Об этом курсе: 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
Автор: Гонконгский университет науки и технологий
Преподаватели: King L. Chow, Professor
Division of Life Science
Преподаватели: Lam Lung Yeung, Associate Professor
Department of Chemistry
| Выполнение | 3-4 hours/week |
| Язык | English |
| Как пройти курс | Чтобы пройти курс, выполните все оцениваемые задания. |
| Оценки пользователей |
Программа курса
НЕДЕЛЯ 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 видео, 5 материалов для самостоятельного изучения, 1 practice quiz
- Видео: Course Overview
- Reading: Grading Scheme
- Reading: Important Note on Special Dietary Needs
- Practice Quiz: Pre-course survey
- Видео: 1.0: Introduction
- Видео: 1.1: Energy Transfer - Topic Outline
- Видео: 1.2: What is energy?
- Видео: 1.3: How energy can be transferred through conduction?
- Видео: 1.4: Demonstration - Comparing heat capacity
- Видео: 1.5: Demonstration - Comparing heat conductance
- Видео: 1.6: How do we cook by convection?
- Видео: 1.7: Demonstration - Increasing boiling point with salt
- Видео: 1.8: Demonstration - Cooking medium and convection
- Видео: 1.9: Can radiation and phase transition be used in cooking?
- Видео: 1.10: Energy Transfer - Topic Summary
- Видео: 2.0: Hunger and Satiety - Topic Outline
- Видео: 2.1: Why do we need food?
- Видео: 2.2: How do I know that I am full or not?
- Видео: 2.3: How do I know that the food is good?
- Видео: 2.4: Demonstration – Can you see the differences?
- Видео: 2.5: Demonstration - Sound and texture - How does the experiment work?
- Reading: 2.5: Demonstration - Sound and texture - Now is your turn
- Видео: 2.5: Demonstration - Sound and texture - Let's hear other people's views
- Discussion Prompt: 2.5: Discussion
- Видео: 2.6: I love chocolate but I don’t want to keep eating it, why?
- Reading: Assignment 1 - Instruction
- Видео: Assignment 1 - Instruction Video
- Видео: Assignment 1 - Result Sharing
- Видео: 2.7: What factors can affect my choice of food?
- Reading: Assignment 2 - Instruction
- Видео: Assignment 2 - Instruction Video
- Видео: Assignment 2 - Result Sharing
- Видео: 2.8: Hunger and Satiety - Topic Summary
Оцениваемый: Assignment 1 – Submission
Оцениваемый: Assignment 2 – Submission
НЕДЕЛЯ 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 видео, 3 материалов для самостоятельного изучения
- Видео: 3.0: The Sense of Taste - Topic Outline
- Видео: 3.1: It tastes good!
- Видео: 3.2: There are more than four basic tastes
- Видео: 3.3: Can we taste the “temperature”?
- Reading: Assignment 3 – Instruction
- Видео: Assignment 3 – Instruction Video
- Видео: Assignment 3 – Result Sharing
- Видео: 3.4: There are infinite possibilities with tastes
- Видео: 3.5: Demonstration – Sweetness suppresses bitterness
- Reading: Assignment 4 – Instruction
- Видео: Assignment 4 – Instruction Video
- Видео: Assignment 4 – Result Sharing
- Видео: 3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?
- Видео: 3.7: Demonstration – The cocoa tastes less bitter!
- Discussion Prompt: Module 3: Discussion
- Видео: 3.8: The Sense of Taste - Topic Summary
- Видео: 4.0: The Sense of Smell - Topic Outline
- Видео: 4.1: What are we smelling?
- Видео: 4.2: Demonstration – Factors affecting diffusion rate
- Видео: 4.3: How do I smell coffee?
- Видео: 4.4: Why do orange and lemon smell different?
- Видео: 4.5: Why can’t I taste the “strawberry”?
- Видео: 4.6: Demonstration – How does aroma affect our taste?
- Reading: Assignment 5 – Instruction
- Видео: Assignment 5 – Instruction Video
- Видео: Assignment 5 – Result Sharing
- Видео: 4.7: Smelling good makes it tastes better!
- Видео: 4.8: Demonstration – It is all about congruency!
- Discussion Prompt: Module 4: Discussion
- Видео: 4.9: The Sense of Smell - Topic Summary
Оцениваемый: Assignment 3 – Submission
Оцениваемый: Assignment 4 – Submission
Оцениваемый: Assignment 5 – Submission
НЕДЕЛЯ 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 видео, 3 материалов для самостоятельного изучения
- Видео: 5.0: The Sense of Sight - Topic Outline
- Видео: 5.1: Coloring food with a different taste
- Видео: 5.2: It is good to see red!
- Видео: 5.3: Why the pepper doesn’t look good?
- Видео: 5.4: Making it looks good, and it tastes good!
- Видео: 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
- Видео: 5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views
- Discussion Prompt: 5.5: Discussion
- Видео: 5.6: Demonstration – The darker the color, the better it tastes?
- Видео: 5.7: The Sense of Sight - Topic Summary
- Видео: 6.0: The Sense of Touch - Topic Outline
- Видео: 6.1: How do we feel the texture in our mouth?
- Видео: 6.2: We can also feel pain and have self-awareness in our mouth!
- Видео: 6.3: Demonstration – Seeing with our mouth! Measurement
- Видео: 6.4: Demonstration – Seeing with our mouth! Feeling the shape
- Видео: 6.5: The more complicated the texture, the more we enjoy the food, why?
- Reading: Assignment 6 – Instruction
- Видео: Assignment 6 – Instruction Video
- Видео: Assignment 6 – Result Sharing
- Видео: 6.6: How can we control the texture of food?
- Reading: Assignment 7 – Instruction
- Видео: Assignment 7 – Instruction Video
- Видео: Assignment 7 – Result Sharing
- Discussion Prompt: Module 6: Discussion
- Видео: 6.7: The Sense of Touch - Topic Summary
Оцениваемый: Assignment 6 – Submission
Оцениваемый: Assignment 7 – Submission
НЕДЕЛЯ 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 видео, 1 материал для самостоятельного изучения
- Видео: 7.0: Fruits and Vegetables - Topic Outline
- Видео: 7.1: What gives the rigid texture to plants?
- Видео: 7.2: How can we manipulate the texture of plants?
- Видео: 7.3: What gives green color to plants?
- Видео: 7.4: Why some plants are not green in color?
- Видео: 7.5: Demonstration – Manipulating the color of red cabbage
- Видео: 7.6: Why does the apple turn brown?
- Видео: 7.7: Demonstration – What is the best way to prevent browning?
- Видео: 7.8: What are the prominent tastes in fruits and vegetables?
- Reading: Assignment 8 – Instruction
- Видео: Assignment 8 – Instruction Video
- Видео: Assignment 8 – Result Sharing
- Discussion Prompt: Module 7: Discussion
- Видео: 7.9: Fruits and Vegetables - Topic Summary
- Видео: 8.0: A Perfect Steak - Topic Outline
- Видео: 8.1: How to cook a perfect steak?
- Видео: 8.2: What are the components of meat?
- Видео: 8.3: Why fish muscles are different from that of mammals?
- Видео: 8.4: What else does a piece of meat contain?
Оцениваемый: Assignment 8 – Submission
НЕДЕЛЯ 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 видео, 1 материал для самостоятельного изучения
- Видео: 8.5: How to choose a piece of meat – marbling?
- Видео: 8.6: How to choose a piece of meat – body parts?
- Видео: 8.7: It’s tough, what should I do?
- Reading: Assignment 9 – Instruction
- Видео: Assignment 9 – Instruction Video
- Видео: Assignment 9 – Result Sharing
- Видео: 8.8: How does heating change a steak?
- Видео: 8.9: Does it matter to have more connective tissue or more muscle?
- Видео: 8.10: Choose the right temperature for meat cooking
- Видео: 8.11: Create your own meat flavor and color in steak cooking
- Видео: 8.12: The final touch on a steak – its juice and its flavor
- Discussion Prompt: Module 8: Discussion
- Видео: 8.13: A Perfect Steak - Topic Summary
- Видео: 9.0: Sauces - Topic Outline
- Видео: 9.1: The Importance of sauce in a dish
- Видео: 9.2: Sauce and viscosity
- Видео: 9.3: Things to know when changing the viscosity of a sauce
- Видео: 9.4: Changing the viscosity of a sauce I: Larger or smaller molecules?
- Видео: 9.5: Changing the viscosity of a sauce II: Particles and bubbles
- Видео: 9.6: What makes an ideal sauce?
Оцениваемый: Assignment 9 – Submission
НЕДЕЛЯ 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 видео, 3 материалов для самостоятельного изучения, 1 practice quiz
- Видео: 9.7: Using salt in sauce
- Reading: Assignment 10 – Instruction
- Видео: Assignment 10 – Instruction Video
- Видео: Assignment 10 – Result Sharing
- Видео: 9.8: Using alcohol in sauce
- Видео: 9.9: Using protein in sauce
- Видео: 9.10: Using fat in sauce
- Видео: 9.11: Using starch in sauce
- Видео: 9.12: Sauces - Topic Summary
- Видео: 10.0: Dessert - Topic Outline
- Видео: 10.1: Textures in desserts
- Видео: 10.2: How is gluten formed?
- Reading: Assignment 11 – Instruction
- Видео: Assignment 11 – Instruction Video
- Видео: Assignment 11 – Result Sharing
- Видео: 10.3: Factors affecting the formation of gluten
- Видео: 10.4: Chemical or Biological Leavening Agent?
- Видео: 10.5: What do we need to make a cake rise?
- Видео: 10.6: The stable egg white foam
- Видео: 10.7: Ginger milk curd
- Discussion Prompt: Module 10: Discussion
- Видео: 10.8: Dessert - Topic Summary
- Practice Quiz: Post-course Survey
- Reading: Rate this course
Оцениваемый: Assignment 10 – Submission
Оцениваемый: Assignment 11 – Submission
Оцениваемый: Exam
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Авторы
Гонконгский университет науки и технологий
HKUST - A dynamic, international research university, in relentless pursuit of excellence, leading the advance of science and technology, and educating the new generation of front-runners for Asia and the world.
Рейтинги и отзывы
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.
Excellent!
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JZ
100% Recomendado. Didáctico, interesante, se va a los fundamentos de la gastronomía y permite saber mucho más de todo lo que es la ciencia involucrada en el proceso. Muy interesante.