From the text: pp. 515-550.
Yeast
Learn what exactly yeast does in the bread
Explore the science of yeast
History of yeast
Bread chemistry
Hints on braiding bread
Bread science 101
The purpose of each of the ingredients in bread
All About Gluten
Did you know that there is an International Gluten Workshop?
Information on Salt
Salt facts
This is what people who watch too much Food Network dream about!
Instructions for the salt tasting:
Onto a slice of bread (we will be using a baguette or unsalted soda cracker), put some unsalted butter.
Sprinkle your salt of choice
Describe how it tastes
Rinse mouth with water
Repeat steps 1 to 4 with a different salt

What exactly is molecular gastronomy?
Kitchen equipment for chemistry
Link on the web that demonstrates the caviar experiment go to Youtube.
For a link to a slide show of cool molecular gastronomy
experiments by Chef Wylie Dufresne go to Youtube.
Interested in learning more about experimental cuisine?
Molecular Gastronomy experiments:
Experiment #1 – cola caviar (based on a recipe off www.gastronomie.kalys.com)
Caviar:
• 1 g sodium alginate
• 100 g cola or other soda drink
For the setting bath
• 8- 10 g of calcium chloride
• 100 g of water
Method:
1. Measure out the soda on the scale. Add to small pot. Heat until boiling
2. Turn heat down to medium and mix in the sodium alginate with a whisk. Stir
until all of the powder is dissolved. This will take some time
3. Turn off heat and allow solution to cool to room temperature
4. Meanwhile, mix up the calcium chloride and water in a 1 cup measuring cup
5. Once the cola solution is cool, put it in a small plastic bag, carefully cut off one
corner and allow to drip into the setting solution
6. Once all of the solution has been dripped into the setting bath, pour out the
setting solution and the caviar into a sieve over the sink and rinse very well
under cold water
7. taste and enjoy!
Experiment #2: Spherical mango gnocchi
Gnocchi:
• 250 g water
• 2 g sodium citrate
• 2 g sodium alginate
• 250 g of mango puree
Setting bath:
• 1000 g of water
• 5 g calcium chloride
Method:
1. Mix together the sodium citrate and water with a whist. Once dissolved, ass the
sodium alginate and mix well. To aid in the dissolution, let sit for 5 minutes, and
mix again. If the majority of the powders have been dissolved, then go to step 2
2. Bring solution to a rolling boil. Remove from heat and allow to cool to room
temperature
3. Meanwhile, puree the mango making sure that you have 250 g at the end
4. Once your solution has cooled, add the mango puree
5. Make up your setting bath in a pan so that there is at least 5 cm depth of the
setting bath
6. Put your mango solution into a plastic bath and cut off one corner
7. Drop the mango solution into the setting bath, and let them sit for at least 2
minutes in the setting bath
8. Rinse in very cold water.

From the text: pp. 553-54, 46-50, 551, and 668-69.
Pancakes as viewed from a chemical engineering perspective
Everything you did not really want to know about harvesting maple syrup
Instructions to go out and tap a maple tree yourself
BUTTERMILK PANCAKES WITH BLUEBERRY COMPOTE
From Bon Appétit, March 1999
Ingredients:
2 1/2 cups all purpose flour
1/4 cup sugar
2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 cups sour cream
• 2 large eggs
• 4 teaspoons vanilla extract
• 3 tablespoons unsalted butter
• Additional unsalted butter or cooking spray
Method:
1. Whisk first 5 ingredients in large bowl(the dry ingredients). Whisk
buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry
ingredients. Stir until batter is just blended but still lumpy (do not overmix).
2. Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3
cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on
surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden,
3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to
skillet as needed.
3. Serve pancakes immediately with butter and syrup.

From the text: pp. 327-328, 314-315, 309, 483-501.
Additional Readings:
Chili
The difference between hot and sweet peppers
History of chili
What's Beano?
Chili specific questions:
1. What is chili?
2. What gives the chili the hotness?
3. Why are beans good for you?
4. Why do you think that the chili always tastes better after sitting in the refrigerator
overnight?

Make cookies using the following recipe:
Death By Chocolate Cookie
Adapted from a Baker’s Chocolate Ad, Feb. 2000.
Ingredients:
1 package chocolate squares (8 ounces, 8 squares)
8 oz. (1 cup) Chocolate pieces
3/4 cup firmly packed brown sugar
1/4 cup butter or margarine
2 eggs
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
2 cups chopped nuts (optional)
Method:
Heat oven to 350 degrees F
F. Position the oven racks in the middle of the over or if there are
multiple racks of cookies going in, put one rack in the bottom third and one rack in
the top third of the oven.
Microwave 8 squares of chocolate in a large microwavable bowl with the butter on
High for 1-2 minutes.
Stir until chocolate/butter mixture is melted and smooth
Stir in sugar, eggs and vanilla. Mix until smooth
Add the baking powder to the flour and mix. Then add the flour mixture to the
chocolate mixture. Stir until smooth
Stir in chocolate pieces and nuts
Line cookie sheet with greased parchment paper.
Drop by tablespoon onto greased cookie sheet
Bake 8 minutes on bottom rack. Then rotate the rack and move to the top rack and
cook for an additional 8 minutes. Cookies are done when they are puffed and feel set
to the touch. It might require additional baking back on the bottom rack. You need to
really watch the bottom baking to make sure you don’t burn your cookies
Cool on cookie sheet 1 minute.
Transfer to wire rack or parchment paper to cool completely.
Makes about 2 dozen cookies.

Chocolate specific:
1. Do you enjoy chocolate? Is there a biochemical reason for it?
2. What are some of the chemicals that contribute to the chocolate taste?
3. Can we become addicted to chocolate?
4. What is common to both marijuana and chocolate?
5. Even though it is unhealthy, can we justify from a health perspective eating
chocolate in moderation?
6. What is the ingredient in chocolate that makes our hearts pound?
7. Should you feed your cat or dog chocolate? Why or why not?
Ingredient specific questions:
1. What is the chemistry behind baking powder? At what temperature does this process
become spontaneous (remember Gibb's free energy equations from
thermodynamics?)
2. What does double acting baking powder really mean?
3. Why add eggs to the recipe?
4. What is the difference between brown sugar and white sugar?
5. Where does vanilla come from and how is the extract made?
6. What modifications did you make to the recipe?

From the text: pp. 694-712, 430-433, 647-52, 674-675, and 533-34.Processing the cocoa bean
Where does chocolate come from?
Botanical classification of the cocoa plant
How are the cocoa beans processed to make chocolate?
Chocolate Classifications
Do you know the differences between the types of chocolate?
What is the difference between natural and dutch processed cocoa?
Chocolate and the Brain
Why do we crave chocolate?
Receptor in the brain that interacts with chocolate

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

Review:
Units of Measurement
Periodic Table of the Elements
Balancing Equations
Plan for Semester

Review course material and take an open book final exam.

Introduce what and how to determine debt to credit ratios.
Why and how do credit card companies use them?
Calculations.