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P2 Flavors IMH Cooking

Welcome to the online class
Start lesson:
12.05 uur
Microphone
off
Camera
on
Do you have a question or comment?
Raise your hand or use the chat
What do you need for this lesson?
Pen and paper.
Topic of this lesson:
Flavors!
1 / 51
volgende
Slide 1: Tekstslide
horecaMBOStudiejaar 1

In deze les zitten 51 slides, met interactieve quizzen, tekstslides en 4 videos.

time-iconLesduur is: 50 min

Onderdelen in deze les

Welcome to the online class
Start lesson:
12.05 uur
Microphone
off
Camera
on
Do you have a question or comment?
Raise your hand or use the chat
What do you need for this lesson?
Pen and paper.
Topic of this lesson:
Flavors!

Slide 1 - Tekstslide

Slide 2 - Tekstslide

Slide 3 - Tekstslide

Slide 4 - Tekstslide

Show how your holiday was on the basis of a photo?

Slide 5 - Open vraag

Slide 6 - Tekstslide

Slide 7 - Tekstslide

#Describe in which main groups you classify vegetables ?
#Could you specify and name 1 examples from each group?

Slide 8 - Open vraag

Teaching goals
  • At the end of the lesson, a student can name what: 
  • flavorings are
  • which are 7 most common flavorings
  • how and with what you taste
  1. Salt
  2. Pepper
  3. Vanilla
  4. Vinegar
  5. Mustard
  6. Sauce as a flavoring
  7. Spices

Slide 9 - Tekstslide

Slide 10 - Tekstslide

Slide 11 - Video

Taste sensors on your tongue

Slide 12 - Tekstslide

Slide 13 - Video

volatile substances, good to smell
evaporate when heated and then give even more smell

essential oils
peel, seasoning

Slide 14 - Tekstslide

seasoning number 1: salt!
  • chemical name is Sodium Chloride NaCl
  • salt consists of sodium and chloride
  • properties of salt:
  • hygroscopic
  • flavour enhancer
  • preservative
  • adjuvant for, for example, yeast

Slide 15 - Tekstslide

kinds for use
  • table salt - finely ground with anti-lump agent
  • color salt - with nitrite
  • sea ​​salt - coarse crystals
  • yozo - with iodine

Slide 16 - Tekstslide

Slide 17 - Video

Pepper
  • piperine = poisonous substance
  • berries from the pepper plant
  • grow in clusters
  • pepper plant exclusively:
  • green
  • white
  • black
  • red peppercorns from other shrub

Slide 18 - Tekstslide

other peppers, ...
  • paprika, chilli, jalapeno, madame jeanette
  • Capsaicin = spicy substance that the receptors in your tongue perceive as spicy
  • different concentrations
  • seeds generally the spiciest part
  • Capsaicin is not water soluble so rinsing will not help. sometimes bread or milk helps

Slide 19 - Tekstslide

Slide 20 - Tekstslide

natural sweeteners
  • natural substances: honey, sugar
  • sugar
  • flavoring and preservative
  • hygroscopic
  • another word is: carbohydrates
  • sugars in different forms
  • simple carbohydrates
  • glucose (grape sugar)
  • fructose (fruit sugar)
  • multiple carbohydrates
  • granulated sugar

Slide 21 - Tekstslide

sugar products.
  • granulated sugar
  • cane sugar
  • brown sugar
  • jam sugar
  • powdered sugar
  • candy sugar
  • color of sugar:
  • cane sugar = light brown
  • granulated sugar - white
  • difference is due to the refining (purification of substances)
  • cane sugar still contains vitamins, minerals, fiber

Slide 22 - Tekstslide

Honey
  • is the oldest sweetener and a purely natural product
  • a liter of nectar provides 150 grams of honey
  • honey should be kept dark, closed and at room temperature
  • by heating honey, the taste changes through caramelization
  • if you keep honey for a long time, sugar crystals will form

Slide 23 - Tekstslide

artificial sweeteners
the sweet taste, not the calories
light products
chewing gum
soft drinks
aspartan (200x)
saccharin (350x)
sorbitol (-1/2)
xylitol (1x)
(stevia)

Slide 24 - Tekstslide

vanilla
Vanilla fruit grows on the Vanilla Planifolia
family of the orchid

warm regions around the equator, including Madagascar, India, Costa Rica
flowers provide vanilla fruit
pollinate by bees or by hand
time-consuming because the flowers only open very briefly and can be pollinated
growth time of 7 months

Slide 25 - Tekstslide

vinegar
Vinegar contains 4-15% acetic acid.


The acid percentage depends on the amount of alcohol that was in the wine.

Vinegar with an acetic acid percentage lower than 4% is called edik.

Slide 26 - Tekstslide

spices
  • Spices are the dried parts of aromatic plants that grow mainly in the tropics.
  • Flowers, seeds, leaves, bark, roots
  • The purpose of adding spices to your dish is:
  • increasing the taste
  • accentuating the taste
By pre-roasting whole spices, aromatic oils are released >> taste and smell become even more intense.


Slide 27 - Tekstslide

Types of spices:
Star anise
Clove
Laurel
Nutmeg
Mace
Cinnamon
Horseradish
Ginger
Saffron
Cayenne pepper

Slide 28 - Tekstslide

Slide 29 - Video

what are -E numbers

Slide 30 - Open vraag

E numbers at number 1/2
  • E numbers are numbered from E100 to E1600
  • 100-199 dyes
  • 200-299 Preservatives
  • 300-399 Antioxidants
  • 400-499 gelling agent, emulsifier, stabilizer and / or thickener.

Slide 31 - Tekstslide

E numbers at number 2/2
  • 500-599 acidity regulators, anti-caking agents and raising agents
  • 600-699 flavor enhancer
  • 900-950 Polishes and anti-foaming agents
  • 951-998 sweetener
  • 999-1521 Other excipients GMOs, etc.

Slide 32 - Tekstslide

Slide 33 - Tekstslide

Slide 34 - Tekstslide

Slide 35 - Tekstslide

Slide 36 - Tekstslide

Slide 37 - Tekstslide

Who receives the stimuli?
A
nerves
B
senses

Slide 38 - Quizvraag

All your senses together forms the.....
A
nervous system
B
sensory system
C
brain system
D
sense canal

Slide 39 - Quizvraag

Ears, eyes, nose, mouth, skin and tongue are?
A
observations
B
incentives
C
senses

Slide 40 - Quizvraag

How many taste senses do you have on your tongue?
A
2
B
5
C
6
D
8

Slide 41 - Quizvraag

There is a fragrance in your nose. Your sense of smell is stimulated. What is happening in your sense of smell now?
A
Your sense of smell creates messages and sends them to the brain.
B
Your sense of smell receives messages and responds

Slide 42 - Quizvraag

touch is the stimulus for?
A
our nose
B
our mouth
C
our skin
D
our ears

Slide 43 - Quizvraag

Do you taste with?
A
Your mouth
B
Your tongue
C
Your tongue and your nose
D
Your mouth and your nose

Slide 44 - Quizvraag

the senses are in your?
A
organs
B
ears, eyes, tongue, nose
C
ears, eyes, tongue, nose, skin
D
in your brain

Slide 45 - Quizvraag

Senses absorb information from your environment: stimuli. Each sense responds to 1 kind of stimulus
A
Right
B
Wrong

Slide 46 - Quizvraag

Senses give signals; they go through the nerves to the ...
A
eyes
B
ears
C
brains
D
incentives

Slide 47 - Quizvraag

There are taste buds on the sides of the grooves on your tongue?
A
Right
B
Wrong

Slide 48 - Quizvraag

Slide 49 - Tekstslide

How was the online class today?
😒🙁😐🙂😃

Slide 50 - Poll