Chapter 10

Condiments, Crackers, and Pickles

Chapter Overview

Condiments, crackers, and pickles are those little extras that can elevate a dish from the ordinary to the sublime. Although most of these foods are available commercially, they are not difficult to produce and are always more interesting when made by hand. They add a special touch to any menu item.

Chapter Objectives

After reading and studying this chapter, you should be able to:

Identify condiments such as mustard, ketchup, chutney, relish, and compote

Understand the process of making flavored oils and vinegars

Explain the role of pickles

Describe the process of making chips and crisps

Study Outline

Key Terms and Concepts

Condiments

ChutneyCompoteCondiment

KetchupMustardRelish

Flavored Oils and Vinegars

AromaticsCold infusionPurée

SteepingWarm infusion

Pickles

BrinePickleSalt brine

Vinegar

Chips and Crisps

Baked crispsBatterCrackers

Fried crispsIcebox-style crackers

Chapter Exercises

True/False

____ 1.American-style mustard gets its yellow coloring from the mustard seeds used to make it.

____ 2.The origin of ketchup is definitively from the French in the 17th century.

____ 3.Chutneys are sweet-and-sour condiments, often fruit-based, and generally highly spiced that can be cooked or served raw.

____ 4.Condiments, crackers, and pickles are available commercially and are very difficult to produce in-house; it is much better to purchase them.

____ 5.There is only one way to infuse oils and vinegars safely: the warm infusion method.

Multiple Choice

  1. Chutneys are favored in:
  2. Indian cuisine.
  3. Caribbean cuisine.
  4. Both a and b.
  5. Neither a nor b.
  1. For the garde manger, the best use for a compote would be:
  2. As an accompaniment to a pâté.
  3. As an accompaniment to a galantine.
  4. Both a and b.
  5. Neither a nor b.
  1. House-made infused oils and vinegars:
  2. Are best when used within a few days of making them.
  1. Should be held under refrigeration.
  2. Have a long shelf-life.
  3. Both a and b.
  1. Pickles in India and Southeast Asia:
  2. Use oil as their pickling agent.
  3. Are similar to European pickles.
  4. Are made from a salt brine.
  5. Are not popular and are rarely seen.

Fill in the Blank

  1. ______is defined by its slightly sweet, vinegary flavor and thick consistency.
  1. ______are served cold to act as a foil to hot or spicy foods, or to liven up a dish that needs some extra kick.
  1. Pickles encompass any food that has been ______.
  1. Some vegetables that can be made into chips include ______, ______, and ______.

Written/Short Answer

  1. Discuss the various types of chips and crackers and their preparation methods.

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