The Fundamental Sciences of

Cooking

Cooking is more than just applying heat to food. It’s chemistry, physics, biology and psychology all wrapped into one aim: creating deliciousness. In The Fundamental Sciences of Cooking, you get to know the how and why of cooking. Learn the details of heat transfer, flavor development and texture manipulation through in-depth lessons on cooking science. From caramelization to emulsification, you’ll learn exactly how you’re creating deliciousness, and why that’s important.
Overview

This course will enable you to

  • Describe how cooking is an expression of craft, art and culture
  • Recall the sciences associated with cooking
  • Explain how cooking enhances palatability and flavor
  • Describe how cooking enhances the nutrient availability in food
  • Define heat transfer methods

Course contents