Core flavor building concepts such as layering seasoning, balancing acid and fat, and building a mirepoix or sofrito base, one concept per card.
33 cards · basic cards · AI-written, checked twice. Edit anything.
- What are the three vegetables in a classic French mirepoix?
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Onion, celery, and carrot- What is the typical ratio for mirepoix (onion:celery:carrot)?
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2:1:1- What is sofrito?
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A Spanish or Latin American base of sauteed onion, garlic, peppers, and tomato- What does balancing acid and fat accomplish in cooking?
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It creates richness and brightness that enhance overall flavor- What are common sources of acid in flavor building?
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Lemon juice, lime juice, vinegar, or tomatoes- What do fats carry in food?
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Fat-soluble flavor compounds- How does salt enhance flavor?
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It suppresses bitterness, enhances sweetness, and amplifies other flavors- What is umami?
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A savory, savory taste from glutamates or nucleotides- What are the five basic tastes?
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Sweet, salty, sour, bitter, and umami- Why should you taste food at multiple stages during cooking?
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Flavors develop and intensify; adjustments must be made progressively- What is the purpose of sauteing a mirepoix base first?
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To soften the vegetables and release their flavors into the cooking fat- What is the difference between seasoning and flavoring?
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Seasoning (salt, pepper) enhances existing flavors; flavoring (garlic, herbs) adds a new taste- What is tempering spices?
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Blooming spices briefly in hot fat to activate and release their essential oils- What common ingredients add umami to soups and stews?
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Tomato paste, soy sauce, mushrooms, or stock- Why add salt at different stages rather than all at once?
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To build flavor progressively and achieve even seasoning distribution
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