{"id":309,"date":"2019-06-13T22:23:45","date_gmt":"2019-06-13T22:23:45","guid":{"rendered":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/part\/main-body\/"},"modified":"2019-06-14T18:17:19","modified_gmt":"2019-06-14T18:17:19","slug":"scientific-principles","status":"publish","type":"part","link":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/part\/scientific-principles\/","title":{"raw":"Scientific Principles and Techniques Used in Modern Pastry","rendered":"Scientific Principles and Techniques Used in Modern Pastry"},"content":{"raw":"<div class=\"textbox textbox--learning-objectives\"><header class=\"textbox__header\">\r\n<p class=\"textbox__title\">Learning Objectives<\/p>\r\n\r\n<\/header>\r\n<div class=\"textbox__content\">\r\n<ul>\r\n \t<li>Describe the process of coagulation<\/li>\r\n \t<li>Describe the process of gelatinization<\/li>\r\n \t<li>Describe the process of crystallization<\/li>\r\n \t<li>Describe the use of hydrocolloids<\/li>\r\n \t<li>Describe the process of spherification<\/li>\r\n \t<li>Describe molecular gastronomy techniques used in the pastry shop<\/li>\r\n \t<li>Describe the use of low temperature and sous-vide cooking in the pastry shop<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\r\nToday we understand more than we once did about how ingredients of food scientifically interact with one another and how to change them to make them different using methods such as jellifying, powdering, foaming\u2014methods common to what is known as <strong>[pb_glossary id=\"370\"]molecular gastronomy[\/pb_glossary]<\/strong>. As a result, modern pastry chefs are making amendments to time-honoured recipes to suit the modern palate. They are not cutting corners to make a less professional or delicious product. They are using new technology and knowledge that was not available 100 years ago, and they want to explore the creative side of pastry.\r\n\r\nThis creativity sometimes comes with an expectation of total freedom in the kitchen; an expectation that one will be able to create without following any rules or requiring traditional recipe formats. While it\u2019s good to foster a creative mindset, it\u2019s also important to acknowledge that creativity in baking must also adhere to certain scientific and professional guidelines in order to make well-executed, consistent, and delicious products. Chefs and cooks who embrace these new techniques are putting out products that may be unusual to the eye or palate and may even touch the other senses or be experimental in technique, but they are still keeping to the basic scientific principles that make baking as enjoyable as it has always been.\r\n\r\nMany of these scientific principles are ones that cooks, bakers, and pastry chefs have been using for centuries, but in some cases have not referred to them by name, or in other cases have recently discovered different ways of achieving the same effect using\u00a0new techniques, ingredients, or equipment.","rendered":"<div class=\"textbox textbox--learning-objectives\">\n<header class=\"textbox__header\">\n<p class=\"textbox__title\">Learning Objectives<\/p>\n<\/header>\n<div class=\"textbox__content\">\n<ul>\n<li>Describe the process of coagulation<\/li>\n<li>Describe the process of gelatinization<\/li>\n<li>Describe the process of crystallization<\/li>\n<li>Describe the use of hydrocolloids<\/li>\n<li>Describe the process of spherification<\/li>\n<li>Describe molecular gastronomy techniques used in the pastry shop<\/li>\n<li>Describe the use of low temperature and sous-vide cooking in the pastry shop<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p>Today we understand more than we once did about how ingredients of food scientifically interact with one another and how to change them to make them different using methods such as jellifying, powdering, foaming\u2014methods common to what is known as <strong><a class=\"glossary-term\" aria-haspopup=\"dialog\" aria-describedby=\"definition\" href=\"#term_309_370\">molecular gastronomy<\/a><\/strong>. As a result, modern pastry chefs are making amendments to time-honoured recipes to suit the modern palate. They are not cutting corners to make a less professional or delicious product. They are using new technology and knowledge that was not available 100 years ago, and they want to explore the creative side of pastry.<\/p>\n<p>This creativity sometimes comes with an expectation of total freedom in the kitchen; an expectation that one will be able to create without following any rules or requiring traditional recipe formats. While it\u2019s good to foster a creative mindset, it\u2019s also important to acknowledge that creativity in baking must also adhere to certain scientific and professional guidelines in order to make well-executed, consistent, and delicious products. Chefs and cooks who embrace these new techniques are putting out products that may be unusual to the eye or palate and may even touch the other senses or be experimental in technique, but they are still keeping to the basic scientific principles that make baking as enjoyable as it has always been.<\/p>\n<p>Many of these scientific principles are ones that cooks, bakers, and pastry chefs have been using for centuries, but in some cases have not referred to them by name, or in other cases have recently discovered different ways of achieving the same effect using\u00a0new techniques, ingredients, or equipment.<\/p>\n<div class=\"glossary\"><span class=\"screen-reader-text\" id=\"definition\">definition<\/span><template id=\"term_309_370\"><div class=\"glossary__definition\" role=\"dialog\" data-id=\"term_309_370\"><div tabindex=\"-1\"><p>The study or use of scientific principles in food preparation.<\/p>\n<\/div><button><span aria-hidden=\"true\">&times;<\/span><span class=\"screen-reader-text\">Close definition<\/span><\/button><\/div><\/template><\/div>","protected":false},"parent":0,"menu_order":1,"template":"","meta":{"pb_part_invisible":false,"pb_part_invisible_string":""},"contributor":[],"license":[],"class_list":["post-309","part","type-part","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/pressbooks\/v2\/parts\/309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/pressbooks\/v2\/parts"}],"about":[{"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/wp\/v2\/types\/part"}],"version-history":[{"count":2,"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/pressbooks\/v2\/parts\/309\/revisions"}],"predecessor-version":[{"id":451,"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/pressbooks\/v2\/parts\/309\/revisions\/451"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/wp\/v2\/media?parent=309"}],"wp:term":[{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/wp\/v2\/contributor?post=309"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/modernpastryandplateddesserts\/wp-json\/wp\/v2\/license?post=309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}