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Food engineering is the industrial processes used to manufacture food. It involves coming up with novel approaches for manufacturing, packaging, delivering, ensuring quality, ensuring safety, and devising techniques to transform raw ingredients into wholesome food options. [7] A pizza factory in Germany, an example of food engineering
Bench scraper, Scraper, Bench knife. To shape or cut dough, and remove dough from a worksurface. Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face. Edible tableware. Varies. Tableware, such as plates, glasses, utensils and cutlery, that is edible.
The Petri dish is one of the most common items in biology laboratories and has entered popular culture. The term is sometimes written in lower case, especially in non-technical literature. [7][8] What was later called Petri dish was originally developed by German physician Robert Koch in his private laboratory in 1881, as a precursor method.
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
Food preservation. A food scientist is preparing a meal for astronauts in space. Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration ...
Graduated cylinder. A graduated cylinder, also known as a measuring cylinder or mixing cylinder, is a common piece of laboratory equipment used to measure the volume of a liquid. It has a narrow cylindrical shape. Each marked line on the graduated cylinder represents the amount of liquid that has been measured.
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.