The document outlines the topics and objectives for a cookery class, including identifying basic cooking concepts, discussing the relevance of cooking, and valuing learning the fundamentals. It introduces the definition of cooking and the three modes of heat transfer used in cooking: conduction, convection, and radiation.
The document outlines the topics and objectives for a cookery class, including identifying basic cooking concepts, discussing the relevance of cooking, and valuing learning the fundamentals. It introduces the definition of cooking and the three modes of heat transfer used in cooking: conduction, convection, and radiation.
The document outlines the topics and objectives for a cookery class, including identifying basic cooking concepts, discussing the relevance of cooking, and valuing learning the fundamentals. It introduces the definition of cooking and the three modes of heat transfer used in cooking: conduction, convection, and radiation.