Scientific discussions about what determines viscosity and demonstrations of different ways to change the viscosities of foods will allow us to explore this topic from different perspectives. How can we make liquid foods more appealing? Just as solid foods can have different textures, so can liquids, largely determined by their viscosity, or thickness. Discussions with Bill Yosses and Mark Ladner will address the role of gluten in dough and the challenges of working with gluten-free varieties. How do we describe food texture? In the firstmodule of the course, we will explore the scientific concept of elasticity, which influences the texture of food, and how it changes during cooking. The lab is certainly one of the most unique components of this course - after all, in what other science course can you eat your experiments? Show more This practice will prepare you for the final project, when you will design and perform an experiment to analyze a recipe of your choice from a scientific perspective. You will also have the opportunity to become an experimental scientist in your very own laboratory - your kitchen! By following along with the recipes of the week, taking precise measurements, and making skillful observations, you will learn to think like both a chef and a scientist.
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Each chef will demonstrate how he or she prepares delicious and interesting creations, and we will explore how fundamental scientific principles make them possible. Inspiration / Creativity / Personal Growth Booksġ5) Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.ġ6) Order and purchase equipment and supplies.ġ7) Review menus and analyze recipes in order to determine labor and overhead costs, and assign prices to menu items.ġ8) Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable.ġ9) Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.Ģ0) Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.Ģ1) Monitor employee and patron activities in order to ensure liquor regulations are obeyed.Ģ2) Greet guests, escort them to their seats, and present them with menus and wine lists.Ģ3) Establish and enforce nutritional standards for dining establishments based on accepted industry standards.Ģ4) Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.Ģ5) Create specialty dishes and develop recipes to be used in dining facilities.Ģ7) Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.In this course, which investigates physical transformations in food, we will be visited by world-famous chefs who use a number of different styles and techniques in their cooking.
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