Answer Sheet of Food Science Course
LO4: Investigate the physical and chemical transformations of ingredients that occur in cooking.
Ace my homework – Write my paper – Online assignment help tutors – Discuss how changes in equipment, preparation and cooking methods are being used to produce innovative products:
مناقشة كيفية استغلال التغييرات في المعدات وطرق التحضير والطهي في سبيل إنتاج منتجات مبتكرة
· Mention the preparation and cooking methods are being produce innovative products with explain each point
Equipments
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Name of equipments with explain
Weakness
Innovative Products
1.
2.
Preparation and Cooking Methods
#
Name of cooking method with explain
Weakness
Innovative Products
1.
2.
Explore the impact of chemicals in modern food presentation techniques and the impact this has upon consumer choice and trends:
استكشاف تأثير المواد الكيميائية في تقنيات عرض الطعام الحديثة وتأثير ذلك على خيار المستهلك وتوجهاته
1.
Liquid Nitrogen
Utilization in Kitchen
Negative
Opinion of Customer
2.
Name of Chemicals
Utilization in Kitchen
Negative
Opinion of Customer
3.
Name of Chemicals
Utilization in Kitchen
Negative
Opinion of Customer
4.
Name of Chemicals
Utilization in Kitchen
Negative
Opinion of Customer
Evaluate how molecular scientific developments in food production can impact on consumer choice and influence trend:
تقييم كيف يمكن للتطورات العلمية الجزيئية في إنتاج الغذاء أن تؤثر على خيار المستهلك وتوجهاته
· Define the molecular scientific concept or molecular gastronomy.
……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
· Explain the molecular gastronomy development in food production in culinary industry in timeline.
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· Explain the impact of molecular gastronomy on consumer choice and influence trend with providing weakness and strength.
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Critically evaluate the impact of molecular science on current restaurant trends and the way we eat, predicting future developments in food production:
· 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
· impact of molecular science on current restaurant trends
…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
· By providing strengths and weaknesses
Trends
Strength
Weaknesses
1-
· Predicting future developments in food production:
…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..
· Giving your opinion of effect molecular science in food production related to culinary arts.
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Food Science Course Answer Sheet
LO4: Examine the physical and chemical changes in substances that occur during the cooking process.
Examine how new equipment, preparation, and culinary techniques are being used to create creative products:
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mention the preparation and cooking procedures that are being used to create new items, and clarify each point.
Equipments
#
Equipment names and explanations
Weakness
Products that are unique
1.
2.
Methods of Preparation and Cooking
#
Name of the cooking process, along with an explanation
Weakness
Products that are unique
1.
2.
Examine the role of chemicals in modern food display techniques, as well as the impact on customer preferences and trends:
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
1.
Nitrogen in liquid form
Application in the Kitchen
Negative
Customer feedback
2.
Chemicals’ Names
Application in the Kitchen
Negative
Customer feedback
3.
Chemicals’ Names
Application in the Kitchen
Negative
