FD SC&TE 294 Culinary Aspects of Food Science

Spring Term 2009

 

Instructor:  Dr. Kirsten Dangaran, Lecturer

Credit Hours: 3

Lecture Time:

Prerequisites: Biol 101 or 113; Chem 102 or 122    

 

Description:  Function of food constituents.  Processing conditions that affect flavor and texture.  Flavor profiles of regional cuisine.

 

Course Objective:  To understand the function of food components and cooking techniques as related to small scale food production.  To learn about the traditional flavors and ingredients of regional cuisine.

 

Specific Objectives:  Upon completion of this course, the student will be able to:

  1. Explain the characteristics and function of the major components of food – protein, carbohydrates, fats, water and salts
  2. Describe the changes in food that occur during preparation and cooking
  3. Describe the techniques commonly used in food preservation
  4. Describe the flavor profiles of regional cuisines
  5. Critically assess and troubleshoot issues that occur in the small scale cooking environment

 

Required Reading: 

 

Selected readings will be assigned.

 

Lecture Outline:

 

Lecture

Topic

1

Course overview, introduction to culinary science, culinary history

2

Confections, icings and desserts (simple sugars)

3

Sauces and thickeners (starches and gums)

4

Custards, gelatins and tofu  (proteins)

5

Mayonnaise, dressings, foams and meringues (oils, emulsions)

6

Baking – wheat based and gluten free

7

Salts and seasonings

8

Water and steam

9

Exam 1

10

Overview of flavor profiles and regional cuisines

11

Asian cuisine flavor profile

12

Mediterranean cuisine – Italian, Greek, Spanish, Turkish

13

Western European cuisine – French, German, British

14

New world cuisine

15

Exam #2

16

Fundamental cooking theories and techniques

17

Food safety and preservation

18

Group project presentations

19

Group project presentations

 

 

 

 

Exams and Grading:  Two midterms will be administered, each worth 100 points.  A group project will also be assigned worth 100 points. Your grade will be determined based on the following percentages of 300 possible points.

 

92-100 = A

90-91 = A-

88-89 = B+

82-87 = B

80-81 = B-

78-79 = C+

70-77 = C

60-69 = D

<60 = E

 

Academic Misconduct:  Academic misconduct is defined in the Code of Student Conduct (3335-23-04, http://studentaffairs.osu.edu/info_for_students/csc.asp) and the Rules of the University Faculty (3335-31-02, http://www.acs.ohio-state.edu/offices/oaa/procedures/1.0html).  Some examples of misconduct are:

 

1.  Using some else’s work without proper citation of the source – plagiarism

2.  Using an assignment from a previous course to meet an assignment in this course

3.  Copying another student’s homework, exam or quiz.

Any misconduct will result in the work being graded as a “0”.

 

Disability Services:  Any student who may need an accommodation based on the impact of a disability should contact me to discuss your specific needs as soon as possible.  The Office for Disability Services assists faculty in verifying the need for accommodations and developing accommodation strategies.  If you have not done so, you are encouraged to contact the Office for Disability Services at 614-292-3307 in 150 Pomerene Hall to register your disability.