Project DescriptionIn this project, we learned about the science of cooking. This includes the maillard reaction, denaturing, phase changes, states of Matter, physical & chemical changes, methods of heat transfer, acids & bases, fermentation, hydrogen bonds, hydrophilic/ hydrophobia, heat capacity, the science of “taste", food macromolecules, energy v. heat v. temperature and different cooking techniques. We also touched on why some people are more tolerant to spicy foods (capsaicin), and how the miracle berry works.
Our final products were a dish using our mystery food ingredients, a video displaying the process of how we made this dish and a modernest cuisine inspired poster with our knowledge of science concepts. |
Exhibition Night |
On the night of exhibition, we had local food critics come in to taste and rate our dishes by presentation, taste and the creative use of our ingredients. Our scores were added up and it turns out WE WON SECOND PLACE!
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Reflection |
I new skill I learned in this project is cooking with what you have. We were given specific ingredients we had to use and a very limited pantry. Luckily we were able to practice this skill with our $10 Vons trips where we had to create a dish using one mandatory item and $10.
I am most proud of my videos that I edited. They took a while, but they turned out very professional. I am also proud of my dish my group created because it was ranked at 2nd place. If I were to cook my dish again, I would choose a different way to cook my broccoli. The test run broccoli tasted great, but something happened during exhibition. It was watery and didn't taste the same. It was over cooked and needed butter. |