Transcript GM_CH010_CIA.ppt

Chapter 10
Condiments, Crackers and Pickles
Chapter 10 Objectives
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Identify condiments such as mustard,
ketchup, chutney, relish, and compote
Understand the process of making
flavored oils and vinegars
Explain the role of pickles
Describe the process of making chips
and crisps
Condiments
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Condiments are assertive, sauce-like
creations, typically served on the side
and added at the diner’s discretion.
Condiments can also be used as dips
and spreads to add extra flavor.
Mustard
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Typically served with meats, cheese and
poultry
Used as an emulsifier in vinaigrettes
American-style mustard is made from
white mustard seeds and gets its
distinctive yellow color from turmeric.
European mustards are made from
brown mustard seeds and can be grainy
or smooth.
Ketchup
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Slightly sweet, vinegar-y flavor and
thick consistency
Origins are unknown but can be traced
to:
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France in the 17th century
The British
East Asia
Chutneys
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Sweet-and-sour condiments
Usually fruit-based
Generally highly spiced
Favored in Indian cuisine
Can be cooked or raw
Relish
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Served cold to act as a foil for hot or
spicy foods
May be as simple as a mound of sliced
cucumbers or radishes
May be as complex as a curried onion
relish, cooked in a pickle or brine,
highly seasoned and garnished with
dried fruits
Compote
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Compotes are often made by cooking
fruits in syrup
Savory compotes can be used to
accompany galantines or pâtés in much
the same way that a chutney is used
Flavored Oils and Vinegars
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Good-quality oils and vinegars can be
infused with:
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Spices
Aromatics
Herbs
Fruits or vegetables
Flavored Oils and Vinegars
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Methods:
Warm infusion
Steeping
Purées
Cold Fusion
Pickles
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Pickles encompass any food that has
been brined.
The brine often contains vinegar,
though a salt brine can also be used
Pickles are a traditional condiment in
India and Southeast Asia where oil is
used as the pickling agent
Chips and Crisps
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Crackers and other breads may be
eaten alone or as a support item that
adds flavor and a textural counterpoint.
Uses:
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With dips
With spreads
With salads
With appetizers
Add crunch to a plate
Fried and Baked Chips
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Vegetables that can
be sliced thin and
fried until crisp:
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Potatoes
Sweet potatoes
Artichokes
Beets
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Items that can be
sliced thin and
baked until dry and
crisp:
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Pears
Apples
Bananas
Other fruit
Crackers
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Can be produced in a number of ways:
Icebox-style crackers: A savory dough is
prepared, rolled into a log, chilled, and then
sliced and baked.
Other crackers are made from a batter that is
baked.
Cracker garnishes:
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Sesame seeds
Poppy seeds
Coarse sea salt
Spice blends