{"product_id":"fermentacao-conservacao","title":"Fermentation \u0026amp; Preservation","description":"\u003ch4 data-start=\"148\" data-end=\"196\"\u003e Time, pH, Salt, Enzymes, Safety and Flavor\u003c\/h4\u003e\n\n\u003ch4 data-start=\"197\" data-end=\"260\"\u003e Fermentation and Preservation Applied to Contemporary Cuisine\u003c\/h4\u003e\n\n\u003cp data-start=\"262\" data-end=\"440\"\u003e Practical training focused on understanding and applying fermentation and preservation as creative tools for flavor, safety, and culinary identity in a professional context.\u003c\/p\u003e\n\n\u003chr data-start=\"442\" data-end=\"445\"\u003e\n\n\u003ch4 data-start=\"447\" data-end=\"460\"\u003e Contents\u003c\/h4\u003e\n\n\u003cp data-start=\"462\" data-end=\"622\"\u003e \u003cstrong data-start=\"462\" data-end=\"518\"\u003e1. Introduction to Fermentation in Contemporary Cooking\u003c\/strong\u003e\u003cbr data-start=\"518\" data-end=\"521\"\u003e The role of fermentation beyond preservation.\u003cbr data-start=\"569\" data-end=\"572\"\u003e Fermentation as a creative and expressive tool.\u003c\/p\u003e\n\n\u003cp data-start=\"624\" data-end=\"779\"\u003e \u003cstrong data-start=\"624\" data-end=\"665\"\u003e2. Creative Variables of Fermentation\u003c\/strong\u003e\u003cbr data-start=\"665\" data-end=\"668\"\u003e Time, pH, and salt as elements of control and creation.\u003cbr data-start=\"721\" data-end=\"724\"\u003e Development of flavor, acidity, umami, and complexity.\u003c\/p\u003e\n\n\u003cp data-start=\"781\" data-end=\"931\"\u003e \u003cstrong data-start=\"781\" data-end=\"821\"\u003e3. Enzymes and Fermentation Processes\u003c\/strong\u003e\u003cbr data-start=\"821\" data-end=\"824\"\u003e The role of enzymes in fermentation processes.\u003cbr data-start=\"871\" data-end=\"874\"\u003e Interaction between raw materials, microorganisms, and the environment.\u003c\/p\u003e\n\n \u003cp data-start=\"933\" data-end=\"1073\"\u003e\u003cstrong data-start=\"933\" data-end=\"982\"\u003e4. Food Safety Applied to Fermentation\u003c\/strong\u003e\u003cbr data-start=\"982\" data-end=\"985\"\u003e Control, monitoring and prevention of risks.\u003cbr data-start=\"1031\" data-end=\"1034\"\u003e Good practices in a professional environment.\u003c\/p\u003e\n\n\u003cp data-start=\"1075\" data-end=\"1238\"\u003e \u003cstrong data-start=\"1075\" data-end=\"1119\"\u003e5. Fermentation and Preservation Techniques\u003c\/strong\u003e\u003cbr data-start=\"1119\" data-end=\"1122\"\u003e Lactic fermentations: vegetables, fruits and liquid bases.\u003cbr data-start=\"1179\" data-end=\"1182\"\u003e Creative preservation: pickles, cures, brines and oils.\u003c\/p\u003e\n\n\u003cp data-start=\"1240\" data-end=\"1389\"\u003e \u003cstrong data-start=\"1240\" data-end=\"1282\"\u003e6. Application in Restaurant Kitchens\u003c\/strong\u003e\u003cbr data-start=\"1282\" data-end=\"1285\"\u003e Integration of fermented foods into dishes and preparations.\u003cbr data-start=\"1335\" data-end=\"1338\"\u003e Adapting processes to the restaurant context.\u003c\/p\u003e\n\n\u003cp data-start=\"1391\" data-end=\"1475\"\u003e \u003cstrong data-start=\"1391\" data-end=\"1421\"\u003e7. Final Practical Exercise\u003c\/strong\u003e\u003cbr data-start=\"1421\" data-end=\"1424\"\u003e Guided production with fermentation and\/or preservation.\u003c\/p\u003e","brand":"PREP HOSPITALITY HUB","offers":[{"title":"Default Title","offer_id":56679465648501,"sku":null,"price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/4818\/1877\/files\/ConteudosIntroducaoafermentacaoaplicadaaobarFermentacaocomoferramentadeconstrucaodeflavourTempo_pHesalnodesenvolvimentodebebidasFermentacoeslacticasaplicadasafrutaseveg_2.jpg?v=1769786246","url":"https:\/\/prephhub.com\/en\/products\/fermentacao-conservacao","provider":"PREP HOSPITALITY HUB","version":"1.0","type":"link"}