CHEM 100 Syllabus.V2

Week 15 6 may syllabus wrap up molecular

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: 14 Wheeler C. Wheel Vu Frm WEEK 13 CryoCui Sous Vide 3- Apr WEEK 12 Thickeners; Gels WEEK 11 CryoCui Eggs mulsions E 1- Apr 27- Mar Yogurt Lacinski ‘89 Side Hill Farm 6- Mar Cooking Sous Vide 25- Mar WEEK 9 WEEK 10 Eating with All Senses 11- Mar Spring Break Yogurt 13- Feb 6- Feb Nutrition and Eggs 11- Feb M3W5 Emulsions People’s Pint Foams Foams 10- Apr Wine/Cheese; Coffee/Chocolate 17- Apr 24- Apr Esselon Roaster Special Topics 1- May WEEK 15 6- May Syllabus Wrap Up Molecular Gastronomy Spring2014 Module 1 History; Microbiology; Physiology of Flavor, Nutrition (weeks 1 and 2) • • • Read o Volume 1 of Modernist Cuisine, Chapter 1 (pages 14- 60 up to “The Culinary Life of a Cryogen”) o Taste Matte...
View Full Document

This document was uploaded on 02/20/2014 for the course CHEM 100 at Amherst College.

Ask a homework question - tutors are online