The Fluffiest Chocolate Mousse
Reflection
1) In what way(s) is cooking like doing science and in what way(s) are they different? How are a cook and a food scientist similar or different?
How is cooking like science? Well when you cook you have your recipe you're procedures and you have to follow them exactly in order to come up with your final product correctly. The main thing that is different between a cook and a food science is that they are using different ingredients, and one is edible and one typically not. Cooks ultimate goal is to create a product that is desirable to consume, were a chemists ultimate goal is to focus on the chemical structure, of atoms/ molecules, and energy content est. Over all a chemist, and cook aren't much different, the only big difference is that they have different ending goals.
2) How can food’s energy content, nutrition, texture, taste etc. be explained in terms of the atomic, molecular and macromolecular structure of the food?
Like every other object in the world food is made up of matter, and can be explained through atomic, molecular and macromolecular structure. Our food tastes good because of the chemical structure, and the macromolecules in food. Things that we can taste like sweetness, sourness, etc because of the makeup of macromolecules, we get all these tastes from proteins, sugars and acids. As for texture, like fluffiness, dryness, chunkiness etc are all because of the molecular structure in the food. For example in my lab my group created chocolate mousse, and attempted to create the fluffiest possible. We did this by altering the structure of the eggs, from the lipids trapping air in the eggs to create a lighter texture. Over all because the things that we cook with all have molecular structures, and cultures like in chemistry we can change those structures to create a better tasting, and more appealing texture.
How is cooking like science? Well when you cook you have your recipe you're procedures and you have to follow them exactly in order to come up with your final product correctly. The main thing that is different between a cook and a food science is that they are using different ingredients, and one is edible and one typically not. Cooks ultimate goal is to create a product that is desirable to consume, were a chemists ultimate goal is to focus on the chemical structure, of atoms/ molecules, and energy content est. Over all a chemist, and cook aren't much different, the only big difference is that they have different ending goals.
2) How can food’s energy content, nutrition, texture, taste etc. be explained in terms of the atomic, molecular and macromolecular structure of the food?
Like every other object in the world food is made up of matter, and can be explained through atomic, molecular and macromolecular structure. Our food tastes good because of the chemical structure, and the macromolecules in food. Things that we can taste like sweetness, sourness, etc because of the makeup of macromolecules, we get all these tastes from proteins, sugars and acids. As for texture, like fluffiness, dryness, chunkiness etc are all because of the molecular structure in the food. For example in my lab my group created chocolate mousse, and attempted to create the fluffiest possible. We did this by altering the structure of the eggs, from the lipids trapping air in the eggs to create a lighter texture. Over all because the things that we cook with all have molecular structures, and cultures like in chemistry we can change those structures to create a better tasting, and more appealing texture.