Advanced Cuisine Jeens Trujillo

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Advanced Cuisine Jeens Trujillo by Mind Map: Advanced Cuisine Jeens Trujillo

1. First term

1.1. Curing

1.1.1. Dry Curing

1.1.1.1. Soft

1.1.1.2. Hard

1.1.2. Brines

1.2. Forcemeats

1.2.1. Sausages

1.2.2. Mousselines

1.3. Smoking

1.3.1. Hot

1.3.2. Cold

2. Second Term

2.1. Pickling

2.1.1. Acid

2.1.2. Salt

2.1.3. Spices

2.2. Canning

2.2.1. Sterilization

2.2.2. pH

2.3. Cheese

2.3.1. How to make fresh cheese

2.3.1.1. Milk

2.3.1.2. Rennet

2.3.1.3. Citric Acid

2.3.1.4. Calcium Chloride

2.4. Food Styling and plating

2.4.1. Entreés

2.4.2. Main Course

2.4.3. Dessert

2.4.4. Tips

2.4.4.1. Use contrasting colors

2.4.4.2. Take the rule of three and reading order into account

2.4.4.3. Choose symmetry or asymmetry

2.4.4.4. Plate preparations in uneven numbers

2.4.4.5. It's your plate, find your style

2.5. Sous Vide

2.5.1. Chicken

2.5.2. Fish

2.5.3. Vegetables

2.5.4. Meat

2.5.5. Poached Egg

3. Third Term

3.1. Hidrocoloids

3.1.1. Gelification

3.1.1.1. Gelatine

3.1.1.2. Iota Carrageenans

3.1.1.3. Kappa Carrageenans

3.1.1.4. Gellan Gum

3.1.1.5. Agar

3.1.1.6. Methylcellulose

3.1.2. Stabilization

3.1.2.1. Xanthan Gum

3.1.3. Spherification

3.1.3.1. Sodium Alginate

3.2. Spherification

3.2.1. Direct

3.2.2. Inverse

3.3. Foams and Gasification

3.3.1. NO2

3.3.2. CO2

3.4. Cryogens

3.4.1. Liquid Nitrogen

3.4.2. Dry Ice

4. Conclusions and commentary

4.1. Better mood

4.2. Restaurante Escuela

4.3. I really learned, even more

4.4. Excelent class and a great chef to look up to

5. Photo Gallery