| SES # | TOPICS | READINGS |
|---|---|---|
| 1 | How do we do a kitchen experiment? | Recipe: Basic Brownies: McGee, Harold, pp. 285-305 and 397-409. Additional reading |
| 2 | Cheese | Recipe: Lemon cheese (PDF) McGee, Harold, pp. 36-53. Additional reading |
| 3 | Tofu | Recipe: Steamed vegetable dumplings McGee, Harold, pp. 615-617. |
| 4 | Marinades | Recipe: Chicken oriental (PDF) McGee, Harold, pp. 82-122, 156, 207-208, and 253. |
| 5 | Candy | Recipe: Butterscotch lollipop McGee, Harold, pp. 409-425 and 608-610. |
| 6 | Your experiment: Muffins | Recipe: Basic Muffins: Take a look at the recipe. This is a basic muffin recipe. It is up to you to decide (and bring to class) the "add-ins" that you can put into your muffins. Be creative, you can add in different flours, sweeteners, fruit, nuts, extracts, spices, chocolate, cheese, just to name a few. The only limitation is your imagination. McGee, Harold, pp. 560-574. |
| 7 | Root beer | Recipe: Root beer McGee, Harold, pp. 466-481, 505-507, and 160. Additional reading |
| 8 | Make your own cake recipe | You are going to design a cake recipe. All purpose flour, white sugar, eggs, baking powder and vanilla will be supplied. If you need anything else you will need to bring it. McGee, Harold, pp. 321-326. |
| 9 | Ice cream | Recipe: Ice cream (PDF) McGee, Harold, pp. 23-31. Additional reading |
| 10 | Fruit pizza | Recipe: Fruit pizza Additional reading |
| 11 | Peer teaching | You are the teacher this week. You need to bring 1-3 friends to class to teach them some chemical/cooking principle. You can teach them one of the "experiments" we did in class, or pick one of your favourite recipes. The purpose of the class is to get your student(s) to think about cooking from a scientific point of view. Feel free to assign your student reading assignments, either in the book or on the Web. |
| 12 | Barbecue | Recipes:
2. Creme brulee (PDF) Today we will have a discussion of food safety and barbecueing. Additional reading |
Table of Contents
Study Materials
Readings
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The assigned readings are from:
McGee, Harold. On Food and Cooking, The Science and Lore of the Kitchen. New York, NY: Simon & Schuster, 1997. ISBN: 9780684843285.