With the much greater attention paid to the culinary arts in recent years, it is easy to forget that cooking is science as well as an art. Cooking is, after all, the use of chemical and physical principles to combine and transform ingredients in ways that change their properties and composition. In that sense, the preparation of a cream reduction sauce requires a strict scientific process just as the creation of steel does. The ingredients must be pure, measured carefully, added in ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.