À propos de ce cours : 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

Créé par : The Hong Kong University of Science and Technology

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

Engagement	3-4 hours/week
Langue	English
Comment réussir	Réussissez tous les devoirs notés pour terminer le cours.
Notes des utilisateurs	4.6 étoiles Note moyenne des utilisateurs 4.6Voir ce que disent les étudiants

Programme de cours

SEMAINE 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 vidéos, 5 lectures, 1 quiz pour s'exercer

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

Noté: Assignment 1 – Submission

Noté: Assignment 2 – Submission

SEMAINE 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 vidéos, 3 lectures

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

Noté: Assignment 3 – Submission

Noté: Assignment 4 – Submission

Noté: Assignment 5 – Submission

SEMAINE 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 vidéos, 3 lectures

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

Noté: Assignment 6 – Submission

Noté: Assignment 7 – Submission

SEMAINE 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 vidéos, 1 lecture

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

Noté: Assignment 8 – Submission

SEMAINE 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 vidéos, 1 lecture

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

Noté: Assignment 9 – Submission

SEMAINE 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 vidéos, 3 lectures, 1 quiz pour s'exercer

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

Noté: Assignment 10 – Submission

Noté: Assignment 11 – Submission

Noté: Exam

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Notation et examens

Note moyenne 4.6 sur 5 sur 195 notes

Waiting for an extension to this course but at an advanced levelThis course is really valuable. It was presented in a simple and fun way I enjoyed studying with you thank you

A little bit long, however very insteresting. It is easier to understand with a scientific background but professors make it basic so everyone can follow the course. English is sometimes problematic for understanding (and misunderstanding) but overall everything went smoothly. I have not "cemented" all the notions in my mind yet but now when I cook / eat / drink / see / perceive, I will have this additional prism and the experience is funnier and more interesting. Thank you for this course !