Syllabus
D2L login
Need help with D2L? Due Dates in the D2L Calendar
Science of Cooking Blog
Supplies and Equipment Needed for the ONLINE course
Topics and readings (this is an evolving schedule...)
| Date: |
Topic |
Reading
{McGee} |
| Introduction,
How
science is done (slidesIntro1, slidesIntro2) |
1-5,
811-818 |
|
| Food molecules (slidesFoodMolecules1) | 792-809 |
|
| Dairy (slidesDairy1, slidesYogurt1) | 7-51 | |
| Cheese (slidesCheese1) | 51-67 | |
| Eggs (slidesEggs1) | 68-117 | |
| 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 | |
| Cooking Reactions & Methods (slidesBrowning1, slidesCooking1, slidesCooking2) | 777-787 | |
| 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 (procedure, ) | USDA-FNIC, | |
| Preservation Techniques (procedure, ) | ||
| Mass of a Small Object (procedure, ) | ||
| Microwave Heating (procedure, ) | ||
| Colligative Properties (procedure, ) |
Fall 2015 BCBT 100 webpage
Spring 2014 BCBT 100 webpage
Fall 2012 BCBT 100 webpage
