512. Culinary Demonstration: When Engineering Meets Culinary Science - Sous Vide Cooking

FNCE Recorded Sessions from 2018

This session will delve into sous vide cooking from both an engineering and culinary perspective.

  • SKU FNCE18512
Member Price
$32.00
Nonmember Price
$37.00

This product is free for those who attended FNCE® 2018.

Sous vide is a food processing technique in which foods and seasonings are vacuum-sealed in plastic and cooked in a low temperature water bath. There are many benefits to this method of food processing, as seen by food companies, foodservice operations, and even some home cooks who use the technique. The process, regardless of scale, yields even cooking for top quality menu items. Culinary savvy consumers have caught on to sous vide, using devices specially designed for home use. This session will delve into sous vide cooking from both an engineering and culinary perspective. Learn how sous vide food processing can improve food quality, and observe culinary techniques used in final preparations before service.

CPEU: 1.5
CPE Level: 2
Learning Codes: 8018, 8015, 6020

Learning Objectives

  • Define sous vide, describe its technique, and explain when ideally to use this method of food processing.
  • Describe the food safety implications associated with sous vide cooking.
  • Describe how sous vide effects the nutrition integrity of a variety of foods, and list culinary applications for using sous vide in foodservice and at home to produce high-quality products.

Speaker

  • Adam Busby, CMC
  • Dennis Heldman, PhD

Moderator

  • Garrett Berdan, RDN, LD

Planned with the Food and Culinary Professionals DPG

  • SKU FNCE18512