High school students study the basics of molecular cuisine at USUE

As part of the networking project with Yekaterinburg schools, senior students of Gymnasium No. 37 took part in a culinary master class on the basics of molecular cuisine and learned how chemical processes affect cooking.

A master class for ninth- and tenth- grades pupils specializing in chemical and biological disciplines was held in the laboratories of the USUE Institute of Trade, Food Technologies, and Services. Denis Mysakov,  an associate professor of the Department of Nutrition Technologies,  told the children about the use of food chemistry in cooking various dishes. Later, the children proved their knowledge through practice under the guidance of Andrey Burkov, the chef of the Eto Prosto Culinary Academy, who taught them the basics of molecular cuisine cooking “ice cream on a glacier”, “tomato spaghetti”, “false sunny side up eggs”, “sweet moss”, "grape gel", and "non-squash spread".

It should be noted that USUE regularly hosts master classes from Ural top-ranked chefs for students and schoolchildren.

As part of the networking project with Yekaterinburg schools, senior students of Gymnasium No. 37 took part in a culinary master class on the basics of molecular cuisine and learned how chemical processes affect cooking.

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