Its slope week/the last week of classes here at Cornell and its definitely bittersweet. While I can’t wait for classes to finally be over, its hard for me to look back and think that I’ve really been here for an entire year. I’ve done some amazing things in just one year at Cornell but that also means I only have three more years to make the most of it!
On that note, a lot of exams and final papers are coming up and last night was the final ‘exam’ for FDSC 2300: Chef’s Chemistry. This is a one credit class taught in the food labs of one of the food science buildings that brings together nutrition, food science, and hotel administration students. Each week we focus on a new topic; the first class taught us about how to make the perfect chocolate chip cookie, another class focused on buffalo wings and the differences in buffalo sauces, another on wine, another on bread-making, etc. The first few weeks went a little like this:
In each class, we had a different guest chef/lecturer come in and teach the class about a certain food-related topic, often completing a cooking demo, explaining how it relates to food science, nutrition and hospitality. After about an hour, we would then break into 7 groups of 3-4 people and make these dishes that the chef’s demonstrated.
Among other things, I learned;
- how to make crispy chocolate chip cookies- use more granulated sugar and milk
- how to make cakey chocolate chip cookies-use less butter than normal and use extra eggs
- how to make chewy chocolate chip cookies- use mainly brown sugar
- that my professor made today’s Oreo kosher (though he doesn’t get the credit!)
- that a flexitarian is a vegetarian who eats meat on special occasions/every so often
- how to make bread!
- what it means for food to be kosher
- how to properly drink wine (=see, swirl, sniff, sip, spit)
- And tons of other things about food but I won’t bore you!