7.2: How can we manipulate the texture of plants?

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学習するスキル

Nutrition, Chemistry, Food Science, Cooking

レビュー

4.6 (493 件の評価)
  • 5 stars
    73.42%
  • 4 stars
    18.86%
  • 3 stars
    4.86%
  • 2 stars
    1.41%
  • 1 star
    1.41%
FA
2020年9月11日

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

TM
2019年4月5日

If you enjoy cooking and also enjoy chemistry, this course is ideal. It taught me many techniques in the kitchen and why the food changes during the cooking process.

レッスンから
Module 7 and Module 8
This week, we will look at how fruits and vegetables can enhance the quality in cooking and to learn about the properties of meat.

講師

  • Placeholder

    King L. Chow

    Professor
  • Placeholder

    Lam Lung Yeung

    Adjunct Associate Professor

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