Reply Sheet of Food Science Course
LO4: Examine the bodily and chemical transformations of elements that happen in cooking.
Talk about how modifications in gear, preparation and cooking strategies are getting used to supply progressive merchandise:
مناقشة كيفية استغلال التغييرات في المعدات وطرق التحضير والطهي في سبيل إنتاج منتجات مبتكرة
· Point out the preparation and cooking strategies are being produce progressive merchandise with clarify every level
Equipments
#
Identify of equipments with clarify
Weak point
Modern Merchandise
1.
2.
Preparation and Cooking Strategies
#
Identify of cooking methodology with clarify
Weak point
Modern Merchandise
1.
2.
Discover the impression of chemical substances in trendy meals presentation methods and the impression this has upon shopper alternative and developments:
استكشاف تأثير المواد الكيميائية في تقنيات عرض الطعام الحديثة وتأثير ذلك على خيار المستهلك وتوجهاته
1.
Liquid Nitrogen
Utilization in Kitchen
Damaging
Opinion of Buyer
2.
Identify of Chemical compounds
Utilization in Kitchen
Damaging
Opinion of Buyer
three.
Identify of Chemical compounds
Utilization in Kitchen
Damaging
Opinion of Buyer
four.
Identify of Chemical compounds
Utilization in Kitchen
Damaging
Opinion of Buyer
Consider how molecular scientific developments in meals manufacturing can impression on shopper alternative and affect development:
تقييم كيف يمكن للتطورات العلمية الجزيئية في إنتاج الغذاء أن تؤثر على خيار المستهلك وتوجهاته
· Outline the molecular scientific idea or molecular gastronomy.
……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
· Clarify the molecular gastronomy growth in meals manufacturing in culinary trade in timeline.
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· Clarify the impression of molecular gastronomy on shopper alternative and affect development with offering weak spot and energy.
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Critically consider the impression of molecular science on present restaurant developments and the way in which we eat, predicting future developments in meals manufacturing:
· تقييم نقدي لتأثير العلوم الجزيئية على اتجاهات المطاعم الحالية وطريقة تناول الطعام ، مع ذكر توقعاتك بخصوص التطورات المستقبلية التي يمكن أن تطرأ على انتاج الغذاء
· impression of molecular science on present restaurant developments
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· By offering strengths and weaknesses
Tendencies
Energy
Weaknesses
1-
· Predicting future developments in meals manufacturing:
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· Giving your opinion of impact molecular science in meals manufacturing associated to culinary arts.
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Food Science Course Reply Sheet
LO4: Study the bodily and chemical modifications in substances that happen in the course of the cooking course of.
Study how new gear, preparation, and culinary methods are getting used to create artistic merchandise:
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Point out the preparation and cooking procedures which might be getting used to create new gadgets, and make clear every level.
Equipments
#
Gear names and explanations
Weak point
Merchandise which might be distinctive
1.
2.
Strategies of Preparation and Cooking
#
Identify of the cooking course of, together with a proof
Weak point
Merchandise which might be distinctive
1.
2.
Study the function of chemical substances in trendy meals show methods, in addition to the impression on buyer preferences and developments:
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
1.
Nitrogen in liquid kind
Utility within the Kitchen
Damaging
Buyer suggestions
2.
Chemical compounds’ Names
Utility within the Kitchen
Damaging
Buyer suggestions
three.
Chemical compounds’ Names
Utility within the Kitchen
Damaging
