In this chapter, I learned about the basics of nutrition, and how they can be applied to the culinary arts. It is imperative that industry experts impart their knowledge on customers and consumers alike. The knowledge of fats, carbs, proteins, vitamins and minerals can play an integral part in the building of a menu that can offer health benefits to its diners. Portion control is another big factor.
In the next section of the chapter, I learned about the basics of food science. The effects of heat on starches and sugars, different forms of heated cooking, and even emulsifiers hold a place in this category. All cooking is really science, as the effect of one thing on another causes the outcome of the finalized dish. In baking, this science is even more important, since the exact amounts of diffferent ingredients interact to make either the perfect moist cake, or the dry crumbly one that goes right into the trash!
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It's been a busy week, full of getting ready for the holidays, and wacky changes in weather that are causing my allergies to act up! Apologies for not writing more this week, but we'll get back on track soon! Congratulations again, to elle.dub, for winning the Share the Health! Popchip giveaway! Happy holidays to all my readers, enjoy the weekend and if you find a particularly fabulous dish, comment and let us know about it!
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