Acerca de este curso: This course introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include the consumption of cooked food, the physiological and evolutionary implication of the senses, geographic and cultural influences on food, and the rationale behind food preparation. We will also discuss issues such as coupling of senses to improve sense stimulation; altering flavor by chemical means; and modification of the coloration to improve the appearance of dishes. Following the video demonstrations of the scientific principles of cooking, you will learn to recognize the key ingredients and their combinations for preparing good healthy food. At the end of this course, you will be able to: - appreciate the scientific basis of various recipes; - develop your own recipes by integrating some of the scientific principles into new dishes; - recognize the influence of the material world on human perception from the different senses; - appreciate the art of integrating science into cooking and dining. Important Note: This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets. If you feel uncomfortable with any part of the assignments or activities of this course, you can substitute some of the ingredients or ask friends and family members to help with the tasting of your assignments. Alternatively, you may skip that specific assignment provided that you have fulfilled all other qualifying requirement to pass the course. Course Overview video: https://youtu.be/H5vlaR0_X2I

Creada por: Universidad Científica y Tecnológica de Hong Kong

Enseñado por: King L. Chow, Professor
Division of Life Science
Enseñado por: Lam Lung Yeung, Associate Professor
Department of Chemistry

Compromiso	3-4 hours/week
Idioma	English
Cómo aprobar	Aprueba todas las tareas calificadas para completar el curso.
Calificaciones del usuario	4.6 estrellas Calificación promedio del usuario 4.6Ve los que los estudiantes dijeron

Programa

SEMANA 1

Orientation, Module 1 and Module 2

This week, we will focus on “Energy Transfer” and “Hunger and Satiety”. Before you start with the content for these modules, please watch the Course Overview, review the Grading Scheme, and read the Important Note on special dietary needs.

26 videos, 5 readings, 1 practice quiz

Vídeo: Course Overview
Reading: Grading Scheme
Reading: Important Note on Special Dietary Needs
Practice Quiz: Pre-course survey
Vídeo: 1.0: Introduction
Vídeo: 1.1: Energy Transfer - Topic Outline
Vídeo: 1.2: What is energy?
Vídeo: 1.3: How energy can be transferred through conduction?
Vídeo: 1.4: Demonstration - Comparing heat capacity
Vídeo: 1.5: Demonstration - Comparing heat conductance
Vídeo: 1.6: How do we cook by convection?
Vídeo: 1.7: Demonstration - Increasing boiling point with salt
Vídeo: 1.8: Demonstration - Cooking medium and convection
Vídeo: 1.9: Can radiation and phase transition be used in cooking?
Vídeo: 1.10: Energy Transfer - Topic Summary
Vídeo: 2.0: Hunger and Satiety - Topic Outline
Vídeo: 2.1: Why do we need food?
Vídeo: 2.2: How do I know that I am full or not?
Vídeo: 2.3: How do I know that the food is good?
Vídeo: 2.4: Demonstration – Can you see the differences?
Vídeo: 2.5: Demonstration - Sound and texture - How does the experiment work?
Reading: 2.5: Demonstration - Sound and texture - Now is your turn
Vídeo: 2.5: Demonstration - Sound and texture - Let's hear other people's views
Discussion Prompt: 2.5: Discussion
Vídeo: 2.6: I love chocolate but I don’t want to keep eating it, why?
Reading: Assignment 1 - Instruction
Vídeo: Assignment 1 - Instruction Video
Vídeo: Assignment 1 - Result Sharing
Vídeo: 2.7: What factors can affect my choice of food?
Reading: Assignment 2 - Instruction
Vídeo: Assignment 2 - Instruction Video
Vídeo: Assignment 2 - Result Sharing
Vídeo: 2.8: Hunger and Satiety - Topic Summary

Calificado: Assignment 1 – Submission

Calificado: Assignment 2 – Submission

SEMANA 2

Module 3 and Module 4

This week, we will talk about how flavor and aroma of food affects our perception of taste of food.

25 videos, 3 readings

Vídeo: 3.0: The Sense of Taste - Topic Outline
Vídeo: 3.1: It tastes good!
Vídeo: 3.2: There are more than four basic tastes
Vídeo: 3.3: Can we taste the “temperature”?
Reading: Assignment 3 – Instruction
Vídeo: Assignment 3 – Instruction Video
Vídeo: Assignment 3 – Result Sharing
Vídeo: 3.4: There are infinite possibilities with tastes
Vídeo: 3.5: Demonstration – Sweetness suppresses bitterness
Reading: Assignment 4 – Instruction
Vídeo: Assignment 4 – Instruction Video
Vídeo: Assignment 4 – Result Sharing
Vídeo: 3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?
Vídeo: 3.7: Demonstration – The cocoa tastes less bitter!
Discussion Prompt: Module 3: Discussion
Vídeo: 3.8: The Sense of Taste - Topic Summary
Vídeo: 4.0: The Sense of Smell - Topic Outline
Vídeo: 4.1: What are we smelling?
Vídeo: 4.2: Demonstration – Factors affecting diffusion rate
Vídeo: 4.3: How do I smell coffee?
Vídeo: 4.4: Why do orange and lemon smell different?
Vídeo: 4.5: Why can’t I taste the “strawberry”?
Vídeo: 4.6: Demonstration – How does aroma affect our taste?
Reading: Assignment 5 – Instruction
Vídeo: Assignment 5 – Instruction Video
Vídeo: Assignment 5 – Result Sharing
Vídeo: 4.7: Smelling good makes it tastes better!
Vídeo: 4.8: Demonstration – It is all about congruency!
Discussion Prompt: Module 4: Discussion
Vídeo: 4.9: The Sense of Smell - Topic Summary

Calificado: Assignment 3 – Submission

Calificado: Assignment 4 – Submission

Calificado: Assignment 5 – Submission

SEMANA 3

Module 5 and Module 6

This week, we will talk about how color and texture of food affects our perception of taste of food.

21 videos, 3 readings

Vídeo: 5.0: The Sense of Sight - Topic Outline
Vídeo: 5.1: Coloring food with a different taste
Vídeo: 5.2: It is good to see red!
Vídeo: 5.3: Why the pepper doesn’t look good?
Vídeo: 5.4: Making it looks good, and it tastes good!
Vídeo: 5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?
Reading: 5.5: Demonstration - Can color affect our taste perception? - Now is your turn
Vídeo: 5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views
Discussion Prompt: 5.5: Discussion
Vídeo: 5.6: Demonstration – The darker the color, the better it tastes?
Vídeo: 5.7: The Sense of Sight - Topic Summary
Vídeo: 6.0: The Sense of Touch - Topic Outline
Vídeo: 6.1: How do we feel the texture in our mouth?
Vídeo: 6.2: We can also feel pain and have self-awareness in our mouth!
Vídeo: 6.3: Demonstration – Seeing with our mouth! Measurement
Vídeo: 6.4: Demonstration – Seeing with our mouth! Feeling the shape
Vídeo: 6.5: The more complicated the texture, the more we enjoy the food, why?
Reading: Assignment 6 – Instruction
Vídeo: Assignment 6 – Instruction Video
Vídeo: Assignment 6 – Result Sharing
Vídeo: 6.6: How can we control the texture of food?
Reading: Assignment 7 – Instruction
Vídeo: Assignment 7 – Instruction Video
Vídeo: Assignment 7 – Result Sharing
Discussion Prompt: Module 6: Discussion
Vídeo: 6.7: The Sense of Touch - Topic Summary

Calificado: Assignment 6 – Submission

Calificado: Assignment 7 – Submission

SEMANA 4

Module 7 and Module 8

This week, we will look at how fruits and vegetables can enhance the quality in cooking and to learn about the properties of meat.

17 videos, 1 reading

Vídeo: 7.0: Fruits and Vegetables - Topic Outline
Vídeo: 7.1: What gives the rigid texture to plants?
Vídeo: 7.2: How can we manipulate the texture of plants?
Vídeo: 7.3: What gives green color to plants?
Vídeo: 7.4: Why some plants are not green in color?
Vídeo: 7.5: Demonstration – Manipulating the color of red cabbage
Vídeo: 7.6: Why does the apple turn brown?
Vídeo: 7.7: Demonstration – What is the best way to prevent browning?
Vídeo: 7.8: What are the prominent tastes in fruits and vegetables?
Reading: Assignment 8 – Instruction
Vídeo: Assignment 8 – Instruction Video
Vídeo: Assignment 8 – Result Sharing
Discussion Prompt: Module 7: Discussion
Vídeo: 7.9: Fruits and Vegetables - Topic Summary
Vídeo: 8.0: A Perfect Steak - Topic Outline
Vídeo: 8.1: How to cook a perfect steak?
Vídeo: 8.2: What are the components of meat?
Vídeo: 8.3: Why fish muscles are different from that of mammals?
Vídeo: 8.4: What else does a piece of meat contain?

Calificado: Assignment 8 – Submission

SEMANA 5

Module 8 (continued) and Module 9

This week, we will continue our focus on the preparation and cooking of meat and learn about the elements that affect the preparation of sauces.

18 videos, 1 reading

Vídeo: 8.5: How to choose a piece of meat – marbling?
Vídeo: 8.6: How to choose a piece of meat – body parts?
Vídeo: 8.7: It’s tough, what should I do?
Reading: Assignment 9 – Instruction
Vídeo: Assignment 9 – Instruction Video
Vídeo: Assignment 9 – Result Sharing
Vídeo: 8.8: How does heating change a steak?
Vídeo: 8.9: Does it matter to have more connective tissue or more muscle?
Vídeo: 8.10: Choose the right temperature for meat cooking
Vídeo: 8.11: Create your own meat flavor and color in steak cooking
Vídeo: 8.12: The final touch on a steak – its juice and its flavor
Discussion Prompt: Module 8: Discussion
Vídeo: 8.13: A Perfect Steak - Topic Summary
Vídeo: 9.0: Sauces - Topic Outline
Vídeo: 9.1: The Importance of sauce in a dish
Vídeo: 9.2: Sauce and viscosity
Vídeo: 9.3: Things to know when changing the viscosity of a sauce
Vídeo: 9.4: Changing the viscosity of a sauce I: Larger or smaller molecules?
Vídeo: 9.5: Changing the viscosity of a sauce II: Particles and bubbles
Vídeo: 9.6: What makes an ideal sauce?

Calificado: Assignment 9 – Submission

SEMANA 6

Module 9 (continued) and Module 10

This week, we will continue our focus on the preparation of sauces and finish up the course with the last topic on dessert. After completing all the content, it's time to test your understanding on the entire course. Take the final exam and complete the post-course survey. Your valuable feedback will certainly help us improve future iterations of the course.

19 videos, 3 readings, 1 practice quiz

Vídeo: 9.7: Using salt in sauce
Reading: Assignment 10 – Instruction
Vídeo: Assignment 10 – Instruction Video
Vídeo: Assignment 10 – Result Sharing
Vídeo: 9.8: Using alcohol in sauce
Vídeo: 9.9: Using protein in sauce
Vídeo: 9.10: Using fat in sauce
Vídeo: 9.11: Using starch in sauce
Vídeo: 9.12: Sauces - Topic Summary
Vídeo: 10.0: Dessert - Topic Outline
Vídeo: 10.1: Textures in desserts
Vídeo: 10.2: How is gluten formed?
Reading: Assignment 11 – Instruction
Vídeo: Assignment 11 – Instruction Video
Vídeo: Assignment 11 – Result Sharing
Vídeo: 10.3: Factors affecting the formation of gluten
Vídeo: 10.4: Chemical or Biological Leavening Agent?
Vídeo: 10.5: What do we need to make a cake rise?
Vídeo: 10.6: The stable egg white foam
Vídeo: 10.7: Ginger milk curd
Discussion Prompt: Module 10: Discussion
Vídeo: 10.8: Dessert - Topic Summary
Practice Quiz: Post-course Survey
Reading: Rate this course

Calificado: Assignment 10 – Submission

Calificado: Assignment 11 – Submission

Calificado: Exam

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Calificaciones y revisiones

Calificado 4.6 de 5 176 calificaciones

E

Great course. I learned a lot about food preparation and why we cook foods certain ways. The demonstrations were great and interesting. The instructors were very engaging and seemed excited about what they were teaching. The assignments were great in helping me to understand different things I learned in the lectures. I would highly recommend this course to anyone interested in food preparation.