Keyword: «cook training»

The article highlights the main aspects of molecular gastronomy as a branch of cooking, which is becoming more and more popular in the world every year: history, principles and methods of preparation, as well as the impact on gastronomic culture. Molecular gastronomy uses scientific approaches to create unique flavors and textures. The boundaries of traditional food preparation are expanding, thereby attracting the general attention of consumers of catering services. The article also highlights the environmental aspects of molecular cooking, educational potential and impact on the development of technologies in the field of nutrition. The material expands the content of culinary training at the college.