SCIENCE OF COOKING COURSE TOPICS

Learning Objectives:
1. Learners will be able to explain the purpose of each of the classification groups of ingredients.
2. Learners will be able to describe the chemical reactions that occur between the following groups of ingredients: Leavening Agents, Starches,
Fats, Sugars, Liquids, Raising Agents, Acids, and Thickening Agents.
3. Learners will be able to determine at least 2 suitable alternate ingredients within each classification group of ingredients, without help from
reference materials.
4. Learners will be able to write a recipe which includes at least one substitution ingredient.
5. Learners will be able to prepare a meal within which one or more ingredients have been substituted.
6. Learners will understand and sympathize with the challenges of those with dietary restrictions.

Session Topics
1 Session 1
Cooking Review
-Historical origins of cooking
-Cooking and food science terminology
-Relevance of this course within the context of cooking
2 Session 2
Ingredients
-Classifications Groups of Ingredients
1) Leavening Agents, 2) Starches, 3) Fats, 4) Sugars, 5) Liquids, 6) Raising Agents,
7) Acids, 8) Thickening Agents
-Members of each Ingredient Group
-Characteristics of each Ingredient Group
-Purposes of each ingredient within cooking
-Chemical relationships between ingredient groups
3 Session 3
Ingredient Science
-Chemical reactions that occur in cooking
1) Autolysis, 2) Caramelization, 3) Fermentation, 4) Denaturation
-Descriptions of each reaction
SCIENCE OF COOKING: TOPICS AND LESSON PLAN

Session Topics
-Compatible and incompatible ingredients
-Results of chemical reactions
-Application of chemical reactions in cooking
Food Lab Safety
-Food safety
1) Foodborne illnesses, 2) Spoilage, 3) Cross-contamination, 4) Food safety equipment,
5) Food safety practices
-Lab safety
1) Lab safety equipment, 2) Lab safety practices
4 Session 4
Ingredient Lab
-Process and practice producing chemical processes:
1) Autolysis, 2) Caramelization, 3) Fermentation, 4) Denaturation
5 Session 5
Technique Overview
-Procedural characteristics of each technique:
1) Heating, 2) Maillard reaction (browning), 3) Cooling, 4) Combining techniques
(Beating, Whipping, Folding, Sifting, Crumbing)
-Purposes of each technique
-Application of each technique (when to apply)
6 Session 6
Technique Science
-Physical reactions that occur in cooking
1) Heating, 2) Maillard reaction (browning), 3) Cooling, 4) Combining techniques
(Beating, Whipping, Folding, Sifting, Crumbing)
-Description of each reaction
-Compatible and incompatible technique and ingredient combinations
-Results of physical reactions
-Application of physical reactions in cooking
SCIENCE OF COOKING: TOPICS AND LESSON PLAN

Session Topics
7 Session 7
Techniques Lab
-Process and practice producing physical reactions:
1) Heating, 2) Maillard reaction (browning), 3) Cooling, 4) Combining techniques
(Beating, Whipping, Folding, Sifting, Crumbing)
8 Session 8
Dietary Conditions
-Overview of the following conditions, the offending food ingredients, and the results of
consumption:
1) Allergies and Intolerances (Corn allergy or intolerance, Dairy allergy or intolerance,
Egg allergies or intolerance, Nut or Peanut Allergy, Soy allergy or intolerance, Wheat
allergy or intolerance, Gluten intolerance), 2) Celiac Disease, 3) Colitis, 4) Crohn's
Disease, 5) Diabetes, 6) Hypoglycemia, 7) Irritable Bowel Syndrome (IBS), 8)
Phenylketonuria (PKU)
9 Session 9
Dietary Lifestyles
-Overview of the following lifestyle choices, the offending food ingredients, and the
rationale one might have for choosing such a diet:
1) Kosher diets, 2) Healthy Eating, 3) Low carbohydrate diet, 4) Low protein diet, 5) Low
sugar/sugar-free diet, 6) Yeast-free diet, 7) Additive-free diets, 8) Gluten-free/Casein-free
diet, 9) MSG-free diet, 10) Sodium restricted diet, 11) Vegetarian and Vegan, 12) Religion
10 Session 10
Substitutions and Alterations
-Common substitutions within the following ingredient groups:
1) Leavening Agents, 2) Starches, 3) Fats, 4) Sugars, 5) Liquids, 6) Raising Agents,
7) Acids, 8) Thickening Agents
-Application of substitutions to address conditions and lifestyles
-Effects of substitutions on food products
11 Session 11
SCIENCE OF COOKING: TOPICS AND LESSON PLAN

Session Topics
Substitutions Lab
-Processes and practices utilizing substitutions within the following groups of ingredients:
1) Leavening Agents, 2) Starches, 3) Fats, 4) Sugars, 5) Liquids, 6) Raising Agents,
7) Acids, 8) Thickening Agents, 9) Specific allergens.
12 Session 12
Recipe Writing Theory
-Review of common recipe formats
-Examination of the sections of a recipe
-Requirements for each recipe section
-Recipe writing scenarios