Food science
Answer Sheet of Food Science Course
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LO4: Investigate the physical and chemical transformations of ingredients that occur in cooking. |
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
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Equipments |
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Name of equipments with explain |
Weakness |
Innovative Products |
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Preparation and Cooking Methods |
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Name of cooking method with explain |
Weakness |
Innovative Products |
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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
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Liquid Nitrogen |
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Utilization in Kitchen
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Negative |
Opinion of Customer |
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Name of Chemicals |
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Utilization in Kitchen
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Negative |
Opinion of Customer |
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Name of Chemicals |
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Utilization in Kitchen
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Negative |
Opinion of Customer |
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4. |
Name of Chemicals |
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Utilization in Kitchen
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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.
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· 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
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· By providing strengths and weaknesses
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Weaknesses |
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· Predicting future developments in food production:
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· Giving your opinion of effect molecular science in food production related to culinary arts.
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