Food Science - Commercial Cookery
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.
AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV
Industry Classification Scheme
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