Cooking Schools Wilmington DE
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Delaware County Technical School
(610) 459-3050
(610) 459-3050
Delmare Drive & Henderson Boulevard
Folcroft, PA
Folcroft, PA
Delaware University (Department of Hotel, Restaurant, and Institutional Management)
(302) 831-6077
(302) 831-6077
14 West Main Street
Newark, DE
Newark, DE
Immaculata University (Nutrition-Dietetics And Food In Business)
610-647-4400
610-647-4400
1145 King Road
Immaculata, PA
Immaculata, PA
Cheyney University Of Pennsylvania (Hotel, Restaurant, And Tourism Management )
610-399-2275
610-399-2275
1837 University Circle
Cheyney, PA
Cheyney, PA
Everything But The Kitchen Sink Cooking School
800-731-7066
800-731-7066
425 Hockessin Corner
Hockessin, DE
Hockessin, DE
Delaware Technical & Community College (Culinary Arts Program)
(302) 453-3757
(302) 453-3757
400 Stanton-Christiana Road
Newark, DE
Newark, DE
Widener University-Main Campus (School Of Hospitality Management)
1-888-WIDENER
1-888-WIDENER
One University Pl
Chester, PA
Chester, PA
Delaware County Community College (Hotel And Restaurant Management, Associate In Applied Science)
610-359-5000
610-359-5000
901 South Media Line Road
Media, PA
Media, PA
Math & Science in Cooking - Food Reference
The following was an email I sent to a student in response to the question: You have no flour to thicken your gravy, how much cornstarch will it take to thicken the same amount of gravy? When making a Hollandaise sauce, why does it form an emulsion (math - how much oil will how many egg yolks hold in the emulsion), and why and how does lemon juice (an acid) effect the formation and stability of this emulsion, and what percentage of acid to use? An egg yolk will hold about 4 ounces of oil (butter) in an emulsion. How long can this stay together at a particular temperature? How long can it safely be held at differing temperatures before potential bacteria growth can become dangerous? A recipe calls for 6 medium eggs, you only have a dozen jumbo or small eggs - what is the weight difference in egg sizes so you can figure out how may to use? What is the ideal temperature for whipping cream? Whipping egg whites? And how long will it take at a particular temperature, and will it be more or less stable if whipped at any particular temperature? One set of variables will produce maximum volume, but a different set will produce a longer lasting product that can be held overnight without excessive 'weeping'. Why does low temperature, long cooking time produce more tender meat than high temperature cooking? It's a function of the proportions of 2 different types of fat, and the conflicting temperatures each becomes soft and edible, rather than hard and inedible. High temp short time milk pasteurization, low temp longer time pasteurization - calculate how long to hold at a particular temperature to reduce the bacteria count to desired results. And calculate the effect on the size of the fat globules in these differing methods of pasteurization for cream so you have a product that will accommodate a cook's need to have the cream thicken when reduced by cooking. What proportions of wheat flour and rye flour and yeast are needed to produce a pumpernickel bread that will rise properly? How much aluminum or copper will leach out of cooking utensils, and how long will it take under differing temperatures, and how much is safe for human consumption, over what length of time? Figure out how long it is safe... |
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