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Basic Concepts in Food Science

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
To cook food means to heat it in order to make certain changes in it. Skillful cooks know exactly what changes they want to make and what they have to do to get them right. To learn these cooking skills, it is important for you to know why foods behave as they do when heated. For this, you have to study the theory.

Most of this section is devoted to understanding the results of applying heat to food. In addition, another basic concept of food science, that of emulsions, is discussed in detail. This concept is important in the production of sauces and salad dressings, as well as various bakeshop preparations, such as cake batters.

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