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Culinary Arts questions 4

1. Most people don’t often think about science and restaurants or the food industry as having anything to do with each other—but they do! Identify and explain how scientific principles are used in cooking and provide a creative example different from those mentioned in the unit that expresses this concept.

2. Imagine that you have been asked to do an infomercial for a new sous vide tool. You are instructed to not only explain how the tool works but what some of the benefits of this cooking method are. Write a brief script that you could use for this infomercial.

3. You are in the middle of a cooking competition, and in this round, you are required to cook three items: one using dry heat, one using moist heat, and one using combination heat. Identify and explain what item you would cook for each cooking method, why you chose this item, and how you would cook each item using the specific method.

4. You are training a new meat specialist for your restaurant. Part of this specialist’s job is to purchase and store the meat supply. Explain how you would differentiate between proteins and identify factors such as types, grades, and storage while training this new meat specialist.

5. Which cooking methods would work best if you are on a camping trip and have to build your own fire for cooking? What types of foods would you bring along that would work best with these cooking methods and setting?

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Answer:

Explanation:

The process of cooking, baking, and preparing food is essentially an applied science. Bread baking provides a great example of the importance of having a scientific understanding of cooking and baking. One of the most important building blocks of food is water; human bodies, food, and the environment are dependent on the unique chemistry and biology of this molecule. Large biological molecules such as proteins, carbohydrates, and fats comprise the basic building blocks of food. Salts are a very important aspect of foods, cooking, and taste and are often key to the demise of success of a given dish. The structure of a molecule defines how it functions in a cell and how food may taste or react when cooking or baking. Macromolecules such as proteins, carbohydrates, and fats are the functional units of a cell and are key components of food and drink.

Answer:

1.Cooking, baking, and preparing food are all fundamentally applied sciences. Bread baking is an excellent example of why having a scientific grasp of cooking and baking is so important. Water is one of the most important building blocks of food; its chemistry and biology are essential to human bodies, food, and the environment. Proteins, carbs, and lipids are large biological components that make up the basic building elements of food. Salts are an essential component of meals, cooking, and flavor, and are frequently responsible for a dish's failure or success. A molecule's structure determines how it operates in a cell and how a food tastes and reacts when cooked or baked. Proteins, carbohydrates, and lipids are macromolecules that serve as the functional units of a cell and are important components of food and drink.

Explanation:

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