9: Flavor and Taste
- Page ID
- 21866
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- 9.1: About Flavors
- The chef must understand how to flavor foods and be able to recognize flavoring ingredients and know how to use them. This chapter looks at the sense of taste and smell and the flavoring ingredients used in the professional kitchen to enhance foods. Flavorings are the herbs, spices, salt, oils, vinegars, condiments, wines and other alcoholic beverages typically used to create, enhance or alter the natural flavors of a dish-are featured.
- 9.2: Flavorings - Herbs and Spices
- Herbs and spices are used as flavorings. Herbs refer to the large group of aromatic plants whose leaves, stems or flowers are used to acid flavors to other foods. Most herbs are available fresh or dried. Because drying alters their flavors and aromas, fresh herbs are generally preferred and should be used if possible. Spices are strongly flavored or aromatic portions of plants used as flavorings, condiments or aromatics.
- 9.3: Blends and Storage of herbs and spices
- Many cuisines have created recognizable combinations of flavors that are found in a variety of dishes. Although many of these blends are available already prepared for convenience, most can be mixed by the chef as need. (And commercial blends can contain large amounts of salt.)
Thumbnail: Common kitchen spices (Unsplash License; Calum Lewis via Unsplash)