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  • Culinary Arts
Chemistry of Cooking
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CC BY-NC-SA
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People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.

Subject:
Culinary Arts
Chemistry
Material Type:
Textbook
Author:
Sorangel Rodriguez-Velazquez
Date Added:
01/01/2016
Culinary Arts 1 and 2 Model
Conditional Remix & Share Permitted
CC BY-NC-SA
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This course will provide skills in the area of food services and hospitality. These lessons are applicable to a capstone course in food service within a 3 seqence career pathway for Hospitality, Recreation and Tourism industry sector. The student receives training in kitchen safety and sanitation, equipment and facility use, knife skills, food preparation to include: cold pantry, salads, soups and sauces, introductory baking, meats and poultry, short order cook, hot-line, institutional cook, catering, cashiering, hostessing, waiter/waitress, and bussing. Students will participate in the planning, costing, preparation, serving, storage and critique of meals in project based learning. Nutrition and applied academic skills are incorporated in each unit. Career seeking and transferrable skills are incorporated into this curriculum culminating in a portfolio. Students that perform well could be placed in work-based learning environments.

Subject:
Culinary Arts
Material Type:
Full Course
Lesson Plan
Provider:
Butte County Office of Education
Provider Set:
CTE Online
Date Added:
07/15/2013
LOS ALIMENTOS
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CC BY-NC-SA
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la descripción de los alimentos es para visualizar su importancia, especialmente, en Guatemala ya que no se da la debida importancia a este tema,  vital para el desarrollo del pais,  por las diferentes caracteristicas de los alimentos.

Subject:
Health, Medicine and Nursing
Information Science
Culinary Arts
Nutrition
Material Type:
Interactive
Lecture Notes
Student Guide
Author:
Silvia Hern√°ndez
Date Added:
02/20/2020
Nasi Lemak
Unrestricted Use
CC BY
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Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also popular in neighbouring areas such as Singapore; Brunei, and Southern Thailand. 

Subject:
Culinary Arts
Material Type:
Module
Author:
Halim Jamal
Date Added:
05/17/2018