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学生对 香港科技大学 提供的 烹饪科学 的评价和反馈

4.6
537 个评分
135 条评论

课程概述

This course introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include the consumption of cooked food, the physiological and evolutionary implication of the senses, geographic and cultural influences on food, and the rationale behind food preparation. We will also discuss issues such as coupling of senses to improve sense stimulation; altering flavor by chemical means; and modification of the coloration to improve the appearance of dishes. Following the video demonstrations of the scientific principles of cooking, you will learn to recognize the key ingredients and their combinations for preparing good healthy food. At the end of this course, you will be able to: - appreciate the scientific basis of various recipes; - develop your own recipes by integrating some of the scientific principles into new dishes; - recognize the influence of the material world on human perception from the different senses; - appreciate the art of integrating science into cooking and dining. Important Note: This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets. If you feel uncomfortable with any part of the assignments or activities of this course, you can substitute some of the ingredients or ask friends and family members to help with the tasting of your assignments. Alternatively, you may skip that specific assignment provided that you have fulfilled all other qualifying requirement to pass the course. Course Overview video: https://youtu.be/H5vlaR0_X2I...

热门审阅

SJ
Sep 28, 2020

Thank you very much Professor Chow and Professor Yeung as well as to your student assistants. I find the topics, demonstrations and assignments very interesting and useful in my profession.

FA
Sep 11, 2020

Great course I learn many many things of this course I am chef\n\nplease also star some culinary course and food safety course for chefs\n\nI really appreciate of this course

筛选依据:

126 - 烹饪科学 的 135 个评论(共 135 个)

创建者 Pablo H

Apr 23, 2020

I love it.

创建者 Sarra T

Jun 7, 2020

Excellent

创建者 Ilaria C

Jan 7, 2018

I learned many interesting things but it was a bit long. The teacher keeps adding some redundant words (i.e. in fact) in the sentences and his pronunciation makes it difficult to get the concepts sometimes. The classes are a bit slow and always the same, with the explanation first (interesting for me), and then some experiment description and implementation (too long videos on that part).

It doesn't really have exams at the end of classes, so it is easy to pass but at the same time I realise I lost many concepts since the beginning.

创建者 Jonathan G

Dec 10, 2017

I found this course to be tedious and redundant. There was so much that wasn't needed and was very condescending to most students. Anyone can learn how to cook. It is not hard skill. The trick to good cooking is knowing how to properly cook something and not overcook or undercook, using the right amount of spices or flavor and timing. This course was taught as though to deliberately insult the intelligence of those taking it.

创建者 Abraham M P

Oct 16, 2020

It's a good course to learn the basic chemistry of food and the human body perception. But there is too much homework.

创建者 Vika R

Oct 23, 2016

Interesting approach, but I expected more useful information on gastronomy

创建者 Jenn P

Mar 6, 2021

I found this a mix of basic information that somebody with basic anatomy & physiology should know, and also hard to follow due to English/Chinese issues. Just not for me. It may be the perfect course for a psychology major or somebody else who needs the background to understand how brains and basic science works.

创建者 Irvin T

Apr 23, 2020

Elementary science and not very well organised course.

创建者 Ajay L

May 28, 2016

amateurish presentation. and there is some technical issue with the content. the video gets stuck a lot and the problem is not my internet.