{"id":343,"date":"2019-06-13T22:24:08","date_gmt":"2019-06-13T22:24:08","guid":{"rendered":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/back-matter\/appendix\/"},"modified":"2019-06-13T22:32:21","modified_gmt":"2019-06-13T22:32:21","slug":"appendix","status":"publish","type":"back-matter","link":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/back-matter\/appendix\/","title":{"raw":"References","rendered":"References"},"content":{"raw":"\nBoyle, T. (2012). Plating for Gold<\/em>. Hoboken, NJ: John Wiley and Sons.\n\nChef Steps (n.d.). Vacuum Compression of Plant Foods.<\/em> Retrieved from http:\/\/www.chefsteps.com\/activities\/vacuum-compression-of-plant-foods\n\neatocracy (2011). 5@5 - The five C\u2019s of dessert.<\/em> Retrieved from http:\/\/eatocracy.cnn.com\/2011\/07\/07\/55-the-five-c%E2%80%99s-of-dessert\/\n\nEgg coagulation (n.d.). Retrieved from http:\/\/www.dictionarycentral.com\/definition\/egg-coagulation.html<\/a>\n\nFrench Pastry School (2014). Spherification. In The Modern Kitchen Professional. <\/em>Retrieved from http:\/\/www.frenchpastryschool.com\/blog\/modern-kitchen-professional<\/a>\n\nGentile, D. (2014). The 11 untold secrets of menu design.<\/em> Retrieved from http:\/\/www.thrillist.com\/eat\/nation\/restaurant-menu-secrets-menu-design<\/a>\n\nGisslen, W. (2011). Professional Cooking for Canadian Chefs<\/em> (7 ed.). <\/em>Hoboken, NJ: John Wiley and Sons.\n\nGisslen, W. (2012). Professional Baking (6th ed).<\/em> Hoboken, NJ: John Wiley and Sons.\n\nGluten coagulation (n.d.). Retrieved from http:\/\/www.classofoods.com\/page2_3.html<\/a>\n\nHow Stuff Works (n.d.). What is Gelatin?<\/em> Retrieved from <\/a>http:\/\/recipes.howstuffworks.com\/food-facts\/what-is-gelatin.htm<\/a>\n\nKarim, A. (2013). Crystallization in foods.<\/em> Retrieved from https:\/\/storify.com\/ProfKarim\/crystallization-in-foods<\/a>\n\nLerschm, M. (2014). Texture: A hydrocolloid recipe collection.<\/em> Retrieved from http:\/\/blog.khymos.org\/recipe-collection\/\n\nMaricruz, D., Santos, P. (2014). Starch Gelatinization.<\/em> Retrieved from http:\/\/sciencemeetsfood.org\/starch-gelatinization\/<\/a>\n\nMathis, T. (2014). Scraped Surface Heat Exchanger Technology in Crystallization. In Food Quality and Safety.<\/em> Retrieved from http:\/\/www.foodquality.com\/details\/article\/6032941\/Getting_the_Most_From_a_Crystallization_Process.html?tzcheck=1&tzcheck=1<\/a>\n\nMeier, J. (n.d.). What is Rennet?<\/em> Retrieved from http:\/\/cheese.about.com\/od\/howcheeseismade\/f\/What-Is-Rennet.htm\n\nMigoya, F., The Culinary Institute of America (CIA) (2012). Elements of Dessert<\/em>. Hoboken, NJ: John Wiley and Sons.\n\nModernist Cooking Made Easy (n.d). Molecular Gastronomy Glossary<\/em>. Retrieved from http:\/\/www.modernistcookingmadeeasy.com\/info\/molecular-gastronomy-glossary<\/a>\n\nModernist Cooking Made Easy (n.d.). Sous Vide Fruit. <\/em>Retrieved from http:\/\/www.modernistcookingmadeeasy.com\/tags\/fruit-recipes<\/a>\n\nNational Science Foundation (n.d.). The Chemistry of Chocolate<\/em>. Retrieved from http:\/\/science360.gov\/obj\/video\/27d931d9-c33c-45c6-adac-aa0a42f04ad6\/chemistry-chocolate<\/a>\n\nProtein coagulation (n.d.). Retrieved from http:\/\/www.smartkitchen.com\/resources\/cooking-terms\/c\/coagulate.html<\/a>\n\nWikipedia (n.d.). Principles of Art. <\/em>Retrieved from http:\/\/en.wikipedia.org\/wiki\/Principles_of_art<\/a>\n\nWikipedia (n.d.). Retrieved from: http:\/\/en.wikipedia.org\/wiki\/Rennet<\/a>\n","rendered":"

Boyle, T. (2012). Plating for Gold<\/em>. Hoboken, NJ: John Wiley and Sons.<\/p>\n

Chef Steps (n.d.). Vacuum Compression of Plant Foods.<\/em> Retrieved from http:\/\/www.chefsteps.com\/activities\/vacuum-compression-of-plant-foods<\/p>\n

eatocracy (2011). 5@5 – The five C\u2019s of dessert.<\/em> Retrieved from http:\/\/eatocracy.cnn.com\/2011\/07\/07\/55-the-five-c%E2%80%99s-of-dessert\/<\/p>\n

Egg coagulation (n.d.). Retrieved from http:\/\/www.dictionarycentral.com\/definition\/egg-coagulation.html<\/a><\/p>\n

French Pastry School (2014). Spherification. In The Modern Kitchen Professional. <\/em>Retrieved from http:\/\/www.frenchpastryschool.com\/blog\/modern-kitchen-professional<\/a><\/p>\n

Gentile, D. (2014). The 11 untold secrets of menu design.<\/em> Retrieved from http:\/\/www.thrillist.com\/eat\/nation\/restaurant-menu-secrets-menu-design<\/a><\/p>\n

Gisslen, W. (2011). Professional Cooking for Canadian Chefs<\/em> (7 ed.). <\/em>Hoboken, NJ: John Wiley and Sons.<\/p>\n

Gisslen, W. (2012). Professional Baking (6th ed).<\/em> Hoboken, NJ: John Wiley and Sons.<\/p>\n

Gluten coagulation (n.d.). Retrieved from http:\/\/www.classofoods.com\/page2_3.html<\/a><\/p>\n

How Stuff Works (n.d.). What is Gelatin?<\/em> Retrieved from <\/a>http:\/\/recipes.howstuffworks.com\/food-facts\/what-is-gelatin.htm<\/a><\/p>\n

Karim, A. (2013). Crystallization in foods.<\/em> Retrieved from https:\/\/storify.com\/ProfKarim\/crystallization-in-foods<\/a><\/p>\n

Lerschm, M. (2014). Texture: A hydrocolloid recipe collection.<\/em> Retrieved from http:\/\/blog.khymos.org\/recipe-collection\/<\/p>\n

Maricruz, D., Santos, P. (2014). Starch Gelatinization.<\/em> Retrieved from http:\/\/sciencemeetsfood.org\/starch-gelatinization\/<\/a><\/p>\n

Mathis, T. (2014). Scraped Surface Heat Exchanger Technology in Crystallization. In Food Quality and Safety.<\/em> Retrieved from http:\/\/www.foodquality.com\/details\/article\/6032941\/Getting_the_Most_From_a_Crystallization_Process.html?tzcheck=1&tzcheck=1<\/a><\/p>\n

Meier, J. (n.d.). What is Rennet?<\/em> Retrieved from http:\/\/cheese.about.com\/od\/howcheeseismade\/f\/What-Is-Rennet.htm<\/p>\n

Migoya, F., The Culinary Institute of America (CIA) (2012). Elements of Dessert<\/em>. Hoboken, NJ: John Wiley and Sons.<\/p>\n

Modernist Cooking Made Easy (n.d). Molecular Gastronomy Glossary<\/em>. Retrieved from http:\/\/www.modernistcookingmadeeasy.com\/info\/molecular-gastronomy-glossary<\/a><\/p>\n

Modernist Cooking Made Easy (n.d.). Sous Vide Fruit. <\/em>Retrieved from http:\/\/www.modernistcookingmadeeasy.com\/tags\/fruit-recipes<\/a><\/p>\n

National Science Foundation (n.d.). The Chemistry of Chocolate<\/em>. Retrieved from http:\/\/science360.gov\/obj\/video\/27d931d9-c33c-45c6-adac-aa0a42f04ad6\/chemistry-chocolate<\/a><\/p>\n

Protein coagulation (n.d.). Retrieved from http:\/\/www.smartkitchen.com\/resources\/cooking-terms\/c\/coagulate.html<\/a><\/p>\n

Wikipedia (n.d.). Principles of Art. <\/em>Retrieved from http:\/\/en.wikipedia.org\/wiki\/Principles_of_art<\/a><\/p>\n

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