Citation and references are important add charcoal ice-cream as one of the examples Answer

Citation and references are important

add charcoal ice-cream as one of the examples

Answer Sheet of Food Science Course

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

Equipments
#	Name of equipments with explain	Weakness	Innovative Products
1.
2.
Preparation and Cooking Methods
#	Name of cooking method with explain	Weakness	Innovative Products
1.
2.

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

1.	Liquid Nitrogen
	Utilization in Kitchen	Negative	Opinion of Customer
2.	Name of Chemicals
	Utilization in Kitchen	Negative	Opinion of Customer
3.	Name of Chemicals
	Utilization in Kitchen	Negative	Opinion of Customer
4.	Name of Chemicals
	Utilization in Kitchen	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.

……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

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

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

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

…………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

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

· By providing strengths and weaknesses

Trends	Strength	Weaknesses
1-

· Predicting future developments in food production:

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

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Citation and references are important add charcoal ice-cream as one of the examples Answer

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