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Cooking Science with labs
Welcome Info
Details of this class: Cooking Science
Zoom Link
Cookbook link
Food Service Prep certification
Cooking Science Safety and Cleaning/ sanitizing
First day of cooking science
Safety First
Sanitation
Hygiene
Demonstration
Maillard Reaction
Maillard Reaction
Conversions
Food Costs
Homework
Cheeseburger
Anomeric Carbon
Caramelization
What is the difference between the 3 types of browning
Distillation and Metallurgy
Caramelization homework
Caramel and the American pallet
Distillation and Metallurgy
Cookbook entries due 11/30
Coagulation
Section overview
Protein Chains
Amino Acids
Gelatin
Pectin
Agar-agar
Coagulation Homework
Protein Chains
Amino Acids
protein denaturation
Acids
Bases
ceviche
Carpaccio
Protein denaturation homework
Acids
Bases
February Cooking project
Acid and Base Pancakes
Emulsions
What are they?
hydrophobic
hydrophilic
Natural Emulsifier
Emulsions Homework
Like Oil and Vinegar
Cooking Oil Smoke Points
Do Different types of oil mix or "stack"
Infused Oils
Fermentation
The process
Foods that are fermented
Yeast
Good Bacteria
Friendship Bread: Start this week: 3/25/24
Fermentation homework
International foods
Sauerkraut
Natural Cold remedies using fermentation
Food or condiment to share/ present
Science behind Taste
Taste
Texture
Aroma
Visual appeal
Taste Testing Homework
Gluten -free
Dairy- Free
Gluten - Free
Gluten
Celiac Disease
Gluten- Free
Alternatives: GF, Dairy-Free, No Nuts
Ingredients
Chemistry Cake
Preservatives in food
Food Additives and Allergies
End of the year presentation
Menu link
Food sampling
Menu
Teach online with
Food or condiment to share/ present
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