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.
Select the folders to/from which you want to add/remove "Science & Cooking: From Haute Cuisine to Soft Matter Science (Part 1 ; Module 1 - Food Components and Flavor)"
What are the molecules of cooking?
What are main types of carbohydrates?
In which form do fats exist at room temperature?
What are examples of carbohydrates?
What do proteins do when you heat them up?
What do proteins consist of?
How many different amino acids are there?
Of which elemts do carbohydrates exist?
Lernkarten für grafische Berufe
9. Schuljahr - 10. Schuljahr - Handelsschule/KV
Lernkarten und Hörbücher
Lern- und Lehrmittel für Gesundheits- und Sozialberufe