TAILIEUCHUNG - Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 3 - Jose Sanchez

This chapter will help you: Create and use a workable business plan for a bar, determine the worth of your business, position your business favorably in relation to your competitors’ businesses, create an atmosphere and menus, attract customers through marketing activities, use pricing as a merchandising tool. | Equipment and Tool Identification 3 OUTLINE: Safe Handling and Sanitation Concerns, Product Identification 1 Proper handling of equipment Balanced installment of large equipment(s) Check outlet connections Sanitation Follow HAACP temperate guidelines Clearly label and exercise temperature control Safe Handling and Sanitation Concerns Refer to Chapter 2 for specifics 2 Product Identification Centrifuge Combination Centrifuge Centrifuges Centrifuge: Separate sediments from liquid using centripetal force, clarifies and concentrates flavors, placed tube must have a counterweight to maintain balance. Combination: Combines centrifuge with a distiller (or rotary evaporator) into 1 machine, concentrates or dries liquids quickly. 3 Product Identification Refrigerant Cold Griddle Liquid Nitrogen Chilled Griddle Cold Griddles Cold Griddle Refrigerant: Griddle temp of –30°F (–34°C), prechilling of griddle is needed. LN2 Chilled: LN2 is poured inside; can also cryo-fry and cyro-blanch food. 4 .

• Ẩm thực
• Molecular gastronomy
• Scientific cuisine demystified
• Cooking techniques
• Professional cooking
• Culinary arts
• Papillary Cells
• Bitter Tastes
• Tenderness and Juiciness
• At Table in the Nursery
• Food Allergies
• Public Health Alerts