Class: 9

The program of the elective course "Culinary Arts" is designed for students in the 9th grade. Schoolchildren of this age pay a lot of attention to tasty and healthy food, but not enough hours are allocated to the “Basics of Cooking” section in the “Technology” educational program. This was the reason for the compilation of this course.

We all know that proper nutrition, a balanced and varied diet, proper culinary processing and hygiene in food preparation are important factors for people of all ages. But when it comes to the nutrition of schoolchildren, it is also necessary to take into account the peculiarities inherent in this particular age.

The issues of proper nutrition and healthy lifestyle are becoming more and more relevant in the life of a modern person. Studying the basics of a healthy lifestyle and rational nutrition at school will contribute to the upbringing of a physically and morally healthy generation, the development of a sense of harmony and beauty in students, the ability to perceive the world as a whole.

Purpose of the course: preparing schoolchildren to master the elementary practical skills of cooking healthy food, fostering civic competence in the field of culinary arts.

An elective course aims to address the following tasks:

The use of a person-centered approach in the learning process presupposes a methodological orientation in pedagogical activity, which allows, through relying on a system of interrelated concepts, ideas and methods of action, to provide and support the processes of self-manifestation, self-development and self-realization of the child's personality, the development of his unique individuality.

This course is aimed at mastering a number of key competencies of a “over-professional” nature, i.e. such competencies that are necessary in almost any activity (even not necessarily professional). These kinds of competencies include the ability to communicate, the ability to solve problems, work in a team, have a good taste in the choice of dishes, table setting.

Studying the basics of this profession allows you to develop a creative nature and aesthetic taste, and also teaches you how to communicate with people (show tact, restraint, composure, be friendly and hospitable). The knowledge and skills gained during the Culinary Arts course will help students navigate the vast array of foods currently on sale, choose their style, and gain experience in cooking healthy food.

The most significant place in the program is given to the study of national cuisines from the point of view of rational nutrition and methods of food processing, as well as issues of nutritional physiology, the essence of dietary nutrition, familiarization with the peculiarities of various diets, the healing properties of certain products, the organization of work in cooking, economic calculations, etc. ...

Mastering the culinary business is impossible without the knowledge and skills acquired while studying the disciplines of the school curriculum. The following interdisciplinary connections are traced: with biology (physiology and structure of human organs), with chemistry, with physics (physical stimulation and processes occurring in the body), with history (traditional dishes of Russia and other countries), informatics (creating presentations, working with electronic culinary encyclopedia, portfolio design).

The practical activity of students is creative in nature, contributes to the acquisition and active use of knowledge, the formation of technological and culinary culture. They learn to select products for the preparation of various dishes, choose the right processing method, and decorate ready meals beautifully. Students undertake educational projects, usually related to finding recipes and preparing healthy food.

The lesson breakdown of the program is made in such a way that the volume of the newly studied material allows the teacher to test knowledge on previously studied topics, as well as use his own illustrative material on the topic, as well as conduct a “Culinary duel”, “Taste” games to activate the assimilation of new concepts and connections between them. When conducting classes, you can use new technical capabilities, in particular, electronic teaching aids. The program includes the use of various forms of monitoring the level of student achievement: testing, conversation, assessment of work in small groups, monitoring the implementation of an essay or project and its presentation, monitoring the analysis of specific situations. The grading system is offered "pass", "not pass".

Course type and time frame:

This course is an orientation course intended for 9th grade graduates. On its basis, 35 hours are allocated. Of these, the theoretical part is 12.5 hours, and the practical part is 22.5 hours.

The study of the course can be carried out in various forms - as work in pairs, in small groups (in the course of practical work), and individually.

Along with the traditional forms of conducting lessons, it is imperative to use forms of education (work in small groups, brainstorming, role-playing games, competitions, creative projects), which will maintain a high cognitive interest in children. To activate it in the process of assimilating the educational material, it is recommended to use additional educational materials (magazines with illustrations, books about tasty and healthy food, computer programs).

Evaluation activities include the implementation of creative projects (presentations), portfolio design.

Thematic planning. (Appendix 1)

Predicted learning outcomes

Students should know / have an idea:

• physiology of digestion, the role of chemical components of food in metabolic processes and conditions of its qualitative assimilation;
• types of foods, their nutritional value;
• safe handling of kitchen equipment and hot liquids;
• methods of hot processing of products, their advantages and disadvantages;
• cooking technologies and changes in the state of products as a result of their culinary processing;
• principles for the selection of side dishes and food additives for meat dishes;
• conditions for ensuring a balanced diet;
• food culture rules;
• basic rules for cooking;
• the most common nutritional mistakes;
• principles of the formation of national cuisine;
• environmental impact on product quality;
• technologies for purification of products from pesticides.

Students should be able / have experience:

• search for the necessary information;
• determine the nutritional value of food;
• observe safe practices for working with kitchen equipment and hot liquids;
• modernize the recipe for the dish;
• to develop a recipe for a dish and a menu of three meals a day in accordance with the norms of protein, fat and carbohydrate content in the daily diet;
• to select products for side dishes and food additives of animal origin;
• follow the rules of healthy eating;
• find ways to eliminate the causes of reduced food quality.

Didactic support

• Books.
• Magazines.
• Illustrations.
• Slide Movies
by course topics in a programme Microsoft PowerPoint... This program is included in the standard software package Microsoft Office and is intended for presentations, i.e. accompanying the report by showing video materials.

Topic. Introductory lesson - 1 hour.

Goals and objectives of the course. The value of nutrition for the vital functions of the body. Labor safety, sanitation and hygiene rules. General information about the materials, tools and devices required for culinary work. Modern household appliances for cooking at home.

1. Study of instructions on labor safety, sanitation and hygiene.
2. Rational placement of tools in the workplace.
3. Providing first aid for cuts, burns, and other injuries.

The form of the lesson - a lecture with elements of frontal conversation and workshop.

Topic. Food and its purpose in human life. Food culture as a component of a healthy lifestyle - 2 hours

The history of the development and expansion of the human diet. Characterization of food as one of the essential components of human material culture. Food culture as a component of a healthy lifestyle. Decrease in the quality of nutritional value of products: use of food additives; ionization and refining of food products.

An approximate list of practical tasks:

1. Identification of a person's need for the application of “culinary art” (filling out the questionnaire).
2. The study by schoolchildren of data on how, when, how much, what is, according to information sources offered by the teacher.

Lesson form- a lecture with elements of a frontal conversation and a workshop.

Topic. Basics of a balanced diet - 2 tsp

Balanced diet. Metabolism and energy. The daily energy expenditure of a person. The need for food, depending on age, gender, physical activity. Drawing up a menu for the day.

Topic. Food processing methods - 2 hours

Characteristics of food processing methods. The benefits of steam cooking.

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1. Drawing up instruction cards for the preparation of boiled, stewed and steamed dishes.
2. Steam cooking.

List of dishes: boiled fish with potatoes, meat cabbage rolls, steamed veal cutlets.

Lesson 8, 9

Topic. Vitamins - 2 tsp

Vitamins, their classification, content in food. Features of cooking to preserve vitamins. Diseases associated with a lack of vitamins in food.

Cooking salads.

List of dishes: white cabbage salad with apples and celery, cauliflower salad.

Topic. Minerals and health - 2 tsp

Macro and microelements. The body's need for minerals. Diseases associated with a lack of minerals, their replenishment.

An indicative list of practical tasks (practical work in groups)

Cooking vitamin dishes.

List of dishes: raw beet salad with garlic and walnuts, seaweed salad, carrot cake.

Topic. Animal food - 2 tsp

Animal food products and their importance for the vital activity of the body. The emergence and prevention of diseases associated with excessive or insufficient consumption of animal food.

Indicative list of practical assignments (practical work in groups)

List of dishes: baked meat with vegetables, fish casserole.

Topic. Plant foods - 2 h

Plant foods and their use in the prevention and treatment of diseases. The emergence and prevention of diseases associated with excessive or insufficient consumption of plant foods. Edible mushrooms, methods of their processing and use in cooking. Poisoning by poisonous mushrooms, first aid.

An indicative list of practical tasks (practical work in groups)

Cooking food from food plants.

List of dishes: potato pancakes, cabbage cutlets, mashed beans.

Topic. Influence of food intake conditions on its assimilation by the body - 2 h.

Table setting. The art of serving. The history of the emergence and improvement of crockery and cutlery. Serving rules. Methods for folding napkins. Rules of conduct at the table.

An indicative list of practical tasks (practical work in groups)

List of dishes: salad of prunes with nuts and garlic.

Topic. Nutrition Science - 2 hrs

The development of nutritional science. Advantages and disadvantages of vegetarianism, therapeutic starvation, raw food diet, nutritional theories A.M. Ugolev, G. Shelton, diets of G. S. Shatalova, P. Bragg and others. Food and disease. The danger of malnutrition and overeating for the body. Foods that cause an allergic reaction.

An approximate list of practical tasks:

Building an individual diet.

Topic. Ecology and product quality - 2h.

Environmental problems of nature, society, man. Negative consequences of the use of technology on the quality of products, their impact on human health.

Indicative list of practical tasks (practical work in groups):

Topic. Elements of proper nutrition in the national cuisine of different nations - 11 hours

Vegetable products in the cuisine of the peoples of their region. A variety of hot and cold dishes in the national cuisine. The principles of the selection of food components and methods of their preparation. Borrowing dishes by one people from another as a result of mutual cultural communication. Dishes of Russian, Ukrainian, Georgian and other cuisine. Traditions in serving, serving and eating national dishes.

Indicative list of practical tasks(practical work in groups):

Topic. Final lesson in the elective subject "Culinary Arts". National cuisine. Culinary duel - 2 hours

Test lesson (protection of creative projects).

An indicative list of practical tasks (practical work in groups):

Teacher literature (main)

1. A.I. Gorshkov, O.V. Lipatova Food hygiene. - M .: Medicine, 1987. - P.20-69, 134-259.
2. European cuisine - M .: EKSMO-PRESS, 1998 (Series "Gourmet").
3. V. N. Kardashenko and other Hygiene of children and adolescents: Textbook. - M .: Medicine, 1988. - P.262-304.
4. Kanevskaya L.Ya. Schoolchild's food. - M .: Medicine, 1989. - S. 3-42.
5. Konyshev V.A. Everything about proper nutrition. - M., 2001.
6. Koroleva KM., Korolev A.M. The basics of proper nutrition. - Izhevsk, 1999.
7. Laptev A.P., Polievsky S.A. Hygiene. - M .: FiS, 1990 .-- S. 174-226.

Teacher literature (optional)

1. Martynov SM. Vegetables + fruits + berries \u003d health. - M .: Education, 1993.
2. Pokrovsky A.A., “A book about tasty and healthy food” - Moscow: VO “AGROPROMIZDAT”, 1988.
3. Cyril and Mythodiy's CD "Cookery"
4. Disk "Technology" Electronic cooking encyclopedia.

List of student literature

1. Litvin IM. The basics of proper nutrition. - SPb .: AO Komplekt, 2005.
2. Litvin IM. Health Cooking: From Principles to Recipes. - SPb .: AO Komplekt, 2005.

Have you ever tried orange spaghetti, smoked mackerel ice cream, coffee meat or beef tea? Thanks to molecular cuisine, all these and many other dishes have long existed not only in science fiction films, but also in our lives. Molecular cuisine has become one of the trendiest and most exotic haute culinary trends today. With the help of physicochemical mechanisms, it changes the consistency and shape of familiar products beyond recognition and at the same time remains healthy and tasty. Is this so, we will figure it out.

The connection between science and cooking

"The trouble with our civilization is that we are able to measure the temperature of the atmosphere of Venus, but we have no idea what is going on inside the souffle on our table." This saying belongs to one of the founders of molecular gastronomy and cookery, physicist from Oxford University, Nicholas Curti.

During his lifetime, Kurti loved to cook. And one day an interesting idea came to him: he decided to apply his scientific knowledge in cooking. The scientist began to study various principles and methods of cooking, develop new products and create amazing dishes. Thus, the physicist wanted to tell the public about science and its impact on everyday life.

And he told. In 1969 at the Royal Society, Kurti gave a lecture "Physicist in the Kitchen". A little later, he organized several international seminars in Erice (Italy) on the topic "Molecular and Physical Cooking", in which he demonstrated how you can cook meringues in a vacuum chamber, sausages - using a car battery, make "Baked Alaska" - cold outside and hot inside - using a conventional microwave oven and much more. All of his speeches impressed the audience, who then could not imagine that molecular cuisine would soon be used everywhere.

In addition to Nicholas Curti, the French scientist and chef Herve Tisz also studied the interaction of chemistry, physics and gastronomy. He deduced molecular formulas for classic sauces, learned to change the taste of dishes using physicochemical reactions and unusual methods of heat treatment. In 1988, Tees invented and introduced into general use the term "molecular and physical gastronomy", which is actively used today.

But all this is theory and only a little practice. And when did the dishes of molecular cuisine begin to complement the usual menu?

In 1999, the head chef of the famous English restaurant Fat Duck, Heston Blumenthal, prepared the first molecular dish - caviar and white chocolate mousse. Since then, molecular cuisine has become an integral part of some restaurants, and the first successful dishes have been named after famous scientists. For example, gibbs is an egg white with sugar and olive oil in a gel, waklein is a frothy fruit, and bame is an egg cooked in alcohol.

Is molecular cuisine good for you?

Enough time has passed since 1999. Today, molecular cuisine is served in many restaurants around the world. People specially come to some places to try, for example, liquid bread, hard borscht or fondant egg. Many will say that this is all chemistry, because in their natural state these products cannot have such a consistency. In some ways they are right, only chemistry in a molecular kitchen is a chemical process, and not something harmful. All supplements are natural and healthy. Let's talk about the most popular ones.

1. To make jelly, in addition to the usual gelatin, agar-agar and carrageenan algae extracts are also used in molecular cuisine;

2. Calcium chloride and sodium alginate will turn any liquid into a ball, like a caviar;

3. Egg powder is just the evaporated protein, which will create a dense, non-settling foam;

4. Glucose - slows down crystallization and prevents fluid loss;

5. Sodium citrate - prevents fat particles from joining;

6. Trimolin (inverted syrup) - does not crystallize, unlike sugar;

7. Xanthan (soy and corn extract) - stabilizes suspensions and emulsions.

Thanks to these and many other additives, molecular cuisine dishes take on unusual images and tastes. But in order for everything to work out, it is also necessary to use special technologies, which we will talk about later.

Technology in molecular cuisine

1. Freezing

To prevent food spoilage, they must be frozen. In molecular cuisine, liquid nitrogen, which has a temperature of 196 ° C, is responsible for this process. By the way, it instantly freezes any dish and at the same time preserves its beneficial properties, color and taste.

2. Emulsification

Espumas, or espuma, is an airy foam or mousse that can be made from absolutely any product, even from potatoes, salt or meat. The espum effect is obtained using a special additive - soy lecithin, taken from pre-filtered soybean oil.

3. Vacuumization

Vacuuming in a molecular kitchen is the heat treatment of food in a water bath. For this, for example, the meat is placed in special bags and placed in a water bath at a temperature of 60 ° C for several hours.

Agreed:

Deputy Director for SD

E. V. Rybakova

Outline plan

extracurricular binary activity in chemistry and MDC for 1st year students.

Extracurricular Activity Topic: "Magic or Chemistry in Cooking"

Groups: 110

Profession: Cook, pastry chef

Teachers: Karpova N.Yu., Rogoza O.V.

Class teachers: Karpova N.Yu.

Form of extracurricular activities: lecture-conversation with elements of the workshop.

Methods: educational business conversation, chemical determination of substances and subsequent discussion, competition.

Interdisciplinary communications: natural science disciplines, technology.

Preliminary work: preparation of homework, dough pieces, presentations, audience design.

Goals and objectives:

Educational:

Consolidation of students' knowledge on the topic "Carbohydrates" (glucose, sucrose. Starch), their structure, composition, chemical properties, being in nature, application;

Consolidation of students' knowledge obtained in the lessons of industrial training of special technologies for the manufacture of dough and products from it using knowledge of chemistry.

Developing:

Development of students' mental and cognitive activities, the ability to apply the received general educational and professional knowledge in their future profession;

skills to systematize and generalize knowledge;

skills in working with various sources of information;

skills in group work and independent activities;

public speaking skills.

Educational:

Stimulating respect for the environment;

Facilitating the formation of communication skills.

Formed competencies:

GC 1: Understand the essence and social significance of your future profession, show a steady interest in it.

GC 2: Organize your own activities, define methods and ways of performing professional tasks, evaluate their effectiveness and quality.

OK 4: Search, analyze and evaluate the information necessary for the formulation and solution of professional tasks, professional and personal development.

GC 6: Work in a team and in a team, ensure its cohesion, communicate effectively with colleagues, management, consumers.

Extracurricular activity plan

Appendix # 1.

Students were given cards where they need to circle the number corresponding to the correct answer.

Questions for the test work:

1.This carbohydrate is administered intravenously to depleted people who are sick after surgery.

2. Lack of something in the body causes loss of consciousness.

3. It is a colorless crystalline substance, 2 times sweeter than sucrose, very well soluble in water.

4. The specific chemical properties of this carbohydrate are used in the production of alcoholic beverages, in the manufacture of yeast dough.

5. These carbohydrates are used in confectionery.

6. This carbohydrate is found in muscle and blood, 0.2%.

7. What carbohydrate is contained in freshly dug potatoes.

Work done correctly:

It's not for nothing that they say: « A good cook is worth a doctor ». The main task of the chef is to prepare not only tasty, but also healthy food. But to master all the intricacies of the art of cooking, you need to know a lot. A real culinary specialist must be a person educated in the field of chemistry, biology, biochemistry, physiology of nutrition. After all, food is the basis of life, a source of energy. Life is unthinkable without food. A competent chef knows that nutrition is only complete when the food contains all the nutrients in a rational and necessary amount. Knows the mutual influence of these substances.

It would seem that everything that is possible has already been prepared and tasted, but the cooking continues to develop. Molecular cuisine is replacing the fusion style in "haute cuisine", changing the consistency and shape of products beyond recognition. An egg with a white inside and a yolk outside, frothed meat with a garnish of frothed potatoes, jelly with the taste of pickled cucumbers and radishes, crab syrup, thin slices of fresh milk, ice cream with tobacco flavor exist not in science fiction novels, but in our time.

At the end of the 19th century, the famous chemist Berthelot predicted that by the year 2000, humanity will abandon traditional food and switch to nutritional pills. This did not happen, since a person, in addition to nutrients, needs the taste and aroma of the dish, the beauty of serving and a pleasant conversation at the table. This is why molecular gastronomy has not taken the path of creating "nutritional pills", if you do not take into account food for space stations. Molecular cuisine is prepared in the best restaurants in the world, where recipes for wonderful dishes are developed that cannot be prepared in a regular kitchen or bought in a store. So far, this culinary trend does not go beyond expensive restaurants, but who knows what people will eat in a few centuries ... Perhaps food will become "digital", and dishes will be "downloaded" from the Internet and "printed" on special "printers".

The term "molecular cooking" is not entirely correct, because the cook does not work with individual molecules, but with the chemical composition and state of aggregation of the products. Chemistry and physics in recent decades are especially closely associated with cooking, but the foundations of all modern knowledge in this area were laid many centuries ago and have already become universal knowledge. For example, everyone knows that a soft-boiled egg is obtained by reducing the cooking time, and long beating of the protein turns it into foam. Fermentation, fermentation, salting, smoking are the first human experiments to change products chemically. Scientists were interested in the physical and chemical aspects of cooking even in Ancient Egypt, and in the 18th century, fundamental scientific works describing the processes of cooking and methods of obtaining new dishes appeared. So, Lavoisier studied the change in the density of foods after cooking. In the middle of the 20th century, scientists were more interested in the composition of products and their effect on humans. It was only at the end of the 20th century that a separate industry appeared - molecular gastronomy, which applied knowledge from the field of chemistry and physics to food.

Molecular gastronomy and gastronomy were pioneered by the French scientist Herve This and Nicholas Kurti, a physics professor at Oxford. In 1999, Heston Blumenthal, the head chef of the famous English restaurant Fat Duck, prepared the first "molecular dish" for the restaurant - caviar and white chocolate mousse. These products appear to contain similar amines and are easy to mix. In 2005, the Institute for Advanced Studies on Flavor, Gastronomy and the Culinary Arts was opened in Reims (France), uniting the world's leading culinary experts.

All our food consists mainly of water, be it plant cells or animal tissues, therefore the properties of water and aqueous solutions are one of the most important issues in molecular cooking. All the laws of physics and chemistry apply to cooking. From the point of view of chemistry, there is nothing strange in the fact that alcohol coagulates protein, but if you transfer this knowledge to the field of cooking, it turns out that a raw egg can be cooked by leaving it for a certain time (about a month) in alcohol or an alcohol-containing drink. Chemistry and physics have helped to better understand the processes occurring in food, and have debunked some culinary myths. For example, when cooking green vegetables, it is not necessary to add salt to preserve flavor and color; salt does not enhance boiling, but only adds oxygen dissolved in crystals to the water, due to which a bubbling is formed; the boiling point increase is insignificant. The cooking time for a large piece of meat does not depend on the weight, but on the distance from its edges to the center - the larger it is, the longer the meat is cooked.

After studying the metamorphosis that occurs with food, the following steps in molecular cooking followed: improving traditional dishes, inventing new dishes based on conventional ingredients, inventing new products (additives), and experimenting with flavor combinations. The first successful molecular cooking dishes are named after famous scientists. For example, Gibbs (egg white with sugar and olive oil in the form of a gel), Wacklein (frothy fruit), Bame (an egg cooked in alcohol).

The scientific approach to cooking is complicated by the fact that dishes should not only be unusual and tasty, but also beautiful. The need to sell the advances in molecular cooking slows down the progress of this branch of science somewhat, but to some extent helps to study the connections between human feelings. For example, molecular cooking has shown that tactile sensations while eating have an effect on taste. Try ice cream with your eyes closed, while stroking the velvet, then touch the sandpaper. When was ice cream tastier? The consistency and sound "made" of food also greatly affect the taste. This is used by the manufacturers of chips, emphasizing the crispness of the chips with crispy packaging.

By the way, Molecular Cuisine and the fast food industry are different. Potato chips, candy, and multi-flavored beverages are achievements in the chemical industry. Molecular cooking uses only natural ingredients. Therefore, molecular cuisine dishes are balanced and healthy.

The “molecular food” chef uses a variety of tools and devices that heat, cool, mix, grind, measure mass, temperature and acid-base balance, filter, create a vacuum and pressurize. Standard techniques used in molecular cooking are carbonation or enrichment with carbon dioxide (carbonation), emulsification (mixing insoluble substances), spherization (creating liquid spheres), vacuum distillation (separation of alcohol). To accomplish these tasks, special products are used:

• Agar-agar and carrageenan - algae extracts for making jelly,
• Calcium chloride and sodium alginate transform liquids into caviar-like balls,
• Egg powder (evaporated protein) - creates a denser structure than fresh protein,
• Glucose - slows down crystallization and prevents fluid loss,
• Lecithin - connects emulsions and stabilizes whipped foam,
• Sodium citrate - prevents fat particles from joining,
• Trimolin (inverted syrup) - does not crystallize,
• Xanthan (soy and corn extract) - stabilizes suspensions and emulsions.

Molecular cooking principles can be useful in everyday life when working with traditional products:

• The right temperature is very important when baking. Using a special thermometer will improve both the taste and appearance of baked goods, baked meat and vegetables. Remember that the temperature at the edge of the oven is significantly higher than at the center.
• Consider the thermal conductivity and heat capacity of the various materials. Freeze soufflé and ice cream in metal containers; defrost meat on a metal surface, not in the microwave; beat the cream on a low temperature. To shorten the cooking time of the meat, first fry or bake it over a high flame for 5-10 minutes, then cover with a lid or foil and turn off the flame to allow the heat to reach the inside, then cook over low heat.
• Control the texture of the dish. Heating makes the proteins hard, and the tender structure of the meat is due to the fact that collagen turns into gelatin at 70 ° C. The soufflé rises due to the evaporation of water. Adding cold water while whisking the whites will make the foam thicker. If the meat is kept in a salty solution from several hours to 2 days, it will remain juicy after cooking. Partially thawed ice cream or meat will become tough when re-frozen due to increased ice crystals. The fish becomes juicier when cooked with lemon juice, and pineapple juice has a positive effect on the juiciness of the meat. Lingering greens can be revitalized by placing them in cold water for 10-20 minutes.
• Remember that 80% of the taste is perceived by the nose, and only 20% by the tongue, therefore, in the presence of unpleasant odors, even the most delicious dish will seem tasteless. Small amounts of salt enhances the sweetness. Salt and acid reinforce each other. Vanilla and cinnamon increase the sweetness, while black pepper reduces it. The capsaicin in pepper activates heat receptors and creates a hot sensation. Buy spices whole and grind them yourself. Add sugar or salt to speed up the process. Add coarse spices at the beginning and finer ones at the end of cooking.
• Long-term exposure to the same taste and smell makes it unnoticeable, so try to use several different tastes and smells in the finished dish. (For example, the occasional sprinkle of lemon jelly in mashed potatoes makes the potato taste bright.) Smell and texture of the dish affects the taste (for example, soft ice cream with a vanilla smell seems sweeter than hard and odorless).
• Do not rely entirely on cookbooks, as your area may have different water, temperature, humidity, altitude, which cannot but affect the metamorphosis of food.
• Experiment, confirm or disprove your hypotheses with the "experimental" and "control" groups, and remember to write down the results of the experiments.