PPT-HERB AND SPICES Impart aroma, color and taste

to food preparation Aromatic fruits flower bark Mask undesirable odor Used as medicines natural dyes perfume cosmetics Chemically alcohols aldehydes amines esters ketones terpenes . Taste is the sensation perceived in the mouth more specifically on the tongue Sweet Salty Bitter Sour acid Umami protein savory Taste TASTES Produce Composition and Taste Perception Quality Class of compound Examples Sweet Sugars Sucrose fructose IMPART consortium members IMPART Co-ordinator S AG Egnacherstrasse 69 CH-9320 n Phone +41 71 446 50 30 Fax +41 71 446 BioMaDe Technology Foundation Prof. George Robillard Netherlands www Pepper Corns . Ginger. Turmeric. Red . Chillies. Cardamom (Green). Cumin . Seeds. Cloves. Cinnamon. Nutmeg. Coriander. Fennel. Ajwain. Fenugreek. Star Anise. World spice trade. Total Spices export from India (Mt). HFA . 4UI. Definitions:. Spices: . Aromatic natural products which are dried seeds, buds,. . fruit or flower parts, bark or roots of a plant – usually of tropical origin. Herbs: . Aromatic leaves, stems and sometimes flower of plants – usually of temperate origin. Foundations of Restaurant Management and Culinary Arts. Book 1 Chapter 5. Herbs. Leaves, stems or flowers of an aromatic plant. Fresh or Dried. Dried herbs are stronger than fresh. When using dried herbs crumble or crush them to release flavor. Scientists assign all food tastes to one of five broad categories. Sweet. Salty. Bitter. Sour. and the newest fifth taste-. Umami. Sweet and salty are the least sensitive. Bitter is the most sensitive. Evaluation ---. Ch. 3. Sensory evaluation. The sum . of a food’s :. Influences on likes and dislikes. Physical . (genetic differences). Psychological . (taste bias created from past experiences). Intelligent Mobility . PARTnership. Midlands Centre of Excellence. Clare Edwards. IMPART Outreach Champion. De Montfort University. Part of a world-leading network of technology and innovation centres. with. . CHEF MICHAEL. . First Course. GOOSE ISLAND SOFIE. Paired with…. Salad; California Field Greens, Candied Walnuts, . Feta . Cheese, Marinated Baby Tomato, Shaved Fennel. ,. . drizzled with a . How to . D. escribe What’s in . Y. our Glass. What are we . NOT. talking about?. What You . L. ike or Don’t Like. What is Good or What is Bad. Specific Styles. Judging. What are we talking about?. with. . CHEF MICHAEL. . First Course. GOOSE ISLAND SOFIE. Paired with…. Salad; California Field Greens, Candied Walnuts, . Feta . Cheese, Marinated Baby Tomato, Shaved Fennel. ,. . drizzled with a . Seasonings & Flavorings. Seasonings & Flavorings. Enhancing the natural flavor of foods is part of the art of cooking.. Using seasonings & flavorings correctly is a skill that develops over time.. Clearappearance Grainy yeasty rice/bread aromas and vanilla custard with a soft spry dryish light body and a powdered sugar jicama and apple core accented finish Pleasant2012BTI World Wine Championshi Chef Jennifer M. Denlinger, PhD, CCC, CHEP. Definitions. Taste. – refers to 5 basic tastes (salt, bitter, sweet, sour, umami). There are also several other sensations we will look at. Flavor. – the sum of all the sensations we get when we have food in our mouth .