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Sensory Perception

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... spices, & herbs Ketchup: American tomato sauce Mustard: mustard seeds, vinegar, salt & spices Dijon mustard: named after town in France Soy sauce: ... – PowerPoint PPT presentation

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Title: Sensory Perception


1
Sensory Perception
  • Cooking and eating is all about using our senses.

2
5 senses used when eating
  • Taste
  • Sight
  • Smell
  • Touch
  • hearing

3
Taste
  • Taste buds in our mouth detect
  • Sweet tip of tongue
  • Sour side back of tongue
  • Salty side front of tongue
  • Bitter back of tongue
  • Unami (savory) 1st identified in Japan meaning
    delicious, it refers to a meaty, brothy flavor of
    food that is not sweet. Has no identified part
    of tongue.

4
Sight
  • Usually our first experience with a food dish
  • Food should look good
  • Should have appealing colors

5
Smell
  • We can identify foods just by their smells.
  • Aromatic refers to a strong smell
  • Smell will help determine like or dislike of a
    food.

6
Touch
  • Texture - how a food feels
  • Temperature - hotness or coldness of food
  • Something that is thick and chewy will stay in
    the mouth longer

7
Flavor
  • The way a food tastes, its texture, appearance,
    doneness, and temperature
  • We use our sensory perceptions to help determine
    the flavor of food by combining taste, aroma and
    other sensations.
  • Taste the sensations when food comes in contact
    with the taste buds

8
Flavor is changes by
  • Ripening or aging - richest flavor
  • Temperature - cold is less flavorful
  • Consistency - thicker foods have less intense
    flavor
  • Preparation and cooking - this changes the taste
    most significantly

9
Describing Flavor
  • Look
  • Opaque light doesnt pass through
  • Translucent some light passes through
  • Transparent clear
  • By color
  • Smell
  • by the name of the food
  • Descriptive words perfumed, pungent, earthy,
    stale, musty, fresh, strong, intense

10
  • Feel
  • Descriptive words firm, hard, soft, crisp,
    crunchy, crumbly, warm, cold, watery
  • Sound
  • Descriptive words snap, sizzle, pop,
    crackle,crunch, fizz

11
  • Our perception of taste can be compromised by
  • Age - taste perception declines with age as taste
    buds quit working
  • Health - colds interfer with smell and some
    medications interfer with taste
  • Smoking - less sensitive to odors and tastes

12
Seasoning Flavoring Foods
13
Seasonings
  • Ingredients added to food to improve the flavor
  • Seasonings are used to
  • Enhance the natural taste
  • Balance tastes
  • Cut the richness
  • 4 basic seasoning salt, pepper, sugar light
    sweeteners, acids

14
Most common SeasoningSalt (sodium chloride)
  • High sodium foods soy sauce, parmesan cheese,
    bacon, olives
  • Table salt refined of other minerals and
    impurities
  • Iodized salt has iodine added
  • Sea salt not refined so has minerals
  • Kosher salt made without additives
  • Use twice the amount when substituting for table
    salt
  • Rock salt less refined, used in ice cream
    makers
  • Monosodium Glutamate (MSG) comes from seaweed
    and is not actually a salt but used as
    one--provides the umami taste

15
Other seasonings
  • Pepper a spice that brings out flavor
  • Black - unripe berries available as whole
    berries, cracked, or ground. Grind pepper for a
    fresher more aromatic taste
  • White - ripe berries that are dried and used in
    light colored sauces
  • Sugar universally used to enhance flavor
  • Brown sugar is a flavoring agent not a seasoning
  • Liquid sweeteners include corn syrup, honey,
    maple syrup
  • Acids gives a tart/sour flavor from lemon/
    orange juice, vinegar, wine and also improves the
    appearance and texture

16
Flavoring
  • An ingredient that adds a new taste to food and
    alters the natural flavor
  • Done using herbs, spices, vinegars, condiments
  • Layering adding flavor on top of other flavors
    to create pleasing combinations
  • When flavoring, more is used as compared to
    seasoning where a small amount is used.

17
Herbs, Spices Aromatics
18
Herbs leaves stems of plants
  • Can be used dried or fresh but both will lose
    flavor as they age
  • Certain herbs are associated with certain
    cuisines
  • Italian - oregano, basil
  • Greek - oregano, mint
  • Dried herbs should have a pleasant smell. Herbs
    older than 6 mo. Will have no aroma

19
  • Fresh herbs
  • should have intense flavor, good color
  • leaves should be intact and stems firm
  • Store loosely wrapped in a damp paper towel in a
    loosely closed plastic bag
  • Should be cut right before cooking
  • For a more intense flavor add herbs at the end of
    cooking
  • 1 tsp. dried herb 1 T fresh herb

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Spices
  • From the bark, seed, bud/berries of plants
  • Once very costly
  • Whole spices last longer than ground spices
  • Ground spices last about 6 months.

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Spice/Herb Blends
  • Include
  • Curry powder
  • Chinese 5 spice powder
  • Jamaican jerk seasoning
  • Spices and herbs dont add fat or calories to
    food.

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Aromatic Ingredients
  • Vegetables onion, garlic, leeks, green onions,
    mushroom, celery, tomato
  • Fruit lemon, lime, orange
  • Zest the outer peel of fruit
  • Forms zest, juice, dried
  • Liquids broth, wine, brandy, liqueurs, stock,
    extracts

29
Oils
  • Oilany fat that remains liquid at room
    temperature
  • Smoke point the temperature at which fat breaks
    down and smokes
  • Flash point the temperature at which fat
    ignites
  • Rancid fat that is spoiled

30
Types of Oil
  • Vegetable - odorless, neutral flavor, cholesterol
    free
  • Canola - no cholesterol, high monounsaturated fat
  • Nut - strong flavor and aroma, heat diminishes
    the flavor
  • Olive - from fruit and labeled by acidity level
    (low acid is preferable)
  • Extra virgin is 1 or less acidity, virgin is 3
    or less
  • Flavored bread dips, marinades, dressings,
    sauces

31
Condiments
  • Once included any item used to flavor foods
    (herb, spice, vinegar), but now includes cooked
    or prepared mixtures used to flavor or season
    foods
  • Can be used in preparation or added by the
    individual diner
  • Can make from scratch, buy fresh, bottled,
    canned, or jarred
  • Can use a little or a lot

32
  • Relish cooked or pickled sauce of vegetables or
    fruit
  • Chutney a relish of fruit, spices, herbs
  • Ketchup American tomato sauce
  • Mustard mustard seeds, vinegar, salt spices
  • Dijon mustard named after town in France
  • Soy sauce fermented liquid from cooked soy
    beans, wheat, and salt

33
Vinegars
  • Sour liquid made from fermenting wine or alcohol
  • Wine vinegar
  • Malt vinegar
  • Distilled vinegar (grain alcohol)
  • Cider vinegar
  • Rice vinegar
  • Flavoered vinegars

34
Aromatic Combinations
  • Use of more than 1 flavoring
  • 3 most common types
  • Mirepoix
  • Sachet depices
  • Bouquet garni
  • Additional Aromatic Ingredients
  • Aromatic fruits and vegetables
  • Aromatic liquids
  • Cured and smoked foods

35
  • Mirpoix is a combination of vegetables with
    5common types
  • Standard onion, carrot, celery - used in stock
    and soup
  • White - parsnips are used in place of carrots -
    used in white stock/soup
  • Cajun trinity - onion, celery, green pepper
  • Matignon - onion, carrot, celery, ham
  • Battuto - fat, garlic, onion, parsley, carrot,
    celery and sometimes green pepper - used in
    Italian cooking

36
To make mirepoix
  • Rinse onions, carrots, celery.
  • Trim all ingredients.
  • Cut ingredients to correct size.
  • Add mirepoix at the correct time.
  • Cook long enough to flavor the dish.

37
  • Sachet dEpices
  • Mixture of fresh and dried herbs and spices in a
    cheescloth bag
  • peppercorns, thyme, parsley
  • Bouquet Garni
  • Only fresh herbs and aromatic vegetables tied in
    cheesecloth
  • Herbs Thyme, parsley, rosemary, citrus peels
  • Vegetables leeks, garlic, scallions
  • The cheesecloth bags are simmered in food dishes
    then removed and discarded.

38
Condiments, Nuts and Seeds
  • Condiments prepared mixtures used to season and
    flavor foods.
  • Something extra
  • served on the side
  • added by to food by the dinner
  • Changes food by
  • Adding flavor (spicy, sweet, sour, salty, etc.)
  • Add color or texture to look of food
  • When purchasing condiments, make sure container
    is intact without leaks, bulges, or dents.
  • Before using condiments check for freshness, off
    odors, if container date if past prime, off-taste

39
Nuts
  • Nuts are the fruit of various trees
  • Exception peanut is part of the root system
  • Come in shell or shelled
  • Come uncooked, roasted, blanched
  • Come whole, halved, slice, slivered, chopped
  • Tahini the butter or paste produced from sesame
    seeds
  • Examples almond, cashew, chestnut, hazelnut,
    macadamia, pecan, pine nut, peanut, pistachio,
    walnut

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Seeds
  • Part of the plant that can grow into a new plant
  • Comes from herbs, flowers, vegetables
  • Used whole sesame, poppy
  • Used as flavoring mustard seeds, cumin, nutmeg,
    fennel seeds

44
Storing Nuts Seeds
  • Best stored in cool, dry place
  • If vacuum packed will last long time
  • In shell up to 6 months
  • Roasted keep about a month
  • Sliced or chopped nuts - not more than 3-4 weeks
    unless stored in sealed container in the freezer
  • Butters follow label instructions

45
Roasting Nuts, Seeds, or Spices
  • Shell nuts or seeds.
  • Add to a dry, hot saute pan.
  • Stir constantly.
  • Toast until aromatic and slightly brown.
  • Transfer to a cool bowl.
  • If nuts and seeds are overcooked they can become
    bitter.
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