Culinology 101 Workshop III (NJ)

Culinology 101 Workshop III:  Basics of Food Processing & Food Systems

This 3-day course will introduce chefs to the basics of food processing and food systems.  Topics include:  low fat, low sugar, high fat sauces and systems, freezing, frying, dehydration, cook chill, sous vide, retort, modified atmosphere, controlled atmosphere, dry and moist heat cooking, aseptic processing, and new food processing methods such as irradiation and hot water submersion tunnels.