BCBT 100 - The Science of Cooking - Summer 2016 (bcbt100d)


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Science of Cooking Blog

Supplies and Equipment Needed for the ONLINE course

Topics and readings (this is an evolving schedule...)
Reading {McGee}
Introduction, How science is done
(slidesIntro1, slidesIntro2)
1-5, 811-818
Food molecules (slidesFoodMolecules1) 792-809
Dairy (slidesDairy1, slidesYogurt1) 7-51
Cheese (slidesCheese1) 51-67
Eggs (slidesEggs1) 68-117
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
Cooking Reactions & Methods (slidesBrowning1, slidesCooking1, slidesCooking2) 777-787
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?}
ExperimentHelpful Resources
Food Inventory (procedure, )USDA-FNIC,
Preservation Techniques (procedure, )
Mass of a Small Object (procedure, )
Microwave Heating (procedure, )
Colligative Properties (procedure, )

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