tailieunhanh - 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 . | 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 stabilizer, thickener and a gelling agent. Animal: ., gelatin Terrestrial: ., pectin, gum arabic, guar gum, locust bean gum, tara gum, starch Aquatic: ., carrageenan, agar-agar, sodium alginate Microbial: ., xanthan gum, gellan gum Synthetic: ., celluose/methycellulose (plant origin but considered synthetic due to processing) 3 Emulsions Description of Food Hydrocolloids Emulsion: A type of colloid suspension (., fat/oil and water) 4 Food rheology observes viscosity changes in foods: The study of fluid flow transformations Needed to understand the control of gelling and thickening properties (., film formation, suspension thickness, and etc.) Viscosity The degree of thickening Food Rheology Description of Food Hydrocolloids 5 Food hydrocolloids are polysaccharides Two types: Linear Branched Hydrocolloid Composition and Behavior Description of Food Hydrocolloids Polysaccharides: Poly = “many”/saccharide = “sugar,” combination of many sugar molecules (except for gelatin =

• 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