Lesson 7

Instructions

This lesson covers the following concepts:

  • Glycolysis and Ethanol Fermentation
  • Enzymes and Cofactors
  • Redox reactions (e.g. alcohol dehydrogenase)
  • Reaction of baking soda with acid
  • Baking powder

The readings for this lesson are from The Science of Cooking:

***No subsections (i.e 4.3.1) need to be read unless explicitly stated.

  • 4.3 – Introduction to basic metabolism
  • 4.4 – catabolism of glucose
  • 4.5, 4.5.1, 4.5.2 – fates of pyruvate
  • 4.7.2 – lactate fermentation
  • 4.7.3 – Alcohol fermentation
  • 10.7 (The Rising Bread) through 10.9 (Baking) p. 359-366
  • 10.12 (Muffins and Batter breads) through 10.16 (Baking powder versus Baking Soda) p. 368-372

Lecture Videos

Videos Slides
7.1 Yeast Enzymes and Cofactors 7.1 Yeast Enzymes Cofactors
7.2 Chemical Leavening 7.2 Chemical leavening

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

Recommended by not graded:

Go to Lesson 8

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