Instructions
This lesson covers the following concepts:
- What is heat and how is that different from temperature?
- How is heat transferred?
- Sous vide cooking method
- Methods of cooking
The readings for this lesson are from The Science of Cooking:
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- none
Lecture Videos and Slides
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”.
Go to Lesson 20
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