HCM 550 - Food and Wine Seminar

1. Discuss principles of pairing wine with food
   1. Identify food flavor groups and the effect on wine perception including earthy, meaty, and smoky
   2. Analyze the effect of food chemistry on wine perception including tannin-protein interaction, acid-fat balance, and complementary sweetness for pairing with desserts
   3. Recommend foods to be paired with wine based on ?body
2. Explain flavors and flavorings
   1. Discuss basic principles of the physiology of the sense of taste and smell
   2. Recognize a variety of herbs, spices, oils, vinegars, wines and other flavorings
   3. Understand how to use flavoring ingredients to create, enhance or alter the natural flavors of a dish
   4. Investigate the presence of herb and spice odors in wine
3. Discuss principles of cooking
   1. Explain how heat is transferred to foods through conduction, convection and radiation
   2. Explain how heat affects food
   3. Discuss the basic principles of various cooking methods
   4. Explain how food is affected by Maillard browning, coagulation, starch gelatinization, dextrinization of starches, and caramelization
   5. Evaluate the impact of cooking processes with wine pairing
4. Categorize salads and appetizers
   1. List salad categories including main dish, accompaniment, and bound salads
   2. Compare types of salad dressings and emulsions
   3. Define and describe hors d’oeuvres, appetizers, and canapés
   4. Discuss effects of vinegar and greens on perception of wine
5. Explain stocks, soups, and sauces
   1. Compare stocks and broths
   2. Discuss thickening agents
   3. Identify mother sauces and derivatives
   4. Identify modern sauces: flavored oils, flavored vinegars, chutney, salsa, relish, hot and cold emulsions, compote, coulis, and confiture
   5. Discuss clear, cream, consommé and international soups
   6. Review wine selection to accompany sauces
6. Evaluate the principles of meat cookery
   1. Explain the structure and composition of meats; beef, veal, pork, lamb and game
   2. Discuss various cooking methods for meat: braise, sauté, poach, grill, broil, pan fry, deep fry
   3. Discuss dry and moist heat cooking methods
   4. Discuss international dishes found in each cooking method
   5. Discuss the importance of developing flavor, texture and mouth-feel
   6. Compare the body of the protein to the body of the body of the wine
7. Evaluate the principles of poultry cookery
   1. Explain the structure and composition of poultry; chicken, turkey, ratites and game birds
   2. Discuss various cooking methods for poultry: braise, sauté, poach, grill, broil, pan fry, deep fry
   3. Discuss dry and moist heat cooking methods
   4. Discuss international dishes found in each cooking method
   5. Discuss the importance of developing flavor, texture and mouth-feel
   6. Compare the body of the protein to the body of the body of the wine
8. Evaluate the principles of fish and shellfish cookery
   1. Explain the structure and composition of fish and shellfish; flat fish, round fish, mollusks, crustaceans, cephalopods
   2. Discuss various cooking methods for fish and shellfish: braise, sauté, poach, grill, broil, pan fry, deep fry
   3. Discuss dry and moist heat cooking methods
   4. Discuss international dishes found in each cooking method
   5. Discuss the importance of developing flavor, texture and mouth-feel
   6. Investigate how Mediterranean wine producing regions utilize wine with fish
9. Discuss cheese and dairy
   1. Identify and taste a variety of milk based products
   2. Discuss cheese families and characteristics
   3. Discuss flavor profiles
   4. Evaluate synergism between cheese and wine based on textural attributes
10. Discuss principles of the bakeshop
    1. Discuss desserts and wine pairing opportunities
    2. Identify types of custards, pastries, cakes, cookies
    3. Discuss flavor profiles of desserts
    4. Discuss cheese as dessert
    5. Review principles guiding the selection of wine to accompany desserts