烹饪科学

你将学到什么

课程概况

本课程旨在向学生介绍烹饪，料理准备工作和人如何享受食物背后的一些基本的科学原理。课程将会涉及包括生物学，化学和应用物理在内的多门学科，内容包括烹饪出的食物是如何被消耗掉的，控制感官的生理和进化因素，料理准备过程中反应出的地理，文化因素和这么做的理由。课程也会讨论如何感受叠加可以增强感官刺激，用化学手段改变味道，或改变颜色来让餐点外观更好看。通过视频展示，学生可以看到烹饪背后的科学原理，认识健康烹饪的重要原料以及如何使用搭配它们，从而制作出健康美味的食物。

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

课程大纲

第一周: 1. 能量传递 2. 饥饿和饱足
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.

第二周: 3. 味觉 4. 嗅觉
This week, we will talk about how flavor and aroma of food affects our perception of taste of food.

第三周: 5. 视觉 6. 触觉
This week, we will talk about how color and texture of food affects our perception of taste of food.

第四周: 7. 蔬菜水果 8. 完美牛排
This week, we will look at how fruits and vegetables can enhance the quality in cooking and to learn about the properties of meat.

第五周: 8. 完美牛排（第2部分） 9. 酱汁
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.

第六周: 9. 酱汁（第2部分）10. 甜点
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.

预备知识

无需任何专业背景。高中水平的科学知识已足够。