Science & Cooking: From Haute Cuisine to Soft Matter Science (Part 1 ; Module 1 - Food Components and Flavor)
A class on the science of cooking. This course was originally developed as a way to teach science to non-science majors at Harvard University.
A class on the science of cooking. This course was originally developed as a way to teach science to non-science majors at Harvard University.
Kartei Details
| Karten | 15 |
|---|---|
| Sprache | English |
| Kategorie | Ernährung |
| Stufe | Universität |
| Erstellt / Aktualisiert | 04.09.2017 / 06.09.2017 |
| Lizenzierung | Keine Angabe |
| Weblink |
https://card2brain.ch/box/20170904_science_cooking_from_haute_cuisine_to_soft_matter_science
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| Einbinden |
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What are the molecules of cooking?
Fat, carbohydrate, protein
What are main types of carbohydrates?
Sugars (e.g., glucose, fructose, sucrose) or starches (polymers - long chains - of sugars)
In which form do fats exist at room temperature?
Liquid, solid
What are examples of carbohydrates?
From seaweeds: agar; from land plants: pectin, guar gum, methylcellulose; from microbes: gellan, xanthan gum
What do proteins do when you heat them up?
They change configuration
What do proteins consist of?
Proteins are polymers (long chains) of amino acids
How many different amino acids are there?
20
Of which elemts do carbohydrates exist?
Carbon C, Hydrogen H and Oxygen O
