UGEB 2420 化學色香味 Chemistry in the Kitchen

Course Code
UGEB 2420
UGEB2420
科目名稱
化學色香味
Chemistry in the Kitchen
教員
學  分
2
             
課程性質
大學通識範疇B
同科其他選

Workload
l   PAPER
l   MIDTERM
l   FINAL EXAM
好重


平均
1

極輕

評價教學內容
#1 有趣,太深嘅chem佢上堂簡單提下,考試唔會出。文科讀都ok(利申:文學院,英文
評價教員教學
#1 prof有少少悶,講野水份有D多。會播煮食
CUSIS科目資料
Description
The course is designed to illustrate how chemical knowledge helps demystify common phenomena in food processing, cooking and cleaning. Emphasis is given to observable changes in color, odor, taste and texture. The health aspect of chemicals encountered in the kitchen and in “health food store” will be discussed. Some of the latest technologies in cooking, cleaning and utensil materials will be introduced. The impact of cooking and cleaning methods on the environment (in terms of particulates and radiation) will be discussed. Some demonstrations will be carried out in class.

Learning Outcome
They will learn the effects of acid/bases, reduction/oxidation, protein denaturation/degradation and chemical kinetics (e.g. cooking time/temperature) on the physical appearance and the aroma/taste of prepared foodstuff. They should be more aware of chemical safety in the kitchen, as well as the health aspects of various dishes or dietary supplements. They will become more concerned with the choice of cooking utensil materials, the energy efficiencies of cooking methods and their associated environmental issues, and the proper ways in cleaning up. The more adventurous few will be able to take advantage of the chemical knowledge acquired in modifying of perfecting traditional recipes.

其他資料
2017Sem1:學位 60|註冊 60|剩餘0
同學推薦
高度推薦

推薦
1
有保留

極有保留



提交你的科目評價

目錄

中大資訊