Chapter 6

C H A P T E R SIX

FLAVORS AND FLAVORING

“ The number of flavors in infinite, for every soluble body
has a peculiar flavor; like no other.
– Jean-Anthelem Brillat-Savarin, The Physiology of Taste

”
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

After studying this unit 2

 You will be able to:
– Understand the basic principles of the
physiology of the sense of taste and smell
– Recognize a variety of herbs, spices, oils,
vinegars, wines and other flavorings
– Understand how to use flavoring ingredients to
create, enhance or alter the natural flavors of a
dish
– Appreciate the flavor principles in a variety of
international cuisines


Flavors 3

 The combination of tastes, aromas and other
sensations caused by the presence of a foreign
substance in the mouth
 Flavor is to food what hue is to color and what
timbre is to music


Tastes 4

 The sensations we detect when a substance
comes in contact with the taste buds on the
tongue
– Sweet
– Sour
– Salt
– Bitter
– Umami


The Human Tongue 5


The Human Olfactory System 6


Factors Affecting Flavor
Perception 7

 Temperature
 Consistency
 Presence of contrasting tastes
 Presence of fats
 Color


Compromises to the Perception
of Taste 8

 Age
 Health
 Smoking


Food Flavor Profiles 9

 Top notes or high notes
– The sharpest first flavors or aromas
 Middle notes
– The second wave of flavor, more subtle
 Low notes
– The most dominant lingering flavor
 Aftertaste or finish
– The final flavor
 Roundness
– The unity of a dish’s various flavors
 Depth of flavor
– A broad range of flavors


Flavoring 10

 An item that adds a new taste to food and alters its
natural flavors
 Flavorings include herbs, spices, vinegars and
condiments


Seasoning 11

 An item added to enhance the natural flavors of a
food without changing its taste
 Salt is the most common seasoning


Flavorings - Herbs and
Spices 12

Herbs Spices
– Any of a large – Any of a large group of
group of aromatic aromatic plants whose
plants whose bark, roots, seeds, buds
leaves, stems or or berries are used as
flowers are used as flavoring
a flavoring – Usually used in dry
form, whole or ground
– Used either dry or
fresh


Flavorings - Condiment 13

 Any item added to a dish for flavor, including
herbs, spices and vinegars
 Also refers to cooked or prepared flavorings such
as prepared mustards, relishes, bottled sauces
and pickles


Seasoning and Flavoring
Guidelines 14

 Flavorings should not hide the taste or aroma of
the primary ingredient
 Flavorings should be combined in balance, so as
not to overwhelm the palate
 Flavorings should not be used to disguise poor
quality or poorly prepared products
 Flavorings should be added sparingly when foods
are being cooked over a long period of time
 Taste and season foods frequently during cooking


Salt – The Most Common
Seasoning 15

 Culinary salt or table salt
 Rock salt
 Kosher salt
 Sea salt
 Sel gris
 Fleur de sel
 Specialty salts
– Smoked salt


Oils 16

 A type of fat that remains liquid at room
temperature
 Cooking oils are refined from various seeds, plants
and vegetables


Types of Oils 17

 Vegetable oils
– Cottonseed, peanut, grape seed, sesame seed
and soybean
 Canola
– Rapeseeds
 Nut oils
– Walnut, hazelnut and others
 Olive oil
– Extra virgin, virgin and pure
 Flavored (infused) oils
– Infused with basil, garlic, citrus and spices


Vinegars 18

 Wine vinegars
 Malt vinegars
 Distilled vinegars
 Cider vinegars
 Rice vinegars
 Flavored vinegars
 Balsamic vinegars


Condiments 19

 Relishes and pickles
 Chipotle
 Chutneys
 Fish sauce and fermented black beans
 Ketchup
 Prepared mustards
– Yellow, Dijon, whole grain
 Soy sauce, Tamari
 Tahini


Wines 20

 Vinification
 Vintner
 Tannins
 Fermentation


Wines of the United States 21

 Most wines are named for the variety of grape that
is used
 The U.S. government requires that 75% of the
wine comes from a particular grape


Red Varietals 22

 Cabernet Sauvignon
 Merlot
 Nebbiolo
 Pinot Noir
 Syrah
 Sangiovese


White Varietals 23

 Chardonnay
 Riesling
 Pinot Grigio
 Sauvignon Blanc


Sparkling Wines 24

 Méthode Champenoise
 Riddling
 Disgorging
 Charmat process
 Dosage


Fortified Wines 25

 Port
 Sherry
 Madeira
 Marsala


Evaluating Wines 26

 Aroma
 Flavor
 Body


Matching Food with Wine 27

 Match wine to the food following these guidelines:
– Colors
– Tastes
– Strengths
– Opposites
– Origins


Selecting Wines to Use as
Flavorings 28

 Cooking wines
– Inferior product
– Have added salt
 Do not cook with a wine that you would not drink


Beer 29

Made from:
 Water
 Hops
 Barley
– Malt
 Fermenting yeast


Types of Beers 30

 Ales
– Pale
– Brown
 Lagers
 Porters
 Stout, Bock
 American pilsner
 European lager
 Belgian Lambic


Selecting Beers to Use as
Flavorings 31

 Match beer to the food following these guidelines:
– Tastes
– Strengths
– Opposites
– Origins


Brandy 32

 Grape brandy
– Cognac
– Armagnac
 Fruit Brandy
– Calvados
– Kirschwasser
– Framboise
– Poire
– Slivovitz


Liquors 33

 Gin
 Rum
 Tequila
 Vodka
 Whiskey
– Blended
– Bourbon
– Canadian
– Irish
– Rye
– Scotch


Liqueurs 34

 Made from herbs, fruits, nuts, spices, flowers or
other flavors
 In a base of neutral spirits, brandy, rum or whiskey
 Cream liqueurs are made with cream
 Crème liqueurs contain no cream, but contain
additional sugar


Flambéing: Cooking with
Alcohol 35

 Igniting brandy, rum or other liquor so that alcohol
burns off and the flavor is retained
– Never pour alcohol directly from the bottle
– Heat liquor until warm before igniting
– Tilt pan away from you then ignite flame
– Allow flame to subside before finishing


Guidelines for Cooking with
Wines and Spirits 36

 Use quality products
 Pay attention to the cooking time once the wine or
other alcoholic beverages have been added
 Brown foods before adding wine or other alcoholic
beverages to finish a dish such as a sauce or stew
 Alcohol and acids in wine may interact with
aluminum or cast-iron cookware


International Flavor
Principles 37

 Six general components help distinguish the
essence of many world cuisines
– Primary ingredients (proteins and starches)
– Religious influences
– Typical cooking methods
– Cooking liquids
– Fats
– Flavorings


International Flavor
Principles 38

“Every culture tends to combine a small number of
flavoring ingredients so frequently and so
consistently that they become definitive of a
particular cuisine.”
Elizabeth Rozin, Ethnic Cuisine: The Flavor
Principle Cookbook


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