by incorporating the hotness or coldness and developing the desired
flavor, size, texture for the best quality and standard. Culinary
science deals with the physical and chemical changes in the food, its
nutritive value and its preservation.
Scope of culinary knowledge:-
Kitchen – Simple from home kitchens to professional ones
Food – Food and Beverage Management, Consultants
Nutrition – Dieticians, Food Controllers, Nutritionists, Sales Person
Organizations – Hospitals, Hotels, Bakeries, Restaurants, Cafes
Knowledge – Trainers, Students, Writers
Entrepreneurship – Opening own food related organizations
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