Akademik Dersler - İçerik

Can explain science and food.
Explains basic concepts.
It exemplifies the connections between food and science.
Examines food trends.
Embraces the food, taste and senses.
It focuses on taste, smell and flavour.
Explains texture, viscosity and flexibility.
Researches basic culinary techniques and gives examples.
Can establish the relationship between basic sciences and cooking.
Explains the effects of salt, fat, acid and heat on food.
Understands the logic of experimental food preparation.
Discusses the relationship between fermentation, caramelization, emulsification and diffusion and food.