{"id":535,"date":"2021-04-16T19:42:56","date_gmt":"2021-04-16T23:42:56","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=535"},"modified":"2021-05-20T13:02:15","modified_gmt":"2021-05-20T17:02:15","slug":"lesson-10","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-10\/","title":{"rendered":"Lesson 10"},"content":{"rendered":"<h1 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">Instructions<\/span><\/b><\/h1>\n<h3 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">This lesson covers the following concepts:<\/span><\/b><\/h3>\n<ul>\n<li>Polyunsaturated fats &#8211; omega-3 vs omega-6<\/li>\n<li>Hydrogenation<\/li>\n<li>Stability of fats in cooking<\/li>\n<li>Rancidity&lt;\/li<\/li>\n<\/ul>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #239b56; border: none windowtext 1.0pt; padding: 0in;\">The readings for this lesson are from The Science of Cooking:<\/span><\/h3>\n<ul>\n<li>1.3.9.2 Lipids (Fats, Oils, Waxes, Phospholipids, Fatty Acids)<\/li>\n<li>1.3.9.3 \u2013 Emulsions (p. 52-53)<\/li>\n<li>3.2.11 \u2013 Butter (p. 114-121)<\/li>\n<\/ul>\n<hr \/>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: darkmagenta; border: none windowtext 1.0pt; padding: 0in;\">Lecture Videos<\/span><\/h3>\n<p>&nbsp;<\/p>\n<table id=\"tb1\" width=\"732\">\n<tbody>\n<tr>\n<td width=\"208\"><strong>Videos<\/strong><\/td>\n<td width=\"208\"><strong>Slides<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=5de0f824-55f1-4431-895c-abc1016689e1\">10.1 Balancing Fats<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-10\/20s-10-1-balancing-fats\/\" rel=\"attachment wp-att-573\">10.1 balancing fats<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=244a2882-e1dc-4632-a067-abc2015a69a6\" target=\"_blank\" rel=\"noopener\">10.2 Trans Fats<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-10\/20s-10-2-trans-fats-2\/\" rel=\"attachment wp-att-639\">10.2 trans fats<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=5250b67e-3ea4-43ee-b2e0-abc30158e6a5\" target=\"_blank\" rel=\"noopener\">10.3 Cooking with Fats<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-10\/20s-10-3-cooking-with-fat\/\" rel=\"attachment wp-att-575\">10.3 Cooking with Fat<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=b947f9de-0e26-4aa4-9594-abc700dc354e\" target=\"_blank\" rel=\"noopener\">10.4 Emulsifiers<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-10\/20s-10-4-emulsifiers_part1\/\" rel=\"attachment wp-att-592\">10.4 emulsifiers_Part1<\/a><\/p>\n<p><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-10\/20s-10-4-emulsifiers_part2\/\" rel=\"attachment wp-att-593\">10.4 emulsifiers_Part2<\/a><\/p>\n<p><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-10\/20s-10-4-emulsifiers_part3\/\" rel=\"attachment wp-att-594\">10.4 emulsifiers_Part3<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h4><span style=\"color: #800000;\"><strong>Post Video Check-In Questions:\u00a0\u00a0<a href=\"http:\/\/blackboard.richmond.edu\/\">http:\/\/blackboard.richmond.edu\/<\/a><\/strong>\u00a0<\/span><\/h4>\n<p>The questions embedded in the lesson are\u00a0<em>formative<\/em>\u00a0&#8211;\u00a0that is,\u00a0they test your comprehension and understanding,\u00a0but they are <em><strong>graded for completion<\/strong><\/em>. You can access them here Blackboard under &#8220;Check-Ins&#8221;.<\/p>\n<hr \/>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #cb4335; border: none windowtext 1.0pt; padding: 0in;\">Worksheets<\/span><\/h3>\n<p>Recommended by not graded:<\/p>\n<ul>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-10\/activity_11_fats_melting-smoking-rancidity\/\" rel=\"attachment wp-att-595\">Activity_11_Fats_melting.smoking.rancidity<\/a><\/li>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-10\/activity_11_fats_melting-smoking-rancidity-key\/\" rel=\"attachment wp-att-598\">Activity_11_Fats_melting.smoking.rancidity KEY<\/a><\/li>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-10\/activity_12_emulsion_and_emulsifiers\/\" rel=\"attachment wp-att-596\">Activity_12_Emulsion_and_Emulsifiers<\/a><\/li>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-10\/activity_12_emulsion_and_emulsifiers-key\/\" rel=\"attachment wp-att-597\">Activity_12_Emulsion_and_Emulsifiers KEY<\/a><\/li>\n<\/ul>\n<p class=\"1-style\">Go to\u00a0<a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-11\/\">Lesson 11<\/a><\/p>\n<p class=\"1-style\">Return to\u00a0<a href=\"http:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/\">Lecture Schedule and Overview (Home)<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Instructions This lesson covers the following concepts: Polyunsaturated fats &#8211; omega-3 vs omega-6 Hydrogenation Stability of fats in cooking Rancidity&lt;\/li The readings for this lesson are from The Science of Cooking: 1.3.9.2 Lipids (Fats, Oils, Waxes, Phospholipids, Fatty Acids) 1.3.9.3 &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-10\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":277,"menu_order":10,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-535","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=535"}],"version-history":[{"count":11,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/535\/revisions"}],"predecessor-version":[{"id":903,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/535\/revisions\/903"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/277"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=535"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}