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| FS 53100 - Science Of Experimental Cuisine |
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Associated Term:
Fall 2022
Learning Outcomes: 1. Develop and use the vocabulary of a professional chef. 2. Understand and intelligently discuss how cooking works. 3. Demonstrate practical proficiency in food preparation skills. 4. Understand and experience food from farm to fork. 5. Compare and contrast home, culinary/food service, and large food industry food production practices. 6. Use common food preparation and molecular gastronomy techniques to manipulate the structure of food ingredients and finished food products. 7. Describe the fundamental structure-function relationships of food ingredients and how each of the applied techniques alters the ingredient structure and/or function. 8. Explore and control common food-related reactions/interactions including: emulsification, Maillard browning, caramelization, gelatinization, gelation, denaturation. 9. Exemplify the scientific process and inquiry driven research by designing, implementing, and analyzing experiments related to food construction and deconstruction. 10. Design and create food textures and products by manipulating fundamental structure-function relationships of food ingredients, and explain the science of how the foods were constructed. Required Materials: Technical Requirements: |
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