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Answer Sheet of Food Science Course

Duaa Mohammed

LO4: Investigate the physical and chemical transformations of ingredients in cooking.

Discuss how changes in equipment, preparation, and cooking methods are being used to produce innovative products:

Mention the preparation and cooking methods are producing innovative products with explain each point

Equipments
#	Name of equipment with explain	Weakness	Innovative Products
1.	Ice cream machines are the equipment necessary for the preparation of ice cream. There are different models of ice cream available, and all of them have specific characteristics.	The casual ice cream machines cannot produce innovative flavors, and the modern ice cream machines are costly.	The ice cream is now available in different forms. An example of an innovative product is charcoal ice cream that can easily be produced by blending and mixing in an ice cream machine.
2.	A blow torch is another piece of equipment needed to make the ice cream. It is used to incorporate caramelization into a seemingly impossible flavor without it. It provides fuel and heating effects to certain products in cooking.	Domestic users cannot use it efficiently, and the women may suffer from nausea and vomiting.	The innovative flavor and texture of ice cream come out to be tempting and amazing with the help of a blowtorch.
Preparation and Cooking Methods
#	Name of the cooking method with explain	Weakness	Innovative Products
1.	The dry heat cooking method is one of the important methods used these days, and it uses no moisture. The circulation of hot air cooks the food.	It is used to cook limited products.	Seared meat
2.	Steaming is another method used to cook food with the help of steam. The hot water outside helps the food cooks evenly with the moisture.	Hot water handling is difficult for domestic users.	Desserts, custards, and pana cotta

Explore the impact of chemicals in modern food presentation techniques and the impact this has upon consumer choice and trends:

1.	Liquid Nitrogen
	Utilization in Kitchen It is used to freeze the foods because it is incredibly cold. For example, several restaurants use it for ice cream preparation. It gives a velvety texture to charcoal ice cream.	Negative it can freeze the skin tissues and eyes.	Opinion of Customer According to customers, it is not suitable for domestic purposes.
2.	Sodium Carbonate
	Utilization in Kitchen It is used to lighten foods' texture and raise the volume.	Negative Excessive use can make the food hard, making it difficult to eat.	Opinion of Customer The customers are pleased to use it for baking purposes.
3.	Methane
	Utilization in Kitchen It is a major ingredient of natural gas in the kitchen.	Negative If not closed properly, it can set the house or kitchen to fire.	Opinion of Customer The customers considered it as a blessing for easy cooking.
4.	Ethylene Glycol Monobutyl Acetate ·
	Utilization in Kitchen Ethylene Glycol Monobutyl Acetate is an industrial cleaner used for cleaning floors and windows.	Negative It can cause serious health damage like skin bruises.	Opinion of Customer It is suitable for industrial cleaning only, and there should be an alternative for domestic use. (S. Gagić, 2016)

Evaluate how molecular scientific developments in food production can impact consumer choice and influence trends:

· Define the molecular scientific concept or molecular gastronomy.

Molecular gastronomy is the field of science that deals with the physical and chemical transformations that occur in food during cooking. It helps to utilize the physics and chemistry knowledge behind the cooking processes. The term molecular gastronomy is mistakenly sometimes used for the creation of new dishes and culinary techniques but it is the transformation of the food through the chemical and physical changes. It consists of three aspects including social, technical and artistic. The restaurants and experienced chefs are now taking advantage of the scientific molecular cooking to present the dishes in a new way (Caporaso, 2021).

· Explain the timeline of molecular gastronomy development in food production in the culinary industry.

In 1988, the term molecular gastronomy was used for the first time in France. In 2007, collective cuisine was introduced in educational institutes, and in 2010, a new food course was introduced. Since then, it has become important in the consumer's life.

· Explain the impact of molecular gastronomy on consumer choice and influence trends while providing weakness and strength.

The sensory properties of food are increased, and consumers have several choices these days. The advantage is understanding the science behind cooking, and the disadvantage is using various chemicals that are not used domestically (Božićk, 2017).

Critically evaluate the impact of molecular science on current restaurant trends and the way we eat, predicting future developments in food production:

· impact of molecular science on current restaurant trends

The impact of molecular science is various because there are some methods that can easily cook the food but can be dangerous and unhealthy. The scope of molecular science has increased in the restaurant trends because it enables the restaurants owners and industrial people to have innovation and experimentation in cooking. The methods are time saving and labor is usually reduced. The molecular science has put the positive impacts by enhancing the consumer choice and the flavors in food. The molecular science has increased the competition among the restaurants and they are now more conscious of the quality of food and try to meet the consumer’s choice (Lloréns, 2019).

· By providing strengths and weaknesses

Trends	Strength	Weaknesses
1. Use of liquid nitrogen	It Helps to freeze the food easily and is used in several restaurants.	It can cause the freezing of skin tissues and eye fluids.
2. Caramelization	The texture and flavor of food become tempting	It is not suitable for all foods.
3. Ultrasound technique	It is used to improve food quality.	The chemical changes are not tracked for all the foods.
4. Spherification	Helps in encapsulation of food	The challenge is using the correct acid use (Formisano, 2016).

· Predicting future developments in food production:

The future of food production is bright because scientific cooking has become a dominant field these days. Traditional cooking has become faint, and scientific cooking has come forward with several benefits. The future has become competitive as well because of the techniques adopted by the restaurants and molecular science has now become the necessity of the restaurants. The modern cuisine has increased the food quality and will further work on it to meet the consumer’s choices and demands. Cooking in dry heat, moist heat and frying in oil are the important trends in the food production.

· Give your opinion of the effect of molecular science in food production related to culinary arts.

The molecular science in food production has become a positive trend, and culinary arts are now advanced. The trends like crystallization, ultrasound technique, and others have increased the positive impacts on cooking.

References

Božićk, A., 2017. Molecular Gastronomy – New Trend In Restaurant Business. Knowledge International Journal.

Formisano, N. C. a. D., 2016. Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs. Food Reviews International, pp. 417-435.

S. Gagić, D. T. A. J., 2016. The Vital Components of Restaurant Quality that Affect Guest Satisfaction. Tourism, pp. 17-46.

Pérez-Lloréns, J. L. (2019). Cooking-Science-Communication (CSC): The ideal trident to enjoy the dining experience. International Journal of Gastronomy and Food Science, 16, 100134.

Caporaso, N. (2021). The impact of molecular gastronomy within the food science community. In Gastronomy and Food Science (pp. 1-18). Academic Press.