부엌에서 알 수 있는 거의 모든 것의 과학- (kitchen science) 를 읽고
- 최초 등록일
- 2009.03.30
- 최종 저작일
- 2008.05
- 4페이지/ 한컴오피스
- 가격 1,500원
소개글
‘Food is art,but it is science’ 부엌에서 알 수 있는 거의 모든 것의 과학- (kitchen science) 를 읽고 영어로 쓴 독후감이며
조리원리 수업에 낸 리포트이고,
조리원리, 식품학에 관련된 책을 읽고 쓴 영어 독후감
에서 알 수 있는 거의 모든 것의 과학
사마키 타케오 | 구성회 | 휘슬러
목차
없음
본문내용
I thought that this book was an difficult thing like science book. However, I could feel intimate science because this book says a lot of contents about food and this book connects familiar food and science easily. In this book, I can see contents, such as principle of microwave oven, use method of oil by fried food, that learned in sitology class or principles of food preparation class. Also when I have finished book, I learned new information that did not know.
I was most interested in scientific information of cooking. Hints on cooking or principles gave me realization like that `in Cooking, science is important element`. Methods that puts coffee to curry or chocolate to food was felt strange, but I think that should try once. Also, I thought that I have to remember that sequence of putting seasoning.
If I know properties of each materials or science although cook talent or recipe is important in cooking, I will can do better cooking. And I thought that cook need only cooking ability. But after entering in our department, I learned about scientific principle connected with food. Then I started to think that cooking needs scientific principle for more hygienic and more delicious food. I could raise more this ideas through this book.
참고 자료
에서 알 수 있는 거의 모든 것의 과학
사마키 타케오 | 구성회 | 휘슬러