BCBT 100 - The Science of Cooking - Fall 2016 (bcbt100e)


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Science of Cooking Blog

Topics and readings (this is an evolving schedule...)
Reading {McGee}
Introduction, How science is done
(slidesIntro1, BCBT100eDay01)
1-5, 811-818
Food molecules (slidesFoodMolecules1, BCBT100eDay02, BCBT100eDay03) 792-809
Dairy (slidesDairy1, slidesYogurt1, BCBT100eDay06, BCBT100eDay07) 7-51
Cheese (slidesCheese1, BCBT100eDay08) 51-67
Exam 1 - Study guide (BCBT100eDay09)
Eggs (slidesEggs1, BCBT100eDay11)   68-117
Cooking Reactions & Methods (slidesBrowning1, slidesCooking1, slidesCooking2, BCBT100eDay13) 777-787
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
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)
Gas Laws

Experiments! {It's why we do science, right?}
Experiment Helpful Resources
Food Inventory  USDA-FNIC,
Preservation Techniques 
Mass of a Small Object (procedure, assignment)
Microwave Heating  (procedure and assignment)
Colligative Properties 

Summer 2016 BCBT 100 webpage
Fall 2015 BCBT 100 webpage
Spring 2014 BCBT 100 webpage
Fall 2012 BCBT 100 webpage