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  • Cooking
Advanced Kitchen Chemistry, Spring 2002
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Advanced Kitchen Chemistry, Spring 2002
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This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste?

Subject:
Chemistry
Material Type:
Full Course
Provider:
MIT
Provider Set:
MIT OpenCourseWare
Author:
Christie, Patricia
Date Added:
01/01/2002
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Chemistry of Cooking
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Chemistry of Cooking
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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
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Cooking Cookies with Solar Power
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Cooking Cookies with Solar Power
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In this video segment adapted from ZOOM, two solar cookers are tested against a control to see which can cook a "s'more" faster. ***Access to Teacher's Domain content now requires free login to PBS Learning Media.

Subject:
Engineering
Chemistry
Physics
Material Type:
Activity/Lab
Provider:
PBS LearningMedia
Provider Set:
PBS Learning Media: Multimedia Resources for the Classroom and Professional Development
Teachers' Domain
Author:
National Science Foundation
WGBH Educational Foundation
Date Added:
02/20/2004
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Cooking with the Sun
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Cooking with the Sun
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Students learn about using renewable energy from the Sun for heating and cooking as they build and compare the performance of four solar cooker designs. They explore the concepts of insulation, reflection, absorption, conduction and convection.

Subject:
Engineering
Physics
Material Type:
Activity/Lab
Provider:
TeachEngineering
Provider Set:
TeachEngineering
Author:
Denise Carlson
Geoffrey Hill
Jeff Lyng
Jessica Butterfield
Jessica Todd
Malinda Schaefer Zarske
Sabre Duren
Xochitl Zamora-Thompson
Date Added:
10/14/2015
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Culinary Arts 1 and 2 Model
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Culinary Arts 1 and 2 Model
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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
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Goodness Gracious! Great Balls of Gluten!
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Goodness Gracious! Great Balls of Gluten!
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This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise. Learners will experiment with different types of flour to get a feel for gluten, and discover why using different flours can lead to such different results in the kitchen.

Subject:
Chemistry
Material Type:
Activity/Lab
Provider:
Exploratorium
Author:
Don Rathjen
Exploratorium
National Science Foundation
The Exploratorium
Date Added:
10/31/2012
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Kitchen Humanities: Chow Mein
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Kitchen Humanities: Chow Mein
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In this 8th grade humanities lesson, students stir-fry vegetables to prepare Vegetable Chow Mein. Using the same produce as the roasted vegetable lesson students further explore how cooking methods and seasonings flavor ingredients.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Author:
Kyle Cornforth
Date Added:
03/16/2020
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Kitchen Humanities: Fall Roasted Vegetables with Sauces
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Kitchen Humanities: Fall Roasted Vegetables with Sauces
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In this 8th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Middle Eastern Chermoula sauce and lavash.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Author:
Kyle Cornforth
Date Added:
03/16/2020
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