Mondays will be traditional, formal lecture by the instructor (Head Chef (Dr. Provost)).  There will be seven topics as indicated on the schedule

Wednesdays will be a “Science Chef-Group Work”.  The class will be divided into 5 kitchen restaurant of 5 cooks.  One student will be assigned Sous Chef for the day.  The remaining 4 students will be Line Cooks. Kitchen Group Assignments

Head Chef -a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. While many of these professionals gain the necessary skills through work experience as line cooks, college programs in the culinary arts are widely available. Some cooks learn through apprenticeships

Sous Chef - the top assistant in a professional kitchen The typical restaurant kitchen is set up so the absence of the head chef is not felt in the dining room. It is the assistant, the sous-chef, who is usually in charge of production, with the head chef the administrator and creative force

Line Cooks are employed by many restaurants and prepare much of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or vegetable prep area. Formal education is not required for this position, but prospective line cooks may wish to enter a culinary program for formal training and to improve their advancement opportunities.

Labs/Cooking/Food experiences

Weekly Schedule

Date

Topic

Required Reading/Handouts/Links

Mon March 15

Browning and Flavor Enhancement: Lecture (quiz)

Class Handout / Chpt 6

Wed March 17

Browning and Flavor: Science Chef -Group Work

Pubs Kitchen 1 / 2 / 3 / 4 / 5

Fri March 19

FOOD LAB – Caramel and Ice Cream

Lab Handout

Mon March 22

Milk and Cheese: Lecture (quiz)

Class Handout / Chpts 3 & 5

Wed March 24

Milk and Cheese: Science Chef -Group Work

Pubs Kitchen 1 / 2 / 3 / 4 / 5

Fri March 26

FOOD LAB – Cheese Making and Flavor Profiles

Lab Handout

March 29-April 5

 SPRING/EASTER BREAK

 

Wed April 7

Remote  Breads, Cakes and Pasta: Lecture (quiz)

Class Handout / Chpt 10 & p250

Fri April 9

Remote Breads Cakes and Pasta: Chef -Group Work

Pubs Kitchen 1 / 2 / 3 / 4 / 5

Mon April 12

Beer, Wine and Liquor: Lecture (quiz)

Class Handout / Chpt 12

Wed April 14

Beer, Wine and Liquor: Science Chef -Group Work

Pubs Kitchen 1 / 2 / 3 / 4 / 5

Fri April 16

FOOD LAB – Making Beer & Wine / Sommelier Intro

Lab Handout

Mon April 19

Sauces and Gravy – Emulsions: Lecture (quiz)

Class Handout

Wed April 21

Sauces and Gravy – Emulsions: Chef -Group Work

Pubs Kitchen 1 / 2 / 3 / 4 / 5

Fri April 23

FOOD LAB – Pasta & Roux 2 of the 5 Mother Sauces

 Lab Handout

Mon April 26

Molecular Gastronomy: Lecture (quiz)

Class Handout

Wed April 28

Molecular Gastronomy: Science Chef -Group Work

Kitchens work on Final Project

Fri April 30

FOOD LAB – Spherification

Lab Handout

Mon May 3

Meats, Synthetic Meat: Lecture (quiz)

Class Handout

Wed May 5

Meats, and Synthetic Meat: Chef -Group Work

lecture finals update

Fri May 7

FOOD LAB – Making the “Best” Cookie

Lab Handout

Mon May 10

Seasonings, Hot Peppers, Herbs &Spices: Lec (quiz)

Class Handout / Recipes

Wed May 19

Final Exam 2:00 – 4:00

Torero Science Café and Chopped Grill

 Chopped Basket & Rubric

Journals: Food Science & Tech (USD)/ Agricultural and Food Chemistry (USD)/ J of Food Science (USD)/

Trends in Food Science (USD)/Annual Review of Food Science (ILL)/ J Food Biochemistry (USD)/ Food Structure (USD)/ Molecular Nutrition and Food Research (USD)/ Current Opinion in Food Science (USD)/ J Food Engineering (USD)/ J Food Science Education (USD)/ (ACS Journals) (Science Direct) (PubMed)(Science)(Nature) Food Science Collections

Resources: ACS Culinary Chemistry / Kenji Lopez Alt Serious Eats / Alton Brown Reloaded / Harold McGee "the man" / Maillard Reaction Proofs / Cheese Science / WineFolly / ACS Boiling Pasta / BJCP Style Guide / Beer Scoresheet /

Remote Labs Options see me first (Potato Starch Test and Shallot Mashed Potatoes / Cake Baking Lab / Browning )

Lecture Quizzes – The quizzes will be simple 2-five point questions (ten point total) based on Monday’s Lecture.  See (Quiz Pool Wk 7/8 - updated each week) for questions. Your answers are submitted in Bb by midnight Sunday. You can prepare your answer and paste into the quiz.  These will be done outside of class.

Deep Dive Paper Reviews  - There will not be any exams in the class.  Instead you will expand on 5 of the 7 lecture topics, find 2-3 papers on related science of cooking on the topic and write a 2 page paper discussing the purpose of the publication, background summary, description of key (not all) experimental methods and the results and describe the conclusion of the papers.  The key is to use your existing understanding of biochemistry and chemistry to dig deeper into the science of what is happening to food and drink during cooking.  No more than ONE of these reviews can be nutritional/biomedical.  The rest have to be on the chemical and biochemical processes of cooking or preparing food.  i.e. the role starch gelification plays in making a French-fry crispy.  Submitted on Bb.

Lab Reports -  This is another opportunity to show how you can apply the science you’ve gained at USD.  There are 6 laboratory experiments.  You are responsible to “report” on 4 of the 6.  The report will be a rif/extension of the experience of the lab.  The “report” will be some way to communicate an extension of the experience using language accessible to the lay audience.  The report is to be a recipe (extending beyond what we did in class) and will incorporate science of the recipe and food describing what is happening.  This can take the form of a podcast, a blog, food network like website, an infographic, or even your own Alton Brown web-show.  Your choice each time.  Each is due the 9 days (Sunday) following the experiment.

Science Café Menu – Your Kitchen of five (you are all line cooks for this exersize) will create a three course menu for a Science Café.  It is up to your team what each course will be.  Anything is fair game – be creative and have fun.  Each menu item is NOT a recipe but instead a description of the food/cooking process using scientific terms and MUST have at least three “fun facts” about the chemistry, biology or biochemistry behind each menu item.  Look throughout the book for inspiration and information. 

Chopped Torero Grill – On May 3rd you and your kitchen team will be presented with a list of ingredients to be used to make a science-driven food.  Like the TV series “Chopped” (google it if you haven’t seen it).  You will have two hours to create a single dish to present to the judges (all the line cooks and the Head Chef).  You will present why you made what you did, the science used in making the dish and behind the food/dish.  This will be graded based on creativity (simply googling for an answer will not earn many points) and your presentation based on science. The Head Chef and possible guest Chefs will participate in the “grilling” part of the Torero Gill.