Gastronomie Study guides, Class notes & Summaries

Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Chemistry part. Subjects are: - Taste perception - Bitterness in beer - Umami and taste enhancement - Sweetness and sweeteners - Astringency - Beer foam - Bubbles in bread - Crystal control in ice cream

During the first year of HSMS you will be graded on your knowledge of gastronomy. I made a document with important questions you should know.

All the important products you should know for your exam with photos

Alle benodigde informatie van ’the essence of gastronomy’ boek voor toets. Deze samenvatting is gemaakt van alle benodigde hoofdstukken. Dit is een goede aanvulling op de lessen en mijn samenvattingen daarvan. Het is handgeschreven en daarom mocht ik de bladzijde zonder afbeeldingen bij de toets gebruiken. Every bit of information from ‘the essence of gastronomy’ book that you need to know for the test. These are summaries from the chapters that you need for the test. It is handwrit...

This document is a summary of all the lessons of Gastronomic Hospitality module. The first four chapters of " The Essence of Gastronomy " are summarized, these are the most important ones according to teachers.

All the important Products are displayed with a picture and if needed where it comes from, seasonality and prices

This is a summary which will tell and learn you everything about tea.

Samenvatting NLT vwo module moleculaire gastronomie in het engels

The summary of the subject 'Food Science' includes all notes on all lectures and all the information given by the teacher's powerpoints. The summary includes General Chemistry, Proteins, Carbohydrates, Lipids, and Beer. This subject was given during the Gastronomy minor at Hotel Management School of Maastricht.

Alle benodigde informatie van de product knowledge food lessen voor de toets. Dit zijn samenvattingen gemaakt van de lessen en de presentatie. Het is handgeschreven en daarom mocht ik dit bij de toets gebruiken. Every bit of information from the product knowledge Food Lessons that you need to know for the test. These are summaries from the lessons and the presentations. It is handwritten and there fore I was allowed to use this with the test.