|Chemistry of Cooking
20001 Chemistry of Cooking. This course will serve as a brief introduction to science in the kitchen. Topics will include the roles of sugars, fats, starches, and proteins in cooking, caramelization and browning, emulsifications, leavening, and foams. Students will gain an appreciation for what goes into a recipe, and how cooking techniques work. Limit: 50
Nuala Bobowski, graduate student and coordinator of the Sensory Center in the Department of Food Science and Nutrition at the University of Minnesota, OLLI Scholar
7 sessions, Mondays, Sept 17-Nov 5, 10:00-11:30 a.m. (no class Oct 15)
Calvary Cooperative, 7600 Golden Valley Rd, Golden Valley
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