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.
In episode 1 of Crucian Cultural Cuisine, Division of Virgin Islands Cultural Education Director Stephanie Brown learns how to make Guava Jelly & Green Gage ...
In Episode 3 of Crucian Cultural Cuisine, the Bayside Kitchen’s Magda Moolenaar learns how to make Kallaloo with Janet Rouse Cochrane.
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.
In Episode 2 of Crucian Cultural Cuisine, the Virgin Islands Good Food Coalition Director Sommer Sibilly-Brown learns how to make Benye with Norma Pemberton-Llanos
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.