Science & Cooking: From Haute Cuisine to Soft Matter Science chemistry Harvard University
Initially, as foods containing chlorophyll are heated, the pigment becomes deficient of air. Over time, the chlorophyll continues to degrade to an eventual yellowish colour. This course provides learners with an opportunity to develop knowledge of food and food preparation skills within a domestic context. Learners will apply safe food handling practices and food safety hygiene procedures as they work individually and in a team to prepare key foods for a range of contexts. They will learn about the nutritional, sensory and functional properties of foods and …