This course introduces several 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 implications 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. You will also be asked to try out and practice specific cooking principles through the weekly assignments; analyze your data and make comparisons of your experiences with others.
La science de la gastronomieUniversité des sciences et technologies de Hong Kong
À propos de ce cours
Compétences que vous acquerrez
- 5 stars74,81 %
- 4 stars18,04 %
- 3 stars4,51 %
- 2 stars1,45 %
- 1 star1,16 %
Meilleurs avis pour LA SCIENCE DE LA GASTRONOMIE
Thank you very much Professor Chow and Professor Yeung as well as to your student assistants. I find the topics, demonstrations and assignments very interesting and useful in my profession.
the lecturers are good when it comes to explaining
the demonstrations are amazingly understandable.
Very interactive and informative, great way to learn! I do think it could be condensed, but overall it was an enjoyable course.
Everything went well. I don't really like book in a sense, like reading but not exam, that's why I tried so many times. Taught me patience, ...spend time wisely...cook different fish in different ways
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