Об этом курсе

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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

100% онлайн

Начните сейчас и учитесь по собственному графику.

Гибкие сроки

Назначьте сроки сдачи в соответствии со своим графиком.

Прибл. 15 часа на выполнение

Предполагаемая нагрузка: 3-4 hours/week...

Английский

Субтитры: Английский, Китайский (традиционное письмо), Китайский (упрощенное письмо)

Приобретаемые навыки

NutritionChemistryFood ScienceCooking

100% онлайн

Начните сейчас и учитесь по собственному графику.

Гибкие сроки

Назначьте сроки сдачи в соответствии со своим графиком.

Прибл. 15 часа на выполнение

Предполагаемая нагрузка: 3-4 hours/week...

Английский

Субтитры: Английский, Китайский (традиционное письмо), Китайский (упрощенное письмо)

Программа курса: что вы изучите

Неделя

1

5 ч. на завершение

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 ((всего 137 мин.)), 5 материалов для самостоятельного изучения, 3 тестов

26 видео

Course Overview1мин

1.0: Introduction8мин

1.1: Energy Transfer - Topic Outline35

1.2: What is energy?5мин

1.3: How energy can be transferred through conduction?7мин

1.4: Demonstration - Comparing heat capacity3мин

1.5: Demonstration - Comparing heat conductance4мин

1.6: How do we cook by convection?10мин

1.7: Demonstration - Increasing boiling point with salt1мин

1.8: Demonstration - Cooking medium and convection2мин

1.9: Can radiation and phase transition be used in cooking?8мин

1.10: Energy Transfer - Topic Summary1мин

2.0: Hunger and Satiety - Topic Outline1мин

2.1: Why do we need food?5мин

2.2: How do I know that I am full or not?9мин

2.3: How do I know that the food is good?9мин

2.4: Demonstration – Can you see the differences?3мин

2.5: Demonstration - Sound and texture - How does the experiment work?1мин

2.5: Demonstration - Sound and texture - Let's hear other people's views1мин

2.6: I love chocolate but I don’t want to keep eating it, why?8мин

Assignment 1 - Instruction Video3мин

Assignment 1 - Result Sharing5мин

2.7: What factors can affect my choice of food?17мин

Assignment 2 - Instruction Video3мин

Assignment 2 - Result Sharing7мин

2.8: Hunger and Satiety - Topic Summary2мин

5 материала для самостоятельного изучения

Grading Scheme10мин

Important Note on Special Dietary Needs10мин

2.5: Demonstration - Sound and texture - Now is your turn10мин

Assignment 1 - Instruction10мин

Assignment 2 - Instruction10мин

3 практического упражнения

Pre-course survey38мин

Assignment 1 – Submission22мин

Assignment 2 – Submission1ч 4мин

Неделя

2

4 ч. на завершение

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 ((всего 153 мин.)), 3 материалов для самостоятельного изучения, 3 тестов

25 видео

3.0: The Sense of Taste - Topic Outline40

3.1: It tastes good!11мин

3.2: There are more than four basic tastes9мин

3.3: Can we taste the “temperature”?14мин

Assignment 3 – Instruction Video2мин

Assignment 3 – Result Sharing2мин

3.4: There are infinite possibilities with tastes13мин

3.5: Demonstration – Sweetness suppresses bitterness4мин

Assignment 4 – Instruction Video2мин

Assignment 4 – Result Sharing3мин

3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?10мин

3.7: Demonstration – The cocoa tastes less bitter!2мин

3.8: The Sense of Taste - Topic Summary1мин

4.0: The Sense of Smell - Topic Outline27

4.1: What are we smelling?9мин

4.2: Demonstration – Factors affecting diffusion rate4мин

4.3: How do I smell coffee?10мин

4.4: Why do orange and lemon smell different?9мин

4.5: Why can’t I taste the “strawberry”?11мин

4.6: Demonstration – How does aroma affect our taste?4мин

Assignment 5 – Instruction Video2мин

Assignment 5 – Result Sharing1мин

4.7: Smelling good makes it tastes better!14мин

4.8: Demonstration – It is all about congruency!3мин

4.9: The Sense of Smell - Topic Summary1мин

3 материала для самостоятельного изучения

Assignment 3 – Instruction10мин

Assignment 4 – Instruction10мин

Assignment 5 – Instruction10мин

3 практического упражнения

Assignment 3 – Submission8мин

Assignment 4 – Submission10мин

Assignment 5 – Submission4мин

Неделя

3

3 ч. на завершение

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 ((всего 123 мин.)), 3 материалов для самостоятельного изучения, 2 тестов

21 видео

5.0: The Sense of Sight - Topic Outline34

5.1: Coloring food with a different taste6мин

5.2: It is good to see red!13мин

5.3: Why the pepper doesn’t look good?11мин

5.4: Making it looks good, and it tastes good!9мин

5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?2мин

5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views1мин

5.6: Demonstration – The darker the color, the better it tastes?4мин

5.7: The Sense of Sight - Topic Summary1мин

6.0: The Sense of Touch - Topic Outline35

6.1: How do we feel the texture in our mouth?13мин

6.2: We can also feel pain and have self-awareness in our mouth!6мин

6.3: Demonstration – Seeing with our mouth! Measurement4мин

6.4: Demonstration – Seeing with our mouth! Feeling the shape9мин

6.5: The more complicated the texture, the more we enjoy the food, why?10мин

Assignment 6 – Instruction Video1мин

Assignment 6 – Result Sharing3мин

6.6: How can we control the texture of food?11мин

Assignment 7 – Instruction Video2мин

Assignment 7 – Result Sharing6мин

6.7: The Sense of Touch - Topic Summary1мин

3 материала для самостоятельного изучения

5.5: Demonstration - Can color affect our taste perception? - Now is your turn10мин

Assignment 6 – Instruction10мин

Assignment 7 – Instruction10мин

2 практического упражнения

Assignment 6 – Submission4мин

Assignment 7 – Submission8мин

Неделя

4

3 ч. на завершение

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 ((всего 126 мин.)), 1 материал для самостоятельного изучения, 1 тест

17 видео

7.0: Fruits and Vegetables - Topic Outline29

7.1: What gives the rigid texture to plants?9мин

7.2: How can we manipulate the texture of plants?12мин

7.3: What gives green color to plants?12мин

7.4: Why some plants are not green in color?7мин

7.5: Demonstration – Manipulating the color of red cabbage3мин

7.6: Why does the apple turn brown?7мин

7.7: Demonstration – What is the best way to prevent browning?5мин

7.8: What are the prominent tastes in fruits and vegetables?8мин

Assignment 8 – Instruction Video2мин

Assignment 8 – Result Sharing4мин

7.9: Fruits and Vegetables - Topic Summary1мин

8.0: A Perfect Steak - Topic Outline41

8.1: How to cook a perfect steak?4мин

8.2: What are the components of meat?9мин

8.3: Why fish muscles are different from that of mammals?17мин

8.4: What else does a piece of meat contain?16мин

1 материал для самостоятельного изучения

Assignment 8 – Instruction10мин

1 практическое упражнение

Assignment 8 – Submission12мин

Неделя

5

3 ч. на завершение

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 ((всего 138 мин.)), 1 материал для самостоятельного изучения, 1 тест

18 видео

8.5: How to choose a piece of meat – marbling?3мин

8.6: How to choose a piece of meat – body parts?9мин

8.7: It’s tough, what should I do?17мин

Assignment 9 – Instruction Video1мин

Assignment 9 – Result Sharing3мин

8.8: How does heating change a steak?9мин

8.9: Does it matter to have more connective tissue or more muscle?7мин

8.10: Choose the right temperature for meat cooking4мин

8.11: Create your own meat flavor and color in steak cooking16мин

8.12: The final touch on a steak – its juice and its flavor4мин

8.13: A Perfect Steak - Topic Summary1мин

9.0: Sauces - Topic Outline56

9.1: The Importance of sauce in a dish3мин

9.2: Sauce and viscosity8мин

9.3: Things to know when changing the viscosity of a sauce10мин

9.4: Changing the viscosity of a sauce I: Larger or smaller molecules?13мин

9.5: Changing the viscosity of a sauce II: Particles and bubbles16мин

9.6: What makes an ideal sauce?5мин

1 материал для самостоятельного изучения

Assignment 9 – Instruction10мин

1 практическое упражнение

Assignment 9 – Submission4мин

Неделя

6

5 ч. на завершение

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 ((всего 140 мин.)), 3 материалов для самостоятельного изучения, 4 тестов

19 видео

9.7: Using salt in sauce6мин

Assignment 10 – Instruction Video2мин

Assignment 10 – Result Sharing3мин

9.8: Using alcohol in sauce5мин

9.9: Using protein in sauce10мин

9.10: Using fat in sauce10мин

9.11: Using starch in sauce14мин

9.12: Sauces - Topic Summary58

10.0: Dessert - Topic Outline58

10.1: Textures in desserts4мин

10.2: How is gluten formed?14мин

Assignment 11 – Instruction Video3мин

Assignment 11 – Result Sharing1мин

10.3: Factors affecting the formation of gluten6мин

10.4: Chemical or Biological Leavening Agent?16мин

10.5: What do we need to make a cake rise?8мин

10.6: The stable egg white foam15мин

10.7: Ginger milk curd11мин

10.8: Dessert - Topic Summary1мин

3 материала для самостоятельного изучения

Assignment 10 – Instruction10мин

Assignment 11 – Instruction10мин

Rate this course10мин

4 практического упражнения

Assignment 10 – Submission12мин

Assignment 11 – Submission8мин

Exam1ч

Post-course Survey38мин

Преподаватели

King L. Chow

Professor

Division of Life Science

Lam Lung Yeung

Associate Professor

Department of Chemistry

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