Ciencia de los alimentos: cómo diseñar la galleta perfecta

In this course we will go over the three major steps in the cookie-baking process:
1. The Spread
2. The Rise
3. The Color and Flavors

We will work with a control recipe first. The learners will be shown the "anatomy of a recipe" that we will continue to refer back to as we change the recipe slightly for each type of cookie - chewy, thin, thick, etc. The students will discuss why they like a particular type of cookie aspect better than another. "Why do you like chewy rather than crisp?" and other questions like this. (There are no wrong answers here) We take the opportunity in this discussion to talk about the psychology of eating and how our experiences and biology affect our preferences. Finally, each learner will test out their new "perfect cookie" recipe.