Food Science - Commercial Cookery

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Description

This manual considers the properties of the main chemical components of food which are water, proteins, carbohydrates, lipids and components that affect the colour and appeal of the food. On successful completion of this module the student should be able to • Identify the interaction of the senses in the preparation and presentation of food • Identify applications of pH in catering • Outline the effects of enzymes on food • Identify changes that occur to fruits and vegetables during ripening/maturation, storage, preparation and cooking • Describe the effects of heat, mechanical action, certain enzymes and change in pH on proteins.

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Industry Classification Scheme
Hospitality

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-676

TAFE SA

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