M 7-CcL vlslLlng Chefs: lerran Adrla, Parold McCee
1 8-CcL 1. Welcome and lnLroducLlon W 9-CcL 2.PlsLory of Sclence of Cooklng 1h 10-CcL 1 3. laLs, CarbohydraLes and roLelns l 11-CcL 4. Moles and ChocolaLe Chlp Cookles S 12-CcL 3. pP S 13-CcL 6. Why LquaLlons? M 14-CcL vlslLlng Chef: uave Arnold 1 13-CcL 1. lnLroducLlon Lo Lnergy, 1emperaLure, and PeaL W 16-CcL 2. Wood, Cvens, and PeaL 1h 17-CcL 2 3. C=mcpdelLa1 l 18-CcL 4. urlnks! S 19-CcL 3. Speclflc PeaL and 4-4-9 8ule S 20-CcL 6. LaLenL PeaL M 21-CcL vlslLlng Chef: !oan 8oca 1 22-CcL 1. lnLroducLlon Lo hase 1ranslLlons W 23-CcL 2. hase ulagrams 1h 24-CcL 3 3. Cooklng Sousvvlde and wlLh 8oLovaps l 23-CcL 4. hase 1ranslLlons of laLs S 26-CcL 3. A SuperCool uesserL! S 27-CcL 6. SolublllLy and lreezlng olnL uepresslon M 28-CcL vlslLlng Chef: 8lll ?osses 1 29-CcL 1. WhaL ls LlasLlclLy? W 30-CcL 2. Mlcroscoplc Crlglns of LlasLlclLy 1h 31-CcL 4 3. AppllcaLlons Lo SLeak and SLrudel l 1-nov 4. Candy Maklng and CrysLalllzaLlon S 2-nov 3. Candy Apple, SorbeL, and 1ullle S 3-nov vlslLlng Chef: Lnrlc 8ovlra 1. ChocolaLe 1emperlng 2. hases of ChocolaLe Lx18A: ChocolaLe! AL Pome Sous- vlde Lggs or 8lcoLLa Cheese reclslon of Cooklng lnsLrumenLs lce Cream LlasLlclLy of loods lnLroducLlon and lood ComponenLs Lnergy, 1emperaLure and PeaL hase 1ranslLlons LlasLlclLy M 4-nov vlslLlng Chef: !ose Andres 1 3-nov 1. lnLro Lo CelaLlon W 6-nov 2. Cels made wlLh roLelns and Pydrocollolds 1h 7-nov 3 3. Celllng AgenLs ln Lhe klLchen l 8-nov 4. SpherlflcaLlon, 8andom Walk S 9-nov 3. Csmosls S 10-nov M 11-nov vlslLlng Chef: Carme 8uscalleda 1 12-nov 1. lnLro Lo PeaL 1ransfer W 13-nov 2. 8rownlng 8eacLlons 1h 14-nov 6 3. Why lL's Pard Lo Cook a SLeak l 13-nov 4. Pow rofesslonals Cook SLeak S 16-nov 3. Mlcroscoplc and Macroscoplc erspecLlve S 17-nov 6. 8ules of 1humb M 18-nov vlslLlng Chef: Carles 1e[edor 1 19-nov 1. WhaL ls vlscoslLy? Lab 1, PW 1 due W 20-nov 2. Cullnary Lxamples 1h 21-nov 7 3. 1hlckeners and olymers l 22-nov 4. vlscoelasLlclLy S 23-nov 3. Classes S 24-nov M 23-nov vlslLlng Chef: nandu !ubany 1 26-nov 1. WhaL are emulslons? Lab 2, PW 2 due W 27-nov 2. Surface Lnergy and Lalace pressure 1h 28-nov 8 3. Pow Lmulslons lall l 29-nov 4. loams S 30-nov 3. Collolds M 1-uec vlslLlng Chef: !oanne Chang 1 2-uec 1. Cas roducLlon from 8aklng Soda Lab 3, PW 3 due W 3-uec 2. Malllard 8eacLlons 1h 4-uec 9 3. Cas roducLlon from ?easL l 3-uec 4. 8aklng hase ulagrams S 6-uec S 7-uec Lmulslons & loams 8aklng PeaL 1ransfer Candy LssenLlals Mayonnalse and Cullnary loams llnal ro[ecLs Viscosity & Polymers ulffuslon ln Lggs and Cevlche MolLen ChocolaLe Cake CelaLlon, ulffuslon & SpherlflcaLlon M 8-uec vlslLlng Chefs: uavld Chang, Wylle uufresne 1 9-uec 1. LxponenLlal growLh raLe of bacLerla and yeasL Lab 4, PW 4 due W 10-uec 2. loods and bugs 1h 11-uec 10 3. LnzymaLlc reacLlons l 12-uec 4. lood enzymes S 13-uec S 14-uec Lx18A: SusLalnablllLy! vlslLlng Chef: uan 8arber 1uL uLC 17Lh Lab 3, PW 3 due 1uL uLC 24Lh break! 1uL uLC 31sL break! 1uL !An 7Lh Lab 6, PW 6 due 1uL !An 14Lh Lab 7, PW 7 due 1uL !An 21sL Lab 8, PW 8 due 1uL !An 28Lh PW 9 due 1uL lL8 4Lh PW 10 due March 13Lh, 2014 Course Closes llnal ro[ecLs due lermenLaLlon & LnzymaLlc 8eacLlons llnal ro[ecLs