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  • Culinary Arts
Chemistry of Cooking
Conditional Remix & Share Permitted
CC BY-NC-SA
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People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.

Subject:
Culinary Arts
Chemistry
Material Type:
Textbook
Author:
Sorangel Rodriguez-Velazquez
Date Added:
01/01/2016
Crucian Cultural Cuisine: Guava Jelly & Green Gage with Sandra Gerard
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CC BY-NC-ND
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In episode 1 of Crucian Cultural Cuisine, Division of Virgin Islands Cultural Education Director Stephanie Brown learns how to make Guava Jelly & Green Gage ...

Subject:
Culinary Arts
Virgin Islands Culture
Material Type:
Assessment
Author:
Crucian Cultural Group
Stephanie Chalana Brown
Date Added:
08/10/2021
Culinary Arts 1 and 2 Model
Conditional Remix & Share Permitted
CC BY-NC-SA
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This course will provide skills in the area of food services and hospitality. These lessons are applicable to a capstone course in food service within a 3 seqence career pathway for Hospitality, Recreation and Tourism industry sector. The student receives training in kitchen safety and sanitation, equipment and facility use, knife skills, food preparation to include: cold pantry, salads, soups and sauces, introductory baking, meats and poultry, short order cook, hot-line, institutional cook, catering, cashiering, hostessing, waiter/waitress, and bussing. Students will participate in the planning, costing, preparation, serving, storage and critique of meals in project based learning. Nutrition and applied academic skills are incorporated in each unit. Career seeking and transferrable skills are incorporated into this curriculum culminating in a portfolio. Students that perform well could be placed in work-based learning environments.

Subject:
Culinary Arts
Material Type:
Full Course
Lesson Plan
Provider:
Butte County Office of Education
Provider Set:
CTE Online
Date Added:
07/13/2021
The Resistance and Ingenuity of the Cooks Who Lived in Slavery
Unrestricted Use
Public Domain
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Archaeologists are investigating foodways and re-creating meals prepared by enslaved people who lived in North America and the Caribbean to better understand their everyday lives and fill gaps in the historical record.

Subject:
Arts and Humanities
Culinary Arts
Mariculture
Education
English Language Arts
Social Science
Anthropology
Cultural Geography
Material Type:
Reading
Author:
Carolyn Wilke
Date Added:
08/27/2021