Covers the scientific principles behind cooking, including heat transfer, protein denaturation, emulsions, and browning reactions. Ideal for supporting the food science theory. Suggested Implementation (CCC-Aligned):– Use the Basic Scientific Food Preparation Lab Manual as the core lab text– Pair with Chemistry of Cooking for lecture content– Integrate Food Safety modules early in the semester– Add …
Chemistry of Cooking (Rodriguez-Velazquez) (CC BY-NC-SA)Read More »