Title: Reading
Course: WVA 104 Sauces, Condiments & Dressings > Section: WVA 104 Sauces, Condiments & Dressings

Reading

Flavors, Stocks, and Sauces

In this lesson, students are asked to read and review the information in the On Cooking textbook focusing on flavor development for sauce, condiment, and dressing preparation. Understanding flavor profiles, depth of flavor, and the taste of sweet, sour, salty, bitter and umami help to create better perception of flavors. Students are asked to focus on understanding international flavor principles, while reviewing the basic principles of physiology including the sense of taste and smell. Students will review herbs, spices, oils, vinegars, wines and other flavorings as they relate to flavor development. Students will focus on understanding how to create and enhance natural flavors. In the chapter on stocks and sauces, students are asked to review the basic principles of stock making and the uses for basic stocks focusing on natural flavor development.

Read Chapter 6 Flavors and Flavorings in On Cooking.

Read Chapter 10 Stocks and Sauces in On Cooking.