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When to Flavor
Only a few flavorings can be added
successfully at the end of cooking. These
include fresh herbs, sherry or flamed
brandy, and condiments like prepared
mustard and Worcestershire sauce.
Salt and other seasonings are also added Most flavorings need heat to release their
at the beginning of the cooking.
flavors and time for the flavors to blend.
Whole spices take longest. Ground spices
release flavors more quickly and do not
require long cooking time.
Adding some of the seasoning during Too much cooking results in loss of flavor.
the cooking process also aids in Most flavors, whether in spices or in main
evaluating the flavor along the way.
ingredients, are volatile, which means they
evaporate when heated. Herbs and spices
should cook with the food long enough to
release their flavors but not so long that
their flavors are lost. If cooking times are
short, you can generally add spices and
herbs at the beginning or middle of cooking
time. If cooking time is long, it is usually
better to add them in the middle or toward
the end of cooking time.
Do not add much seasoning if it will be
concentrated during cooking, as when a
liquid is reduced.
C. Common Seasoning Agents
1. Salt (Basic Foods for Filipinos, 2006)
It is the most common seasoning. The most common salt in the Philippines is solar
salt, derived by evaporating sea water by sun-drying salt beads. Salt may not be
iodized. Iodization is done by incorporating potassium iodide to salt. Lastly, salt may
also be combined with herbs and spices to make seasoned salt, garlic salt, and celery
salt.
04 Handout 1
*Property of STI
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SH1605
04 Handout 1
*Property of STI
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SH1605
In the Philippines, the common raw materials for vinegar are coconut sap
(tuba), nipa sap, sugar cane juice, and augmented coconut water.
3. Catsup and Other Fruit and Vegetable Sauces
Catsup/Ketchup
A spicy condiment made up of cooking fruit or vegetable, vinegar, sugar, and
spice
Banana Catsup
Banana sauce is a Philippine invention and can be rightfully be called banana
catsup. It was first developed as a substitute for the then imported tomato
ketchup which explains its red color. It is made from ripe saba instead of fresh
banana. This is the most popular catsup in the Philippines.
II. Basic Sauces
A. Sauce
Are flavorful liquids, usually thickened and used to season, flavor, or enhance
food. Sauces normally consist of three (3) major ingredients such as liquid,
thickening agent, and additional seasoning or flavoring ingredients.
o Liquid ingredient provides the body or base of most sauces.
o Thickening agents bind the sauce together so that it will not run off the plate.
However, sauces should not be too thick nor too watery at the same time.
o Other seasonings and flavoring ingredients give additional flavor to the basic
sauce and give the final character to it. An addition of one or two (1-2) ingredients
to the basic sauce can change the flavor altogether.
Liquid
Thickening Agent
White Stock
Roux*
Brown Stock
Roux*
+
+
+
Roux*
Roux*
Roux*
Milk
Tomato + Stock
Clarified Butter
*Roux = Fat + Butter
Mother Sauce /
Leading Sauce
Veloute
Espagnole /
Brown Sauce
Bchamel
Tomato Sauce
Hollandaise
*Property of STI
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