CHEM-023-01 Chemistry of Cooking
Fall for 2006-2007
Cooks and chemists have much in common: Both stock their shelves with chemicals that they heat and cool and mix and separate with specialized tools and both use scientific principles to achieve their ends. Why broccoli turns green when it is boiled, why scrambled eggs become granular and watery when overcooked, why fish and beef are so different, and why some cake recipes call for baking soda and others for baking powder are examples of questions that can be answered by understanding the physical and chemical properties of the molecules that constitute food. This course begins with a primer on the structure and properties of small molecules and proceeds to a survey of the major classes of molecules that make up food (carbohydrates, fats and proteins) and how their properties affect preparation of relatively simple foods such as jams, salad dressings and meringues. The third portion of the course considers preparation of more complex foods such as meats, cheese, yogurt, cakes, breads, wine, and chocolate. Demonstrations and experiments are integrated into class time. Student work will be evaluated based on homework assignments and three tests. Prerequisite: high school chemistry.
Prerequisites: high school chemistry
The following syllabi may help you learn more about this course (login required):
Fall '06: Sattar, S (file download)
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