Instructions
This lesson covers the following concepts:
- Mouthfeel
- Factors that influence viscosity
- Sheer stress
- Moderniste thickeners
- Elasticity, elastic modulus
The readings for this lesson are from The Science of Cooking:
- none
Lecture Videos and Slides
| Videos | Slides |
| 15.1 Viscosity | 15.1 viscosity |
| History of Thickeners | |
| 15.2 Elasticity | 15.2 Elasticity _Part1 |
Post Video Check-In Questions: http://blackboard.richmond.edu/
The questions embedded in the lesson are formative – that is, they test your comprehension and understanding, but they are graded for completion. You can access them here Blackboard under “Check-Ins”.
Worksheets
- none
Go to Lesson 16
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