原题
| Global Culinary Institute Spring 2024 |
| CULN 310 Advanced Techniques: Sous Vide Course Description: This course explores the sous vide culinary method, a meticulous process in which vacuum-sealed pouches are placed in a water bath at a precisely controlled temperature. Students who successfully complete the course will be able to harness their knowledge of the biochemical interactions and thermal dynamics that underlie the sous vide technique to achieve optimal flavor profiles and textural nuances. Successful students will also be able to demonstrate their understanding of the historical progression and contemporary adaptations of sous vide technology, engage with state-of-the-art sous vide equipment, and critically evaluate the applications of the sous vide technique in haute cuisine. |
| Prerequisites: CULN 110 (Foundational Culinary Arts) and CULN 153 (Introduction to Gastronomic Science). Enrollment is limited to Culinary Arts advanced track students. Department: Culinary Arts |
| Schedule: MWF 2-5 P.M. Credits: Three (3) Instructor: Marie Dubois, Certified Master Chef |
Read a course syllabus.
Which aspect of sous vide does the syllabus suggest will be a significant component of the course?
AThe financial implications of sous vide in restaurant operations
BThe cultural influences on the evolution of sous vide
CThe technological development of sous vide techniques over time
DThe ethical considerations of using sous vide techniques
正确答案：C
解题思路
老师暂未填写解题思路。