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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.

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Karten 15 Karten
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Sprache English
Stufe Universität
Erstellt / Aktualisiert 04.09.2017 / 06.09.2017
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9 Exakte Antworten 6 Text Antworten 0 Multiple Choice Antworten
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What are the molecules of cooking?

Fat, carbohydrate, protein
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What are main types of carbohydrates?

Sugars (e.g., glucose, fructose, sucrose) or starches (polymers - long chains - of sugars)
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In which form do fats exist at room temperature?

Liquid, solid
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What are examples of carbohydrates?

From seaweeds: agar; from land plants: pectin, guar gum, methylcellulose; from microbes: gellan, xanthan gum
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What do proteins do when you heat them up?

They change configuration
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What do proteins consist of?

Proteins are polymers (long chains) of amino acids
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How many different amino acids are there?

20
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Of which elemts do carbohydrates exist?

Carbon C, Hydrogen H and Oxygen O
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How many molecules are in 1 mole?

1 mole = 6.022 * 1023 molecules

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Which senses are involved in detecting flavor?

Sight, smell, taste, touch
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How is the pH-Value defined? How is the value for water?

pH = - log[H+]

where H+ is the number of hydrogen ions.

7

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Which chemical reaction comes by adding vinegar to baking soda?

Sodium bicarbonate + acetic acid -> sodium acetate + water + gas

NaHCO3+CH3COOH -> CH3COONa + H2O + CO2

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What is the volume of one mol of gas?

22.4 L

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What are the chemical formulas for acetic acid and tartaric acid?

CH3OOH

C4H6O6

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What is Keq ?

The ratio between the concentrations of products and reactans at equilibrium