assignment on methods of cooking

10 Culinary Arts Lesson Plan Ideas

Filed under: Culinary Arts , Culinary Projects , Family Consumer Science , lesson planning

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Cooking class lessons and activities that your students will love.

Have you transitioned from the food service industry into the classroom or knew you wanted to be a teacher? No matter your circumstances, we are always looking for new ways to teach concepts like cooking methods. Teaching high school students to cook can be a lot of fun, but it can be challenging if you don’t want to cook every day of the school week! Teaching cooking methods is one of those topics that needs to be done and can be fun if you have the right tools.

These lessons include everything you need. PowerPoint presentations, guided notes, student questions, culinary projects and activities, and other educational resources will keep your students engaged.

Cooking methods activities, 1- basic cooking methods lesson plan –.

Setting the foundation with this cooking methods lesson plan will help you and your students throughout the semester. Students will understand the foundations of cooking techniques used in the food industry. This lesson starts with the basics and includes a slideshow, guided notes, and student questions. It also includes a cooking methods WebQuest that students can complete independently for review! Taking about 2- 40 minute class periods to complete, it’s great for middle and high school students.

2- Cooking Methods Interactive Notebook –

An interactive way to review essential culinary techniques. Students can complete the cooking method interactive notebook using either the printable or the Google Classroom version. This is a great way to either prepare for an assessment. It is also a great way to review the notes that were taken about cooking methods. Mixing it up by giving students different types of activities can help with different types of learners.They can work independently on an assignment while you circle around the room or get some grading done!

In this activity, students match cooking vocabulary and show their understanding of moist heat, dry heat, and combination. They categorize different types of cooking methods and more.

3- Food Lab Challenges –

It would not be a culinary arts class without cooking! A Potato Project is a great way to tie cooking methods with kitchen practice! Give students a potato or 2 and let them decide which cooking method they will use. Watch them cook up something delicious. This culinary arts activity includes a potato information reading, a brainstorming sheet, recipes, and a rubric.

culinary arts high school lesson plans and projects

Everything you need for your prostart or family consumer science class. This is an excellent lesson for middle school as it can be a simple way to teach cooking basics. We have students choose mashed potatoes, latkes, cheesy baked potatoes, and more. You can make it even more exciting and set it up as a competition. Invite some taste testers and let them decide on the best potato dish. Competitive events are always my students’ favorite labs of the school year. Check out our blog post about the Gourmet Ramen Recipe Challenge .

Check out our FREE Brownie Challenge Project to get started with baking!

4- Incorporate Tasting Sessions-

Allow students to taste and evaluate different ingredients before and after cooking. This helps them understand how cooking methods can transform flavors and textures. It allows students to give and receive feedback on their cooking. This constructive criticism helps them learn what worked well and what could improve their preparation. It also allows students to articulate their thoughts and feelings about the food. They learn to use culinary terms to describe flavors, aromas, textures, and presentations.

5- Cooking Terms Posters –

Hang cooking methods terms around your classroom and have students use them as a reminder when they are preparing food! This cooking methods PDF is one of our free resources. It will help your room look great, and your students learn. The full version includes a matching activity for students to review cooking vocabulary. As you move through the school year, you can quickly point to the posters as a review for your students as they do cooking labs. (you may need to tape the answers or take down the posters during an assessment!)

Download this free Cooking Terms BINGO to review basic cooking terms and cooking methods!

6- An Eggs Food Lab –

Eggs are also a great food for teaching about cooking methods. This can be a great place to start and doesn’t require much extra cost. Have students read about ways to cook eggs and assign groups different egg dishes using different cooking methods. You can also have them choose a cooking method of their choice. We have a lesson plan for that in our year-long course bundle, or you can purchase it separately. It also includes recipes and a rubric to help you set up the lab.

7- Recipe Analysis –

Have students analyze different recipes and highlight the cooking method. Model how to break down recipes into individual steps and discuss the cooking methods involved beforehand. Additionally, encourage students to think critically about why each step is essential. A WebQuest would also be a fun way to try this and have students highlight the cooking method in each recipe you link.

8- Videos and Live Demonstrations –

It is tricky to find a good video on YouTube that covers the basic cooking methods. However, this one goes over every way to cook an egg, which may be redundant, but it is a good review of cooking methods for an aspiring young chef! There is also Every Way to Cook a Potato , which would go great with the Potato Project! If you have time to make a WebQuest with questions or an Edpuzzle for these videos do it! Students can move through the questions independently.

Obviously, you could cook and demonstrate yourself, making it more memorable. However, you may not be able to demonstrate every cooking method. It would also make sense to pepper cooking methods demonstrations throughout the school year as you teach specific units. There are so many of them. Just laying the foundation at the beginning of the school year may be all you can do.

Baking Activities for Culinary Arts Courses

9- Baking Lesson-

The science of baking is important for students to understand as they learn about the hospitality industry and food production. Baking introduces a different set of techniques and principles compared to other cooking methods like sautéing or grilling. It involves precise measurements, understanding chemical reactions, and mastering the art of doughs and batters. It introduces students to leavening agents like yeast, baking soda, and baking powder. This knowledge is fundamental for creating various textures in baked goods.

A basic lesson for i ntroduction to baking is our lesson on TPT. It includes a slideshow, guided notes, and questions with videos.

10- Culinary Curriculum Growing Bundle –

If you would like these activities and over 100 more culinary lesson plans, check out our Mega Growing Bundle of lessons and activities. By growing, it means that every time we create a new lesson plan or resource that is related to culinary arts, we add it to the bundle at no extra cost to you. If your school district does not want to use TPT for purchases and you can convince them to purchase the bundle, we also offer it on our website. I can issue a purchase order to the school as well.

In conclusion, culinary arts classes are vital for equipping high school students with a comprehensive understanding of cooking methods. With the guidance of dedicated CTE educators, these young minds are gaining culinary skills and valuable life skills that will serve them well in the future. We are fostering a generation of passionate and skilled chefs by incorporating innovative teaching methods and a new lesson plan tailored to the student’s interests.

As we continue to invest in technical education, we empower students to explore their culinary creativity and prepare them for a world of endless culinary possibilities. This education not only shapes their culinary prowess but also instills in them a lifelong appreciation for the art of cooking. Hopefully, these ideas will lower stress levels as the year progresses and give you options so you aren’t taking too much work home. We know how challenging it can be to teach food and culinary. That is why we devote a lot of time perfecting our lessons to cater to your needs and keep your students engaged so you don’t have to do the extra work and can focus on the cooking and building relationships with your students.

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Chapter: 11th Food Service Management : Chapter 3 : Selection of Foods and Methods of Cooking

Methods of Cooking

“Cooking is the art of preparing food for consumption commonly with the appli-cation of heat”

Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economical, cul-tural and traditional trends. Art of skill and training are needed for effective cooking.

1. Objectives of Cooking

Cooking kills micro-organisms

Sterilizes food

Helps to keep food longer

Softens the food

Aids digestion

Improves palatability and quality of food

Introduces variety and

Increases the availability of nutrients.

2. Cooking Methods

Heat is transferred to the food during cooking by conduction, convection and radiation. The manner in which heat is applied to the food during cooking deter-mines the type of cooking method used. The methods developed may be classified under three main heads:

3. Classification of Cooking Methods

I. moist heat methods.

a. Boiling: It is a method of cooking food by just immersing in water at 100°C and maintaining the water at that temperature till the food becomes tender. Eg: Rice, egg, dhal, meat, roots and tubers can be cooked by boiling.

b. Simmering: Food is cooked in liquid at a temperature just below the boiling point.

c. Steaming: It is a method of cook-ing food in steam, generated from vig-orously boiling water in a pan. Eg: Idli, Idiappam(string hopper) and vegetables are prepared by steaming.

d. Pressure Cooking: When steam under pressure is used, the method is known as pressure cooking and the equipment used is pressure cooker. In this meth-od the temperature of boiling water can be raised above 100°C. Eg: Rice, dhal, meat, roots and tubers can be pressure cooked.

e. Poaching: This involves cooking in minimum amount of liquid at temper-atures of 80°C–85°C that is below the boiling point. Eg: Egg and fish can be poached.

f. Blanching: In this method, food is immersed in boiling water for five seconds to two minutes depending on the texture of the food and put it in cold water. This helps to remove the skin or peel without softening the food.

Eg: Tomatoes can be blanched.

II. Dry Heat Methods

a. Roasting: In this method, food is roasted in a heated tawa or frying pan without covering it. But roasting can be done with or without any medium of cooking.

Eg: Groundnut can be roasted with or without oil.

b. Grilling/Broiling: Grilling or broiling refers to the cooking of food by expos-ing it to direct heat. In this method food is placed below or above or in between a red-hot surface.

Eg: Papads, corn, phulkas, chicken and fish.

c. Toasting: In this method the food is kept between two heated elements to facilitate browning on both sides.

Eg: Bread slices can be toasted.

d. Baking: Baking is the method by which food is cooked by hot air. Country ovens and modern ovens are used for baking. Eg: Bread, cake, biscuits and meat can be baked.

e. Sautéing: It is a method of cooking or browning of food in a pan using a small quantity of butter, oil or ghee. Eg: Vegetables.

f. Frying: It is the process of cooking food in hot ghee or oil. Food can be cooked either by shallow frying or by deep frying

· Shallow frying means frying in little oil. Eg: Omelette, cutlets.

III. Combination of Cooking Method

a. Braising: It is a combined cooking method of frying lightly and stewing it slowly in a closed container.

Eg: Uppuma – Roasting and boiling, Cutlet – Boiling and shallow fat frying.

b. Stewing: It is a combination of sautéing and simmering. Eg: Meat stew.

IV. Other methods

a. Microwave Cooking: A magnetron tube is a source from where the electro-magnetic radiation with high frequency wave cooks the food.

Food should be kept in containers made of plastic, glass or chinaware and non-metallic containers. These contain-ers are used because they transmit the microwaves but do not absorb or reflect them.

Eg: Cake can be baked in microwave oven.

b. Solar Cooking: Solar cooking is a very simple technique that makes use of sun-light or solar energy.

Solar cooker consists of a well-insulated box which is painted black inside and covered with one or more transparent covers. These covers allow the radiation from the sun to come inside the box but do not allow the heat from the hot black absorbing plate to come out of the box.

Because of this, temperature up to 140°C can be obtained which is adequate for cooking. Solar cooking is free of scorching and oozing of contents. Eg: Rice

Cooking Methods Rubric

Cooking method movies.

Prostart Cooking Method Video Demonstrations.

Cooking Method Video Tutorials

Learning objectives:.

18.1 List and explain the three types of heat transfer.
18.2 Describe dry-heat cooking methods, and list the foods to which they are suited.
18.3 Describe moist-heat cooking methods, and list the foods to which they are suited.
18.4 Describe combination-heat cooking methods, and list the foods to which they are suited.
18.6 Identify ways to determine if a food has reached the correct degree of doneness.
Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs (pp. 378–397)

Introduction

Connection to Prior learning: Start the class by reviewing cooking methods from foods II. Have 3 columns on the board with the following labels: 1). Dry heat cooking methods, 2.) Moist Heat cooking methods, and 3.) Combination cooking methods. Give the students a graphic organizer with the same chart and 3 columns. Have the students work as groups to list as many cooking methods as they can in each category.
Finished list below.
Go over the student charts and see what they remember from foods 2.

Day 1 Lesson

Review the powerpoint on the various cooking methods. Have the students fix and fill in their charts with notes on each cooking method.
Introduce Video Project.

Project Description

Have the students get into groups of 2-3. Have each group randomly draw one of the cooking methods.
Have them research that cooking method. Have each group find a recipe they want to make that uses that cooking method. Submit their recipe on Canvas.
For the remainder of class demonstrate how to edit a video using the iPads on iMovie.

Day 2 Lesson

The next class, I will have purchased all of the ingredients they need to make the recipe they submitted using their assigned cooking method.
In the foods lab the groups will make that recipe while filming a tutorial for the rest of the class that highlights their assigned cooking method.
At the end of class, have the groups share their food product with the rest of the class.

Day 3 Lesson

The students will edit their video during 6th period. During 7th period the students will present their videos to the rest of the class and talk to them about their assigned cooking method and their food product.

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Recipe Index

17 Types of Cooking Methods and Techniques

Published: Jun 4, 2018 · Modified: May 28, 2023 by Hinz

Here is the complete guide of different types of cooking methods and secret cooking techniques that commonly used in home kitchen. This post will deeply help to improve your culinary skills to adapt the suitable method for your recipes.

Cooking can be easier and more perfect if you know the right " cooking method" and "techniques" to cook your food. Today, we are sharing some essential and common cooking methods that can help you to make irresistible food for your dinner or lunch.

Different types of cooking methods and cooking techniques will surely help home chefs in the kitchen to prepare perfect recipes.

17 Cooking Methods and Techniques

Moist heat cooking methods, 1) poaching, 3) steaming, 4) blanching, dry heat cooking methods, 5) grilling, 6) roasting, 7) broiling, 9) barbeque (bbq), 10) pan frying (shallow frying), 11) saute (stir frying), 12) deep frying, 13) basting, combination of moist and dry, 14) braising, 15) stewing, 16) pressure cooking, 17) skillet cooking.

These cooking methods and techniques can easily be applied according to recipe requirements. All these methods and techniques are simple and effective and essentially help home chefs and beginners to adopt the right method at right time and significantly help you to make your food delicious.

To simplify, all these cooking methods has been classified in 3 types. Let's have a in lenght look.

Moist heat cooking technique simply use by applying steam or liquid to cook food. Food cooked with steam is more healthy and extremely juicy and tender as compared to other methods. It intact the healthy nutrient and make it tastier and more delicious. If you are following the healthy diet then methods can help you to cook healthy food.

In 'moist heat cooking method' liquid is used as a source to cook food. It could be a oil, water, broth or any other food texture that made with liquid. Below are the few methods that you can use to cook food using the moist cooking technique.

Here are the popular methods for moist heat cooking:

This technique refers to simmer food in liquid on slow heat (160F – 180F) . Poached eggs , and Poached Salmon is the most famous recipe in which you place food in water or sauce to cook.

This is also a recommended food technique to prepare weight loss food dishes. You can poach variety of food like meat and vegetables.

Another cooking technique is to simmer food on boiling temperature (212°F) called 'steaming' in which food cooks on high temperature and get tender using hot water vapors.

If you are on diet, then this cooking technique is the most recommended to adopt in your daily cooking routine.

Here are some boiling food recipes:

How to Cook Basmati Rice
Cooking Dry Chickpeas
Pasta Cooking
Mashed Potatoes
Lentils/Dal
Chicken Kabsa

Another technique to cook the food is 'steaming' in which food cooks on high temperature and get tender using hot water vapors .

If you are on diet then this cooking technique is the most recommended to adopt in your daily cooking routine.

To steam the food, you can place food in cooking steamer, or you can also use a pan with boil water and place strainer over it and cover it to make homemade strainer. Now you can place your food like fish, chicken, vegetables over the strainer to cook it properly.

Homemade Steamed Chicken Recipe

One of the most technical method. Blanching is the most used cooking process to boil or scaled the vegetables in hot water and after a short duration, hot water needs to drain out and vegetable needs to place in cold or chilled water. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins.

Here is the complete procedure to Blanch Vegetables .

Conventionally 'dry heat cooking method' specifies cooking without water. Food cooks by exposing to heat without any liquid addition. Let's take an in length look to cook food in dry form!

Basically in dry heat cooking technique the food is exposed with direct heat like to cook food in oven or with bbq method. Roasted, grilled or bbq meat and veggies are the best example.

Direct heating method cooked the food by using the natural water of food. Using this method the food is extremely tasty and delicious but need extra care to balances the natural juices of food to avoid rubbery texture. It’s an art to make moist, juicy and tender food using dry heat method.

Direct heat methods make the food brown and add a roasted crust that makes it super scrumptious. It requires understanding to balances the temperature while cooking.

Here are some dry heat cooking methods that you can apply in your cooking.

Grilling is same as broiling where you give color to your food by exposing heat. The only difference between grilling and broiling is: in grilling the heat comes from downside and in broiling it comes from the upside of cooking oven. For grilling purpose, people use a different type of grillers to cook food.

Here are some Grilled Meat Recipes to follow.

One of the most famous methods of cooking is 'Roasting' which require food to cook using indirect heat. Normally people love the roasting using the oven. In this cooking technique, food cooks initially on the high 'indirect heat' and after few minutes switch to 'medium heat' so the food cook from inside. It makes food juicy from inside and roasted from the upper side. Preferably you can use meat to roast inside the oven also try with the vegetables. It tastes awesome!

Roasting recipe ideas:

Tandoori Chicken
Fire Roasted Diced Tomaotes
Honey Garlic Butter Roasted Carrots

Many people ask this question like what is broiling ? It's similar to grilling in which food directly expose to heat to cook the upper layers. You can easily broil your food using the oven to turn on the radiation from upside. Broiling is normally termed as fast method of cooking like sometimes you give some sort of grill effect to your food to make it more delicious and tempting in a first glance.

Some Broiling Ideas:

Macaron Bechamel
Potato Gratin Recipe Without Cream (Dauphinoise)
Mac & Cheese (Baked/Broiled)

Baking is the most sophisticated method of cooking that uses dry heat to cook food. Most people use the oven as a medium to bake food, Traditionally people use hot stones to bake food. Normally people make confectionery product using this method like to make cake , cookies , and bread .

Exciting and most thrilling cooking method that normally people use to cook their food using charcoal. It's a most demanding way of cooking and normally people love to eat barbeque food. It's delicious to eat and people love the charcoal aroma. You can cook meat and vegetables using barbeque method.

As the name specifies that food cooks using a small amount of oil. As a matter of fact, 'Shallow frying' is the most common technique to prepare or fry food like ' cutlet ', ' fried eggs ', 'omelet' and others. It's simple and easy to apply as a cooking method.

Sauting or stir fry is the cooking technique to use a very low amount of oil to cook food. In this method, the oil quantity is thinner and normally use to prepare stir-fry dishes.

Check the recipe of Sauteed Mushrooms with Garlic

In deep frying method, normally the high quantity of oil is used to fry the food. As the name depicts the food should be drowned into the oil to use this method. Normally french fries, fried chicken that you normally take from famous fast food restaurants use this cooking method to deep fry the food.

How to Deep Fry at Home without a Deep Fryer (Video)

In this cooking technique normally the food cooked in their own juice or liquid. Basting is much similar to a roasting method. The end result of basting shows juicy, gravy driven food with some roasted effect on the upper skin. It's a delicious way to cook food using this method. You can apply 'basting' on meat and vegetables.

In culinary art, the combination of moist and dry cooking method makes a perfect food with extremely delicious taste with tender and juicy texture from inside.

In combination cooking method, you can apply the combination of dry and moist heat like making braised chicken with stewed veggies.

Let’s have a in length look like how the combination cooking methods can be performed in home kitchen.

Let's discuss all 3 with different types of cooking techniques.

Basically, it comes from 'braiser' the French word and it's cooking method that you both dry and moist heat method. In this cooking technique, the food is cooked on high temperature and then you can keep it on low by adding liquid. Most of the South Asian cooking based on 'braising' method. Most of the meat curries are made using this method.

One of the best technique to prepare gravy style food. It's a slow cooking process on low heat in which food is being cooked with liquid to form stock/gravy/sauce. As the liquid gets thickened and food become tender the cooking is complete. Most recommended preparing stew food on the cooking stove.

Indian Chicken Stew Recipe (Video)

You must be familiar with old style stovetop pressure cookers where food is cooked with extremely high steam pressure. Best for meat tendering, and cooking legumes.

In a normal steamer and pan cooking process the heat is limited to 212°F in a boiling condition but in pressure cooker the steamed pressure reached to 250°F that helps to makes quick food.

These day Instant pot cooking method is trending and many people are using it to cook quick meals.

Here are some ideas of Instant pot recipes .

Most traditional and multi purpose cooking technique with skillet. You can use it for sautéing, braising, frying, searing and baking . I personally love it as it helps to make quick food.

Some skillet cooking ideas:

Scrambled Egg Whites
Shami Kabab Recipe (Beef / Mutton)
Sweet Toast

Cooking is an art, and it can easily be understand just by practicing with right techniques. If you are learning cooking, new chef or beginner and looking forward to cooking home food in an amazing way then these cooking techniques will guide you to adopt appropriate method for your food.

All these cooking methods are simple and effective only required understanding to cook food by adding temperature variations that makes a big influence on the quality and taste of food. Like; if you want to eat lamb curry then stewing and pressure cooking is the best technique. In the same way, if you want to eat chicken roast then oven roasting and broiling is best. In case, if you change the mind and want to eat steamed chicken then steaming the food is best technique.

I hope this article will be helpful to you. You can let me know in comment section if you have any question.

baharat spice mix in a dark blue plate along with spice filled spoon, and spice jar.

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Study of food methods and principles of cooking methods

Identify nineteen food commodities and their uses in the catering industry. Explain various methods of cooking foods. Prepare the various food commodities by applying the different methods of cooking. Measure using local and standard equipment.

What you'll learn

Food commodities e.g. poultry, game, meat, fish, vegetables, fruits, dairy products, pulses, cereals, herbs, flavouring, etc.
Methods of cooking.
Preparation of the various food commodities.
Standard/local measurements.

Your Teacher

Uzoramaka Henry

57 Lessons Taught
4.6 Teacher Rating

Chemistry of Cooking

(16 reviews)

Sorangel Rodriguez-Velazquez, American University

Publisher: Sorangel Rodriguez-Velazquez

Language: English

Formats Available

Conditions of use.

Learn more about reviews.

Reviewed by Alexander Zestos, Associate Professor, American University on 12/29/22

Comprehensiveness rating: 5 see less

This is a very comprehensive textbook covering all aspects of the Chemistry of Cooking. It begins with Essential Ideas such as background information and basic fundamentals on measurements, energy, mathematics, and uncertainty. Then it delves more into a review of basic general chemistry such as a focus on atoms, molecules, and ions. Then it gets into cooking techniques such as thickening and concentrating flavors. Moreover, it thoroughly discusses many main ingredients such as flour, fat, sugar, leavening agents, dairy products, eggs, chocolate, spices, and other ingredients. This is a very comprehensive and thorough overview of the chemistry of cooking from the perspective of food preparation and the chemistry of several fundamental ingredients necessary for the chemistry of cooking.

Content Accuracy rating: 5

This book is highly accurate. I did not find any inconsistencies or errors in this textbook. I am confident that this textbook could be adopted as an alternative open source textbook for an introductory chemistry of cooking course. The background information on chemistry is very thorough and the recipes are accurate and up to date.

Relevance/Longevity rating: 5

The content is up to date and very relevant to the field of Chemistry of Cooking. Many new recipes, ingredients, and cooking techniques are included that would make this a very useful textbook. It is possible that updates may be needed in the future, but this is not a very pressing concern at this moment. For example, it contains many similar themes to a comparable textbook, Chemistry in Your Kitchen (2016) published by the Royal Society of Chemistry, which makes this a very relevant textbook.

Clarity rating: 5

I think that this book is very accessible and well written. It does provide adequate context for any jargon or technical terminology used. For example, all of the ingredients such as sugars, spices, fats, etc. were listed both with their proper chemical names and their common names as well. The recipes are all step by step and the procedures are very thorough and easy to follow.

Consistency rating: 5

This book was internally consistent in terms of both terminology and framework. I really enjoyed how the first two chapters were a review of basic concepts and chemistry. This really sets a proper foundation of how the textbook should be organized. Then it is organized by ingredient such to give the reader a proper introduction on the many ingredients that can be utilized for the chemistry of cooking.

Modularity rating: 5

With respect to modularity, the text is easily and readily divisible into smaller reading sections that can be assigned at different points within the course. The chapters are organized by two review chapters and then organized by cooking ingredient, respectively. The text should not be overly self-referential, and should be easily reorganized and realigned with various subunits of a course without presenting much disruption to the reader.

Organization/Structure/Flow rating: 5

This textbook has a great organization, structure, and flow. The content and topics are presented in a logical, clear fashion. For example, the first two chapters a reviews of basic concepts and the subsequent chapters organized by ingredient specifically for the chemistry of cooking.

Interface rating: 5

The text does not have significant interface issues, including navigation problems, distortion of images/charts, and any other display features that may distract or confuse the reader. The textbook takes this into account.

Grammatical Errors rating: 5

There are very few if any grammatical errors. I did not notice any grammatical errors in this textbook.

Cultural Relevance rating: 5

The book is very culturally sensitive. It includes many recipes from different ethnic groups and parts of the world that are well represented throughout the entire textbook.

Overall, the textbook was a great read, and I highly recommend it to those who are interested in the Chemistry of cooking.

Reviewed by Zohra Azim, Lecturer, University of Texas Rio Grande Valley on 11/22/22

From the title, I expected that the focus of the book would be looking into the chemistry behind common cooking scenarios. Instead, there is heavy coverage of general chemistry topics, but not much relation to cooking. In my opinion, this book... read more

Comprehensiveness rating: 1 see less

Content Accuracy rating: 4

I did not experience any inaccuracies with the concepts discussed.

The information regarding basic chemistry concepts are up-to-date.

Clarity rating: 4

The terminology is clear and the jargon is appropriate for the context.

Consistency rating: 3

I did not experience inconsistencies in terminology, however there are some aspects that make the framework confusing. There are some examples that are unrelated to cooking or food science (ex: discussion of automobile catalytic converters on page 172) which I feel interrupts the flow.

Modularity rating: 4

The texts provides references to many external sources and only few paragraphs are long blocks.

Organization/Structure/Flow rating: 3

The topics are organized well enough to benefit from the book, however there is some room for improvement. For example, including more relatable cooking examples/recipes and discussing the relevant chemistry concepts underneath.

Interface rating: 4

Some images are blurry and some paragraphs are not aligned in the pdf version I read, but overall there are not too many issues.

I experienced no grammatical errors throughout the book.

The book is inclusive and appropriate across different cultures.

I would like to see more of an explanation of the chemistry used in common cooking examples, which is something I believe general chemistry students will be able to relate to and benefit from. Right now, I think this book is good for students studying food chemistry.

Reviewed by Lisa Campbell, Instructor, Eastern New Mexico University on 12/10/21

The book has extensive coverage of the Chemical reactions, measurement, atoms, etc. What it is lacking is more relation to cooking. There are more typical examples you would find in a Chemistry Course. If I were to use this book it would be for a Food Science Course to instruct students on the science aspects of culinary. I think of Alton Brown videos about the science behind the cooking/baking process. The information is accurate, concise and easy to understand. I just feel that it needs more food/culinary related examples.

The book is accurate and gives a concise and accurate picture of the chemistry behind the different aspects of cooking. For example the information on measurement not only gives the measurement values, it gives a background on what each measure is visually. The one thing I will take from this book is Kilogram mass comes from a measure of a cube of water at .1 meter. The accuracy of the book is both excellent and the explanations are fairly easy to understand.

The book is relevant and holds the interest. Cooking methods might change, but the science does not. There are a variety of cooking methods that use science to prepare food today such a Sous Vide with having a steak encased on plastic and placed in a temperature stable environment. The likelihood of this information being obsolete is probably low.

The book is written in a technical style so it's important that it be accurate and explain concepts well for understanding. Sometimes the book overreaches its approach to explaining concepts. The ideal audience of the book would be either Food Science Technologist or Culinary Students and the book needs to speak to them with greater examples related to culinary and food science concepts.

The book is consistence is relating the information. The book follows a technical style of writing, so there should be no guess work as to what each concept means or how it is presented. The audience for this book should come away with a technical knowledge of what the book contains. I do believe it does reach that, but as I have pointed out before, just more examples of the science of food and culinary need to be addressed.

What is impressive to me is the fact that for the first 14 concepts presented in the book, it is done in a concise and example driven format. Most books that present the concepts in the book such as measurement or energy basics would be too far out for the audience of this book. I feel this book gets to the point faster and doesn't overstate its position.

I am very happy with the format the book. I again would use Chemistry of Cooking in a Food Science Course. I would expect to spend time on the chemistry and biological concepts that need to be understood in order to prepare students in the Culinary Industry or in Food Science Research. The fact that the book starts with Chemistry basics and then addresses each part of the ingredients is excellent.

I liked the examples I could click on and I didn't experience any glaring issues.

The text to my experience does no having in glaring grammatical errors.

Due to the technical nature of the book, it comes from a science based background.

I plan on considering this book for a course I will be teaching in the the near future on Food Science. I enjoyed the way the book was presented. I can always use my own food examples for some of the Chemistry issues. I would just add that the impression from reading this book, it assumes that the instructor/professor has a basic understanding of chemistry.

Reviewed by Martine Bissonnette, Faculty, Windward Community College on 4/21/21

Comprehensiveness rating: 3 see less

The first couple of chapters of the book provides a good introduction of basic chemistry but it would have been more effective to explain concepts using food examples. The rest of the book is more of an encyclopedia of the different ingredients used in cooking, it does not go into the cooking process of these ingredients. That list of ingredients and definitions is quite detailed.

The information appears to be accurate, the first two chapters extracted from the well-known and reviewed OpenStax Chemistry Textbook. The remaining chapters contain detailed descriptions of the various ingredients in baking and describe some uses but very few examples of cooking techniques and in some other chapters, chemistry concepts randomly appear (catalysts and Arrhenius equation, Bronsted-Lowry acid/base) without a connection being made to cooking.

Relevance/Longevity rating: 2

This book can be used as an encyclopedia of the various ingredients used in cooking but should not be called chemistry of cooking. It focuses on chemical content of ingredients. Some topics didn't need to be discussed, for example, Kw and pOH are fundamental concepts rarely used when describing food chemistry. The pH and pOH exercises are not relevant to food chemistry. There are a couple of mentions of gluten but despite an extensive chapter on flour, no explanation on how the chemistry of gluten works.

Each chapter is individually easy to read and understand but there is little flow/connection between chemical concepts and the way ingredients behave from a chemical perspective. For example, it would have been relevant to begin the section on salts by describing the chemical makeup of a salt and it's solubility in water.

Consistency rating: 2

Very inconsistent from one chapter to the next. A lot of the information is cut/paste from other sources and the format of each chapter varies greatly. No connection between the different sections. Some chapters have practice exercises at the end of the section (if from OpenStax) but others don't.

Since each chapter covers a specific topic, it could be used in small sections as a reference source on ingredient description (but not for learning about cooking). For example, if one wanted to know about flour, the various types are described.

Organization/Structure/Flow rating: 2

The sections that deal with chemistry concepts appear randomly through the book and no connection to the ingredients is made. There was a missed opportunity to incorporate scientific concepts with each different ingredient, For example, the neutralization chemistry of baking soda is not described. Foods that can be made with the ingredients are named but there are no detailed cooking recipes.

The table and figures are numbered starting at 1 in each section - it would have been useful to keep track of the figures/tables throughout the manual so a specific table could be referenced instead of having to state: table 1 section 25 or table 1 section 42, etc... The section called Dessert Design Activity has no content.

No grammatical errors were noticed.

Cultural Relevance rating: 4

The book is relevant to most cultures but some sections only discuss US regulations while others focus on Canada. The book might not have as much relevance to readers of other countries.

The book is an attempt at discussing the chemistry of cooking. There is an attempt at connecting chemistry concepts to ingredients but should not be titled chemistry of cooking since very few chemical transformations of foods are described. Since it's a free reference, I might use this book as a compendium of ingredients for my class.

Reviewed by Kwok-Fan Chow, Assistant Professor, University of Massachusetts Lowell on 6/30/20

The text covers the fundamental topics of chemistry and the understanding of how ingredients are used in cooking. The topics are interesting for anyone who loves science and cooking. read more

The text covers the fundamental topics of chemistry and the understanding of how ingredients are used in cooking. The topics are interesting for anyone who loves science and cooking.

The information presented appears to be accurate.

The content is up-to-date and relevant to basic food chemistry. Updates will be beneficial when new products come to the market.

The text is very easy to understand.

The framework is consistent throughout the textbook.

The searchable PDF format makes searching extremely easy.

Organization/Structure/Flow rating: 4

In general, the topics are introduced in a logical fashion. Some fundamental concepts could be further explained in the later sections of the text.

It would be helpful if the figures and charts could be bigger in the PDF document.

The text is very well-written.

The text is not culturally insensitive or offensive in any way.

It is a great introductory science textbook for non-science majors.

Reviewed by Wayne Yeatman, Associate Professor, Central Oregon Community College on 6/19/20

The text provides a table of contents but does not provide an index or glossary. The text appears to be geared more towards baking than cooking. The text covers most areas of food but does not cover proteins. read more

Comprehensiveness rating: 4 see less

The textbook appears to be very accurate and free from any bias. There does not appear to be any references sited at to the sources of the content.

Relevance/Longevity rating: 4

The textbook us up to date and since it is about the chemistry of food (versus nutrition), not much changes so it should not become obsolete in a short period of time. Given the format of the text, updates should be relatively easy to implement.

The text is very clear. The prose is straightforward. There are concise learning objectives before sections. There are very good definitions of technical terms to lead off sections, providing clarity.

The terminology is consistent but the framework or layout is inconsistent and rather confusing.

This text is very modular. In fact, in my teaching, I would easily apply just a portion of the text where it fits in with the curriculum I teach.

The organization seems scattered and often times random after going through the text. This is not evident by just viewing the table of contents.

Interface rating: 3

The interface is somewhat text heavy. In other words, some breaks and variation on the way items are presented would be helpful. The images and charts seem a lot smaller than the text. In the photos with text, often the text is unreadable. There are what appear to be random indentations from page to page making it a bit confusing.

Grammatically, it appears error-free.

The text does not appear to be culturally insensitive and appears to be presented very objectively.

It provides a great primer of overall chemistry (atoms, matter, etc,) which needed to understand the food chemistry portion of the textbook. It presents the way food functions on a molecular level which directly lends itself to one becoming a better cook.

Reviewed by Mikeya Kirksey, adjunct professor, Bunker Hill Community College on 6/1/20

easy to understand and flow was good read more

easy to understand and flow was good

Relevance/Longevity rating: 3

would like to see fruits and vegetables addressed in this book

adequate context

covers a range of topics

smaller reading sections are within this book

very clear fashion and logical

no navigation issue however on my phone i had issues opening on my mac it was perfectly fine

not that i noticed

Cultural Relevance rating: 2

I think more backgrounds could have been covered

This book flows well. I think a first year college student focusing on food chemistry would find this book easy to understand, I also think students not with a focus in science could understand this as well. It covers a variety of subjects.

Reviewed by Wenjuan Tan, Chemistry Affiliate Faculty, Metropolitan State University of Denver on 3/30/20

This book is definitely recommended to the students who are majored in Food Chemistry and Food Science. It covered chemistry-related concepts, like inorganic, analytical, organic, and physical chemistry. Also, it provides other fun aspects like the chemistry of phone, as well as giving cooking or food-related exercise questions. However, if it could shorten the basic chemistry concepts (it takes up more than one-third of the book), and cover more cooking-related content, it will attract more scholars or students. Also, it covers a lot of essential cooking ingredients, but I didn't see any chapter covering fruits and vegetables, both of which contain essential compounds to our diet, like pigments, antioxidants, and carbohydrates.

It is an error-free book.

The first two chapter covers too much basic chemistry content, which we can easily find in general or introductory chemistry books. Also, some calculation examples are not relevant to the topic. Readers would expect to see more fun examples using ingredients as examples, wouldn't they?

Clarity rating: 3

Some of the first-shown terms were not defined very well, and the author didn't go deeply to connect with the chemistry concepts.

Consistency rating: 4

Overall, it is a good topic selection. Some calculation examples are off to the topic, chemistry of cooking. These examples can be found in any of the basic chemistry books.

I would suggest the author to use more sub-titles, which could help with the navigation.

This book is written in a logical and clear fashion. However, somehow, it kind of jumps back and forth between chemistry and cooking ingredients, and failed in addressing the connection.

Some images are misaligned which would be confusing to students.

No grammatical error was found.

No cultural and offensive content was found.

It is a very interesting and fun topic, most of the students and scholars will appreciate the resources.

Reviewed by Daryl Holliday, Associate professor of Food Science, University of Holy Cross on 11/24/19

First third is a refresher of basic chemistry. Second third covers more about ingredients than food chemistry and the last covers chemistry associated with taste. I feel the first section could be shortened and examples improved but will be using... read more

No errors detected but have read book completely; just sections

About 1/3rd of book has direct relevance to our course and teaching.

The book moves through the material easily but never goes deeply in depth

Various sections appear to be written by different authors and do not tie up together easily without additional information.

Book is broken up into easy to read/assign sections but not quite a the level i would expect for a college course

Book organization is easy to follow and well thought out.

When viewing as PDF the pages appear to be misaligned but this is do to setting it as book rather than digital document. Also, having links verse images means students cannot print out sections and bring to class.

No in-sensitivities detected but have read book completely; just sections

I appreciate the resource and will be using significant parts of it but do not think it can replace the commercial textbooks at this time.

Reviewed by Iona Black, Assistant Professor, James Madison University on 8/13/19

I think the basic principles are covered in a comprehensive manner but the flow could be better between the topics. More detail could have been included as to how the chemistry of the process works. Maybe more examples of why chemistry is important could have been include in the beginning where chemistry fundamentals are discussed. In general has a comprehensive glossary.

Content Accuracy rating: 3

I found it to be accurate regarding the chemistry . More reactions would have strengthened the content. Some typos regarding subscripts in empirical and molecular formula solutions in figure 2 regarding titanium dioxide and regarding acetic acid empirical and molecular formula figure 6 and empirical and molecular formula solution. For carvone the stereochemistry is lacking in figure 9.

I believe the connection between chemistry and cooking could be better integrated. More connections to fundamental concepts would have enhanced it's relevance to the title of text. Sticking to cooking examples and topics would enhance relevance.

Definitions are straight forward . Written in understandable language for intended audience.

Consistent with general chemistry and cooking but terms could have been integrated more. Some terms could have been incorporated more clearly such as oxidation and how cooking devices such as pressure cookers related to general principles of general chemistry.

Easy to locate terms and sections.

There is a logical flow to topics for the most part and follows the table of contents.

The figures are easy to navigate and understand regarding figures, charts, graphs.

Grammatically correct.

Highlighting a couple of other international cultures would have added to the topic(s) since the readers are probably multicultural. It is however not offensive or insensitive to other cultures.

This is a relevant interesting topic and a good attempt that could become an outstanding effort with a few changes/ additions/ corrections. As an online book i believe instructor presence is needed so synchronous vs asynchronous use.

Reviewed by Kristine Bryan, Adjunct GED Instructor, Chemeketa Community College on 4/25/19

As a GED instructor, I looked to this text to introduce basic chemistry concepts. It does this well. I was also looking for examples of basic chemistry in everyday cooking. I think the text could have been more straightforward in tying the cooking concepts with the basic chemistry. As it is, there is a section at the beginning that covers basic chemistry, but it does not include any cooking examples. The text does provide an accurate index.

I found the text to be accurate and I did use parts of the text to introduce basic chemistry concepts to GED students.

I think the text could better integrate chemistry and cooking concepts. As it is, it is disjointed.

GED preparation students were able to read and understand the text with limited instructor support.

Again, I find this text to be disjointed. I would hope that future editions would integrate cooking concepts with the basic Chemistry section.

I was easily able to take sections of this text to introduce basic chemistry to GED students. It was not an overwhelming task to find the sections that I wanted to use in class.

The book is organized as it states in the table to contents. This was easy to find and to use. Again, I would like to see more integration of the cooking and the chemistry content.

My class had no difficulties navigating or understanding the figures and content that we used in class.

I did not find any grammatical errors.

The text was not insensitive or offensive. Cooking examples of a variety of ethnicity and backgrounds could make the text even more relevant to students.

If nothing else, this text helped me as a GED instructor to understand chemistry content to teach to my students. However, I found the exact same basic chemistry content in other Open Resource textbooks. My hope was to find practical examples of basic chemistry to tie in with the instruction. Those examples were not easy to access in this text.

Reviewed by Patricia Flatt, Professor, Western Oregon University on 4/17/19

Comprehensiveness rating: 2 see less

I was very excited to look at this textbook as we teach a similar course in Consumer Chemistry and was hoping that we could use some of the materials in here for our course. However, I was a bit disappointed. I do think that the topic is amazingly interesting and there is a lot of potential for this book to become a great teaching resource. However, it the current state, the first two chapters which discuss basic general chemistry seem disjointed or disconnected from the topic of cooking, while the later chapters discussing elements of cooking, do not go far enough into the topics of chemistry to help discuss why chemistry is involved in cooking. For example, in the chapter discussing fat, they briefly describe emulsification agents, but they don't use this as an opportunity to describe the chemistry behind the process of emulsification or discuss polarity. These are missed opportunities within the text to elaborate more on fundamental chemistry processes.

The content delivered appears to be accurate and presented in an unbiased way, but is again lacking in chemistry detail that helps shed light on why cooking processes work the way that they do. Or it is presented without connection to the previous text. For example, the catalysis section begins with, 'We have seen that the rate of many reactions can be accelerated by catalysts.' However, I can't really find earlier reference in the text to catalysts or even any substantial chemical reactions.

The text reads more like a glossary of terms without having many useful pictures and figures. It also lacks in connections to fundamental concepts in chemistry. As an example, in the sugar section, glucose properties are listed and the term hygroscopic is used in the text for the first time. However, there is no discussion about what that term means or why certain substances display that characteristic.

Clarity rating: 2

I felt that many of the new terms that are shown in bolded font were not defined well or connected back with their chemistry connections.

I think the overall topic selection is fine and that this has the potential to be a very interesting course, if some of the examples given were elaborated on to discuss the chemistry properties that are inherent to them.

Modularity rating: 3

This text is in searchable and table of contents driven PDF format. This works alright, but is a little frustrating for me in general to navigate. But that may just be my own preference for a hardcopy textbook. For a PDF file, it was pretty easy to find specific topics.

In general, I think the topics flow in a logical fashion and could be really interesting if connected better to their chemistry origins. However, as written, it jumps back and forth between chemistry and cooking, rather than integrating the chemistry concepts into the different areas of food products and cooking.

Yes, the figures that is does have are easy to navigate to and they are clearly presented. However, I don't feel that there are enough useful figures within the text. Many chapters are listing definitions of substances, more like a glossary.

It was easy to read and was grammatically correct.

Cultural Relevance rating: 3

The text is focused more on western baking ingredients. It could contain more referencing to international food processing/cooking methodologies and the chemistry contained within those processes.

I think it would be helpful to determine what chemistry content is required for the course and then find useful cooking examples to use to explain these phenomena. It would be much more dynamic and interesting that way....

Reviewed by Stacy Henle, NTT Instructor, Chemistry, Western Oregon University on 3/7/19

The topics selected for for food chemistry were interesting, although I was surprised that there was little to no focus on fruits and vegetables. In the eggs sections I was also hoping for more explanation on the significant differences in... read more

The accuracy of the information was high, although accompanying actual chemical structures were limited. For example, it provided good information about agents cornstarch and/or gelatin but did not touch on their chemical structures / make-up. And in the case of casein mentioned in the coagulation section, it might have been useful to mention other uses, for example in adhesives, paints, and other industrial products.

There will always be an interest in food chemistry, as long as humans need to eat to stay alive.

The textbook is very clearly and well written, and organized well. It was difficult to read when a hard copy was printed because the images didn't always match the text sizes (i.e. page 185 the images were difficult to read).

Chapters are presented with consistent topic / conceptual depth within each chapter.

I appreciated the background on matter and the elements and periodic table being at the beginning. However, I felt the acid / base section was oddly placed and would have been better at the beginning. The chapters otherwise were well presented.

See my comment in modularity about acids / bases.

As mentioned a few of the images are difficult to read.

The textbook language is very well-written.

Language used seems appropriate across cultures.

I would love to see additional aspects of food chemistry that surround organic versus traditional vegetables, meats, eggs, etc.

Reviewed by Edward Turos, Professor, University of South Florida on 3/27/18

The text is rather comprehensive in its discussion of basic principles of general chemistry, up through page 100, and also in the general description of food materials and procedures of food processing. after page 100. What is greatly missing however is the combination of chemistry with cooking, which from the book title I thought would be the major focus. This is greatly lacking, in my opinion.

I did not find anything inaccurate per se, just not all that well-defined in many places (particularly in the cooking section, after page 100. Lots and lots of essential details could have been added, to interject chemistry into understanding the cooking of food and food processing. There are a plethora of typos that need to be fixed, such as the superscripts for cubic centimeter (pages 23/24 an din the glossary on pages 26/27, the subscripted numbers are mangled for H2, F2, Cl2, Br2, I2 (see page 84), TiO2 (page 85, two places), CH2O (page 86), the numbers in C6H12O6, C2H4O2, and CH2O (top to middle of page 86) should be subscripted. On page 88, the two chemical structures shown for D- and L-carvone do not depict stereochemistry, and are thus not proper enantiomeric structures. - they are, in fact, the same compound as drawn. On page 95, lines 1 and 3 under the table 1, the words after "polyatomic" and "oxygen atoms" are too mangled to read, at least on my pdf printout.

Relevance/Longevity rating: 1

The book content can easily be divided into two discreet, non-interactive components: basic principals of general chemistry (pages 1-100), and cooking methods/materials (after page 100). There is virtually no mixing of the two components, although there are plenty of opportunities to do so. For instance, rather than discussing things like fuel cells and cell phones unrelated to cooking (see page 10, figs 11 and 12), the author could include examples from cooking and food processing. When discussing acid-base reactions, the author could leave out the sinkhole example, and perhaps describe food carbonation and release of carbon dioxide in acidic media.There are just very few examples of chemical explanations or of simple chemical phenomena mentioned in the entire cooking section, and there are certainly many scenarios where this can be done.

The text is straightforward enough to read, albeit the embedded figures and schemes are almost irrelevant since they are far too difficult to even see. The much bigger issue regarding clarity are in the many figures and diagrams through out the text. In the pdf I printed out, almost none of the figures and diagrams are legible at all. Some are simply way too small or too blurry to see. Quick examples are Fig 5 (page 6), Figs 6 and 7 (page 7), Fig 9 (page 8), etc etc. In various places (for example, see page 10 and page 86), font appears well outside of the boxes, this is very distracting and unnecessary.

The two components of the book (general chemistry principles versus cooking) seem to be consistent within their own own sections, but there is a clear dissection separating the two components as if two different authors wrote it (which was not actually the case). The general chemistry section is highly detailed, organized and systematic, while the cooking section is mostly verbal descriptions of what things are classified as, without much breakdown of chemical principles involved. Suitable examples are also not consistently presented especially n the cooking section (the ones that are do not seem relevant to cooking). The use of pressure cookers, for instance, to describe rapid food preparation and also a basic general chemistry principle, would be good to include in both sections. Oxidation chemistry is another important thing to put into both sections- rather than fuel cells maybe, talk about how foods cook or brown in air at high temperature through oxidation, or go sour, rancid, spoil, etc if left open to the air.

Modularity rating: 2

As described above, the book is essentially two completely independent components on their own, one not benefitting the other. To a chemist, the book is not useful since the general chemistry principles can be found in any other general chemistry text, and to people interested in cooking, the section on that topic is a compendium of descriptions that are either expected to be memorized, or purposely intended not to be related to chemistry.

Organization/Structure/Flow rating: 1

The author has to find a practical way to completely mix the general chemistry discussions with the cooking sections. I don't know how, but in the present state, there are no correlations between the two, and this makes the book almost useless to its readers.

Interface rating: 1

See items 2 and 4 above, for the comments on this. The graphics really need a lot of work.

The grammar seems suitable for the intended audience.

To my reading, there are no issues of any kind in this regard. Perhaps the author could find pertinent examples of foods and chemistry used in cooking from different cultures to highlight that better, if that seems useful. That would actually add a nice dimension to the book.

I have said enough. The book is on an interesting topic, and with focused effort and critical evaluation fro m her peers, the author could have a gem of a book that would be useful to those interested in chemistry and in cooking. This would be worth the effort in my opinion.

Reviewed by Roberta Bernstetter, Cosmetology Instructor, Minnesota State Community and Technical College on 2/1/18

The book does a great job covering the subject without much depth so that a beginning chef can clearly and easily understand the content. The topics were compared to everyday situations, making it very easy to relate to, even to the self taught... read more

To my knowledge the text is accurate in both aspects of cooking and chemistry. The index is concise and the glossary at the end of each chapter does a good job at simply summarizing key points and definitions.

Basic chemistry like the topics discussed in the text (atoms, molecules, ions, measurements, energy basics, periodic table,etc.) should be relevant for a long time. It does a good job helping to understand the relevance of chemistry in cooking. I would imagine cooking techniques can vary, but the information in this text is fundamental basics that would remain relevant.

The parts of the book I could relate to, and have basic understanding of, were very clearly written and appropriate for the intended audience. More importantly, topics unfamiliar to me were clearly written in a way that I have a better understanding of the concepts without confusion.

The author did an excellent job of keeping the book terminology consistent from chapter to chapter, building on key concepts and integrating the information as it related to each different topic.

The book has a clearly written table of content identifying each topic and subtopics in each chapter. Each section is small, yet thorough, which would make it easy to cover the intended content in an ample amount of time. When clicking on the chapter heading or subtopic in the table of content it directs you directly to that section of the book.

The material flows in a logical sequence. The text begins with the basics of chemistry and flows into cooking techniques and finally into understanding basic ingredients.

Being able to jump to specific chapters and subtopics quickly is very beneficial to students. This would be a must for me if there was an OER available in my line of expertise.

This book appeared to be free from grammatical error.

This text is not culturally insensitive or offensive.

As a self taught chef, meaning I really don't know much at all, this book did a really good job at simplifying processes in cooking and helping mem to understand basic ingredients and what they are used for. Some of the information in the chemistry chapters will be integrated into my Basics of Chemistry cosmetology course. Great book!

Reviewed by Nicolle Fernandes, Assistant Professor, LaGuardia Community College, City University of New York on 2/1/18

The text covers a wide range of topics, starting with the basics of what is matter and its varying states to discussing the various food ingredients and how they lend themselves to cooking. The topics are covered in a very succinct manner. Each... read more

The content is accurate. I did not find any inconsistencies with the material.

The content is up-to-date. The basics will remain the same however updates will need to be added as and when new products and/or processes are introduced/developed within the field/industry.

The text is very straightforward, simple and easy to understand.

The text is consistent across sections. There is a logical pattern that is maintained throughout the text.

The text is modular and can be divided into smaller sections as needed.

The topics are presented in a clear, logical manner.

The interface is easy to access and use. I downloaded a PDF version of the text for review and faced no problems.

I did not encounter and grammatical errors.

The found the text to be inclusive. For instance, when discussing the elements of taste the text listed salty, sweet, sour and bitter but also when on to include Asian elements of Umami, spicy and astringency. There are several other instances throughout the text as well.

This text is written in a manner that is easy to understand and can certainly be used as a text for Food Science/ Food Chemistry at the beginner-level. I like that it has a small section on Herbs and Spices.

Introduction Essential Ideas

Essential Ideas Introduction
Phases and Classification of Matter
Physical and Chemical Properties
Measurements
Measurement Uncertainty, Accuracy, and Precision
Mathematical Treatment of Measurement Results
Energy Basics
Calorimetry
Atoms, Molecules, and Ions
The Periodic Table
Atomic Structure and Symbolism
Chemical Formulas
Molecular and Ionic Compounds

Cooking Techniques: Thickening and Concentrating Flavors

Thickening Agents
Types of Thickening Agents
Coagulation
Gelatinization
Crystallization
Non-traditional thickeners
Low-temperature and sous-vide

Understanding Ingredients: Flour

Introduction -- Understanding Ingredients
The History of Wheat Flour
Milling of Wheat
Flour Streams and Types of Wheat Flour
Flour Terms and Treatments
Flour Additives
Whole Grain and Artisan Milling
Flour in Baking
Other Grains and Flours

Understanding Ingredients: Fat

Understanding Fats and Oils
Sources of Bakery Fats and Oils
Major Fats and Oils Used in Bakeries
Functions of Fat in Baking

Understanding Ingredients: Sugar

Sugar Chemistry (ADD US)
Sugar Refining
The Application of Sugar
Glucose/Dextrose
Maple Syrup (ADD US)
Sugar Substitutes (ADD US)

Understanding Ingredients: Leavening Agents

Introduction to Leavening Agents
The Functions of Yeast
Using Yeast in Baking
Introduction to Acid- bases
Brønsted-Lowry Acids and Bases
Baking Powder
Sodium Bicarbonate
Ammonium Bicarbonate
Water Hardness and pH

Understanding Ingredients: Dairy Products

Introduction to Dairy Products
Milk Products ADD US
Milk in bread baking

Understanding Ingredients: Eggs

Eggs Grade (ADD US)
Composition and Nutrition
Egg Products
The Function of Eggs
Storing Eggs
From the Cocoa Bean to the Finished Chocolate
Chocolate Produced for the Baking Industry
Definitions and Regulations (ADD US)

Understanding Ingredients: Spices

Elements of Taste
Introduction to Salt
Types of Salt
Functions of Salt in Baking
Using Salt in Fermented Doughs
Storing Salt
Introduction to Spices and Other Flavorings
Seasoning and Flavoring
Flavorings in Baking

Ancillary Material

About the book.

People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.

About the Contributors

Sorangel Rodriguez-Velazquez is a Professorial Lecturer in Department of Chemistry at American University.

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Cooking Methods

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10 Culinary Arts Lesson Plan Ideas
1- Basic Cooking Methods Lesson Plan -. Setting the foundation with this cooking methods lesson plan will help you and your students throughout the semester. Students will understand the foundations of cooking techniques used in the food industry. This lesson starts with the basics and includes a slideshow, guided notes, and student questions.
Cooking methods
COOKING METHODS COOKING METHODS MERITS DEMERITS MOIST HEAT METHODS. Boiling Boiling is a method of cooking foods by just immersing them in water at 100 0 C and maintaining the water at that temperature till the food is tender. Rice, egg, dhal, meat, roots and tubers are cooked by boiling. Simple method -It does not require special skill and equipment. Uniform cooking can be achieved.
PDF Food Production Foundation -II BHM -201T UNIT: 01 METHODS OF COOKING
1.4 Methods of cooking 1.5 Moist heat Methods of Cooking 1.5.1 Boiling 1.5.2 Poaching 1.5.3 Steaming 1.5.4 Stewing 1.5.5 Braising 1.6 Dry heat Methods of Cooking 1.6.1 Baking 1.6.2 Roasting 1.6.3 Grilling 1.7 Frying 1.8 Modern Methods of cooking 1.8.1 Paper Bag (en papillotte) 1.8.2 Microwave Cooking
PDF Chapter 25 Study Guide Cooking Methods
Cooking method: _____ 4. Place the duck uncovered on a rack in a shallow pan. Cook until crispy on the outside and tender on the inside. Cooking method: _____ 5. Place the peas in a basket, and set the basket in the saucepan above boiling water. Cover and cook until the peas are tender. ...
Methods of Cooking
a. Boiling: It is a method of cooking food by just immersing in water at 100°C and maintaining the water at that temperature till the food becomes tender. Eg: Rice, egg, dhal, meat, roots and tubers can be cooked by boiling. b. Simmering: Food is cooked in liquid at a temperature just below the boiling point.
Complete Guide to Different Cooking Methods and Techniques
Searing. Searing is a culinary ballet of swift, fiery passion. Wielding intense and immediate heat, this technique seeks to envelop ingredients in a symphony of sizzling sounds and aromatic allure. The primary objective is to forge a gorgeously caramelized crust, a testament to the dance of heat and food.
Food Preparation Techniques
What are 5 methods of food preparation? Methods of food preparation include sautéing, stir-frying, steaming, baking, and grilling. These methods use different types of food preparation equipment ...
PDF METHODS OF COOKING FOOD
It refers to the simmering of food in a pan with a tight fitting lid using small quantities of liquid to cover only half the food. This is a slow method of cooking. The liquid is brought to boiling point and the heat is reduced to maintain simmering temperatures (80 C -90 C).
FOOD PREPARATION
The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods. ... Assignment. Check for a red velvet recipe and modify new ideas to make a ...
Cooking Method Movies
Introduction. Connection to Prior learning: Start the class by reviewing cooking methods from foods II. Have 3 columns on the board with the following labels: 1). Dry heat cooking methods, 2.) Moist Heat cooking methods, and 3.) Combination cooking methods. Give the students a graphic organizer with the same chart and 3 columns.
17 Types of Cooking Methods and Techniques
10) Pan Frying (Shallow Frying) As the name specifies that food cooks using a small amount of oil. As a matter of fact, 'Shallow frying' is the most common technique to prepare or fry food like ' cutlet ', ' fried eggs ', 'omelet' and others. It's simple and easy to apply as a cooking method.
Study of food methods and principles of cooking methods
Overview. Identify nineteen food commodities and their uses in the catering industry. Explain various methods of cooking foods. Prepare the various food commodities by applying the different methods of cooking. Measure using local and standard equipment.
Methods of Cooking worksheet
25/08/2020. Country code: PH. Country: Philippines. School subject: TLE (1060952) Main content: MEthods of Cooking (1140143) Methods of Cooking.
Sithccc 005 C
assignment answer prepare dishes using basic methods of cookery candidate assessment tool student name: rickston chris dcosta student id: assessor name: ... Complete the cooking process in a logical and safe manner. ☐ S ☐NS. Question19: The underside of your baked items is burnt and shows excessive browning. What is the likely cause and how ...
Chemistry of Cooking
People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended ...
BHM-201T
1 Dry Heat Methods of Cooking. Dry-heat methods are those in which the heat is conducted without moisture-that is, by hot air, hot metal, radiation, or hot fat. We usually divide dry-heat methods into two categories: without fat and with fat. Dry heat methods of cooking are as under: Baking; Roasting; Grilling; 1 Baking
PDF Volume 32 Foods & Cooking Body of Lesson: FCS Lesson
cooking methods while the other two groups will focus on moist heat cook-ing methods. One person from each dry heat group will trade places with one person from each moist heat group to complete a mini "jigsaw".) Practice: • Give students the Beef Cooking Methods handout and the Beef Cooking Methods worksheet to study and complete.
COOKING METHODS ASSIGNMENT
cooking methods assignment Dry Heat Cooking Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300 F or hotter. Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat.
Cooking Methods exercise
School subject: Family& Consumer Science (979333) Main content: Cooking Methods (1521495)
Development of Cooking Methods and Techniques
Cooking by moist heat: The method includes boiling, simmering/stewing, steaming pressure cooker, poaching and microwave cooking. Cooking by dry heat: This method includes baking, roasting and grilling. Cooking by frying in oil or ghee: Includes methods like deep frying, shallow frying or pan fried and stir frying.
Methods of cooking assignment in nursing
Method of cooking 🍳assignment Methods for bsc nursingfundamental new chaptermethods of cooking pptMethods of cooking PDFMethods of cooking foodMethods of co...
Cooking Methods: Baking
Baking is a dry heat cooking method in which an item is cooked in hot, dry air in an enclosed space where air can move around the food freely inside a closed oven at temperatures of at least 300 F. Baking is usually used regarding bread, pastries, and other bakery items. Baking is also commonly used when referring to cooking fish and other ...
Sithkop 005 Coordinate Cooking Operations.pdf
Learner Workbook - SITHKOP005 Coordinate Cooking Operations PREPARING OR COOKING Input Prepare ingredients, equipments, recipe, etc. Process Get, prepare, combine the ingredients using the cookery methods stated in the recipe. Output Food has been prepared in an appropriate manner. POST- COOKING STORAGE Input Cooked/prepared food. Process