BỘ CÔNG THƯƠNG

TRƯỜNG ĐẠI HỌC CÔNG THƯƠNG

THÀNH PHỐ HỒ CHÍ MINH
KHOA DU LỊCH VÀ ẨM THỰC

KHOA HỌC CHẾ BIẾN MÓN ĂN

VIẾT TÊN TIỂU ĐỀ TÀI LUẬN:

GVHD: Đàm Thị Bích Phượng

NHÓM: 5
LỚP: 14DHNA01

TP. HCM, tháng 4 năm 2024

 BỘ CÔNG THƢƠNG
TRƯỜNG ĐẠI HỌC CÔNG THƯƠNG
TP. HỒ CHÍ MINH

KHOA DU LỊCH - ẨM THỰC

Báo cáo thực hành:

THÍ NGHIỆM KHOA HỌC CHẾ BIẾN MÓN
ĂN
Họ tên Sv: …………………………………………..Lớp………………….............
MSSV:……………………………..Nhóm:………………Tổ:…………………….
Buổi học, tiết: …………………………Phòng…………………………………….
Tuần học:
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MỤC LỤC
MỤC LỤC
BÀI 1: ẢNH HƢỞNG CỦA QUÁ TRÌNH GIA NHIỆT ẨM ĐẾN THỰC PHẨM
TRONG CHẾ BIẾN MÓN ĂN ........................................................................................... 1
BÀI 2: ẢNH HƢỞNG CỦA QUÁ TRÌNH GIA NHIỆT KHÔ ĐẾN THỰC PHẨM
TRONG CHẾ BIẾN MÓN ĂN ......................................................................................... 15
BÀI 3: PHẢN ỨNG TẠO MÀU TRONG CHẾ BIẾN MÓN ĂN ................................... 20
BÀI 4: QUÁ TRÌNH TẠO GEL, TẠO BỌT, NHŨ TƢƠNG TRONG CHẾ BIẾN MÓN
ĂN ...........................................................................................................................................
25

BÀI 5: ỨNG DỤNG QUÁ TRÌNH TẠO GEL, TẠO BỌT, NHŨ TƢƠNG TRONG CHẾ
BIẾN MÓN ĂN ......................................................................................................................
30

BÀI 6: ỨNG DỤNG CÁC PHƢƠNG PHÁP TẠO MÀU VÀO CHẾ BIẾN MÓN ĂN . 36

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 BÀI 1: ẢNH HƯỞNG CỦA QUÁ TRÌNH GIA NHIỆT ẨM ĐẾN
THỰC PHẨM TRONG CHẾ BIẾN MÓN ĂN
MỤC TIÊU CỦA BÀI:
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PHẦN I: CƠ SỞ LÝ THUYẾT
1. Nêu khái niệm phƣơng pháp sử dụng nhiệt ẩm trong chế biến món ăn?
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2. Trình bày các phƣơng pháp chần, luộc, hấp?

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3. Nêu ảnh hƣởng của nhiệt ẩm đến nguyên liệu thực vật (màu sắc, trạng thái, cấu trúc,
mùi vị)?
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4. Nêu ảnh hƣởng của nhiệt ẩm đến nguyên liệu động vật (màu sắc, trạng thái, cấu trúc,
mùi vị)?
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PHẦN II: THÍ NGHIỆM
Tiến hành thí nghiệm
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PHẨN III: KẾT QUẢ 1. Hình ảnh các sản phẩm sau
thí nghiệm
Hình ảnh Mô tả hiện tƣợng, giải thích

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BÀI 2: ẢNH HƯỞNG CỦA QUÁ TRÌNH GIA NHIỆT KHÔ ĐẾN
THỰC PHẨM TRONG CHẾ BIẾN MÓN ĂN
MỤC TIÊU CỦA BÀI:
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PHẦN I: CƠ SỞ LÝ THUYẾT
1. Nêu khái niệm phƣơng pháp sử dụng nhiệt khô trong chế biến món ăn?
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2. Trình bày các phƣơng pháp chiên, nƣớng?

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3. Nêu ảnh hƣởng của nhiệt khô đến nguyên liệu thực vật (màu sắc, trạng thái, cấu
trúc, mùi vị)?
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 4. Nêu ảnh hƣởng của nhiệt khô đến nguyên liệu động vật (màu sắc, trạng thái, cấu
trúc, mùi vị)?
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PHẦN II: THÍ NGHIỆM
Tiến hành thí nghiệm
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PHẨN III: KẾT QUẢ 1. Hình ảnh các sản phẩm sau
thí nghiệm
Hình ảnh Mô tả hiện tƣợng, giải thích

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 2. Nhận xét kết quả
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BÀI 3: PHẢN ỨNG TẠO MÀU TRONG CHẾ BIẾN MÓN ĂN
MỤC TIÊU CỦA BÀI:
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PHẦN I: CƠ SỞ LÝ THUYẾT
1. Phản ứng Maillard trong chế biến món ăn
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2. Phản ứng caramen

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PHẦN II: THÍ NGHIỆM
Tiến hành thí nghiệm
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PHẨN III: KẾT QUẢ 1. Hình ảnh các sản phẩm sau thí
nghiệm
Hình ảnh Mô tả hiện tƣợng, giải thích

46
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 2. Nhận xét kết quả
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 BÀI 4: QUÁ TRÌNH TẠO GEL, TẠO BỌT, NHŨ TƯƠNG TRONG CHẾ
BIẾN MÓN ĂN MỤC
TIÊU CỦA BÀI:
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PHẦN I: CƠ SỞ LÝ THUYẾT
1. Nêu khái niệm, điều kiện tạo gel?
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2. Nêu khái niệm, điều kiện tạo bọt, các yếu tố ảnh hƣởng và độ bền của hệ bọt?
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3. Nêu khái niệm, điều kiện hình thành nhũ tƣơng?
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PHẦN II: THÍ NGHIỆM
Tiến hành thí nghiệm
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PHẨN III: KẾT QUẢ
1. Hình ảnh các sản phẩm sau thí nghiệm
Hình ảnh Mô tả hiện tƣợng, giải thích

55
 2. Nhận xét kết quả
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BÀI 5: ỨNG DỤNG QUÁ TRÌNH TẠO GEL, TẠO BỌT, NHŨ TƯƠNG
TRONG CHẾ BIẾN MÓN ĂN MỤC TIÊU CỦA BÀI:
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PHẦN I: CƠ SỞ LÝ THUYẾT
Giới thiệu
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PHẦN II: THÍ NGHIỆM
1. Trình bày quy trình thực hiện?
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2. Nêu yêu cầu thành phẩm?
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PHẨN III: KẾT QUẢ 1. Hình ảnh các sản phẩm
Hình ảnh Mô tả hiện tượng, giải thích

61
2. Nhận xét sản phẩm
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 BÀI 6: ỨNG DỤNG QUÁ TRÌNH TẠO MÀU VÀO CHẾ BIẾN MÓN ĂN

MỤC TIÊU CỦA BÀI:

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PHẦN I: CƠ SỞ LÝ THUYẾT
Giới thiệu
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PHẦN II: THÍ NGHIỆM
1. Trình bày quy trình thực hiện?
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2. Nêu yêu cầu thành phẩm?
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PHẨN III: KẾT QUẢ 1. Hình ảnh các sản phẩm
Hình ảnh Mô tả hiện tượng, giải thích

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