![]() ![]() By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab(TM) is the teaching and learning platform that empowers you to reach every student. The 6th edition expands its "fundamentals" approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Clear and comprehensive, this best-selling text teaches the "hows" and "whys" of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. Students who aren't planning to go into the culinary or food industry like some of their classmates can still gain the ability to make cheese at home and broaden their culinary and food chemistry knowledge.For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. And then there's learning about the nutritional and functional aspects of dairy and cheese, along with sensory evaluation techniques.Ĭheesemaking is a specialized skill, but knowing and eating cheese is universal and approachable (and fun!). There's the culinary know-how needed to make, shape and finish a cheese - and, outside of the kitchen, plate the cheese and know what to serve with it. There's the chemistry component behind converting milk to cheese. 3. A Recipe for Three Courses in Oneīased on the strengths, experiences and expertise of the three instructors, this course is like three courses in one. She also puts that same expertise of reviewing and explaining culinary creations into the Epicurious '4 Levels' video series (most recently for garlic bread). Trout is on hand for additional contributions and to discuss other parts of the cheesemaking process, including the nutritional information and the senses students should pay attention to when creating and plating their product (What does it look like? How does it smell?). ![]() He holds demonstrations for students, and also prepares samples of what they're making and what they could serve with the cheese. There's also a "taste and talk" component, as Pepino calls it, and that's how the students get their hands on hands-on cheesemaking. ![]() Department of Agriculture (USDA) to develop and research dairy products. That is covered by Tunick, who has written the book on the science of cheese - literally, that's the title - and spent four decades working at the U.S. Usually, there's a lecture component that goes over what the students are going to do in class. Michael Tunick, PhD, presents on the different steps involved in the production of mozzarella shortly before the students would make the cheese on their own. (Take note, Drexel students! In the spring there's “Culinary Fundamentals,” “Global Cuisine Studio,” “Food Composition and Behavior,” “The Science of Food and Cooking,” “Food and the Senses,” “Food Writing” and “The Kitchen Garden,” which is also offered in the summer and was previously written about.) The class is a mix of students from different majors and disciplines alongside students from the Department of Food and Hospitality Management. It's also the first cheesemaking class, but not the first class from the department that is available to all. Michael Tunick, PhD, assistant clinical professor.Rosemary Trout, DHSc, culinary arts and food science program director and assistant clinical professor.Rich Pepino, executive chef in hospitality management.This is the program's first class taught by not one or two but three experts (all of whom are Drexel alumni) from the Department of Food and Hospitality Management in the College of Nursing and Health Professions: And, as you also might expect from a class about cheesemaking, it also features a lot of cheese-eating and cheese-talking.ĭuring a day in the class during week three, DrexelNow stopped by to observe the students pulling and stretching mozzarella.įive things to know about "Cheesemaking": 1. "Cheesemaking" (Food Science 580) is a special topics course that, as you might expect from its name, shows the ins and outs of cheesemaking. This series highlights interesting, unique, and innovative courses open to all undergraduates at Drexel University. Chef Rich Pepino demonstrates the size and shape of ciliegine ![]()
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