Jeong Bok-mi et al.: Experimental cooking

The Fourth Industrial Revolution era is coming, and it's going to be the Food Tech age through AI, which is going to make food from 3D printers. Menu development is already becoming a time of machine dependence, and food is increasingly required for ease, convenience and health. And the world is already one, and the food and taste of East and West is getting more active and we're getting more phoned, and we need to meet consumer preferences. It's an application and practical science that understands the scientific nature of a variety of food products, observes physical and chemical changes through preparation, and develops the ability to test and check the theories of food sciences through sensual evaluations and statistics to develop the recipe for consumer symbols. To develop a food that is more or less a function of consumer needs and tastes, we need to experience the change in food, which is related to cooking, heat, additives, and so on, and create creativity to predict similar reactions and re-made. it's made up of 13 wholes, and it'll be made up in a series of tests, as well as in the basics of recipes, introspective testing and evaluations, cereals, flour, dup, sugar, meat, fish, fish and fish, cold, milk, vegetables and fruits, cloth and gel, and so on. Each chapter was made up of theories and experiments, and the theory was minimized to significant changes in the cooking process of food that we wanted to test in the experiment, and each section was tested to increase the choice that was on the site by various experiments.

Korean title: 실험조리

Korean author: 정복미 외

Korean publisher: 창지사

ISBN-13: 9788942615957