References
Boyle, T. (2012). Plating for Gold. Hoboken, NJ: John Wiley and Sons.
Chef Steps (n.d.). Vacuum Compression of Plant Foods. Retrieved from http://www.chefsteps.com/activities/vacuum-compression-of-plant-foods
eatocracy (2011). 5@5 – The five C’s of dessert. Retrieved from http://eatocracy.cnn.com/2011/07/07/55-the-five-c%E2%80%99s-of-dessert/
Egg coagulation (n.d.). Retrieved from http://www.dictionarycentral.com/definition/egg-coagulation.html
French Pastry School (2014). Spherification. In The Modern Kitchen Professional. Retrieved from http://www.frenchpastryschool.com/blog/modern-kitchen-professional
Gentile, D. (2014). The 11 untold secrets of menu design. Retrieved from http://www.thrillist.com/eat/nation/restaurant-menu-secrets-menu-design
Gisslen, W. (2011). Professional Cooking for Canadian Chefs (7 ed.). Hoboken, NJ: John Wiley and Sons.
Gisslen, W. (2012). Professional Baking (6th ed). Hoboken, NJ: John Wiley and Sons.
Gluten coagulation (n.d.). Retrieved from http://www.classofoods.com/page2_3.html
How Stuff Works (n.d.). What is Gelatin? Retrieved from http://recipes.howstuffworks.com/food-facts/what-is-gelatin.htm
Karim, A. (2013). Crystallization in foods. Retrieved from https://storify.com/ProfKarim/crystallization-in-foods
Lerschm, M. (2014). Texture: A hydrocolloid recipe collection. Retrieved from http://blog.khymos.org/recipe-collection/
Maricruz, D., Santos, P. (2014). Starch Gelatinization. Retrieved from http://sciencemeetsfood.org/starch-gelatinization/
Mathis, T. (2014). Scraped Surface Heat Exchanger Technology in Crystallization. In Food Quality and Safety. Retrieved from http://www.foodquality.com/details/article/6032941/Getting_the_Most_From_a_Crystallization_Process.html?tzcheck=1&tzcheck=1
Meier, J. (n.d.). What is Rennet? Retrieved from http://cheese.about.com/od/howcheeseismade/f/What-Is-Rennet.htm
Migoya, F., The Culinary Institute of America (CIA) (2012). Elements of Dessert. Hoboken, NJ: John Wiley and Sons.
Modernist Cooking Made Easy (n.d). Molecular Gastronomy Glossary. Retrieved from http://www.modernistcookingmadeeasy.com/info/molecular-gastronomy-glossary
Modernist Cooking Made Easy (n.d.). Sous Vide Fruit. Retrieved from http://www.modernistcookingmadeeasy.com/tags/fruit-recipes
National Science Foundation (n.d.). The Chemistry of Chocolate. Retrieved from http://science360.gov/obj/video/27d931d9-c33c-45c6-adac-aa0a42f04ad6/chemistry-chocolate
Protein coagulation (n.d.). Retrieved from http://www.smartkitchen.com/resources/cooking-terms/c/coagulate.html
Wikipedia (n.d.). Principles of Art. Retrieved from http://en.wikipedia.org/wiki/Principles_of_art
Wikipedia (n.d.). Retrieved from: http://en.wikipedia.org/wiki/Rennet