W2-Building-of-Flavors COOKERY BSHM 1ST YEAR

W2-Building-of-Flavors COOKERY BSHM 1ST YEAR

• 1.
  PAMANTASAN NG LUNGSODNG PASIG (University of Pasig City) Alcalde Jose St., Kapasigan, Pasig City College of International in Hospitality Management FRENCH CUISINE – FUNDAMENTALS OF KITCHEN ESSENTIALS 1ST SEMESTER A.Y.2025-2026 Maria Anita B. Calabung “ Chef Nitz “ Faculty
• 2.
  Building Flavors
• 3.
  Flavors and Flavorings Afterstudying this unit 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.
• 4.
  Flavors  The combinationof 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
• 5.
  Tastes The sensations wedetect when a substance comes in contact with the taste buds on the tongue  Sweet  Sour  Salt  Bitter  Umami
• 6.
  The Human Tongue
• 7.
  The Human OlfactorySystem
• 8.
  Other Factors ThatAffect Flavor Perception  Temperature  Consistency  Presence of contrasting tastes  Presence of fats  Color
• 9.
  Food Flavor Profiles 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
• 10.
  Seasoning  An itemadded to enhance the natural flavors of a food without changing its taste  Salt is the most common seasoning
• 11.
  Herbs and Spices
• 12.
  Herbs and Spices Herbs  Any of a large group of aromatic plants whose leaves, stems or flowers are used as a flavoring  Used either dry or fresh  Spices  Any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as flavoring  Usually used in dry form, whole or ground
• 13.
  Condiment  Any itemadded 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
• 14.
  Condiment  Relishes  Pickles Chutneys  Fish sauce  Ketchup  Prepared mustards o Yellow, Dijon, whole grain  Soy sauce
• 15.
  Seasoning and FlavoringGuidelines  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
• 16.
  Salt  Culinary saltor table salt  Rock salt  Kosher salt  Sea salt  Sel gris  Fleur de sel  Specialty salts  Smoked salt The Most Common Seasoning
• 17.
  Oil  A typeof fat that remains liquid at room temperature  Cooking oils are refined from various seeds, plants and vegetables
• 18.
  Type of Oils 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 oils  Infused with basil, garlic, citrus and spices
• 19.
  Wines  Vinification  Vintner Tannins  Fermentation
• 20.
  Wines of theUnited States  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
• 21.
  Red Varietals  CabernetSauvignon  Merlot  Nebbiolo  Pinot Noir  Syrah  Sangiovese
• 22.
  White Varietals  Chardonnay Riesling  Sauvignon Blanc
• 23.
  Sparkling Wines  MethodeChampenoise  Riddling  Disgorging  Charmat process  Dosage
• 24.
  Fortified Wines  Port Sherry  Madeira  Marsala  Vermouth
• 25.
  Evaluating Wines  Aroma Flavor  Body
• 26.
  Matching Food withWine  Colors  Tastes  Strengths  Opposites  Origins
• 27.
  Selecting Wines toUse as Flavorings  Cooking wines  Inferior product  Have added salt  Do not cook with a wine that you would not drink
• 28.
  Beer Made from:  Water Hops  Barley  Malt  Fermenting yeast
• 29.
  Types of Beer Ales  Pale  Brown  Lagers  Porters  Stout, Bock  American pilsner  European lager  Belgian Lambic
• 30.
  Brandies  Grape brandy Cognac  Armagnac  Metaxa  Brandy de Jerez  Pomace Brandy  Fruit Brandy  Calvados  Kirshwasser  Framboise  Poire  Slivovitz
• 31.
  Liquors  Gin  Rum Tequila  Vodka  Whiskey  Blended  Bourbon  Canadian  Irish  Rye  Scotch
• 32.
  Liqueurs  Made fromherbs, 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
• 33.
  Vinegar  Wine vinegars Malt vinegars  Distilled vinegars  Cider vinegars  Rice vinegars  Flavored vinegars  Balsamic vinegars
• 35.
  Question?
• 36.
  Thank you!!!!