Enhance your culinary skills with a deeper understanding of Salt, Fat, Acid and Heat and their place in increasing food palatability, while meeting nutrition goals!
Salt, Fat, Acid, Heat focuses on the concept that mastering the use of four elements will make any food delicious: salt, which enhances flavor; fat, which delivers flavor and generates texture; acid, which balances flavor; and heat, which ultimately determines the texture of food. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat teaches and inspires a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Salt, Fat Acid, Heat bridges the gap between home and professional kitchens. With narrative, illustrations, and detailed charts about using salt, fat, acid, heat, and seasoning effectively, the author demystifies the four elements of good cooking for everyone.
The first half of Salt Fat Acid Heat provides information, and the second half provides recipes and preparation tips. This case-study based CPE course (based on the first half of the book) invites the reader to learn and/or enhance their culinary skills. A deeper understanding of cooking methods and food palatability will broaden the participants’ understanding of the pleasures food can provide. The CPE course will also help the participant understand why and how changing ingredients and food preparation methods to meet nutrition goals can affect a product’s palatability.
Course includes hard copy book and 1 certificate.