P2 Flavors IMH Cooking

• horeca
• MBO
• Studiejaar 1

Welcome to the online class

Start lesson:

12.05 uur

Microphone

off

Camera
on

Do you have a question or comment?

Raise your hand or use the chat

What do you need for this lesson?

Pen and paper.

Topic of this lesson:

Flavors!

Show how your holiday was on the basis of a photo?

#Describe in which main groups you classify vegetables ?
#Could you specify and name 1 examples from each group?

Teaching goals

• At the end of the lesson, a student can name what: 
• flavorings are
  
• which are 7 most common flavorings
  
• how and with what you taste

1. Salt
   
2. Pepper
   
3. Vanilla
   
4. Vinegar
   
5. Mustard
   
6. Sauce as a flavoring
   
7. Spices
   

Taste sensors on your tongue

volatile substances, good to smell

evaporate when heated and then give even more smell

essential oils

peel, seasoning

seasoning number 1: salt!

• chemical name is Sodium Chloride NaCl
  
• salt consists of sodium and chloride
  
• properties of salt:
  
• hygroscopic
  
• flavour enhancer
  
• preservative
  
• adjuvant for, for example, yeast

kinds for use

• table salt - finely ground with anti-lump agent
  
• color salt - with nitrite
  
• sea ​​salt - coarse crystals
  
• yozo - with iodine

Pepper

• piperine = poisonous substance
  
• berries from the pepper plant
  
• grow in clusters
  
• pepper plant exclusively:
  
• green
  
• white
  
• black
  
• red peppercorns from other shrub

other peppers, ...

• paprika, chilli, jalapeno, madame jeanette
  
• Capsaicin = spicy substance that the receptors in your tongue perceive as spicy
  
• different concentrations
  
• seeds generally the spiciest part
  
• Capsaicin is not water soluble so rinsing will not help. sometimes bread or milk helps

natural sweeteners

• natural substances: honey, sugar
• sugar
  
• flavoring and preservative
  
• hygroscopic
  
• another word is: carbohydrates

• sugars in different forms
• simple carbohydrates
• glucose (grape sugar)
• fructose (fruit sugar)
• multiple carbohydrates
• granulated sugar

sugar products.

• granulated sugar
• cane sugar
• brown sugar
• jam sugar
• powdered sugar
• candy sugar

• color of sugar:
• cane sugar = light brown
• granulated sugar - white
• difference is due to the refining (purification of substances)
• cane sugar still contains vitamins, minerals, fiber

Honey

• is the oldest sweetener and a purely natural product
  
• a liter of nectar provides 150 grams of honey
  
• honey should be kept dark, closed and at room temperature
  
• by heating honey, the taste changes through caramelization
  
• if you keep honey for a long time, sugar crystals will form

artificial sweeteners

the sweet taste, not the calories

light products

chewing gum

soft drinks

aspartan (200x)

saccharin (350x)

sorbitol (-1/2)

xylitol (1x)

(stevia)

vanilla

Vanilla fruit grows on the Vanilla Planifolia

family of the orchid

warm regions around the equator, including Madagascar, India, Costa Rica

flowers provide vanilla fruit

pollinate by bees or by hand

time-consuming because the flowers only open very briefly and can be pollinated

growth time of 7 months

vinegar

Vinegar contains 4-15% acetic acid.

The acid percentage depends on the amount of alcohol that was in the wine.

Vinegar with an acetic acid percentage lower than 4% is called edik.

spices

• Spices are the dried parts of aromatic plants that grow mainly in the tropics.
  
• Flowers, seeds, leaves, bark, roots
  
• The purpose of adding spices to your dish is:
  
• increasing the taste
  
• accentuating the taste
  

By pre-roasting whole spices, aromatic oils are released >> taste and smell become even more intense.

Types of spices:

Star anise

Clove

Laurel

Nutmeg

Mace

Cinnamon

Horseradish

Ginger

Saffron

Cayenne pepper

what are -E numbers

E numbers at number 1/2

• E numbers are numbered from E100 to E1600
  
• 100-199 dyes
  
• 200-299 Preservatives
  
• 300-399 Antioxidants
  
• 400-499 gelling agent, emulsifier, stabilizer and / or thickener.

E numbers at number 2/2

• 500-599 acidity regulators, anti-caking agents and raising agents
  
• 600-699 flavor enhancer
  
• 900-950 Polishes and anti-foaming agents
  
• 951-998 sweetener
  
• 999-1521 Other excipients GMOs, etc.

Who receives the stimuli?

1. nerves
2. senses

All your senses together forms the.....

1. nervous system
2. sensory system
3. brain system
4. sense canal

Ears, eyes, nose, mouth, skin and tongue are?

1. observations
2. incentives
3. senses

How many taste senses do you have on your tongue?

1. 2
2. 5
3. 6
4. 8

There is a fragrance in your nose. Your sense of smell is stimulated. What is happening in your sense of smell now?

1. Your sense of smell creates messages and sends them to the brain.
2. Your sense of smell receives messages and responds

touch is the stimulus for?

1. our nose
2. our mouth
3. our skin
4. our ears

Do you taste with?

1. Your mouth
2. Your tongue
3. Your tongue and your nose
4. Your mouth and your nose

the senses are in your?

1. organs
2. ears, eyes, tongue, nose
3. ears, eyes, tongue, nose, skin
4. in your brain

Senses absorb information from your environment: stimuli. Each sense responds to 1 kind of stimulus

1. Right
2. Wrong

Senses give signals; they go through the nerves to the ...

1. eyes
2. ears
3. brains
4. incentives

There are taste buds on the sides of the grooves on your tongue?

1. Right
2. Wrong

How was the online class today?

😒🙁😐🙂😃

What is a flavor profile?

Watch the next slide and write a short summary for yourself.