Syllabus
D2L login
Need help with D2L? Due Dates in the D2L Calendar
Science of Cooking Blog
Topics and readings (this is an evolving schedule...)
| Date: |
Topic |
Reading
{McGee} |
| Introduction,
How
science is done (slidesIntro1, BCBT100eDay01) |
1-5,
811-818 |
|
| Food molecules (slidesFoodMolecules1, BCBT100eDay02, BCBT100eDay03) | 792-809 |
|
| Dairy (slidesDairy1, slidesYogurt1, BCBT100eDay06, BCBT100eDay07) | 7-51 | |
| Cheese (slidesCheese1, BCBT100eDay08) | 51-67 |
|
| Exam 1 - Study guide (BCBT100eDay09) | ||
| Eggs (slidesEggs1, BCBT100eDay11) | 68-117 | |
| Cooking Reactions & Methods (slidesBrowning1, slidesCooking1, slidesCooking2, BCBT100eDay13) | 777-787 | |
| Plant-based Foods (slidesPlants1, slidesFruit1, slidesVeg1) | 243-384 | |
| Herbs and Spices (slidesHerbSpice1) | 385-450 | |
| Grains and Bread (slidesBread1) | 516-579 | |
| Seeds and Nuts (slidesSeedsNuts1) | 451-514 | |
| Chocolate (slidesChocolate1) | 694-712 | |
| Storage & Preservation (slidesStoragePreservation1) | 291-299 | |
| Perception
of Taste and Smell (slidesTaste1) Taste & Smell (http://www.youtube.com/watch?v=rQQsTfoFzoM) Naturally Formed (http://www.youtube.com/watch?v=IEJ7qjIA0gU) Physically Initiated (http://www.youtube.com/watch?v=IPU3rI5Ye68) Reaction Derived (http://www.youtube.com/watch?v=DjS_xql7WYk) |
||
| Graphing | NCES website, | |
| Uncertainty and Variability, Significant Figures | ||
| Temperature Conversion (slidesTempConv1) | ||
| Heat Capacity & Phase Changes (slidesHeat1) | ||
| Osmosis | ||
| Gas Laws |
Experiments! {It's why we do science, right?}
| Experiment | Helpful Resources | |
| Food Inventory | USDA-FNIC, | |
| Preservation Techniques | ||
| Mass of a Small Object (procedure, assignment) | ||
| Microwave Heating (procedure and assignment) | ||
| Colligative Properties |
Summer 2016 BCBT 100 webpage
Fall 2015 BCBT 100 webpage
Spring 2014 BCBT 100 webpage
Fall 2012 BCBT 100 webpage
