamue ({) soctat studies adh Graphic Organizer ‘Use amatic ike the one below tit hw tou NCSSIA Culture se and store herbs and spices. needs and concerns and Environments ftogsh |Graphic Organizer Go to this book’ Online Learning Centerat J slencoe.com fora printable graphic organzr Herb Varieties Can you tell the dilerence between parsley ‘and chervil? Do you knowhow torecognize nut meg and allspice? Do you know ow to prop ‘erly store herbs and spices so that they remain fresh? Foodservice professionals need to know © What they look lke {© In what forms they are available, (© What their flavors and aromas are. {© How to correctly use them to enhance the flavor of food Herbs and spices enhance the flavor of food but you must use them correctly. Incorrect use ‘can ruin the flavor of foods Herbs are a flavoring that adds color and ‘aroma to foods, An BRB isa plant that grows in temperate climates, The parts of the plant that are harvested are the leaves and the stems. They can be used fresh or dried. Basil, chives, oregano, and sage are exam ples of herbs, Fresh herbs should be used whenever possible. Fresh herbs are_most abundant, or plentiful, in the summer In the fall, fresh herbs can be dried or frozen for use during the winter, Knowing which herb to use, when to use it, and with what food is an important aspect of your job, Make a Sachet Ceo ge ee ofa small square piece of cheesecloth 406 Unit Culinary Applications ™ CULINARY SHOWCASE athena ‘sans Socal Sis Chapter 16 Seasonings and Flavorings Herb Use Herbs can be used with a variety of cold and hot dishes, Some herbs havea delicate fla vor, while others have a bold flavor. Herbs can bbe purchased in two forms: fresh and dried, Fresh herbs are not as strong in flavor as dried herbs, When you use fresh herbs, you should tse tice the amount of dried herbs that are called for in a recipe Fresh herbs should be minced or crushed as close 10 cooking or serving time as possi- ble. They should be added at the end of the cooking process, You ean add fresh herbs to ‘uncooked foods, such as salads, several hours before serving time. Herbs often need plenty of time to release their flavor to cold foods, Dried herbs should be added at the beginning of or during the cooking process. Use a little and taste the lood before you add more. Using too much can ruin the dish Some herbs and foods are natural combina: tions. For example, amb is often flavored with rosemary: Basil scems to go hand-in-hand with tomato sauce. However, chefs often experiment \with different combinations to create interest- ing dishes. You may also want to experiment ‘with combining complementary herbs in a dish to ee how they enhance flavor together: @utinefour comers togetierand ie the bag vith log ple of eine Ts makes ered Basil sil 20) is an her from the mint family with tender leafy stems. is avalableln ‘many varieties and has aml leorie-ke Bass avalaberesho died as crushed flavor eaves ‘or ground, Basi isused in soups tomato sae, and salads itis also used on pizza vegetables, ‘hicken, and pest, ‘Chervil Cheri eh and shelf clshes, and baked good. cal) isa sighty peppery hed that s shaped ke parsley tis avaiable fresh or dled, as crushed leaves or ground, Cherian be used in soups, sauces, salads fish Bay Leaf Bay leafisan herb that comes from the evergreen bay ure tree. 83) leaves are commonly tied They come hole oF broken int sal fakes. They are Used in soups stews, vegetables, and mets Whole bay leaves are generally removed from food before serving, Chives chives (chivs) are the long. toothpcktike leaves ofa pantin the onion family Chives have a delicate onion favor Chives are avalable rsh, died or frozen Chives canbe used to favor breads and soft ros as wellas soups, sauces, dis, and Spreads, Chives can often be used in place ‘of anions. They are commonly used tp loffa baked potato with sour cea Cilantro Cilantro (6"1an4)t0) rom the coriander plant, has right green leaves wi longer stams.Ithasa distinct odor anda ur flavor Cilnto'savallabe esh 0 chop ith nique band frozen Cilantro is used in sauces, saa, and 10 fd lavoro different dishes Dill oi Cali) cafeatner-leaved herb t hasa strong. dstnc flavor that's commonly associated with pices. il comes in fresh ‘or died leaves. Dili usedin many soups, Solods and breads. aso i used over ‘avlous vegetable and fish dishes. Chapter 16 Seasonings and Flavorings » CULINARY SHOWCASE continued Garlic Chives Garlic chives ate Natstems y a They have 3 mil, gore Favor and are avaiable fresh Gare chives canbe used to for breads —— Soft rolls, soups sauces, dips, and spreads, \ Lemongrass Lemongrass isa tough, fibrous grass The base has. lemony favor It ‘comes in fresh tas Lemongrass used in NX Marjoram_Majoram (‘mar j-ram) is plant inthe mint family. thas warm, mild favo tis available as fresh or died, a crushed leaves or ‘10nd Marjoram s used to Novae soups, stews, ‘raves sauces and many poultry, fish an meat dishes. ies and in many southeast Asan ches. [Mint Mint growsin many varies, the spe “= wellknown being peppermint and mint. Mint avaliable as fresh or died leaves Mintis used in sauces, sweet dishes, past wth peas, K Oregano Oregano (0-"e'g> snd) is sometimes referedto as wid marjoram. tchasa slightly biter favor tis avaliable a fresh or dried, as leaves or ground, Oregano is used in soups sauces, tomato dishes, plaza, and meat and eg shes ese, and icecream. soften pared chocolate, Mint salzo used on lamb, ‘nd in fruit beverages, Parsley Parsley (pits) s grown in many ‘ities. thas soething effect on your orf spr oad. comes fesh or died, a leaves kes. Parsley s widely used in soups, Sauces and dressings. Its often served as 3 fora ganish, or chopped and used to {6 color ofoods, Culinary Applications Rosemary Rosemary an evergreen shrub with needle eaves, sa member ofthe mint family IRhas strong favor and aroma. iavalable fresh or dred whole or ground. Rosemary ‘sed in soups, stews, sauces, and baked goods ‘Savory Savory('v-18) is anather member ‘ofthe mint amy. thas spicy taste and freshor dtd, as crushed leaves Savory is Sage Sage sa member ofthe mint family Iehas soft downy leaves that are ageant and wart. tis avilable fresh or died whole or ground Sage soften used in soups stews, Stufings, and sausages. is aso used asa Seasoring for pouty and park. used wth meat and fh clshes chicken, eggs, stufing and in many baked goods ‘Thyme Thyme (tim) sa shrub ofthe mint family. Ithasa sharp an spicy flavor. Its valle esh or dried as rushed leaves or ‘round. Thyme is used in meat, poultry, ne ih dishes, aswell asin soups and baked goods. Sachets When you cook liquid dishes, such as soups, stocks, and sauces, fresh herbs can be added to the dish in a sachet or a bou quet garni, SHGHBE (sasha) is French for bag, A SORGGERAER (bi-"K5 gir-'né) is a combination of fresh herbs and vegetables tied in a bundle with butcher’ wine. The bundle is simmered in the stock pot and removed before the dish is served, The most ‘common ingredients in a bouquet garni are lecks, parsley, celery, and thyme. Herb Storage In general, fesh herbs shoul be wrapped loosely in damp paper towels and sored on sheet pans in a. refrigerator. Store them at temperatures between 34°F (1°C) and 40°F (4°C), Dried herbs should be kept in containers that are opaque, of lightblocking, and alr ‘Store dried herbs in a cool dy place at Ears) "i 1502 a ee at sc ele eaesgoeas ‘etieetigase tree The Spice of Life ces today ae plentiful and are sed mostly 95 flavorings. However, throughout most of istry, Spices were a hxury Pepper was once so expensive that it vas sometimes ured ae curency to pay taxes. The search for better routes to spicerch lands ed to aneraf great exploration and expansion European ‘countries even fought spice was fr control over these precious spices, History Application Research the European countries that dominated the spice trade and the routes thelr explores took Draw ‘map ofthe routes that the main spice traders tok NCSI People, Places and Enronments Desde and sess taht vats hin en nerd 20d ‘ae ieced py ad man eogapi ceria ia ets, 410 Calinary Applications « CULINARY SHOWCASE laa Allspice Alspic isthe deed, unipebeey of, the pamiento (pamyen-()88) res, a topical evergreen found inthe West indies and Late ‘meric, The berries are dred and ether left wile or ground The aor of allspice com the flavors ofrutmes, clove and cinnamon. available dy, whole oF ground. Whole api Is used with pekes, meats, fish, sausages a ‘sauces. Ground allspice is usd in pies, cake pudelings, elses and preserves. ‘Cardamom Cardamom (kir-do-mam) isthe seed from the fruit ofan herb nthe * ‘Tarragon Tarragon (ter->,gan) isan herd from the daisy family with a favor thats 2 cross between mint and anise. Ris what ‘gies arnaie sauce ite flavor. tcomes fresh ors aied, crushed leaves Taragon Isused to favor salad dressings, mustard ‘marinades, vinegar sauces and soups. It can also be used with chicken veal. and fsh Chapter 16 Seasonings and Flavorings temperatures between 50°F (10°C) and 70°F 21°C). Do not expose stored herbs to heat light, and excess moisture. This ean weaken their flavor. As dried herbs age, they naturally lose their flavor you properly store dried herbs? Spice Varieties Spices come from the bark, buds, fruits, roots, seeds, or stems of plants and tres, Unlike herbs, spices are commonly used only in their dried form. Spices come in two forms: ‘whole or ground into powder: Spices can be sweet, spicy or hot. The flavor and aroma of spices come from eis, Some plants provide both an herb and a spice. For example, dill leaves are an herb, and dill seeds are spice You should know each spice, is IRL or dis tinctve pleasing smell, and its effect on foe. You can easily ada spices to hot foods such as soups, saues, and broths with the help of a sachet. A sachet allows you to add the flavor of spices tothe food without leaving the actual spicein the dish to beserved. Typical ingredients ina sachet include cloves, garlic, and crushed peppercorns, Spice Use Spices can be used in a vatety of forms, such as whole, ground, sliced, or in chunks. The form you use partially depends on the length of cooking time. Whole spices take longer to release their flavor. This means that whole spices shouldbe added as early as Possible 10 the cooking process. A dish with 2 HO-minute cooking ime would not gh {enough time to use whole spices. You can also use whole spices when you poach fruit or make a marinade. 58 (Gmer.a-nad) is an acidic liquid usually used to soak meat before it is cooked, to give the meat flavor and tenderness. Spices should be added to.old food several hours before serving time, ines iis nd [Anise Seeds Arise seeds are dried sgreensh-brown seeds witha strong Teoriceike aroma and favor. The ae died ‘and avaiable whale or ground. Anise an be ‘sed to lavoravalty of dishes Including fish sauces, breads, eakes cookies and candies singe amy thas a sweet almost pepper- The flavor and aroma, Its the third most expensive spice inthe werd behind safon and vail It avaiable whole or ground, Cardamom is used in cures, sweet cshes, yogurt and baked goods, Celery Seeds Celery seed satiny, seed ‘Cinnamon Cinnamon sthe thin died inner bark of to related evergreen tees of the laurel family. tis used in aking mare than any ather spice Cinnamon has warm, spcy aroma and flavor Ite avalale ded in teks or ground Cinnamon used in cakes, cookies, ple, cus, "est potatoes, meat suing, and preserves fruit witha strong celery favor tis available whole ground, of mixed with at nits whole focm, celery seeds used in sauces, salads, cole seeds usedin Analyze and explain the ‘ways groups, socetis, and ‘atures address human NCSSIII| People, Places, Describe and assess ways ‘thathistoieal eventshave been influenced by. and have influenced, physical and human geographic factors im global settings NCTE sons unl fener CTW atonal Coun oes StS natn scene vation S$ Naina ona the 405 407 409Chill Powder Chil powder sa dle, ground blend of cumin, gti onion and chil peppers. Ieisusedin chil e99 dishes, and meat dishes Chapter 16 Seasoningsand Flavorings 411 ™ CULINARY SHOWCASE pices continued Cayenne Cayenne ()ki“sn) comes fom hot red pepper that are ground into powder. t hasa stong vor that gives food a"kick ks {hed and round. Cayenne used with meat, fish, gs, and poultry. Is also used in soups, sauces and salads Chiles Chiesare peppers that row in a varity ofshapes and sizes rom round to Cblong. They range in colr from re, yellow, nd green to purple. Chiles canbe mild sweet, Cr extremely hot They are available fresh and fied Chiles ae used ina vatety of dishes Including salads pickles, sauces, vegetable Gishes Salsas, and meat dishes Fennel Seeds Fennel (Ye-n) seeds come from tal hardy plant nthe parsley fami. Inaddition to fennel seed, the fennel plan sed widely in cooking and pickling Both have mild anges favor Whole fennel cede are Used in breads, crackers and sausages. hey are slzo used in tomato sauce, manages end with Fc an shelfieh . units ‘Cumin Cumin amon) seeds are the de, pened rit ofan her inthe parsley family oks Ike caraway see, buthasa rch diferent flavor and aroma. Cumin dallable whole o ground is the spice that lends chi its distinctive favor Cumin is 80 used to favoe chicken fish, cris, couscous, ‘Sausages, and hard cheeses ee, Dill Seeds Dil seeds are the small dark seeds ofthe ill plant They havea slighty ‘sharp taste an istne odor. Dil seeds ae ‘ted in soups and salad, They are ato wed ‘eth sauerkraut and fish Salfron Saffon (safan) sa yellow spice erved from the crocus plant. thas sweet ‘cen, but a bitter taste. Saffron isthe most, expensive spicein the weld ti avalable Cred a whole tveads or ground, 42 Pepper and Peppercorns The pepper plant isasmeoth, woody vine that climbs wee trunks and produces rape clusters of smal betes. The berries tare green and then turn reds they Fipen There ae thre uve varieties: green black, 2nd white. (Pink peppers nat derived from the pepper plant) Each has its own unique flavor Pepper is avaiable whole, a peppercorns, or ground. Pepper isusedinallsots of dishes 3 [Nutmeg Nutmeg (nat ymeg) the kemel ofthe fata seed of the evergreen nutmeg "eee Nutmeg isdied removed trom the shell and ether ground or kept whole for Grating, Nutmeg has a sweet warm, Spey flavor Feshy grated nutmeg is superior flavor to prepared ground nutmeg. Nutmeg lends itslfto many baked tems, soups, sauces, chicken, potatoes and custards Ge Paprika Paprikas derived rom die, Fie, red seet peppers ts aor is sweet. Hungorian paptika canbe semihot or very hot iti avalable fresh or dried, whole, canned, died er ground Paprikas used in Soups, stews sauces salad dressings and omato dishes tis also used to accent sh ‘ond shellfish shes, Mustard Seeds Mustard seeds are the small round, smooth seeds ofthe watercress family They have a tangy favor Mustard seeds aye aalable whole ground, or prepated a 2 ‘ondment sauce, Mustard seeds are used in Salads, salad dressings and sauces They are ako Used with meats, sh, cheese, and 2095 Ginger Ginger isthe underground stem of 2 plantnativeo Asa tcan be used fresh or ‘red: Dried ainaer is most often used in baking torflavorcootes and cakes or with ruts. Fresh ginger has astenger aor than the dried form and should be peeled before its used. Ginger hasa strong. sweet peppery favor Its available whole, neces in sic, oF ground. Fresh singe isused with fish, pouty, and curtis. Chapter 16 Seasonings and Flavorings 413, Spices ¢ Spice Storage Spices should be sto tainers away from direct sunlight. Light ean This can rob spices of their flavor. Spices are best kept in cool, dry place at temperatures of 50°F to O°F (LOC 10 21°C) Many’ factors besides sunlight and heat can affect the flavor of spices. The age, type and source ofthe spice play a role in how long, a particular spice can be stored. Check spices often to make sure they have retained their strength. Discard spices that taste weak or strangely bitter dish. For example, saffron is used to vellow color to dishes such 3s A (pa. ‘a Spanish rice dish with meat or shellfish, odin airtight con- nd ‘RGERONMMAHIERE ('-'56-(,)t5 micto-'naz), an Talian dish that includes rice that is sautéed in butter before stock is added, Ground cin cause spices 10 deteriorate ramon can be dusted over adessert to makea 7! beautiful topping Ground spices release their favor imme. diately. In this ease, it is best to add ground spices near the end of the cooking process. Whenever you cook with spices, you must ‘measure them accurately: Strong spices, such fas clove, cavenne, of cumin, can overpower the food if you use too much. As a rule, spices should not dominate the feed but complement it The exceptions are curries orci OME So Review Key Concepts Mathematics — Dl ‘eye esurnts men sd Geed Practice Culinary Academics {as feet, inches ta. You took care ofthe mint @ Social studies Determine When should spices be added to foods? Plant propery and that areas pa of Thi 5. Thetastethat definesa region culsneaften prariae ch tal How much deg comes rom a particular blend f seasonings. Find spice bland that ured in a region ofthe world Prepare shor presentation on where andfor sat the ble is wed, Include images in your presentation. You may aso prepare a fod with {he spice blend asa demonstration, CSSA Gatre Aye exit ways ros, secede aesshuman een oes. D English Language arts “4. Conduct research on an herb thats not ited in herb thats described inthis secton. Creates presentation on your chosen her vith visual $c, Pesenthe Information your classmates, Sandu in yournotes to your teacher: NCTEB Usivomaon to giterifomaten an cate and rumniat tomedge. Subtracting Lengths ion You subractmessurments that ae given nfo Spd inches, subtract he fet an nen amounts separately. Ifyou wind up witha negative number ‘finches 12 the inch amount and subtract oot Starting Hint Subtract 2 est from 4 esto get the new foot amount and7 inches from Vinh taget the inch amount. Rewrite the answerto climinate the negative numberof inches. NCTM Problem Solving den nathematalrowedge ‘heap probing. {Check your answers at his books Online earning Center at glancos.com. and Seeds Reading Guide Condiments, Nuts, ar ae) eee eo) UseColor Asyou ead this section try using diferent colored ens to take notes. Thiscan help you lean new material and dy fortes You could ur ed for vocabulary werds, blue forexplanations, and green for examples. Read to Learn Content Vocabulary NCTM Data Analysis and Key Concepts © condiment Probability Understand © Describe various condiments and @ 5252 and apply Basc concep of thefoods they ean accompany. Ketchup probably 9 steaksauce Identity» vanity of ute and seeds Science . © prepared mustard reereieia es Main idea coeer! understanding ofthe cel Condiments nuts andseedscanbe 9 relsh served with food to enhance flavor, vinegar (() Social studies Condimentsareaddedto prepared @ favored NCSS1E Culture food.whienutsandscedsaeused 9 seed Demonsuatethe value of during cooking a cura very a well as ‘Academic Vocabulary Graphic Organizer Acyouea, ute achat ketene bow tha: Sore condiments nts andszed Graphic Organizer Go to this book’ Online Learning Center at lencoe.com fora printable graphic organize. ‘cohesion within and cross ‘groups mpaniment plement NCTE nao coun freaks cf fogsh CTW atonal oul ences sistent Sts natn cence uation ‘sans S$ anal ona the Soca Sis you describe the proper wayto Chapter 16 Seasoningsand Pavorings 418 Condiment Varieties Pickled Condiments ‘You have learned about herbs and spices and Soe eee ee ee pon ataveleamel about hebsand wrcesand Pickles are made from vegetables that bout the condiments, nuts, and sceds that can &"* EEEREREEH (Gyfa-men-ted), oF chem ee ee Se yc cally changed in brines or vinegars Ravored iene ane seasoned with dl, ar, gar pepper, a a ne emtanc an oF sl, Cucunbers,tomatos, and peppers ‘accompaniment to foods. An accompaniment 2" commonly pickled. A coarsely chopped is something that goes well with something OF round pickled item is called a MBH. The he Condimente purpose i to complement, mest common favors are sweet and dil frgotogether wel wth, fod favors. They vary from sweet and tart to het and spicy or sur Vitlegars Condiments canbe purchased read (0 use ot Bis sour, adie liquid used. in canbecrestd inthe kitchen, cooking, marinades, and salad. dressings Sauces wwe vinegar, balsamic (06st) vinegar ‘Sauces can be used as a condiment for and cider vinegar: Discard vinegars three many foods Many sauces can enhance foods: months after they are opened (© ABIES (30S) is. fresh or cooked mixture a chopped chiles tomators, onions. and Flavored Oils llamo. Unopened, cooked salsas can ‘A ARIOREENBH| has been enhanced swith sixmonths, Opened salss should always The ols these ingredients are extracted and be ish covered and refrigerated. Fresh then poured into alive o canola ol. Some salsa can berefigeratedforseven das. flavored ois are erated by simply adding the throughout the world asa flavoring or canola i, Preare only enough to use for Some ketchups havea favoring added, Sometimes diferent vegetable alls are such sjlapeno, Asketchupages,itean combined 10 create a unique taste. For taste stale trample, Szechwan-flavored oll combines than ketchup leak sauce i used with grilled and broiled meats Condiment Storage Unopened condiments shoul be stored in Prepared Mustards cool and dry areas, Temperatures should be | SARAHB contans a combina: hereon 50°F 10°C) and 20°F (210) Mont tion of ground white, black, and brown mustard opened condiments should be stored in the Sai eee lentes pare ame | genes Alec ice oceans ane cee coarse to chunky. Tey also havea arity ofa from the cans and transfer them ino aight vors fom allo ot. Prepared mustards we plastic sontavers Sure sowiments En he ‘fen served with pork, bee, vestable, sand ferigerator once they ave been opened ‘vches, and slads, Prepared mustard can also be used in dips for vegetables, or as part ofa Name With what sauce. As nstarda ope they los Have Kind of foods would you use ht sauce? 416 Units Calinary Applications ™ CULINARY SHOWCASE Nuts and Seeds Rise tee rete erro fired pee eer eee eeepc eet restorers) Aimonds reavlabewhol nthe she shld tne fice pecagersta aa (Se0@ = %, Brazile Brasare ot actualy nuts but the sends efor ral nuts areavaloble woe nthe shell Ce . sed Cashews The cashews the ede seed ofa opal everpeetes Mot casera ae soed tod used ny oresvolabe rar toasted e@ Ge Chestnuts Chestnuts ar swest rus that comin e eee ew near erat @ ‘roasted, boiled, or steamed. Chestnuts are available @ ‘ile i these dead canned in water 3p Hazelnuts Haz row in chstes andre thet of hehe ee They ae set ch seen tir a aed eet mam ashes ° Peanut Athough pees are conlered mts they treacuny seal gure ta esrb pts Te re me ene ee eee lw 9, “he ViIns peanuthas lager Kemels and more favor e a Berta erie ety Te ae eee 7% pase Cet edd be Soh raehena eid pani Pesncinre rvdabl ty eased para teaeel ee tl reed Freeney ene es seer e Chapter 16 Seasoningsand Flvorngs 417 = CULINARY SHOWCASE continued Pine Nuts Pine nuts re the kemelsof pine cones. Thay tate ike almonds and ae valle raw toased, and frozen, Pistachios Pistachios (po-stash(@ 05) ae pale green to creamy whitein colorand have a il favor Pistachios ae availble inthe shel Shelled roasted and salted, and dye re, ‘Walnuts Wilnuts are the rit ofthe walnut tee Sizes vary from small large Malnuts ae avalble whole nthe shel shelled as haves, and chopped Poppy Seeds Poppy seeds are the dark black dred seeds ofthe poppy plant. Poppy seeds a available whole Pumpkin Seeds Pumpin seeds come from pumpkins. They ate avalobe inthe shell toasted and a Sesame Sees Sesame 'ses0-me) seeds tae cream-colored, flat, ovl seeds thot have rutty favor They ate avaiable whole, roasted, find ground into paste ‘Sunflower Seeds These seeds come fom the sunflower The whole seed can be eaten raw orcooke,ats Unit Culinary Applications Nuts and Seeds Nuts and seeds can be used to enhance natural favor or add color and texture o food A seed is plant grain, A nut isa hard-shelled dry fruit or seed. Nuts are available shelled and unshelled. Purchase nuts in small quan- tities because they can easily spoil. Use nuts carefully, as many people are allergic to them, Seeds can be used in many ways. Some seeds, stich as cumin, are considered spices, and are used during cooking. Other seeds, such as poppy seeds, are used for bakin Nut and Seed Storage Store fresh nuts and seeds in an aivtight container in a cool, dry area with limited expostte to light, Nuts also can be reftiger ated or frozen in airtight containers. Describe What are the characteristics ofa pistachio? « Nutrition Notes * Nuts About Nutrition! Nuts are packed with essential nutten They de 8 good source of 8 vitamins, vitamin pro- tein and essential fatty acids They are also high Incaletum, foie acd, magnesium, potassium and fiber Some stent stules have concluded that 2 daly portion ofjust one ounce of pus rich ia ‘monouneaturatd fat can reduce the risk of heart disease by upto 10 percent. One ounce of ruts has about 160 calories and 17 grams of fat. Fifty 080 percent ofthat fats monounsaturated, the “goodfat that help the body reduce the level of LDL the bad" cholesterol, [CRITICAL THINKING How could you add nuts foadsh? EOE Soo Review Key Concepts 11, Descibe pickles, and namethe foods that are ‘most commonly pied 2. Identity he nuttonal bene of nus an seeds Practice Culinary Academics Mathematics 3+ Abag of maxed nuts has20 peanuts, almonds, 8 Bac ns, ard casheors Whats the probably ofrandomiyeecting Bait om the bog? What arte os of lectin Bani? Probability vs. Odds Probsbilty Trtherab ofthe numberof chances an eventcan jaccurto the total numberof possible outcomes Odds ae writen 25 ratiof the chances ofan event not occuring to the chances ok ccuring Starting Hint For he probabil. tea frecton with the number of razr over the total number of nuts and simplify For the ad, Count re numberof us that reno Baa ns NIM Data Analysis and Probability Understand escent ebb. Science “Procedure Water inside vegetables flaws out Into sly brine ina process called osmosis. rain the juice from a jaro ll pickles. Ct he pickles Inhale ix solution of water, sugar, andiwo fut punch packets Place the pickles nthe or ‘and replace the brine wits the fut puch ‘Analysis Scalthe ar and observe the pices foravweek Keep a log of your absenations Asa clas, discuss what happened tothe pickles ond ‘why. Tum in yourlogs to your teacher, SES Denlopanundestaning of te cl. Social Studies 5. Condiments in diferent cultures have similarities and ferences. Compare and contrast tree Condiments used in diferent cultures, Create 2 chart to show your comparisons NCSS1E Cate Densostate the le tual vey, seal coesen tin and ace @ Check your answers at this book's Online earning Center at glancos.com. Chapter 16 Seasoningsand Fovings 419 SECTION 16.4 Sensory Perception Reading Guide | _=se.s| Stine ke terol ne Soong noraton oc vel andl ee Cr Enlish Langu Read to Learn Content Vocabulary ee Concepts senso peepton 91 ETE Ue rion FLrtC~—~—s—=SsSCSzsN gun comme Seam ag, ato SSroyalaton —Secteh a ~—rLrt~S _ Maecenas iamaicnt ——plmcompocton —‘Mathamats | mem od ; vacate pa ‘Academic Vocabulary | Main Idea indication perception modeling to s0¥e problems. Using sng afar wren thre setae pn nerd Wt Dewonan cooper — improve your sity to taste and tocreate enjoyable dishes. Graphic Organizer Use a main idea char ike this one ois the thee sensory properties of food, ‘Ten dst the senses that they stimulate, 420 ‘Sensory Properties of Food y fencoe.com for a printable graphic organizer. Unit Culinary Applications Sensory Properties of Food ‘To use seasonings and flavorings success fully, foodservice professionals must under stand sensory perception. Sensory perception Js how a person's eves, nose, ears, mouth, and skin detect and evaluate the environment Sensory perception will help you improve your ability to taste, Improved taste will help you to Increase your customers’ enjoyment of food. Sensory properties of food alfect how people perceive food, These sensory prop erties are color and appearance, flavor, and texture, Each one is detected by the five sense organs: the taste buds, nose, ears, skin, and eves. (See Figure 16.1) When people eat, they use these sense organs to evaluate the food. This is done with special receptors, or groups of cells that receive stimuli. Stimull are things that cause an activity or response. When a stimulus Is detected, nerve impulses carry the signal to the brain, where its processed. When’ the stimulus is food, the sense organs of taste and smell cause @ that increases the production of saliva. Gas Uric secretions are also increased, These two fluids help with digestion and the distribution of nutrients to the bod Sensory Perception of Food behavior of erganisms. Social Studies NCSSIC Culture Apply an understanding ofulure as amintegroted whole that ‘explains the functions and interactions of inguage, literature, the arts, rad tions, bei and values. and behavior patterns NTE aoa GounotTenhes ffesih NA Nana cava eee ‘fates SES atonal coe dvnton ‘sans NSS atonal ona rhe Sec Stade hic Organizer Goto this books Online Learning Center Color and Appearance The appearance of fod is usualy the fist Indication, ot sign, of how it will ast, The brighter and more colorful the fod, the more visual appeal it has. Customers wil prefer dishes that are colorful and are appealingly plated, The brain processes visual informa tion about avorand texture hased on appa ance alone. 1 then. makes decisions about likes and dislikes. This happens because of poople’ highly developed sense of sight, In fact our sense of sight is so highly developed that it may cause messages tha are received red. This means you must be absolutely sun color and appearance of food wil be visually appealing to customers, Otherwise, it ay not matter how good the fod tastes Lighting Different types of lighting alfect how we see color: Foodservice professionals should be aware that the way that they see food in Kitchen lighting may not be the way that the customer sees the food in dining room lighting. For example, when the color green is viewed under an incandescent light, it wil appear more yellow than when it is viewed under fluorescent lighting. Warmer lighting tends to make food look more appetizing. from the other senses to be that the Sensing Quality Customers use thei senses ta determine the quality ofa dish hy sit, important tba food ook eppeating onthe plate? Taste Buds Taste calls Sugars sts aids aminoacids, Taste and alkaloids Nowe Otfactory els drchemicals smell Skin Free nerve endings; Chemialsrheatand pressure _—Pain-touch skin receptors eyes ods and cones LUght energy sight Chapter 16 Seasoningsand Flavorings 421 ‘The Right Light Lighting affects the color food. How does fighting ofc this pate offend? Physical Structure ‘The physical structure of food affects color: For example, spinach és made of plant cells that contain a large amount of liguid. These plant cells are surrounded by air pockets. When raw spinach is cooked, air escapes from the pockets, and the plant cells burst. This causes the air pockets to fill with liquid, and the cooked spinach looks darker: Because ight reflects off liquids differently than it does ai; cooked onions appear translucent, oF clea rather than opaque, or cloudy Chemical Structure The chemical struct appearance. For example, the pigments, the chemicals that give vegetables their color ‘change during the cooking process. Pigments found in foods can be red (as in beets), white {as in cauliflower), green (as in broccoli), and xellow (as in squash). When properly cooked, pigments remain bright. When overcooked pigments become dull, Foods with dull pig rents are also often mushy in texture, and of food also affects have lost nutritional value 422 Units Culinary Applestions Aroma The perception of aroma is more comp than the perception of taste. Humans can detect hundreds, even thousands, of distinetly different aromas, The sense of smell allows people to differentiate between similar fla- vors, suchas anorangeanda tangerine, People can actually “taste” the different flavors, Nerve Endings Nerve endings that are just below the skin throughout the mouth and nose are responsible for detecting flavors. They allow you to feel the menthol in peppermint an the carbon dioxide in carbonated beverages. In fact, people who have lst their senses of taste and smell can often still detect the presence of certain flavors with these nerve endings Texture The last sensory property of food that must be evaluated is texture, The characteristics of fexture can vary greatly. For example, cooked rice can be rough or smooth, sticky or slick, hard or soft, moist or dry, chewy or crumbly Flavor ‘The sensory property of flavor, or taste, Is ‘4 combination of three sensory experiences: basie tastes, aromas, and toueh, through nerve endings. Peaple'sperception of these three sen sory experiences is chemical in nature. Salt, for instance, changes the chemistry of certain taste buds. This change in chemistry sends a signal to the brain that travels through nerve fibers, The brain translates this signal into the perception, or awareness, of saltiness Tastes ‘The basic tastes are: sweet, salty, sour fand bitter, Sometimes savory ('8.va-8) is included. Savory means stimulating and fall of flavor Tastes are detected by buds. A taste bud is a specialized cell for tast- ing that is scattered over the surface of the tongue. In addition to taste buds, saliva plays ‘an important role in taste perception, With out saliva, the sweeteners, salts, acids, and bitter components of food could not reach the taste eels The texture depends on the type of rice and hove it was prepared, ‘Sound also plays a part. Taste can some- times depend on crunch, such as for crisp vegetables or tortilla chips. Sometimes one characteristic stands out, but- foodservice professionals should practice identifying food textures as completely as possible Texture Evaluation Foodservice professionals themselves to pay attention to the texture of all loods. Ask these questions when you evalu- ate the texture of food! How does the food feel against the soft tissue in the mouth? How does the food react to being squeezed, pulled, bitten, or chewed? Is it hard? Does itbounce back Iike gelatin? Is it crumbly? ‘When you evaluate texture, you will need to see how food reacts to being eaten, How does the food react to the warmth of the mouth? For example, the smoothness of ice cream and chocolate depend in part ‘on how quickly and completely they melt in your mouth, ‘Translucent Onions Raw onions are opaque, while cooked onions are translucent Why des this happen? Taste Sensations ‘The tongue contains mary tny bumps called paplae (pop (I). These bumps sense the Basic tastas of iteress, saltiness soumess, land sweetness. Each bump contains more than 200 taste bus, Procedure Gather coffee sivas 1 teaspoon al ‘teaspoon sugar teaspoon cocoa powder, ‘onelemon anda glass of wate Use the coffer stizerto place a sample of salt onthe tip of your tongue. Record whether it taste sweet. sour biter or salty. Repeat the procedure on each section ofyour tongue, and record the taste ‘fer you complete the experiment with the ‘al nse your mouth with water and repeat the ‘periment with the sugar, cocoa powder and lemon Be sure toring between each sample, Analysis Examine your records. Did you notice ary iferencein taste between diferent ports of the tongue? Research ofind out taste on your tongue conespondsto diferent areas. Ceatea summary of your records and your research SES Deropan ndestaning the char ot rss {© Does the food le a coating after swallowing? For example, shortenings, especially those with high melting point, tend to leave a waxy coating in the mouth, Is the coating pleasant or unpleasant? ‘© How does the food sound when chewed? Potato chips are not crispy unless you ean car the crunch, Ist What are the sensory properties of food? Sensory Evaluation ‘SEHSORRRVANGRIAA is the science of jucg- ing and evaluating the quality of a food by use ‘of the senses. Many foodservice businesses ‘conduct consumer taste tests to find out what 424 Units Culinary Applications Presence of Other Factors in Foods You can suppress a person's ability t0 perceive flavor in foods when you combine flavors or aromas in those foods. For exam ple, if you add a small amount of sugar to it will not taste as acidic. This is true even if the amount of sugar added is so small that sweetness from the sugar cannot be detected. '© Add acid to food 0 make the food taste less sweet, ‘Ada salt to food to make the food taste . less sour '© Add sugar to food to make the food taste less bitte: Flavor Enhancers Flavor enhancers change the natural flavor of food without adding a flavor of their own, ‘They are able to do this through the chem- istry that occurs between the enhancer and your body. It is believed that favor enhanc rs interact with certain taste chemicals and receptors in your mouth, This produces a different perception of how foods taste with the enhancer than how they taste alone. ———— Chapter 16 Seasonings and Flavorings 423, their customers like and dislike. This helps food companies to design products that the customers will find tasty Customers test foods based on thei likes and dislikes, but other food taste testers need to evaluate food objectively: Their job is to describe only the sensory cl teristics, To increase the objectivity of the evaluations, bind taste tests are often done on food, A blind taste test means that the food samples are not labeled so that the testers will not know \which product they are tasting, ‘You will need a lot of practice to suecess- fully recognize and identify the many sensory characteristics of food. Culinary skills involve putting favors together The process of sensory evaluation, however; is one of taking flavors apart Product Factors Different versions of the same type of food ‘may taste or smell different from each other For example, one vinaigrette (vini“aret) dressing may taste more sour than another even though they both contain the same amount of acid. Several factors shape the characteristics ofa food produit. ‘Type of Ingredients Vinaigrette dressings are made of oil Vinegar; and herbs, Different. vinaigrettes ‘may contain the same amount of acid, How ever, if they contain different types of acid, they will not taste the same, For example, if fone vinaigrette is made from vinegar and the other is made from lemon juice, the vinai srette with vinegar will seem more acidic. Product Temperature and Consistency Products that are warm usually have @ stronger flavor and aroma than those that are cold, Thicker products may have less flavor than thinner ones, This is because flavor molecules take longer to dissolve or evaporate in saliva when food products are thicker Amount of Oil and Water ‘The amount of oil or water in foods will affect the perception of taste and smell, A taste chemical that dissolves in oil will not fully dissolve in saliva, Because of this, litte of it will teach the taste buds, When an edor chemical dissolves in water or oil, it will not evaporate to the olfactory cells where it can De smelled, Plate Composition The SAUECORBORHGR. or the way in ‘which foods are arranged on a plate, should be carefully planned even before the food is. cooked. appearance, height, shape and temperature of foods ste contrasts in color and texture, flavor Color and Appearance The colors of food presented on a plate should be vibrant and contrasting. Carefully choose the foods and the plate on which the food willbe served. However, the plate should not detract from the food presentation. Qvering shapes rae fondvath saying shapes tomaceneresing to thecye hare feats doyouse tat smoke pe ofeod ‘ualyappsing? Chapter 16 Scasoningsand Flavorings 425Height Often, one of the most dificult elements in plate composition is varying the heights of foodon a plate. Forexample, mashed potatoes right be neatly piped onto the plate in a ci cular pinnacle. Grilled steak is then placed leaning slightly against the mashed potatoes A.cob of com could be cut in half and stood ‘on each side of the steak Shape Vary the shape of foods in every presenta tion. Do not serve a round meatloaf patty with ssutéed peas and boiled new potatoes. These reall round forms. Instead, ty serving it with asparagus spears and diced, roasted potatoes Texture Include a variety of textures on each plate Choose foods that may have soft, hard, chev crunchy, creamy, oF meaty textures, Flavor ach clement of food ina plate presentation should contribute tothe overall flavor, nclud- ing any garnishes added. Favor should be con- sidered before cooking, ‘Temperature Foods shoud be served at the appropriate temperatures, Properly use hot and cold serv- ing plates, Garnishing ‘Agarnish makes food or drink items look ‘more appealing. Not all food presentations need a garnish, However, garishes should complement the food. Some dishes are so {dntited with a particular garnish that they complete without i Explain what plating elements should be considered? MES Review Key Concepts 11 Explain how lighting affects the perception of food 2, Mustratehow product temperature canaffect a customers enjoyment of food Practice Culinary Academics English Language Arts '. The neat tine you eata meal focuson the sensory properties ofthe meal the color appearance, favor and texture Try to rememberhow you perceived each property when you ate the mea Wete a description ofthe meal using details to describe each ofthe sensory properties, NCTE Use wien aguoge to communi fet. (©) socat stucies 4. Tote nee eseraton and ey era eeeee ‘Sets perth eee eee How might you apply these practices toyourown ‘ooking? Wie a one-page repor of your research | MCSSUCCatre Api ar undestedingf tesa integrated whl that xpi thefts and itactons of ngage leat, heats, tas, bees and ls ad tarps, @ mathematics '5. Youwouldliketo place a cil of mashed pottoes inthe center fan I inch dinner pat that covers one hal ofthe surface oes ofthe pt, What isthe diameter ofthe mashed potatoes? Area ofa Circle Cals the ae (ofacicleasA™~ sr whererindleatestherods (oxvsof he camete ofthe cele, Use 3:18 or Starting Hint Calculate the area ofthe plate ae ‘A~ (31445 515.5) Take half ofthat amount (which is thearea ofthe potatoes), and plug that inta the formula Aan solve for | NCTM Geometry Use suzatn ptleasring and | geamecmodeg tse oles ‘Check youranswersat this book's Online Learoing Centeratglencoe.com, 426 Unit Calinary Aplications Review and Applications Seasonings and faorings are used. 10 mus, Condiments are flsored sauces that are culate the aa Den ola al Spend Serve wif, Nats ald oo, se, at flavorings can be added to foods at any time Tlwvor to food. Evalats colo, appearance, Na- luring the cooking proces. Themen common or and ext o od Fosservieepofeson- Scttonngs are hess and spices Other seauon- al le variety of food products evalua, ings and flavorings nchade condiments and oranalsze their characternicn Content and Academic Vocabulary Review ‘range the ocular tems below no groups felted words Explain your roping. Content Vocabulary + rvtto Milanese (p.414) + trantucent(p.422) + season. 0) + condient(p 16) * son 2) + vor enhance. 40) + sap. 46) + stb 22 * avon. 400) "etch (416) + sensory evaluation p24) * aneeip 0m + mesksauce (416) * bln at est p20) + ie. 200) + pepired mustard 416) «plate composition (425) + retin 00) “ emested i 418) : = pith i. 402) + relish (p. 416) Academic Vocabulary ‘+ monosodium glutamate (p.403) + vinegar (p. 416) + distinct (p. 401) + blend (p.404) + favored ol ip 416) + lend (ip. 403) + herb (p. 406) + seed p.419) + abundant (p. 406) eae + nips) + opeqe'. $10) + bovaet gnip0) + sensrypeceton pa) + aeompaniment p46) + roma + sensory properissip.821) + complement p16) eee eee + neton(p.42) inate + somulip.420) + perception. 22) Review Key Concepts 2. Describe the vats and ve of searing ond avorngs 2. compare and contrast the ues ndstrage fo dierent er 4. Describe the ies and orgs for diferent pes 5: Deseo varus condi and he fds they cn comp 6 tdemty varity ofr and ced 2. Summarize thee sersoy propre fod 8 tlstrate how sensory facorscanafetacistomers enjoyment ood Critical Thinking 9 Choose tree ezonng that you would vente prepation ofa mb eh Explain wich reeyou woul hone andy 10, Explain why you thinksome foodservice operations might choot to seed eros ‘aber than ech hb Chapter 16 Seawoningsand Favorings 427 Review and Applications Academic Skills English Language Arts 11, Evaluate Magazine Articles Locate tree ‘magazine artes that focus on seasonings or Mhavorings Evaluate each magazine otic by anseering these questions whats the tended Stidlence fr this arc? Whats the focus of the atle? What Kod of information does the atte give! What isthe wring syle ofthis ale? you were to weite an atl, what Seasoning or flavoring would you choose and what would be the focus? NCTES Aol staeis timers. Science 12, Apples and Onions Your sense ofsmel lays animportantrele in how you perceive the flavor offo0d, focedure Get several places of cut up apple and onion and a lindfols. With a partner, take turns beng Bindfolded. While you are blindfolded, pinch yournose and have your partner give you piece ofeach food not Fevealing which you are geting, Can you tell tahich is which? Tey again but with your partner holding the fod 30 you can smelt Can youtell whichis which aw? Analysis Virte 0 short summary ofyour experince, and theorize why the sense of small Isso important tothe sense of taste. SEB Develop an erstaning fescue and oprissf mater Mathematics 13, Caleulate Sale Use You arein charge ofefiling the saltand pepper shakers at your restaurant. (On Monday, you fil an empty 2-ounce salt shaker completely fl. The next da, youfilit up ‘again when ts ul Wednesday the shakers "afl when you efil On Thursday, you file again when tis fl, AU the end ofthe week you ef the shaker when iiss fulL What the total amount of salt that you putin the shaker during the week? Order of Operations fan expression contains multiple operations you can savetime and efor if you perform the ‘operations in a certain order. Perform the ‘operations inti order Parentheses, Exponent, Malipeation and Division, ad finaly Adon nd Subtraction Within each ype oF operation "work rom ef toh Use the acronym PEMDAS torememberthismnemonicdevce or order of operations or evaluating math expressions Starting int Each dy you ad fraction of 2ounces othe shaker Fr example the shaker is ful you wiladd i x 2 ounces of saleto the shaker Write an expression sting al ofthe amounts added othe shaker 2 (2) (ih and soon. Solve within dhe parentheses first and convert any fractions to common ‘denominators Use the PEMDAS order to help you 10 solve the equations inthe expression NCTM Number and Operations Unéestan the eaigsof paris and hw heya toone aoe Pen Directions Read the cuestons The, ea theansnerchoces choose ROA 14, What is the sheif life of opened vinegar? aad as {year 15, Whatis heist indication of how food wil taste? favor ‘appearance be, aroma Test-Taking Tip ie testistied, you may havea ten dency to ash you go too fast you may Tose focus ois something Toke your time, but eepaneyeon the dock 428 Unit Culinary Aplications Review and Applications Real-World Skills and Applications Critical Thinking Skills Technology Applications 16, Replace Salt Thinkffve dha which 1B. sks Sprensheet Using srsdehet You normaly a ther Sing or after ‘ofa make chr ting he ferent Feeputon Now hf other senso $eatonings nd fovoringsinthechpter and Rverngsocendimentthatcoudbesddedto Some pont ues for en nade cous thedhntad fa tha wounrove te thetype essing or wring howtos fre iting soon Mate sl he sateads might enhance onthe pape dies asst tht jou Dass yume found onintsbook Ove te your possible antes 9 css ‘prehet et ctegoressothatyou can sy Seat pet tem you sh ws Tain Interpersonal and Collaborative 2 copy oyurspediet your teach ou sua say wntacombine the spends 5 ls 1. Grete aRecpe Collection Gather ve recipes ‘that use different seasonings and flavorings The Financial Literacy Scuoningsandtavoregscanbewsed Ginger 1. Purchase Spees ounces of Chinese afer preparation Asa clas, divide each recipe 5 Spice Powder costs $20 from your supplies. ino cegoes oh pes condiments and ‘eingreint te: ina 5.00) ar anse teedsan mts Some ecpes ty nore ($5.00, ane sed $3.00, ner (360) ond than onecaegny Wit down eres na Clover 600 How rch ny wl yo sve Sundriforma Thence serene Siprenasing the blend ther than prchcng fsterthe ees youhave gare ocingredentinghily? ap cee Herbs and Spices in ud 20. Create Sauce Working in tams. you wi ws herbs andes to caste a nie sauce Tink abut he fod you wi ewe wth and he ese fal oteome A choose atoning and florins. choose» basset pepe Reve he Istefhetbs and sles andinesnte haw hey ae sed with varius ood B.Decideonthedetas, cide wich spies or heros wl reduethe uniave flavoryourteom want fora souce Abo, dee on ihchettnetgayousewmigropadiet Create Your Evaluation Shoreyour teams snice th he ss Prepare your sauce Cookyoursc. adding he Evatecachtens sce frre, scwsningsyourove chosen We down theinoedens ar ondtenute Use the flowing Somountawadand testepryoutoakuhenyen” — Cacrendenwr Ue helen prepmedthe suchen yousrestsfedwitthe, Rane "far ensayo Stuer te out the ce fr others ose Discs yourratngs 53s ond ty D.Doataste tent Tateeverytom ence hitch you choe the ratings you ddr each snuce, and keep atecrd four evalstions Sr ter hearing your sings thnk Shout waysto improve the sce Chapter 16 Seaoningsanl Fvorngs 429 @ stuaocu company Comact Help C= vote rA9 Stubece WdUveriynking2001 aac, cade onrty i fee Excellent EXEUEIEIE: @@00e000 24 even Fest