Session Date
Lesson Topic
Guacomole and Salsa
Lesson Outline
Guacamole and Salsa
We are using the text by McGee, Harold. On Food and Cooking, The Science and Lore of the Kitchen. Scribner, 2004. We are also following the MIT Opencourseware syllabus for Kitchen Chemistry.
From the text: pp. 276-277, 310-12, 337, 352-3, 383, 407, 418-421, and 481,548.
How do we rate chili peppers?
Instructions on ripening and peeling avocados.
Why should we eat avocados?
History of the avocado
We are using the text by McGee, Harold. On Food and Cooking, The Science and Lore of the Kitchen. Scribner, 2004. We are also following the MIT Opencourseware syllabus for Kitchen Chemistry.
From the text: pp. 276-277, 310-12, 337, 352-3, 383, 407, 418-421, and 481,548.
How do we rate chili peppers?
Instructions on ripening and peeling avocados.
Why should we eat avocados?
History of the avocado
Assignment
none
Session Minutes
180
Minutes Student Attended
180
Lesson Comments
It was entertaining and it was chemistry!
Session Hours
3.00
Hours Attended
3.00
Entry Status
Review Status
Student Name(s)
Subject
School