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