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CSCA - Fusion

FUSION The combining of ingredients, techniques, and presentation of different ethnic cultures for the purpose of creating a unified dish.
TASTE Created by our taste buds; what our taste buds detect.
FLAVOR The sensory combination of our smell and taste.
FLAVOR PROFILE What you are tasting – the low, middle, and high notes of depth of flavor and roundness.
LOW NOTES The deep, earthy, robust lingering flavors from foods – anchovies, beans, chocolate, dried mushrooms, fish sauce, oyster sauce, meat, some fish (cooking techniques, smoking, grilling, barbequing).
MIDDLE NOTES The more subtle flavors – not as definite or lingering. Vegetables, salad greens, chicken, most fish.
HIGH NOTES Bright flavors like citrus, grated zest, chiles, floral flavors, herbs, spices, wine.
ROUNDNESS “Fullness” refers to ingredients that help connect flavors like butter, coconut milk, cream, reduced stocks, salt, sugar.
DEPTH OF FLAVOR describes the overall range of flavors – the “flavor notes”.
DRY RUBS Process in which complementary spices are combined and rubbed dry with no oil or liquid onto meat, poultry, fish, etc. The spices are a dry marinating.
GRILLING Food is placed within a few inches of a very hot fire and is quickly cooked by conduction, concentrating the juices in the middle of the food while searing the outside.
BARBECUING Cooking meats, fish, and poultry over medium heat at approximately 300ºF for a long period of time, 1 to 2 hours, usually over indirect heat.
SMOKING Cooking large pieces of meat over low indirect heat (180ºF to 225ºF) for a very long period of time (6 to 12 hours).
COLD SMOKING Placing meat, fish or poultry away from the heat source. The smoke is piped into the smoking chamber, not cooking but curing the meat.
SAUTÉING A quick cooking method where food is cooked over medium to high heat. Usually reserved for smaller, thinner more tender cuts.
PAN SEARING Meat is cooked at a very high heat with little oil. It is seared on the outside and remains cool or very rare on the inside
PAN ROASTING Cooking meat, fish, poultry, or vegetables. Start out in a heavy-bottomed pan over medium to high heat with little fat. The product is then cooked on one side and then turned over and finished in a 40 ºF plus oven
MAILLARD REACTION When high heat is applied to carbohydrates in the presence of protein. The heat causes the carbohydrate to combine with a portion of an amino acid leading to the formation of an entirely new substance. This reaction takes place whenever food is browned.
Created by: CSCAStudy