CSCA - Fusion
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| FUSION | The combining of ingredients, techniques, and presentation of different ethnic cultures for the purpose of creating a unified dish.
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| TASTE | Created by our taste buds; what our taste buds detect.
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| FLAVOR | The sensory combination of our smell and taste.
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| FLAVOR PROFILE | What you are tasting – the low, middle, and high notes of depth of flavor and roundness.
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| 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).
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| MIDDLE NOTES | The more subtle flavors – not as definite or lingering. Vegetables, salad greens, chicken, most fish.
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| HIGH NOTES | Bright flavors like citrus, grated zest, chiles, floral flavors, herbs, spices, wine.
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| ROUNDNESS | “Fullness” refers to ingredients that help connect flavors like butter, coconut milk, cream, reduced stocks, salt, sugar.
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| DEPTH OF FLAVOR | describes the overall range of flavors – the “flavor notes”.
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| 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.
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| 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.
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| 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.
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| SMOKING | Cooking large pieces of meat over low indirect heat (180ºF to 225ºF) for a very long period of time (6 to 12 hours).
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| 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.
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| SAUTÉING | A quick cooking method where food is cooked over medium to high heat. Usually reserved for smaller, thinner more tender cuts.
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| 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
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| 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
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| 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.
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