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uay uaLe Week 1oplc LecLure ConLenL Lab uue daLes

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

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