CHEM 140 Kitchen Chemistry
Ever wondered why we do certain things while cooking? Why add water when making an omelette? Why add oil to browning onions or garlic? What makes spices spicy? What makes some olive oil “extra virgin”, and why would it matter? In this course we’ll explore the science of cooking, food, and drink from alcohol to zucchini. In the lab, you'll use what you learn to prepare foods and -- sometimes -- eat the results! We’ll also discuss the effects of food preparation on the nutritional value of foods.
PRQ: none
Scheduled: Fall every other year
Meets: MT; NEW GEN ED MEETS: LB, SC