Molecular Gastronomy Notes
The manipulation of food ingredients in new ways by the use
A better name might be avant-garde cuisine.
Today avant-garde is used to describe any group that
pushes the boundaries of a discipline beyond what is
CULN 149 Topic 6 Study Aid: Follow along to fill in answers:
1. What is food primarily made up of?
2. Carbohydrates can be found in:
Fruit, nuts, veg, beans, meats, fish
3. Gelatinzation is:
When starch abs
Sandwiches TOPIC # 3
Hot or cold
Served As a main meal, appetizer, hors
doeuvre, side dish or buffet platters
Breads, Fillings, Spreads, Garnishes
Can be pressed , rolled, fried or grilled
Rolls; hard & soft
Tossed, Composed, Bound
Appropriate Garnishes & Dressings
A single food or a mixture of foods
accompanied or bound by a dressing
Can contain meat, grains, vegetables,
fruits, nuts or cheese; may contain no
lettuce at all
Can be an
Pastas & Noodles
Pasta, Noodles & Dumplings
With meats, vegetables, sauces or
Pasta & Noodle Main
Made with various types of
sauce is a flavourful thickened
liquid that is served on or with a dish
to enhance dining experience
Equal Parts BUTTER &
FLOUR (White Roux)
Used to thicken Hot
Grains & Legumes
Definitions and Examples
Grains are small, hard, dry
seeds harvested for human
food or animal feed
A legume is a simple dry
fruit that develops from a
Derivatives & Other Sauces
Culn 149 topic 4
all the different sauces?
Are they even used anymore?
Today's Kitchen Uses Classic Methods
to create Modern twists on Sauces.
knowledge of Classic Sauces is
essential to today's cutting edge
CULN 149 topic 3
sauce must be :
thick enough to cling to food, or it will
remain a puddle on the plate.
Not so thick that it is not pourable
of this is achievable through proper
COLD SAUCES TOPIC # 2
Vinaigrettes, Emulsions and more.
Cold Emulsion Sauces
Dairy based sauces
Coulis & purees
COLD EMULSION SAUCE
CREATING AN EMULSION
Is created by blending two ingredient
Cheese & Dairy
Made from :
Water Buffalo's Milk
Less Popular: Yak, Camel & Horses Milk
Before meals as an Appetizer
After meals as a dessert
As a st
High Starch and are best for baking
Lower sugar and moisture content
good for deep fat frying.
Tend to fall apart when boiled thus
making them ideal for pureed
Salt & Pepper
Herbs & Spices
Adds dimension to cooking
Diversifies foods, by layering foods
Changes face of simple food: plain to
Enhances natural flavours in foods
Diversified; 100s of types
Produced primarily form bark, buds,
W H AT I S I T & W H O I S A F F E C T E D ?
Canadian Celiac Association www.celiac.ca
a substance present in cereal grains,
especially wheat, that is responsible for the
elastic texture of dough.
A mixture of two proteins, it causes
Protein is a major component of:
Milk and milk products
It is present in smaller amounts in nuts, beans, and grains.
Proteins consist of long chains of components called amino
These chains normally form tight
Types of Beers
Brandy de Jerez
The Most Common Seasoning Notes
Salt The Most Common Seasoning
Culinary salt or table salt
Fleur de sel
A type of fat that remains liquid at room temperature
Cooking oils are refined
Basic Principles of Cooking and Food Science Notes
A Cooks Judgment
No written recipe can be 100 percent accurate.
The judgment of the cook is still the most important factor!
A cooks judgment is based on experience and understanding of:
Raw materials ava
Introduction to Seasoning Notes
An item added to enhance the natural flavors of a food
without changing its taste
Salt is the most common seasoning
An item that adds a new taste to food and alters its natural
Flavorings include herbs, sp
Starches and sugars are carbohydrates; both of these
compounds are present in foods in many forms and can be found
Meats and fish contain a small amount of carbohydrate
Caramelization and Gelatin
Cooking Methods Notes
Cooking methods are classified as moist heat or dry heat.
Moist Heat Methods
Those in which the heat is conducted to the food
product by water or water-based liquids.
Dry Heat Methods
Those in which the heat is conducted by hot air,
Dry Heat Methods Notes
Bake or Roast: to cook foods by surrounding them with hot, dry
air, usually in an oven.
The term baking usually applies to breads, pastries,
vegetables, and fish.
The term roasting usually applies to meats and poultry.
Cooking on a
Flavors and Flavorings Notes
The combination of tastes, aromas and other sensations
caused by the presence of a foreign substance in the mouth
Flavor is to food what hue is to color and what timbre is to
The sensations we detect when
Heat Transfer and Water Notes
Nearly all foods contain water.
Water exists in three states: solid (ice), liquid, and gas (water
vapor or steam).
At sea level, pure liquid water becomes solid, or freezes, at
32F (0C) and turns to steam at 212F (100C).
Fats are present in:
Milk and milk products
Nuts and whole grains
Fruits and vegetables (to a lesser extent)
Fats are also important as cooking mediums, as for frying.
Can be either solid or liquid at room temperature.
Quiz 1 review Matching Definitions
1. 2X2X2 cm
a) Bundled fresh herbs
c) cutting herbs into fine slices
d) primarily form barks & seeds of plants
e) chop very fine pieces
5. Clarified butter