CHEM 151 - The Chemistry of Cooking

Credits: 3 The art of cooking is carefully considered from the perspective of science, starting with the structure of molecules and how the they interact with each other and you (aka, flavor). Ultimately you will understand the magic that happens during baking, the important role of fermentation throughout history, and the secret to making confections that look and taste great. Chemical reactivity will be prominent in class discussions, especially as it relates to cooking, food preservation, and food spoilage. You will learn about the fundamental “Law of Nature” that explains why something taken from a hot oven, cools, and why you can’t unmix a drop of dye that has turned your cake icing green. The course will include demonstrations and solutions to classic cooking problems, such as “How do you know if the bread is ready to take out of the oven?”. FDR: SC Tuchler.