{"product_id":"inquisicook-1-culinary-science","title":"Inquisicook 1 Culinary Science","description":"\u003cp data-pm-slice=\"1 1 []\"\u003eInquisicook combines Culinary Arts and Food  Science into hands-on courses that put delicious food on the family table.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eInquisicook 1 features 75 Lessons plus 25 optional For Further Eating recipes. Units of study include Eggs, Quick Breads, Salads \u0026amp; Dressings, Yeast Breads, and Herbs, Spices, \u0026amp; Seasonings\/Soups \u0026amp; Stocks.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLet us do the teaching with informative videos that speak directly to the student in a conversational tone. Students have 24\/7 access to the entire Inquisicook 1 Lesson Library for 12 months. Ready for more good news? Your purchase includes access for your entire household—not just one student!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eWe provide the recipes, instruction sheets, and student forms for every lesson, all with easy-to-follow directions. No additional books are needed. Best of all, our hands-on approach to learning brings delicious food to the family table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur answer keys and evaluation guidelines make assessing student progress a piece of cake, even for the busiest parents.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCourse Details\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe course opens with an \u003cstrong\u003eIntroduction to Eggs\u003c\/strong\u003e. Students learn about the many functions of eggs in cooking, from binding and thickening to emulsifying and glazing. They study the anatomy of an egg, as well as freshness indicators and storage tips. They model the transformation of egg protein molecules throughout the unit and discover how they can be manipulated to create custards and egg white foams. Students begin the practice of sensory evaluation as a means of analyzing and improving their cooking. They learn the basics of frying, scrambling, hard cooking, and poaching, and prepare recipes such as Lemon Curd, Coconut Meringue Macaroons, and Crustless Ham and Cheese Quiche.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOur \u003cstrong\u003eQuick Breads \u003c\/strong\u003eunit introduces students to the science of chemical leaveners (baking soda and baking powder) and physical leaveners (air and steam). Modeling the anatomy of a wheat grain leads to a discussion of the flour milling process, hard and soft wheats, and how to select the right flour for the job. Students learn standard leavening ratios, proper measuring and mixing techniques, and the role of acids in quick breads. Among the recipe preparations are Irish Soda Bread, Brazilian Cheese Bread, and Blue Ribbon Banana Bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIn our \u003cstrong\u003eSalads and Dressings\u003c\/strong\u003e unit, students begin by investigating and modeling plant cell structure, then they apply this information to strategies for preserving and restoring freshness in salad greens. They learn about the science of flavor and the five basic tastes, then discover how they interact with a tasting and recipe development activity. Experiments with emulsions and emulsifiers kick off our study of dressings, which covers vinaigrettes, mayonnaise-based, and dairy-based recipes. Students prepare a variety of tasty salads and dressings, including Asian Chopped Salad, Panzanella, and Chicken Caesar Salad with Asiago Dressing. Along the way they’ll sharpen their knife skills and hone their cooking intuition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eNext, we move into our \u003cstrong\u003eYeast Breads \u003c\/strong\u003eunit—a student favorite. They explore the role of yeast as a biological leavener and conduct an experiment to study what helps or inhibits its activity. They learn how the proteins gliadin and glutenin combine to form gluten and which factors contribute to gluten development. Students extract gluten from hard and soft flours and compare the results, then they get an exciting hands-on lesson in why you need to give it a rest sometimes. We cover the basics of kneading, rising, turning, and shaping dough, and of course, we bake some delicious bread. Among the recipes are Focaccia, Potato Dinner Rolls, Cinnamon Rolls, and a show-stopping Twisted Herb Bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eWe delve into the world of \u003cstrong\u003eHerbs, Spices, and Seasonings\u003c\/strong\u003e as a prelude to the Soups \u0026amp; Stocks unit. We start by touring the spice cabinet and discussing common uses and proper storage. We take a closer look at salt crystals to understand the different types of salt and the best use for each. We sort out leafy and woody herbs, learn about grinding and blooming spices, and highlight the role of fat as a carrier for flavor. Recipe preparations include flavored simple syrups, compound butters, Basil Pesto, and Rosemary Roasted Potatoes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eInquisicook 1 finishes up with a unit on soul warming \u003cstrong\u003eSoups and Stocks\u003c\/strong\u003e. The heat-driven conversion of collagen to gelatin is explored and modeled, and time is emphasized as a factor of flavor extraction. Making the most of resources is a special focus, as students learn to transform vegetable scraps and meat bones into tasty stock. In a bold move toward more advanced knife skills, students learn how to debone chicken breasts and chicken thighs, lowering the cost of boneless cuts and increasing the availability of stock ingredients. A variety of soups are prepared and evaluated, including Broccoli Cheese Soup, Chicken Noodle Soup, and Cream of Cauliflower Soup with Curry-Infused Oil Drizzle.\u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":50422208004392,"sku":null,"price":199.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/6758\/8392\/files\/Star_Bread_Rectangular.jpg?v=1753023615","url":"https:\/\/inquisicook.myshopify.com\/products\/inquisicook-1-culinary-science","provider":"Inquisicook","version":"1.0","type":"link"}