TAILIEUCHUNG - Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 4 - Jose Sanchez

This chapter will help you: Establish a profit goal for a bar business; prepare a budget; price drinks on the basis of beverage cost; use an income statement; forecast cashflow; calculate a break-even point; standardize drink size, recipes, and glassware; establish a control system; use par stock as a control tool; establish a system of sales records and cash control. | Introduction to Hydrocolloids: New Frontier 4 Photo by Koji Hanabuchi OUTLINE: Introduction to Food Hydrocolloids, Description of Food Hydrocolloids, Formulating and Measuring Food Hydrocolloids in Recipes, Food Hydrocolloid Functionality Reference 1 Used throughout history and various regions Ancient Egypt Mediterranean region Asia Western region Introduction to Food Hydrocolloids Overall: Not a new approach Egypt: Used during mummification as an adhesive and in water-based paints from acanthaus genus plants Mediterranean: Use of locust bean gum as a sweetener Asia: Coagulating effects of seaweed West: Pectin from fruit 2 Colloid Hydrocolloid Food hydrocolloid Sources: Animal Plants Terrestrial Aquatic Microbial Synthetic Description of Food Hydrocolloids Colloid: A substance spread evenly throughout a medium (solid, gas, or liquid). Hydrocolloid: Colloid suspended in water. Binds to sugar molecules to create a gelled effect. Food hydrocolloid: Hydrocolloids used in food as a .

• 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