{"product_id":"texturas-enzimas-arquitetura-do-prato","title":"TEXTURES, ENZYMES \u0026amp; PLATE ARCHITECTURE","description":"\u003ch4 data-start=\"96\" data-end=\"161\"\u003e Advanced Training in Textures, Enzymes, and Dish Architecture\u003c\/h4\u003e\n\n \u003cp data-start=\"163\" data-end=\"312\"\u003eAdvanced training focused on mastering textures, the conscious use of enzymes, and the architecture of the dish as a system of flavor, function, and aesthetics.\u003c\/p\u003e\n\n\u003chr data-start=\"314\" data-end=\"317\"\u003e\n\n\u003ch4 data-start=\"319\" data-end=\"332\"\u003e Contents\u003c\/h4\u003e\n\n\u003cp data-start=\"334\" data-end=\"567\"\u003e \u003cstrong data-start=\"334\" data-end=\"374\"\u003e1. Textures in the Contemporary Kitchen\u003c\/strong\u003e\u003cbr data-start=\"374\" data-end=\"377\"\u003e Textures as a creative tool in contemporary cooking.\u003cbr data-start=\"436\" data-end=\"439\"\u003e Hot and cold gels.\u003cbr data-start=\"460\" data-end=\"463\"\u003e Stable emulsions, thickeners and stabilizers.\u003cbr data-start=\"511\" data-end=\"514\"\u003e Building contrast, rhythm, and balance on the plate.\u003c\/p\u003e\n\n\u003cp data-start=\"569\" data-end=\"736\"\u003e \u003cstrong data-start=\"569\" data-end=\"615\"\u003e2. Introduction to the Use of Enzymes in Cooking\u003c\/strong\u003e\u003cbr data-start=\"615\" data-end=\"618\"\u003e Application of enzymes in vegetables, fruits and proteins.\u003cbr data-start=\"671\" data-end=\"674\"\u003e Controlled transformation of texture and enhancement of flavor.\u003c\/p\u003e\n\n\u003cp data-start=\"738\" data-end=\"849\"\u003e \u003cstrong data-start=\"738\" data-end=\"765\"\u003e3. Plate Architecture\u003c\/strong\u003e\u003cbr data-start=\"765\" data-end=\"768\"\u003e Structure, intention, and visual interpretation.\u003cbr data-start=\"805\" data-end=\"808\"\u003e Development of components and layers.\u003c\/p\u003e","brand":"PREP HOSPITALITY HUB","offers":[{"title":"Default Title","offer_id":56679463616885,"sku":null,"price":320.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/4818\/1877\/files\/Conteudos_Introducao_a_fermentacao_aplicada_ao_bar_Fermentacao_como_ferramenta_de_construcao_de_flavour_Tempo_pH_e_sal_no_desenvolvimento_de_bebidas_Fermentacoes_lacticas_aplicadas_a.jpg?v=1769785850","url":"https:\/\/prephhub.com\/en\/products\/texturas-enzimas-arquitetura-do-prato","provider":"PREP HOSPITALITY HUB","version":"1.0","type":"link"}