SHOKUGEKI

NO SOUMA
(Episode 2, Season 2)
FOOD CHEMISTRY
 TEAM MEMBERS

SUFIAH MURSYIDAH
NUR AFIQAH BINTI BINTI ABDUL RAHIM
MOHD IDORIS 55225223022
55225223037

NURIZZAH LAIYINA NURUL NADHIRAH

BINTI NOR ROSLE BINTI MAHADZIR
55225223070 55225223037
 INTRODUCTION
An anime series called 'Shokugeki no
Soma' which focuses on cooking methods
and various cuisines, combines comedy
and drama into the plot. In the selected
episode, a dish called Autumn Pacific
Saury Cartoccio is prepared. Highlight
the use of different ingredients and their
function in creating a delicious taste.
 AUTUMN PACIFIC SAURY
CARTOCCIO

Lorem ipsum dolor sit amet,

consectetur adipiscing elit.
Suspendisse quis enim pretium,
bibendum ante ullamcorper,
tincidunt augue.
Lorem ipsum dolor sit amet,
consectetur adipiscing elit.
Suspendisse quis enim pretium,
bibendum ante ullamcorper,
tincidunt augue.
STEP IN MAKING AUTUMN
PACIFIC SAURY CARTOCCIO
Making the Herb Butter
• Warm the butter to room
temperature.
• Mix in the garlic, black pepper,
parsley and thyme. Wrap in
plastic wrap and set in the
freezer to chill
STEP IN MAKING AUTUMN PACIFIC
SAURY CARTOCCIO
Making the Cartoccio:
• Cut the cherry tomatoes in half and slice the mushrooms.
• Make a slit along the back of the shrimp and devein them.
• Sprinkle the pike fillets with salt and let sit for ten minutes. Pat with a
paper towel to remove excess moisture.
• In the center of a sheet of parchment paper, place the tomatoes,
mushrooms, shrimps, pacific saury, and steamed clams.
• Place the butter on top, and carefully wrap the parchment paper firmly
closed.
• Bake in the oven at 400 degrees Fahrenheit (or 205 degrees Celsius) for
20 minutes
• Remove from the oven, open the wrap, place the lemon slices, and serve.
 CHEMICAL REACTION
INVOLVED
(Maillard reaction)
The Maillard reaction is a Reaction)
chemical reaction that occurs between amino
acids and reducing sugars in food, resulting in the browning of the food
and the creation of new flavor compounds.

When butter is heated, the water in the butter evaporates, and the
remaining sugars and amino acids react to create the characteristic brown
color and nutty flavor.
 CHEMICAL REACTION
INVOLVED
(Osmosis)
Salt removes water from the cells of food and bacteria through
osmosis. Salting the pike fillet removes some of the water and
replaces it with salt, reducing the fish's water activity and
decreasing microbial and enzymatic activity.
 CHEMICAL REACTION
INVOLVED
(Breakdown of Protein)
Heating tomatoes can lead to lower flower pollination rates, reduced fruit
setting and production, as well as a negative impact on lycopene concentration,
causing rapid evaporation and poor fruit quality.

Cooking shrimp causes the protein to denature and change shape due to high
temperatures. This process unbinds the astaxanthin, which causes the shrimp to
reflect light differently and appear pink.
 INGREDIENTS AND ITS
FUNCTION
01 Olive oil Butter
03
To enhance its flavor and is known
for its stability when heated. To enhances the velvety and quality
taste of the dish, thickens sauces, and
Contains additives and antioxidants mutes common flavors like acid,
that prevent disintegration at bitter, salty, and sweet.
moderate temperatures.

Lemon juice 04 Pepper

02 Acts as an acidic ingredient,
reducing greasiness and To enhance the overall flavor of
heaviness while imparting a the dish
fresh, clean flavor to the food
 INGREDIENTS AND ITS
FUNCTION
01 Dried parsley
03 Shrimps
source of iodine, which is essential for
Serves as a mouth refresher, healthy thyroid and brain function.
aids in digestion, boosts
immunity, and is a strong Rich in omega-3 fatty acids, protein,
source of vitamins A and C vitamins, and minerals while being
relatively low in calories

Pike Fillet
02 Rich in proteins, selenium, vitamin
B3, vitamin B12, and vitamin D
maintaining fitness, strengthening
bones and muscles, preventing heart
disease, and supporting brain
function
 ‘ACQUA PAZZA’
Acqua Pazza is an Italian dish that can be made with different
shellfish and even chicken, referring to a white fish poaching dish
or the broth used to poach the fish.
Firm white fish fillets such as snapper, dory, bream, tilapia,
emperor fish, and flathead are recommended for this dish, and
cooking the fish fillet with its skin intact helps maintain its shape.
Small fish can also be used, with a few slashes to ensure even
cooking. It is advisable to avoid fish that may dry out easily when
cooked, delicate and thin-filleted fish, and oily fish
 ‘AL CARTOCCIO’
"Al cartoccio" is the Italian term for baking food in a paper
wrapper, commonly used for pasta, seafood, and fowl dishes.
Parchment paper is used for cooking al cartoccio, preserving the
moisture and natural flavors of the food while being healthier
and lower in calories due to the absence of additional oil.
The ingredients can be placed directly in the paper wrapper or
partially cooked before being wrapped.
A small quantity of water, stock, or sauce may be added to the
dish before baking, and caution should be exercised to prevent
steam burns when serving
 CONCLUSION
In conclusion, the Shokugeki No Souma
series demonstrates the extensive
application of food chemistry in each
episode and season. It emphasizes the
importance of food chemistry knowledge
in food preparation to extend the shelf
life of foods, enhance their attractiveness
and taste, and ensure their safety for
consumption
THANK YOU