Cooking Chemistry Notes

Intro to Cooking Chemistry

  • Examines how ingredients interact and transformations during cooking (color, etc.).
  • Chemical reactions create flavor and texture; can be exothermic (release heat, browning) or endothermic (absorb heat).

How Ingredients Play Their Role

  • Sugars: Enhance flavor.
  • Carbohydrates: Key energy source.
  • Fats: Enhance flavor.
  • Proteins: Create texture.

Techniques

  • Caramelization: Decomposition of sugar at high temperatures.
  • Fermentation: Yeast and bacteria convert sugars into alcohol.

Methods

  • Baking
  • Frying
  • Boiling

Additives

  • Emulsifiers

Culinary Skills

  • Precise measurements are required.
  • Temperature is important for desired results.

Temperatures

  • Butter melts (water and fat evaporates).
  • 310∘310^\circ for bomb cookies.
  • Carmelization around 390∘390^\circ