Food Science & Chef School

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1 Food Science & Chef School I. Introduction Lesson 1: Introduction to Food Science Learn about the course sections Learn why cooking skills are important Lesson 2: Food Science & Chef School Projects Learn about the kitchen projects Learn what you need to prepare Lesson 3: Introduction to Plants Learn what plants are Learn what plants do Learn how plants are categorized within the plant kingdom Learn about plant parts Learn about plant health benefits Lesson 4: Handling and Storing Plants Learn about plant deterioration after harvest Learn how to limit deterioration Learn how refrigeration and freezing affect plants Lesson 5: Review II. A Survey of Vegetables Lesson 6: Introduction to Vegetables Learn what vegetables are Learn the difference between botanical and culinary Learn how vegetables can be categorized A. Roots & Tubers: Lesson 7: The Carrot Family: Carrots and Parsnips Learn what carrots are Learn why carrots are important Learn how carrots can be used Learn how to make a carrot salad Lesson 8: The Potato Family Learn what potatoes are Learn about potato nutrition Learn how you can use potatoes Lesson 9: Project 1: Healthy Potato Chips (Snack) Watch and learn how to make potato chips 1

2 Lesson 10: Project 2: Sliced Baked Potatoes (Appetizer) Watch and learn how to make sliced baked potato appetizers Watch and learn how to finely slice russet potatoes B. Lower Stems & Bulbs: Lesson 11: The Onion Family Part 1: Onions, Scallions, Shallots Learn what onions are Learn about onion types, flavors and sizes Learn onion nutritional benefits Learn how onions can be used Learn why onions can make you cry Lesson 12: The Onion Family Part 2: Garlic, Leeks Learn about garlic Learn garlic health benefits Learn how garlic can be prepared Lesson 13: Project 3: Fresh Authentic Mexican Salsa Learn how to dice onions and tomatoes Watch and learn how to make salsa C. Stems & Stalks: Lesson 14: Asparagus Learn what asparaguses are Learn about asparagus health benefits Learn how asparagus plants can be prepared Lesson 15: Project 4: Slow Roasted Garlic Tomatoes Watch and learn how to hallow out tomatoes Watch and learn who to peel garlic cloves Watch and learn how to make slow roasted garlic tomatoes D. Leaves: Lesson 16: Cabbage, Kale and Collards Learn about cabbage family health benefits Learn how cabbage and kale can be prepared for food Lesson 17: Project 5: Homemade Coleslaw Watch and learn how to make a coleslaw salad Watch and learn how to cut a head of cabbage Watch and learn how to slice and dice apples Lesson 18: Spinach and Chard Learn what spinach and chard are Learn about spinach and chard health benefits Learn how spinach and chard can be used for food Bonus surprise! E. Flowers: 2

3 Lesson 19: Edible & Inedible Flowers Learn how to prepare edible flower petals for food Learn about edible and inedible flowers Lesson 20: Project 6: Flower Petal Salad Learn how to make an edible flower salad Learn how to follow a recipe III. A Survey of Fruits Lesson 21: Introduction to Fruit Learn what the botanical and culinary meanings of fruit are Learn how fruit is classified A. Pomes: Lesson 22: Apples and Pears Learn about the four primary types of apples Learn how apple farmers grow new apples Learn why pears have a gritty taste Learn about the health benefits of apples and pears Lesson 23: Project 7: Apple Sauce Watch and learn how to make apple sauce B. Citrus: Lesson 24: Oranges and Grapefruits Learn about the world's most cultivated citrus fruit Learn about the anatomy of a sweet orange Learn about the health benefits of oranges and grapefruits Learn how orange juice is made Lesson 25: Project 8: Orange & Onion Watch and learn how to score and peel an orange Watch and learn how to cut a lime Watch and learn how to make an orange and onion salad C. Stone: Lesson 26: Peaches and Cherries Learn about the two major types of peaches Learn about the unique features of a peach Learn about the two major types of cherries Learn about peach and cherry nutrition benefits Watch how to draw a cherry Watch how to pit a cherry with a paper clip Lesson 27: Project 9: Peach Cobbler Smoothie Watch and learn how to make a peach cobbler smoothie 3

4 D. Berries: Lesson 28: Blueberries and Strawberries Learn what berries are Learn why strawberries, blackberries and raspberries are not berries Learn about blueberry and strawberry health benefits Lesson 29: Project 10: Blueberry or Strawberry Smoothie Learn how to make a blueberry or strawberry smoothie Lesson 30: Project 11: Green Goblin Smoothie Watch and learn how to make a green smoothie IV. Herbs, Spices and Tea Lesson 31: Introduction to Herbs and Spices Learn what herbs and spices are Learn about the nature of flavor Learn how to cook with herbs and spices Lesson 32: Project 12: Sweet Cinnamon Tea Watch and learn how to make cinnamon tea V. Heating Food Lesson 33: Methods of Heating and Cooking Food Learn why heating food alters the flavor, aroma and texture Learn three heat transfer methods Learn about grilling, broiling, baking, boiling, steaming, frying and microwave cooking Learn why you can put your hand into a 500 degree oven, but not a 212 degree pan of water Learn why food can turn brown Lesson 34: Project 13: Frying Eggs Watch and learn about the anatomy of an egg Watch and learn how to fry eggs: over-easy, over-medium and over-hard Watch and learn how to flip eggs in a frying pan Lesson 35: Review Review of learning objectives VI. Dough, Batter and Bread Lesson 36: Dough & Batter Learn about the flour milling process Learn the difference between doughs and batters Learn about dough and batter structure and ingredients 4

5 Learn how gluten, starch, fats, sugars and salt affect texture Lesson 37: The Art & Science of Baguette-Making Watch and learn how to make a baguette Watch how a baguette is folded, shaped and cut Learn how to evaluate a good baguette Lesson 38: Project 14: French Baguette Part 1 Watch and learn how to make French Baguettes Learn why dough rises Lesson 39: Project 14: French Baguette Part 2 Learn how to fold, roll and cut a baguette Lesson 40: Review VII. Bonus Lessons: Desserts Bonus Lesson 1: How to make Hot Cross Buns Bonus Lesson 2: How to make Monkey Bread Bonus Lesson 3: How to make a Treacle Tart Course Developer, Daniel Dignan. Content can be changed at any time. 5

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