This course introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include the consumption of cooked food, the physiological and evolutionary implication of the senses, geographic and cultural influences on food, and the rationale behind food preparation. We will also discuss issues such as coupling of senses to improve sense stimulation; altering flavor by chemical means; and modification of the coloration to improve the appearance of dishes. Following the video demonstrations of the scientific principles of cooking, you will learn to recognize the key ingredients and their combinations for preparing good healthy food. At the end of this course, you will be able to:
- appreciate the scientific basis of various recipes;
- develop your own recipes by integrating some of the scientific principles into new dishes;
- recognize the influence of the material world on human perception from the different senses;
- appreciate the art of integrating science into cooking and dining.
Important Note: This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets. If you feel uncomfortable with any part of the assignments or activities of this course, you can substitute some of the ingredients or ask friends and family members to help with the tasting of your assignments. Alternatively, you may skip that specific assignment provided that you have fulfilled all other qualifying requirement to pass the course.
Course Overview video: https://youtu.be/H5vlaR0_X2I
提供方
香港科技大学
36,552 已註冊
教學大綱 - 您將從這門課程中學到什麼
週
1完成時間為 5 小時
Orientation, Module 1 and Module 2
This week, we will focus on “Energy Transfer” and “Hunger and Satiety”. Before you start with the content for these modules, please watch the Course Overview, review the Grading Scheme, and read the Important Note on special dietary needs.
26 個視頻 （總計 137 分鐘）, 5 個閱讀材料, 3 個測驗
26 個視頻
1.0: Introduction8分鐘
1.1: Energy Transfer - Topic Outline35
1.2: What is energy?5分鐘
1.3: How energy can be transferred through conduction?7分鐘
1.4: Demonstration - Comparing heat capacity3分鐘
1.5: Demonstration - Comparing heat conductance4分鐘
1.6: How do we cook by convection?10分鐘
1.7: Demonstration - Increasing boiling point with salt1分鐘
1.8: Demonstration - Cooking medium and convection2分鐘
1.9: Can radiation and phase transition be used in cooking?8分鐘
1.10: Energy Transfer - Topic Summary1分鐘
2.0: Hunger and Satiety - Topic Outline1分鐘
2.1: Why do we need food?5分鐘
2.2: How do I know that I am full or not?9分鐘
2.3: How do I know that the food is good?9分鐘
2.4: Demonstration – Can you see the differences?3分鐘
2.5: Demonstration - Sound and texture - How does the experiment work?1分鐘
2.5: Demonstration - Sound and texture - Let's hear other people's views1分鐘
2.6: I love chocolate but I don’t want to keep eating it, why?8分鐘
Assignment 1 - Instruction Video3分鐘
Assignment 1 - Result Sharing5分鐘
2.7: What factors can affect my choice of food?17分鐘
Assignment 2 - Instruction Video3分鐘
Assignment 2 - Result Sharing7分鐘
2.8: Hunger and Satiety - Topic Summary2分鐘
5 個閱讀材料
Grading Scheme10分鐘
Important Note on Special Dietary Needs10分鐘
2.5: Demonstration - Sound and texture - Now is your turn10分鐘
Assignment 1 - Instruction10分鐘
Assignment 2 - Instruction10分鐘
3 個練習
Pre-course survey38分鐘
Assignment 1 – Submission22分鐘
Assignment 2 – Submission4分鐘
週
2完成時間為 4 小時
Module 3 and Module 4
This week, we will talk about how flavor and aroma of food affects our perception of taste of food.
25 個視頻 （總計 153 分鐘）, 3 個閱讀材料, 3 個測驗
25 個視頻
3.1: It tastes good!11分鐘
3.2: There are more than four basic tastes9分鐘
3.3: Can we taste the “temperature”?14分鐘
Assignment 3 – Instruction Video2分鐘
Assignment 3 – Result Sharing2分鐘
3.4: There are infinite possibilities with tastes13分鐘
3.5: Demonstration – Sweetness suppresses bitterness4分鐘
Assignment 4 – Instruction Video2分鐘
Assignment 4 – Result Sharing3分鐘
3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?10分鐘
3.7: Demonstration – The cocoa tastes less bitter!2分鐘
3.8: The Sense of Taste - Topic Summary1分鐘
4.0: The Sense of Smell - Topic Outline27
4.1: What are we smelling?9分鐘
4.2: Demonstration – Factors affecting diffusion rate4分鐘
4.3: How do I smell coffee?10分鐘
4.4: Why do orange and lemon smell different?9分鐘
4.5: Why can’t I taste the “strawberry”?11分鐘
4.6: Demonstration – How does aroma affect our taste?4分鐘
Assignment 5 – Instruction Video2分鐘
Assignment 5 – Result Sharing1分鐘
4.7: Smelling good makes it tastes better!14分鐘
4.8: Demonstration – It is all about congruency!3分鐘
4.9: The Sense of Smell - Topic Summary1分鐘
3 個閱讀材料
Assignment 3 – Instruction10分鐘
Assignment 4 – Instruction10分鐘
Assignment 5 – Instruction10分鐘
3 個練習
Assignment 3 – Submission8分鐘
Assignment 4 – Submission10分鐘
Assignment 5 – Submission4分鐘
週
3完成時間為 3 小時
Module 5 and Module 6
This week, we will talk about how color and texture of food affects our perception of taste of food.
21 個視頻 （總計 123 分鐘）, 3 個閱讀材料, 2 個測驗
21 個視頻
5.1: Coloring food with a different taste6分鐘
5.2: It is good to see red!13分鐘
5.3: Why the pepper doesn’t look good?11分鐘
5.4: Making it looks good, and it tastes good!9分鐘
5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?2分鐘
5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views1分鐘
5.6: Demonstration – The darker the color, the better it tastes?4分鐘
5.7: The Sense of Sight - Topic Summary1分鐘
6.0: The Sense of Touch - Topic Outline35
6.1: How do we feel the texture in our mouth?13分鐘
6.2: We can also feel pain and have self-awareness in our mouth!6分鐘
6.3: Demonstration – Seeing with our mouth! Measurement4分鐘
6.4: Demonstration – Seeing with our mouth! Feeling the shape9分鐘
6.5: The more complicated the texture, the more we enjoy the food, why?10分鐘
Assignment 6 – Instruction Video1分鐘
Assignment 6 – Result Sharing3分鐘
6.6: How can we control the texture of food?11分鐘
Assignment 7 – Instruction Video2分鐘
Assignment 7 – Result Sharing6分鐘
6.7: The Sense of Touch - Topic Summary1分鐘
3 個閱讀材料
5.5: Demonstration - Can color affect our taste perception? - Now is your turn10分鐘
Assignment 6 – Instruction10分鐘
Assignment 7 – Instruction10分鐘
2 個練習
Assignment 6 – Submission4分鐘
Assignment 7 – Submission8分鐘
週
4完成時間為 3 小時
Module 7 and Module 8
This week, we will look at how fruits and vegetables can enhance the quality in cooking and to learn about the properties of meat.
17 個視頻 （總計 126 分鐘）, 1 個閱讀材料, 1 個測驗
17 個視頻
7.1: What gives the rigid texture to plants?9分鐘
7.2: How can we manipulate the texture of plants?12分鐘
7.3: What gives green color to plants?12分鐘
7.4: Why some plants are not green in color?7分鐘
7.5: Demonstration – Manipulating the color of red cabbage3分鐘
7.6: Why does the apple turn brown?7分鐘
7.7: Demonstration – What is the best way to prevent browning?5分鐘
7.8: What are the prominent tastes in fruits and vegetables?8分鐘
Assignment 8 – Instruction Video2分鐘
Assignment 8 – Result Sharing4分鐘
7.9: Fruits and Vegetables - Topic Summary1分鐘
8.0: A Perfect Steak - Topic Outline41
8.1: How to cook a perfect steak?4分鐘
8.2: What are the components of meat?9分鐘
8.3: Why fish muscles are different from that of mammals?17分鐘
8.4: What else does a piece of meat contain?16分鐘
1 個閱讀材料
Assignment 8 – Instruction10分鐘
1 個練習
Assignment 8 – Submission12分鐘
週
5完成時間為 3 小時
Module 8 (continued) and Module 9
This week, we will continue our focus on the preparation and cooking of meat and learn about the elements that affect the preparation of sauces.
18 個視頻 （總計 138 分鐘）, 1 個閱讀材料, 1 個測驗
18 個視頻
8.6: How to choose a piece of meat – body parts?9分鐘
8.7: It’s tough, what should I do?17分鐘
Assignment 9 – Instruction Video1分鐘
Assignment 9 – Result Sharing3分鐘
8.8: How does heating change a steak?9分鐘
8.9: Does it matter to have more connective tissue or more muscle?7分鐘
8.10: Choose the right temperature for meat cooking4分鐘
8.11: Create your own meat flavor and color in steak cooking16分鐘
8.12: The final touch on a steak – its juice and its flavor4分鐘
8.13: A Perfect Steak - Topic Summary1分鐘
9.0: Sauces - Topic Outline56
9.1: The Importance of sauce in a dish3分鐘
9.2: Sauce and viscosity8分鐘
9.3: Things to know when changing the viscosity of a sauce10分鐘
9.4: Changing the viscosity of a sauce I: Larger or smaller molecules?13分鐘
9.5: Changing the viscosity of a sauce II: Particles and bubbles16分鐘
9.6: What makes an ideal sauce?5分鐘
1 個閱讀材料
Assignment 9 – Instruction10分鐘
1 個練習
Assignment 9 – Submission4分鐘
週
6完成時間為 5 小時
Module 9 (continued) and Module 10
This week, we will continue our focus on the preparation of sauces and finish up the course with the last topic on dessert. After completing all the content, it's time to test your understanding on the entire course. Take the final exam and complete the post-course survey. Your valuable feedback will certainly help us improve future iterations of the course.
19 個視頻 （總計 140 分鐘）, 3 個閱讀材料, 4 個測驗
19 個視頻
Assignment 10 – Instruction Video2分鐘
Assignment 10 – Result Sharing3分鐘
9.8: Using alcohol in sauce5分鐘
9.9: Using protein in sauce10分鐘
9.10: Using fat in sauce10分鐘
9.11: Using starch in sauce14分鐘
9.12: Sauces - Topic Summary58
10.0: Dessert - Topic Outline58
10.1: Textures in desserts4分鐘
10.2: How is gluten formed?14分鐘
Assignment 11 – Instruction Video3分鐘
Assignment 11 – Result Sharing1分鐘
10.3: Factors affecting the formation of gluten6分鐘
10.4: Chemical or Biological Leavening Agent?16分鐘
10.5: What do we need to make a cake rise?8分鐘
10.6: The stable egg white foam15分鐘
10.7: Ginger milk curd11分鐘
10.8: Dessert - Topic Summary1分鐘
3 個閱讀材料
Assignment 10 – Instruction10分鐘
Assignment 11 – Instruction10分鐘
Rate this course10分鐘
4 個練習
Assignment 10 – Submission12分鐘
Assignment 11 – Submission8分鐘
Exam
Post-course Survey38分鐘
4.6
61 個審閱40%
完成這些課程後已開始新的職業生涯
25%
通過此課程獲得實實在在的工作福利
熱門審閱
Waiting for an extension to this course but at an advanced levelThis course is really valuable. It was presented in a simple and fun way I enjoyed studying with you thank you
If you enjoy cooking and also enjoy chemistry, this course is ideal. It taught me many techniques in the kitchen and why the food changes during the cooking process.
講師
King L. Chow
ProfessorDivision of Life Science
Lam Lung Yeung
Associate ProfessorDepartment of Chemistry
關於 香港科技大学
HKUST - A dynamic, international research university, in relentless pursuit of excellence, leading the advance of science and technology, and educating the new generation of front-runners for Asia and the world.
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