Chemistry of Cooking

CONTENTS OF CURRICULUM UNIT 17.04.04

  1. Unit Guide
  1. Introduction
  2. Rationale
  3. Background
  4. Objectives
  5. Strategies and Activities
  6. Teacher Resources
  7. Student Resources
  8. Appendix A: Implementing District Standards
  9. Bibliography

The Power of Extracts

Stevara Clinton

Published September 2017

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Introduction

Not many people recognize or even understand the science behind the food they consume.  Food and the way we interact with the food involves a variety of different sciences, including chemistry, biology, physics, microbiology, and engineering but chemistry continuously rises to the forefront.  There is a whole career path dedicated to the chemistry of foods.  Food chemists develop, analyze, and improve foods and beverages.  They make sure that the items we consume follow food laws and labeling requirements.16 In conjunction with food scientists are flavorists.  Flavorists are able to create and duplicate flavors.  The right flavor can drastically improve the marketability of foods by giving the food a bolder and longer lasting taste to enjoy.  Flavorists are specialized chemists.  They have to understand how chemicals react, how to break down a complicated flavor molecule to recreate it, and how chemicals will behave in the presence of other compounds.10

We are drawn to foods because of the flavor.  Flavor is not just taste but it is also smell and texture.  Flavor is what defines how we experience food.  It is powerful. It keeps us returning to food.  When we experience flavor, it can stimulate emotions, trigger memories or even warn us of spoiled foods.

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