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  • Culinary
Chemistry of Cooking
Conditional Remix & Share Permitted
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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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Kitchen Utensils & Materials
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CC BY-NC-SA
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This unit is about kitchen equipment and materials. Specifically the utensils' names, types, and uses. For materials it goes through the pros and cons and how to properly care for them. This unit also covers measuring, abbreviations, and equivalents.

Subject:
Career and Technical Education
Education
Material Type:
Activity/Lab
Lesson
Lesson Plan
Author:
Clarissa Gillham
Date Added:
08/08/2019
Remix
Knife Skills Digital Workbook
Conditional Remix & Share Permitted
CC BY-NC-SA
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This template is meant to be a guide for Nebraska Family and Consumer Sciences teachers when creating digital online lessons. Headings and/or topics not included in the lesson plan should be marked N/A.

Subject:
Career and Technical Education
Education
Material Type:
Activity/Lab
Lesson
Lesson Plan
Author:
Camelle Kinney
Date Added:
08/08/2019
Mother Sauces and Soups
Unrestricted Use
CC BY
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For this lesson you will be sharing the Soups and Sauces Powerpoint with the students while they take notes using the gudied notes page provdied. After the information has been presented, students will be able to participate in making a mother sauce of their own.  They will have the option of creating a homemade mac n' cheese using a bechamel sauce base or a homemamde spaghetti sauce using a tomato sauce base. This Lesson Aligns with Utah State Standards for Foods 2: Strand 7: Standards 1-3 Performance Objective 7 

Subject:
Culinary Arts
Material Type:
Lesson Plan
Author:
Shanna Haws
Date Added:
04/13/2018
The New Nordic Diet - From Gastronomy to Health - The Nordic Movement (15:24)
Only Sharing Permitted
CC BY-NC-ND
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In this presentation, Claus Meyer (co-founder of the renowned Danish restaurant NOMA) introduces the process of starting a culinary project in Denmark, which had a certain influence on food culture in Scandinavia. Furthermore, Claus Meyer will introduce how such a project can be of value to people living far from Scandinavia.

Subject:
Health, Medicine and Nursing
Nutrition
Material Type:
Lecture
Provider:
University of Copenhagen
Provider Set:
The New Nordic Diet - From Gastronomy to Health
Author:
Gastronomical Entrepreneur Claus Meyer
Date Added:
01/07/2013
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Safety & Sanitation: How to Prevent Food-borne Illnesses
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CC BY-NC-SA
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This lesson is for safety and sanitation in the kitchen. Specifically what food-borne illness is and how to prevent it from happening.

Subject:
Career and Technical Education
Education
Life Science
Nutrition
Material Type:
Activity/Lab
Lesson
Lesson Plan
Author:
Clarissa Gillham
Date Added:
08/08/2019