Food & Beverage

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PGI

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Protected Geographical Indication

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Food, Culinary Tourism

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Travelling to find good food - any experience where a person learns, appreciates, consumes food

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PDO

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Protected Designation of Origin

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TSG

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Traditional Specialities Guaranteed

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Anthropology of Food

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The study of food and eating (societal and cultural aspects, origins of food, food production, symbolism, social identity etc.)

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Smoking - when did it start and how is it done

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Back to cavemen times. The meat or fish is seasoned/brined then put in smoke boxes which is a box full of warm smokey air from the wood that is burnt. The smoke preserves the fish - the fish or meat will take on slightly fruity flavour if cured before hand. The smoking process takes between 24 to 48 hours. External influences such as the weather and temperature all affect the smoking process

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Cold Smoking

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Mainly for salmon and trout. The cold smoke box is partitioned off from the fire and the smoke is controlled with vents. The temperature is typically between 20-30°C (never above 30). Cold smoking causes the food to take on a smokey flavour but remain moist. The meat is smoked for 24 - 48 hours.

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Hot Smoking

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Temperatures between 52 to 80°C. Food is fully cooked in this process. If it gets any hotter than 85°C the meat or fish will be shrink and have a reduced yield. Hot smoke boxes are directly above the fire.

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Curing

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Includes many processes - combination of salt, sugar, nitrate or nitrite. Many cured meat and fishes are smoked. Curing (dry cure), brining (wet cure) are all different curing processes.

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Chemical reaction of curing

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The salt draws the moisture out of the meat or fish - friendly bacteria left in the fish generate an acidic environment. Salt kills the unfriendly bacteria while the sugar in the cure feeds the friendly bacteria. Nitrate and nitrite help kill bacteria and both flavour and colour the meat or fish - necessary in dry cured sausages.

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Curing Process for ham

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Salting and washing - fresh ham is covered with salt for a week at 0-3°C , then rinsed with water

Resting Period - The ham is then rested for 1-2 months in a cold room between 3-6°C - humidity 80 / 90%. The salt penetrates into the meat at this point - makes the ham denser as a lot of water is removed at this point

Drying and Maturation - The ham is moved to a natural drying area - temperatures range from 15 to 30°C - dried for 6 to 12 months The ham takes on my flavours and aromas and loses lots of moisture during this time

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Iberico Ham

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From Spain, from the black Iberico pig. Hung in cellars for up to 2 years or more. Temperature may be between 10 and 20°C, humidity between 60 and 80%.

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Jamon Serrano

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Spanish ham - made across Spain - nearly all made with modern technology

Salting - covered with sea salt for 20 hours to 2 days per kilo - high humidity room

Resting - Draws out the moisture as the salt gets further into the ham

Dry Curing - As the outside temp increases and the humidity of the room decreases, the fresh meat turns to ham

Aging - Gains flavour, aroma and colouring during this phase

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Chorizo - what is it?

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Cured pork sausage - flavoured with smoke Spanish paprika. You can

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Fish Flavour profiles

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Mild - Halibut, Cod, Sole, Perch, Catfish etc. (Usually white fish)

Medium - Yellow Taul, Snapper, Sword Fish, Trout

Full - Salmon, Tuna, Mackerel, Sardines, Anchovies, Herring (oily fish usually, dark flesh)

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Cheese process

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Milk, curds (curdling the milk and seperating the solids from the whey), forms, salting, aging

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Curdling Milk

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Is the process for separating the solids (protein and fat) from the liquid (whey and water)

An acid is added to the milk and then the milk is heated - once all the curds have formed the water is drained

Another method is called rennet. (Rennet is found in the stomach lining of animals) Rennet is an enzyme that denatures protein in milk, causing curds to form. Cheeses that melt well use this technique such as Mozzarella. Rennet is mass produced today by modifying bacteria.

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Processing Milk Curds into different type of cheeses

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Fresh Cheese (ricotta, paneer etc.) Is simply drained and lightly salted

Many cheeses are heated and salted further to take out more moisture and create a harder cheese. Less moisture = harder cheese

Cheeses such as Mozzarella are stretched to develop protein fibers (giving stretchy texture)

Mild Cheese is washes to reduce acidity

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Aging Cheese Process

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Cheese is aged in a controlled environment to allowed natural microbes to flavour the cheese

Many cheeses are added with mold to produce a specific flavour, colour or texture

Gasses produced by bacteria cause holes in Swiss cheese

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Unpasteurised vs pasteurised

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Pasteurisation is heating milk in order to kill pathogenic bacteria. This is done by heating milk to 72°C for 15 seconds

Unpasteurised milk is raw milk. Unpasteurised milk contains natural bacteria which will change the flavour of the milk and can create some very unique cheeses based upon the bacteria inside it (all relating to where the farm is). An example of cheese made using unpasteurised milk is parmesan

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Blue Cheese

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Cheeses that have had the penicillium culture added to it. Typically aged in a temperature controlled environment such as a cave

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4 cheese types

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Washed rind - semi hard to soft. Washed in brine during aging

Blue cheese - hard to soft. Distinct blue or green veins. Metal spike is used to introduce mold

Soft cheese - ripened from ring to breakdown the interior (creamy consistency)

Hard cheese - Generally longest matured and smallest moisture content

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Cheese storage

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Most cheese is kept in temp of 8 - 13°C

Needs to be wrapped (blue cheese fully wrapped)

Should be taken out the fridge to let flavours develop - 30 mins odd like a steak

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Ideal temp, climate, weather, location for vineyards

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16 to 22°C (winter and too much heat can be hazardous)

Need sunlight for photosynthesis

During winter the vines should sleep, Autumn the grapes mature - Autumn is when wine makers decide to harvest the grapes

Need water for photosynthesis

Grow 30 - 50 degrees North or South of the equator

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Soil and growing wine grapes

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Well drained soil with just the right amount of nutrients. Don't want too fertile soil, as this creates grapes for eating, not wine.

Training, trellises and pruning are all used to encourage vertical growing and encouraging big leaves

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Ripeness in wine

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Sugar ripeness is affected by temperature (too hot will ripen too quickly). The less heat the more acidic the wine will be. The hotter the sweeter the wine. (Can control this my maximising the grapes exposure to light and heat)

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Over-ripe grapes infected with Botryis is know as?

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Botrytized wine or "noble rot"

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Grape picking

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Low quality wines tend to use machines, while higher quality use manual haversring methods as to not bruise the grapes

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What are Tannins

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Tannins are the stalks and skin of the grapes. They flavour and colour the wine

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Grape pressing

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Grapes are slowly pressed as to not release bitter oils or crush the grape pips

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Wine alcohol percentage maximum

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Between 15.5 and 16 abv

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White wine vs Red wine

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White wine is made from just the juice of the grapes, meanwhile red includes the skin and stalk (creating tannins in the red wine)

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Maturing wine

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Traditionally only done in new barrels. Generally only red wine is matured as the wine needs high tannin, high acid and high alcohol

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Wine costs include

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Fruit quality, production cost, co-op (companies involved), duty, tax

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Chocolate first made who, where and when?

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Made around 4000 years ago first by the aztecs who would roast cocoa beans with sugar and chilli

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What plant does chocolate come from?

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The Theobrama cocoa tree

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First Europeans to have chocolate

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Spanish

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Who makes majority of chocolate

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90% of worlds cocoa is grown on small family farms by about 6 million farmers

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How much does a chocolate tree yield?

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A tree grows about 4kg of chocolate in its life time or 10 chocolate bars a year.

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How long does it take for a chocolate tree to begin growing chocolate?

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5 years

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Chocolate making process

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Harvesting cacao beans from the trees fruit.

Beans are wrapped in banana leaves and left to ferment for 3 to 9 days.

Once ready, the beans are roasted and then passed through machine that separates the husks, centres and nibs

Now the nibs are free, they are squished into a pulpy mass and butter. These are when mixed with sugar and milk powder. The finer the grind, the meltier the chocolate gets.

Conching and tempering is the final step. A refining process of heating and constantly stirring - helps to develop the chocolates full flavour.

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What colours are the coffee fruits

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Yellow, red, green and purple

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When are coffee beans harvested?

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From May to December

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What is conching?

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A refining process of heating and stirring that gets rid of any unwanted flavours

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After conching, what temperature is the chocolate brought up and down to

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Cooled from 45°c to 25°c then back up go 31°c - this is done as the cocoa butter crystallises at this stage, giving chocolate it's firm structure and glossyness

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Cacao vs Cocoa

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Cacao is raw and the pure form of chocolate and the least processed. Cocoa normally is in powder form and generally a lower quality version of cacoa

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What are coffee beans?

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Coffee beans are the pips found in the cherries of the coffee tree

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How many coffee tree species are there?

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6000 species

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What are the two types of coffee beans?

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Arabica and robusta

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How much of coffee is arabica and how much is robusta?

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70% Arabica, 30% Robusta

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What determines quality of coffee beans?

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The after process, not the coffee bean itself

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Coffee process

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Washed, then dried for 30 days, then by hand the pip is removed, then cooked in an oven

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What comes with coffee roast types?

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(Lighter the coffee the higher the acidity and fruitiness, the darker the coffee the more bitter, oiler and chocolatey)

Light

Medium

Medium dark

Dark

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What food does coffee compliment?

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Acidity of coffee compliments red meat, as it fights heavy richness in food. Congruencey of coffee, fruit and spices (they are grown in the same areas so they have similar flavour notes and aromas)

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Coffee Culture

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Coffee Culture is the deep impact cafes have had on market penetration of coffee serving establishments

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When did the first coffee house in the UK open?

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1652

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How many waves of coffee has there been?

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Some argue the 5th wave

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Gaggia espresso machine first come?

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1945

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What is vinegar

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A sour wine, a wine that's gone bad. The word vinegar comes from the French word of sour wine

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When was vinegar first discovered?

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5000BC

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What was vinegar initially used for?

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Was used for both healing and adding to food, and for drinking

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Vinegar process?

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Sugar is made to alcohol by yeast, then alcohol is changed to acid by the friendly bacteria

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Malt vinegar process?

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Starts in a beer process, but is then aged and filtered - used for pickling often

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Balsamic vinegar - what is it? And process?

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Often made in Modena (must be from Modena to be balsamic vinegar of Modena)

The vinegar must be aged for 60 days min, 3 years max. Modena vinegar must be made from grape and then 10 year old vinegar must be added.

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Oil process

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Starts with seed or plant, cleaning process, grinding process, pressing process, centrifuge process (spinning process), combined with an alkaline, water is added, then refined, then bottled. Cold pressed oil is stopped at the centrifuge process and done at under 27 degrees

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When to pick olives for olive oil

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The peak time is a short period right as the olives ripen - they rapidly diminish over the two to five weeks after

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Olive oil life span

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Olive oil is only good for like 2-3 weeks (flavour wise)

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Flavour sections of the tongue

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Sweet at the tip, salty and sour at the sides and bitter at the back. 5000 - 10,000 taste buds