Basic Principles of Cooking Part 2

BUITDING
Continuing to the finishing i
juice, nutmeg, and white PePPer.
to texture, although the butter in
is used for both texture and flavo
mered vealare a ctassic marriage of ftavors that
workwelltogether in many dishes' However'
make the dish ctoying' The
too much richness, combined with the mildness of the vea[, could
has been used.
combine to
lf the d¡sh is welt composed, atl of these flavors, primary and supporting,
vealbtanquette.
of
form a complex but unified whole we identify as the taste
General Concepts in Flavor Buitding
some
discussed suggests
There are no fixed rules for combining flavors, but the example iust
following
general principles. When you are developing or modifying a recipe, think about the
points.
and then think
Every ingredientshould have a purpose. startwith the main ingredients,
you need.
just
ingredients
the
aboutwhat witlworkwith them. Continue to buitd the flavor, using
above'
example
the
tngredients can worktogether by harmonizing or by contrasting,ln
tartness of the
the rich taste of the [iaison and the mitd taste of the veaI harmonize' The
lemon, on the other hand, contrasts with the cream'
Whentwoingredientscontrost,besuretheybalonce.Forexample,addiustenough
the flavors in an individuaI recipe do.
SIMPLICITY AND COMPLEXITY
ingredients is
simpler is usuatly better. some cooks mistakenty thinkthat adding more
the harder you have to
always preferabte to adding fewer. But the more flavors you combine,
you
the more you have
have,
flavors
competing
more
the
work to balance them alt. Further,
[ost.
aren't
ingredients
main
the
of
to take care that the primary flavors
orthe components
This istruewhetheryou are planningthe ingredients in a singte recipe
you have a meat
plate.
when
on
a
things
put
many
too
to
on a plate. some cooks are tempted
garnishes
additional
with
starches,
and
fourvegetabtes
item perched on layers ofthree or
confused
a
is
often
iumble'
and two or three sauces, the resutt
better. Classic dishes from
It would be inconect, howevel, to say that simpler is always
not impossibte, to taste each of the individuatspices'
CLASSIC FLAVOR PROFILES
toget
rtd as
s that
been
lace to start is to studY
cuisine Passed down to
me' We know the flavor
cades or even centuries'
FTAVOR
CHAPTER 4 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE
We have atready seen some classic flavor combinations in our discussion
of veat blanquette. The combination of white meat, cream, lemon, and
a hint of nutmeg is a quartet of
flavors you witl find repeatedty in classic and regional dishes.
CI.ASSIC FTAVORING
COMBINATIONS
These are just a few ofthe many tradi-
tional flavoring combinations from
around the world. Keep in mind that,
although only one or two combinations
are given for each country or region
mentioned, they are not the only combinations used there. These are merely
study classic dishes.
For chefs who want to create their own dishes, studying classic
recipes is a good place
to sta rt.
Seasoning and
Flavoring lngredients
examples to stimulate your thinking.
Sour cream, paprika, caraway
precedingdiscussi
sthatadd flavorto orchange
rema
(Hungary)
Sour cream or mustard,
The
the flavor of a dish. Th
ingredients. The
well as common flavor
dill
(Scandinavia)
i;#ii"."titi"ïi:iïl
mustard.
Carawa¡ onion, vinegar (Germany)
Apples, apple cider or apple
brand¡
cream (France-Normandy)
Shallot, garlic, parsley
(France-Burgundy)
between seasoning and flavoring. Seasoning means enhancing the
natural ftavor of a food
Tomato, basil, olive oil (ltaly)
Olive oil, garlic, anchovy (ltaly)
Lemon, oregano (Greece)
Cinnamon, nuts, honey (eastern
and southern Mediterranean,
Middle East)
Ginger, onion, garlic (lndia)
Fish sauce (nam pla), lemongrass,
Season i ng
1. The most important time for seasoning liquid foods is at the end of
the cooking
chiles (Thailand)
process.
Ginger, soy sauce flapan)
Soy sauce, sake or
The last step in most recipes, whether written or not, is ,,adjust the seasoning."
This means you have to first taste and evaluate the product. Then you must
decide
mirin, dried
bonito (fapan)
what shoutd be done, if anything, to improve the taste. often, a rittte satt
in a stew or a
dash of fresh lemon juice in a sauce is enough.
The ability to evaluate and correct flavors takes experience, and it
is one ofthe
most important skiils a cook can develop.
Ginger, garlic, scallion (China)
2. salt and other seasonings
are also added at the beginning of cooking, particularly for
larger pieces of food, when seasonings added at the end would not
be absorbed or
btended in but just sit on the surface.
3' Addingsome ofthe seasoningduringthe
cooking process aids in evaluatingthe flavor
atong the way.
4.
Do not add much seasoning if
is reduced.
itwill
be concentrated during cooking, as when a liquid
Flavorin g
Flavoring ingredients can be added at the beginning, middte, or end,
depending on the cooking
time, the cooking process, and the ftavoring ingredient.
BUITDING FLAVOR
1. onty a few flavorings can be added successfulty at the end of cooking. These include
prepared mustard
fresh (not dried) herbs, sherry or ftamed brandy, and condiments tike
and Worcestershire sauce.
2. Most flavorings need heat to release their flavors and time for the flavors to btend'
quickty and thus don't
Whole spicestake longest. Ground spices release flavors more
require as long a cooking time.
3. Too much cooking results in loss of flavor. Most flavors, whether in spices or in main
volotile,which means they evaporate when heated. That is why you
ingredients,
are
can smelt food cooking.
we can conclude that herbs and spices should cook with the foods long enough to
short, you
release their flavors but not so long that their ftavors are [ost. lf cooking times are
lf cooking
can generalty add spices and herbs at the beginning or middle of cooking time'
time'
cooking
of
times are tong, it is usuatly better to add them in the middte or toward the end
minutes
30
ffofe: Food safety experts recommend adding dried spices and herbs at least
before the end of cooking so any microorganisms they might carry are destroyed.
Common Seasoning and Ftavoring Ingred¡ents
(as when crumbled bacon is
Any food product can be used as a flavoring ingredient, even meat
are complex
added to sautéed potatoes or diced ham is included in a mirepoix)' sauces, which
preparations containing many flavoring ingredients, are themsetves used as ftavorings for
meat, fish, vegetables, and desserts'
cannot treat alt possibte flavoring ingredients here, but we discuss some of
We obviously
important. A survey of herbs and spices is provided in Table 4.1. lngredients used
most
the
primarity in the bakeshop are discussed in Chapter 29'
4.1 Herbs and SPices
Mnnrrr Fonms
Pnooucr
Table
DrscntPTtoN
Exlmpl¡s or Usr
Attspice
Whole, ground
Smallbrown berry; flavor resembles
blend ofcinnamon, cloves, and nutmeg
Sausages and braised meats, poached
Anise seed
Whole, ground
Smatl seed; licorice flavor
Cookies, pastries, breads
Basil
Crushed leaves
Aromatic leaf; member of mint family
Tomatoes and tomato dishes, Pesto
(ltatian basil sauce), egg dishes, [amb
fish, stewed fruits, Pies, Puddings
chops, eggplant, Peas, squash
Bay
leaf
Caraway seed
Whole
Stiff, dark green, oblong leaves; pungent
ar0ma
One of the most imPortant herbs for
stocks, sauces, stews, braised meats
Whole
Dark brown, curved seeds; familiar rye
Rye bread, cabbage, sauerkraut, Pork,
cheese spreads, Eastern European dishes
bread seasoning
Cardamom
Whole pod, ground seed
Tiny brown seeds inside white or green
pod; sweet and aromatic; exPensive
Pickting, Danish Pastries, curries
Cayenne (red pepper)
Ground
Ground form of hot red chile;looks [ike
paprika but is extremetY hot
ln smatl amounts in many sauces' soups'
meat, fish, egg, and cheese dishes
(see p.88)
Celery seed
Whote, ground, ground mixed
Tiny brown seeds with strong
with salt
celery flavor
Salads, coleslaw, salad dressings,
tomato products
CherviI
Crushed leaves
Herb with mitd flavor of ParsleY
and tarragon
Soups, salads, sauces, egg and
cheese dishes
Chili powder
Ground blend
Blend of spices including cumin,
chiles, oregano, garlic
Chiti and other Mexican dishes, egg
dishes, appetizers, ground meat
Chive
Fresh, dried, frozen
Grasslike herb with onion flavor
Salads, egg and cheese dishes,
fish, soups
Cilantro
(fresh coriander,
Chinese parsley)
Fresh leaves
The plant that produces coriander
Widety used in Asian and Southwestern
seeds; delicate texture; assertive,
herbaceous aroma and flavor; leaves
resemble flat parsley
cooking and in dishes with various
ethnic influences
CHAPTER 4 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE
4.1 Herbs and Spices (continued)
Pnooucr
Mlnx¡r Fonrns
Table
D¡scntprtor{
Extmpl¡s o¡ Us¡
Cinnamon
Sticks, ground
Aromatic bark olcinnamon or cassia tree
Pastries, breads, desserts, cooked fruits,
ham, sweet potatoes, hot beverages
Clove
Whote, ground
Dried flower buds ofa tropical tree;
pungent, sweet flavor
Whole: marinades, stocks, sauces,
braised meats, ham, pickting;
Ground: cakes, pastries, fruits
Whole, ground
Round, light brown, hollow seed,
slightly sweet, musty flavor
Coria
n
der
Cumin seed
Whole, ground
:
i curry p'wder
Ground
Pickting, sausage, pork, curried dishes,
ngerbread
gi
Small seed resembling carawa¡
but lighter in color
btend
i
lngredient of curry and chili powders,
sausages and meats, egg and
cheese dishes
eggs, vegetabres, rìsh,
î,iî,Ïil:jåi,i:;1,',.; äîJg1îjflï' :;Ji::ÍJ:t.''
brands vary sreatr',
ilitilil;lfii.üpper;
Herb and seed with familiardi[ pickle flavor; Seed: pickting, sauerkraut,
: Ditl
Crushed leaves
soups;
alled ditt weed),
seed is more prngéniinån the herb
herb: salads, cheese dishes, fìsh and
ii
fwhote
seed
sheltfish, some vegetiUìài-.
i Epazote Fresh and dried leaves A pungent herb with coarse-textured leaves used in Mexican cooking; often cooked
with beans
i
i Fennel
whole seed
Greenish-brown seeds similar in flavor
ltalian sausage, tomato sauce, fish
to anise, but larger in size
:
Fresh: whole butbs;
i Garlic
Strong, aromatic memberof onion family;
Widevarietyof foods
¿ried: granurated, powder, fresh Ëutbs lorpór.J oi,any sma¡ croves
i
and mixed with salt
i
r
i
whole, grou nd lso fres h
Light rown, knob by root of nger pla nt
ked good
d desserts, fru its,
and candied orcrystallized)
i
curr¡ed?ishes, ¡ra¡seJmeïts; fresh in
:
Chinese and otherAsian dishes
i Juniper berry Whole
Slightly soft, purpte berries with piney flavor; Marinades, game dishes, sauerkraut
principal flavoringofgin
j: Lemongrass Fresh sta lks
tropica grass with a stightly
lbous base used in south east Asia n ishes
d
and an aroma of lemon
.
dishes influenced byAsian cuisine
: Mace
Whole (blade), ground Orange outer covering of nutmeg; similar
flavor, Baked-goods, desserts, fruits, sausages,
but milder
pork, fiih, spinach, sqúast,ãtf,.r'
:
vegetables
i Marioram crushed leaves
Gray-green herb with pleasant aroma and
pâtés and ground meats,
braised meats,
ii
:lightty minty fla ror, similar to oregano, sauces, roãst lamb, pouúry anJ poultry
but much milder
stufflngs
i lVtint
Leaves
familiar cool flavor;
d fruit beverages,
i
rmint and peppermint
oes
i Mustard seed Whole, ground (also
in white oryellow and
hes, pickling, meats,
prepared mustard; see p. gg)
rown is stronger
i
i Nutmeg whole, ground
sweet, aromatic kernel of nutmeg fruit
soups, cream sauces, chicken, veal,
manyvegetables (spinach, mushrooms,
!
.
squash, potatoes), desserts, custards,
breads, pastries
i
i orega no
Leaves, grou d
ngent
rb known as the "pizza herb"
lta
n
d Mexica n
hes, mato
products
ii Paprika
Ground
Ground form ofa dried, sweet red chile.
Spanish: used (oroverused) primarityas
variety is brighter in color, mild in
garnish
on light-colored foods;
:panish
'
-
Gi
nge
(a
gi
b
Ba
san
:
A
I
bu
d
an
i
n
i
-
I
:
i
:
n
:
i
i
I
Pu
he
flavor; Hungarian is darkerand more
I
pungent
ia
an
d is
to
Hungarian: góutash, braised meats and
poultry sauces
,
i Parsley
Fresh: whole sprigs, in
Most widely used herb; dark green curly or
Almost all foods
¡unches; dried: iñ frakes flat reaves with ¿eiiiaiË, sweet navor
i
i Pepper,black Whole(peppercorns); ground Small blackorcreamywhitehardberry; Mostwidelyusedspice(seep.g/)
¡ ::1.yll:
...llf,medium,o',ouirã pungentfravorandaioma
FTAVOR
BUILDING
Mlnr¡r tonns
Pnooucr
D¡scntPT¡ol{
Exlwrpr-¡s or Us¡
Pepper, red
(see Cayenne)
Peppercorn, pink
Whole
Bright pink dried seed or berry; pungent,
floral taste; unrelated to black pepper
Limited uses in meat, poultry and flsh
dishes; sauce garnish; used in peppercorn mixtures
Poppy seed
Whole
Tiny btue-btack seeds with faint but
Garnish for breads and rolls, buttered
noodles; ground: in pastry fìltings
distinctive flavor
Rosemary
Whole
Light green leaves resembling pine needles
Lamb, braised meats and poultry soups'
tomato and meat sauces
Saffron
Whote (thread)
ofsaffron crocus; gives bright
yellow color to foods; mild, distinctive flavor;
Steeped in hot liquid before use; rice
dishes, poultry seafood, bouitlabaisse'
baked goods
Red stigma
very expensive
Pork, pouttry, stuffings, sausage, beans,
Sage
Whole, rubbed (finer
consistency than whole
Ieaves), ground
Pungent gray-green herb with fuzzy leaves
Savory
Crushed Ieaves
Fragrant herb of mint family; summer savory
is preferred to winter
Many meat, poultry, fish, egg, and
vegetabIe dishes
Sesame seed
Whole (hulled or unhulled)
Smatlyetlowish seed with nutlike taste; familiar
hamburger bun garnish; high oil content
Bread and roll garnish
Sichuan
peppercorn
Whole
Brown seed pod, usualty partialty opened;
Spicy meat and pouttry dishes
tomatoes
spicy, pepperyflavor, but unrelated to black
peppercofns
Whole or broken
Dried, star-shaped seed pod with an anisetike
ftavor (but unrelated to anise) but more aromatic
Braised Chinese dishes
Tarragon
Crushed leaves
Delicate green herb with flavor both minty and
licoricelike
Béarnaise sauce, tarragon vinegar,
chicken, fish, salads and dressings, eggs
Thym e
Crushed [eaves, ground
Tiny brownish-green leaves; very aromatic
One of the most important and versatite
ofherbs; stocks, soups, sauces, meats,
Sta
ntSe
poultry tomatoes
Ground
Turm eflc
lntense yellow root of ginger famity; mild but
distinctive pePPery flavor
A basic ingredient of curry Powder;
pickles, relishes, salads, eggs, rice
1. Solt is the most important seasoning ingredient. Don't use too much. You can always
t
add more, but You can't take it out.
.
.
Table salt has a fine granutation. lt may contain iodine as a dietary additive' Table
satt also may contain other additives to prevent caking'
BasiI
Kosher salt is prized in the kitchen because of its purity. Unlike tabte salt, it contains
additives. Because of its coarse or ftaky granulation, it does not dissotve as
no
quickty as table salt, but it is easierto use when added to foods by hand, so many
chefs prefer it to table salt at their cooking stations.
.
ranging
Sea satts of many origins and types are avaitable. Many of them have colors
from grayto green to red, from various minerals and other impurities. These impurigives them
ties atso add subtle flavors to the salt. ln addition, their coarse granutation
primarily
used
are
salts
a pteasant mouthfeel. More expensive than other satts, sea
as garnishes for Plated foods.
2. Pepper
comes in three forms: white, black, and green. A[[ three are actually the same
Chives
berry, but processed differentty. (Btack pepper is picked unripe; white is ripened and
the hutl is removed; green peppercorns are picked unripe and preserved before their
color darkens.)
.
Whole and crushed black pepper are used primarity in seasoning and flavoring
stocks and sauces and, sometimes, red meats. Ground black pepper is used in the
dining room
bY
the customer.
-'-\.
Garlic chives
CHAPTER 4 BASIC PRINCIPI.ES OF COOKING AND FOOD SCIENCE
o
'
Ground whÌte pepperis more important as a seasoning in the food-service kitchen.
Its flavor is stightly different from that of btack pepper, and it btends welt (in smalt
quantities) with many foods. lts white color makes it visuatty undetectable in
tightcolored foods.
Green peppercorns are fairly expensive and are used in special recipes, primarity
in
luxury restaurants. The types packed in water, brine, orvinegar (those in waterand
in brine have better flavor) are soft. wet-pack peppercorns are perishable. waterpacked peppercorns keep only a few days in the refrigeratorafterthey are opened,
CÌlantro
while the others keep longer. Dried green peppercorns are also available.
Dill
3.
'î
Red pepper or coyen ne is comptetely unretated to btack and white pepper. lt betongs
to
the same family as paprika and fresh sweet bell peppers. used in tiny amounts, it gives
a spicy hotness to sauces and soups without actually altering the flavor. ln larger
amounts, it gives both heat and flavor to many spicy foods, such as those of Mexico
and lndia.
4.
Epazote
Lemon iuice is an important seasoning, particularty for enlivening the flavor of sauces
and soups,
5. Fresh herbs
are almost always superiorto dried herbs. They should be used whenever
cost and avaitabitity permit. Not long ago, the onty fresh herbs generally available in
many areas of North America were pa rsley, chives, and sometimes m int and diil. Now,
however, most herbs are available fresh. The accompanying photos illustrate the most
commonly used fresh herbs as well as some unusualfresh flavoring ingredients.
6. onion, gorlic, shallots, and other members
of the onion famity, as well as carrots and
cetery, are used as flavorings in virtualty alI stations of the kitchen and even in the
bakeshop. Tryto avoid the use ofdried onion and garlic products, except as a component of spice blends. They have less flavor, and the fresh product is always available.
green ginger
7, wine, brondy, and other atcoholic beverages are used to ftavor sauces, soups, and
Lemongrass
many entrées. Brandy should be boited orflamed to eliminate the high percentage of
alcohol, which would be unpteasant in the finished dish. Tabte wines usualty need
some cooking or reduction (either separatety orwith other ingredients) to produce the
desired flavors. Fortified wines Iike sherry and Madeira, on the other hand, may be
added as flavorings atthe end ofcooking,
8, Prepared mustard
is a blend of ground mustard seed, vinegar, and other spices. lt is
used to flavor meats, sauces, and salad dressings and as a table condiment. For most
cooking purposes, European styles such as Dijon (French) or Dussetdorf (German) work
best, while the bright yellow American ballpark style is more appropriate as a table
condiment than as a cooking ingredient. A coarse, grainy style is sometimes called for
in specialty recipes.
Marjoram
Parsle¡ flat
Mint
Rosemary
Parsley, curly
Thyme
Tarragon
Sage
BUILDING
9. Grated lemon
and orange rind is used in sauces, meats, and poultry (as in duckting
FTAVOR
à
['orange) as we[[ as in the bakeshop. 0nty the colored outer portion, called the zest,
which contains the flavorfuI oils, is used. The white pith is bitter.
70. MSG, or monosodium glutomate, is a flavor enhancer widely used in Asian cooking.
MSG doesn't actuatly change the flavor offoods, but it acts on the taste buds. lt has a
reputation for causing chest pains and headaches in some individuals'
Using Herbs and Spices
Definitions
Herbs are the leaves of certain plants that usuatly grow in temperate ctimates.
Spices arelhe buds, fruits, ftowers, bark, seeds, and roots of plants and trees, many of
which grow in tropicalctimates.
The distinction is often confusing, but it is not as important to know which flavorings are
spices and which are herbs as it is to use them skittfully.
Tabte 4.1 is not a substitute for famitiarity with the actual products. Eventuatly, you
shoutd be abte to identify any spice on your shetf by aroma, taste, and appearance without
looking at the labet. The accompanying photos illustrate a number of whole spices.
Top row, left to
right:
black peppercorns,
gfeen PePpercorns,
pink peppetcorns.
Bottom row, left to right:
white peppercotns,
Sichuan peppercofns
¡
Top row, left to right: cloves, nutmeg, allspice, cinnamon sticks.
Bottom row, left to right: iuniper berries, cardamom, saffron,
star anise
dill seed, coriander seed, caraway seed.
Bottom row, left to right: fennel seed, cumin seed, anise seed
Top row, left to right: celery seed,
CHAPTER 4 BASIC PRINCIPLES OF COOKING AND FOOD SCIENCE
Guidelines for Using Herbs and Spices
1.
Be
familiar with each spice's aroma, flavor, and effect on food. looking at a spice chart,
induding the one in this booh is no substitute for familiarity with the actual product.
2. Store dried herbs and
spices in a cool place, tightly covered, in opaque containers. Heat,
light, and moisture cause herbs and spices to deteriorate rapidly.
3. Don't use
stale spices and herbs, and don't buy more than you can use in about 6 months.
Whole spices keep longer than ground, but both lose much flavor after 6 months.
4.
Be cautious after you have replaced old spices. The fresher products are more potent, so
the amount you used l¡efore might now be too much.
5. Use good-quality spices and herbs. It doesn't pay to economize here. The difference in
cost is only a fraction
ofa cent per portion.
6. Whole spices take longer to release flavors than ground spices, so allow for adequate
cooking time.
7. Whole herbs and spices for flavoring a liquid are tied loosely in
a piece of cheesecloth
(called,a sachet) for easy removal.
8. When in doubt,
add less than you
think you need. You can always add more, but it's hard
to remove what you've already added.
9.
Except in dishes like curry or chili, spices should not dominate. Often, they should not
even be evident. If you can taste the nutmeg in the creamed spinach, there's probably
too much nutmeg.
10. Herbs and spices added to uncooked foods such as salads and dressings need several
hours for flavors to be released and blended.
1
1.
Taste foods before serving whenever possible. How else can you
. How do chefs use the idea offlavor balance to combine
a
adjustthe seasoningl
variety ofingredients into a
single dishl
. What is the difference between seasoning and flavoringl
. What guidelines are used for conectly adding herbs and spices to foodsl
QUESTTONS FOR DTSCUSSION
TERMS FOR REVIEW
molecular gastronomy
cooking
infra red
ba rbec
carametizat¡on
microwave
gelatinization
fiber
moist-heat methods
dry-heat methods
rangetop smoke-roast
pan-smoke
denature
boit
gritt
coagu lation
Maitlard reaction
connective tissues
simmer
griddte
umami
primary ftavor
poach
pan-broil
supporting flavor
bla nch
season i ng
oits
smoke point
steam
en papitlote
braise
stew
roast
bake
sauté
degtaze
pan-fry
flavoring
volatile
deep-fry
pressure fry
herb
spice
evaporation
cond uction
convection
radiation
u
e
broil
colloid
hydrocoltoid
flavor profite
sous vide
QUTSTIONS FOR DISCUSSION
Your broiter cook has just broited a codfish fillet that turned
out dry, rubbery, and shrunken. Explain what happened to it.
2. Why might adding some tomato product to a beef stew help
make the meat more tender?
3. You are roasting a [arge quantity of ducktings and must use
both your conventional ovens and your convection oven.
You set a[[ the ovens at the same temperature, but find the
ducktings in the convection oven are done first. Why did this
h a ppen?
4. You are roasting two beef tenderloins of the same size, one in
an oven set at 450oF (230'C), and the other in an oven at
250"F (12OoC). You remove both ofthem from the oven when
the temperature at the center is 135oF (57"C). Describe the
doneness ofeach tenderloin from outside to inside.
5. Arrange the following cooking methods in three groups, depending on whether they are moist-heat methods, dry-heat
methods without fat, or dry-heat methods with fat: braising,
n g, deep-fryi n g, sa utéi ng, poach in g, steaming, broi ti n g,
pressure frying, grilling, sim mering.
6. What are some advantages of braising a pan of Swiss steaks
in the oven instead ofon the range?
roasti
7.
A cook in your restaurant is roasting severaI pans of chickens.
He thinks they are browning too fast, and he covers the pans
with foilto keep the chickens from browning much more' What
is wrong with this?
8. You are sautéing beeftenderloin tips for stroganoff, and you
suddenly find the meat is simmering in tiquid rather than
sautéing. What did you do wrong?
are too greasy and
soggy. How can you correct the problem?
10. What food safety probtems are posed by the vacuum packaging a n d the low cooking tem peratu res of sous vide cooking?
1 1. Descri be th e d ifferen ce belw een p ri m a ry fl avor and s u p po rti n g
flavor.selectafavorite recipe and explain the function ofeach
ingredient, indicating which are primary ftavors and which are
9. Your customers complain your French fries
secondary flavors.
12. What is meant by the phrase "adiust the seasoning"?
13. What iswrongwith addingwhote caraway seed to a portion of
goulash just before serving?