Chemistry of Cooking

Description

toc 1 Introduction 2 Essential Ideas 3 Essential Ideas Introduction 4 Phases and Classification of Matter 5 Physical and Chemical Properties 6 Measurements 7 Measurement Uncertainty, Accuracy, and Precision 8 Mathematical Treatment of Measurement Results 9 Energy Basics 10 Calorimetry 11 Atoms, Molecules, and Ions 12 The Periodic Table 13 Atoms, Molecules, and Ions 14 Atomic Structure and Symbolism 15 Chemical Formulas 16 Molecular and Ionic Compounds 17 Cooking Techniques: Thickening and Concentrating Flavors 18 Viscosity 19 Thickening Agents 20 Types of Thickening Agents 21 Coagulation 22 Gelatinization 23 Crystallization 24 Non-traditional thickeners 25 Sauces 26 Low-temperature and sous-vide 27 Understanding Ingredients: Flour 28 Introduction -- Understanding Ingredients 29 The History of Wheat Flour 30 Milling of Wheat 31 Flour Streams and Types of Wheat Flour 32 Flour Terms and Treatments 33 Flour Additives 34 Whole Grain and Artisan Milling 35 Flour in Baking 36 Rye Flour 37 Other Grains and Flours 38 Understanding Ingredients: Fat 39 Understanding Fats and Oils 40 Sources of Bakery Fats and Oils 41 Major Fats and Oils Used in Bakeries 42 Functions of Fat in Baking 43 Understanding Ingredients: Sugar 44 Sugar Chemistry (ADD US) 45 Sugar Refining 46 The Application of Sugar 47 Agave 48 Glucose/Dextrose 49 Honey 50 Malt 51 Maple Syrup (ADD US) 52 Sugar Substitutes (ADD US) 53 Understanding Ingredients: Leavening Agents 54 Catalysis 55 Introduction to Leavening Agents 56 Yeast 57 The Functions of Yeast 58 Using Yeast in Baking 59 Introduction to Acid- bases 60 Brønsted-Lowry Acids and Bases 61 pH and pOH 62 Baking Powder 63 Sodium Bicarbonate 64 Ammonium Bicarbonate 65 Water Hardness and pH 66 Understanding Ingredients: Dairy Products 67 Introduction to Dairy Products 68 Milk 69 Milk Products ADD US 70 Milk in bread baking 71 Yogurt 72 Lactose 73 Cheese 74 Understanding Ingredients: Eggs 75 Eggs Grade (ADD US) 76 Composition and Nutrition 77 Egg Products 78 The Function of Eggs 79 Storing Eggs 80 Chocolate 81 From the Cocoa Bean to the Finished Chocolate 82 Chocolate Produced for the Baking Industry 83 Couverture 84 Definitions and Regulations (ADD US) 85 Understanding Ingredients: Spices 86 Elements of Taste 87 Introduction to Salt 88 Types of Salt 89 Functions of Salt in Baking 90 Using Salt in Fermented Doughs 91 Storing Salt 92 Introduction to Spices and Other Flavorings 93 Seasoning and Flavoring 94 Herbs 95 Spices 96 Flavorings in Baking