BCBT 100 - The Science of Cooking - Fall 2012

Syllabus

D2L login

Science of Cooking Blog

Tentative Schedule (change is guaranteed...)
Date:
 Topic
 Reading {McGee}
Aug 28
 Introduction, How science is done (slides01)
 1-5, 811-818
Aug 30
 Food molecules: water, inorganics, small organics, lipids(1), proteins (slides02)
 792-802
Sep 4
 Food molecules: carbohydrates (slides03)
 803-809
Sep 6
 Dairy: milk background, main components (slides04)
 7-21
Sep 11
 Dairy: acid-base chemistry, milk fat (slides05) 21-39
Sep 13
 Dairy: Foams and Fermented dairy (slides06)
 44-51
Sep 18
 Dairy: Fermented Dairy and Exam Review (slides07)
 39-44
Sep 20
 Exam 1 - sample questions (key) Page 1 

Sep 25
 Cheese: background, history, composition (slides08)
 51-59
Sep 27
 Cheese: making cheese, tasting, cooking (slides09)
 59-67
Oct 2
 Eggs (Good Eats video)
 68-84
Oct 4
 Eggs: background, composition (slides10)
 84-117
Oct 9
 Eggs: preparations, cooking (slides11)
Oct 11
 Eggs and Heat Management (slides12)

EXPERIMENT - Scrambled Eggs  
Assignment
Oct 16
 No class - Fall Breather
Oct 18
 Eggs and exam review (slides13)
Oct 23
 Exam 2 - sample questions (key)
Oct 25
 Fruits - botany and background (slides14)
 243-258
350-384 (as needed)
Oct 30
 Vegetables - botany and background (slides15)
 258-273
300-349 (as needed)
Nov 1
 Fruits & Vegetables - Taste and cooking (slides16)
Taste & Smell (http://www.youtube.com/watch?v=rQQsTfoFzoM)
Naturally Formed (http://www.youtube.com/watch?v=IEJ7qjIA0gU)
 273-299
Nov 6
 Cooking methods (slides17) 777-787
Nov 8
 Cooking methods (slides18)
Nov 13
 Seeds (slides19)
 451-468
Nov 15
 Exam 3 - sample questions (key)
Nov 20
 Seeds 468-514
Nov 22
 No class - Fall Break
Nov 27
 Grains and Breads, Doughs (slides20)
 516-546
Nov 29
 Grains and Breads, Doughs (slides21) (bread recipe)
 546-579
Dec 4
 Browning Reactions (slides22)
Dec 6
 Chocolate (slides23)
 694-712
Dec 11
 Wrap up, evals, etc 

Dec 18
 Exam 4 - 12:00pm - sample questions (key)