Science of Cooking
Objectives
After completion of the lab session, the student will be able to:
Compare different recipes for ingredients, cooking techniques, equipment and temperatures
Apply knowledge of food science principles to evaluate the components of the recipe
Determine a preferred recipe based on food science research
Procedure:
Part 1-Proposal
 Identify one specific food product with many recipe variations yet each recipe aims to
produce a classic version of the dish. Examples are listed in the table below. These are
examples only and other products can be used, however, the selected product must be
approved by the instructor prior to proposal submission. Consider that you are being
asked to bring the dish which you have never made to an important event, you do not
have time to make the dish more than once and must decide which recipe to use based on
an understanding of food science principles.
Pot roast
Grilled steak
Roast chicken
Fried chicken
Poached salmon
Eggs benedict
NY cheesecake
Macaroni & cheese
Lemon Bars
Red Chile pork tamales Banana bread
Apple pie
Chocolate fudge
Lemon meringue pie
Eclairs
Chocolate soufflé
Croissants
Strawberry jam
Ratatouille
Scones

Utilizing cookbooks, online resources and the textbook, research the following
information about the food product.
a. What are potential pitfalls and common errors when producing the product?
b. How are personal preferences reflected in the recipes and final product?
c. What are common differences between recipes?
 Choose three recipes for the product with ingredient, cooking techniques, equipment
and/or cooking time and temperature differences.
 Submit the proposal for initial evaluation via Canvas. The proposal must address the food
science principles you will be addressing in your final presentation.
Part 2: Presentation
 Develop a 3-minute voice thread presentation
Slide 1-Food product name
Slide 2-Comparison of ingredients between recipes.
Slide 3-Comparison of cooking techniques, equipment and cooking
times/temperatures between recipes
Slide 4-Recipe selected and rationale for selection based on food science
principles
Slide 5-References and resources used to produce the presentation.
Cite all references using JAND citation style with all website and journal
references used.