{"presentation":{"slides":[{"elements":[{"x":13.071895424836601,"y":4.301075268817204,"width":70.80610021786492,"height":27.956989247311824,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"

Cooking Sous Vide<\/span><\/strong><\/p>\n\n

\n
The art of precise and perfect cooking<\/span><\/em><\/p>\n"},"subContentId":"42c225ce-9765-4025-87ea-bee4e39640a3","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":20.697167755991288,"y":88.17204301075269,"width":55.55555555555556,"height":8.602150537634408,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Jeremy Gabriel, PhD Candidate, McMaster University<\/span><\/p>\n"},"subContentId":"160005fd-0fc0-4e3a-966a-c19f2356efca","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"slideBackgroundSelector":{"imageSlideBackground":{"path":"images\/imageSlideBackground-603e9bcec899d.png","mime":"image\/png","copyright":{"license":"U","title":"sous-vide-meat-color","author":"Sous.Vide.Center","source":"https:\/\/sousvidecenter.com\/en\/?id=175%3Awhy-cook-sousvide"},"width":6000,"height":3375}},"keywords":[{"main":"Cooking Sous Vide"}]},{"keywords":[{"main":"Bridge-In"}],"slideBackgroundSelector":{},"elements":[{"x":3.2679738562091503,"y":4.301075268817204,"width":93.68191721132898,"height":25.806451612903224,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Aside from taste, what is the other main factor associated with a well-cooked meal?<\/h2>\n"},"subContentId":"41200b66-5c59-471b-8c05-631db9aa1b92","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":5.446623093681917,"y":29.89247311827957,"width":88.23529411764706,"height":64.51612903225806,"action":{"library":"H5P.MultiChoice 1.16","params":{"media":{"disableImageZooming":false},"answers":[{"correct":false,"tipsAndFeedback":{"tip":"","chosenFeedback":"","notChosenFeedback":""},"text":"
Proper lighting<\/div>\n"},{"correct":false,"tipsAndFeedback":{"tip":"","chosenFeedback":"","notChosenFeedback":""},"text":"
Good company<\/div>\n"},{"correct":true,"tipsAndFeedback":{"tip":"","chosenFeedback":"","notChosenFeedback":""},"text":"
Mouth feel<\/div>\n"},{"correct":false,"tipsAndFeedback":{"tip":"","chosenFeedback":"","notChosenFeedback":""},"text":"
Surroundings<\/div>\n"}],"overallFeedback":[{"from":0,"to":100,"feedback":"Certainly all of these can impact your overall experience but it's the texture, or mouth feel (yes that's actually what it's called), that has the most impact after taste"}],"behaviour":{"enableRetry":true,"enableSolutionsButton":true,"enableCheckButton":true,"type":"auto","singlePoint":false,"randomAnswers":true,"showSolutionsRequiresInput":true,"confirmCheckDialog":false,"confirmRetryDialog":false,"autoCheck":false,"passPercentage":100,"showScorePoints":true},"UI":{"checkAnswerButton":"Check","showSolutionButton":"Show solution","tryAgainButton":"Retry","tipsLabel":"Show tip","scoreBarLabel":"You got :num out of :total points","tipAvailable":"Tip available","feedbackAvailable":"Feedback available","readFeedback":"Read feedback","wrongAnswer":"Wrong answer","correctAnswer":"Correct answer","shouldCheck":"Should have been checked","shouldNotCheck":"Should not have been checked","noInput":"Please answer before viewing the solution","a11yCheck":"Check the answers. The responses will be marked as correct, incorrect, or unanswered.","a11yShowSolution":"Show the solution. The task will be marked with its correct solution.","a11yRetry":"Retry the task. Reset all responses and start the task over again."},"confirmCheck":{"header":"Finish ?","body":"Are you sure you wish to finish ?","cancelLabel":"Cancel","confirmLabel":"Finish"},"confirmRetry":{"header":"Retry ?","body":"Are you sure you wish to retry ?","cancelLabel":"Cancel","confirmLabel":"Confirm"},"question":"
Is it:<\/p>\n"},"subContentId":"7952e102-8f1f-4cee-b0ed-18d158ee9dd6","metadata":{"contentType":"Multiple Choice","license":"U","title":"Untitled Multiple Choice"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}]},{"elements":[{"x":1.0893246187363834,"y":4.268817204301076,"width":98.03921568627452,"height":10.75268817204301,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Consider this:<\/span><\/strong><\/p>\n"},"subContentId":"5924a1b9-8203-48d6-9790-a7581c1e752f","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":21.241830065359476,"y":39.784946236559136,"width":57.29847494553377,"height":51.61290322580645,"action":{"library":"H5P.Image 1.1","params":{"contentName":"Image","file":{"path":"images\/file-603eb92fa70a4.jpg","mime":"image\/jpeg","copyright":{"license":"U"},"width":700,"height":319},"alt":"Comparing two different steaks"},"subContentId":"9c0047a0-5246-4a38-970d-90db16241aba","metadata":{"contentType":"Image","license":"U","title":"Untitled Image","source":"https:\/\/sandervanacht.silvrback.com\/sous-vide-koken"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":3.2679738562091503,"y":14.408602150537634,"width":93.68191721132898,"height":23.65591397849462,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Which of these pieces of steak would you rather eat?<\/span><\/strong><\/p>\n"},"subContentId":"10bdb7f3-f05a-4d55-9f62-e6f561ce8058","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"slideBackgroundSelector":{}},{"elements":[{"x":1.0893246187363834,"y":4.268817204301076,"width":98.03921568627452,"height":10.75268817204301,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Consider this:<\/span><\/strong><\/p>\n"},"subContentId":"5924a1b9-8203-48d6-9790-a7581c1e752f","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":21.241830065359476,"y":39.784946236559136,"width":57.29847494553377,"height":51.61290322580645,"action":{"library":"H5P.Image 1.1","params":{"contentName":"Image","file":{"path":"images\/file-603eb92fa70a4.jpg","mime":"image\/jpeg","copyright":{"license":"U"},"width":700,"height":319},"alt":"Comparing two different steaks"},"subContentId":"9c0047a0-5246-4a38-970d-90db16241aba","metadata":{"contentType":"Image","license":"U","title":"Untitled Image","source":"https:\/\/sandervanacht.silvrback.com\/sous-vide-koken"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":3.2679738562091503,"y":15.268817204301074,"width":93.68191721132898,"height":22.58064516129032,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Notice how the piece on the left is a consistent colour and texture throughout while the one on the right is much different in the middle than at the edge<\/span><\/p>\n"},"subContentId":"10bdb7f3-f05a-4d55-9f62-e6f561ce8058","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"slideBackgroundSelector":{}},{"elements":[{"x":27.233115468409586,"y":4.301075268817204,"width":45.751633986928105,"height":12.903225806451612,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Learning Objectives<\/span><\/strong><\/p>\n"},"subContentId":"5924a1b9-8203-48d6-9790-a7581c1e752f","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":6.535947712418301,"y":23.58430107526882,"width":92.5925925925926,"height":27.956989247311824,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
\n\t
Describe how cooking changes the texture of food<\/span><\/li>\n<\/ul>\n"},"subContentId":"2e9d763b-f75a-4db7-86ab-6e0bd159824c","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":6.535947712418301,"y":53.75268817204301,"width":90.41394335511983,"height":23.65591397849462,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
\n\t
Discuss how the sous vide cooking method results in better texture<\/span><\/li>\n<\/ul>\n"},"subContentId":"9e0df563-5e14-4265-b058-53e6b31ab187","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"slideBackgroundSelector":{}},{"elements":[{"x":7.407407407407407,"y":4.301075268817204,"width":83.87799564270152,"height":12.903225806451612,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Why do we cook stuff?<\/span><\/strong><\/p>\n"},"subContentId":"82d301dc-4fd7-46d6-aab1-56ebe072effe","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":9.803921568627452,"y":21.29032258064516,"width":81.69934640522877,"height":27.956989247311824,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
\n\t
\n\t
Cooking enhances flavour and texture by breaking down strong connective tissue that is generally too tough to eat; both meat and vegetables have these types of tissue<\/span><\/p>\n\t<\/li>\n<\/ul>\n"},"subContentId":"c8063022-8942-47d5-8307-8a0adb1aee51","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":9.803921568627452,"y":55.05376344086021,"width":80.61002178649238,"height":36.55913978494623,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
\n\t
In the case of meat, cooking ensures that any harmful bacteria (e.g. Salmonella, Staphylococcus<\/em>) have been reduced to levels that are safe to consume (you don't actually kill everything <\/em>when you cook)<\/span><\/li>\n<\/ul>\n"},"subContentId":"f29c1662-60ef-4a7c-a4b0-132a4f91bb5d","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"keywords":[{"main":"Why cook stuff"}],"slideBackgroundSelector":{}},{"elements":[{"x":25.163398692810457,"y":4.301075268817204,"width":50.10893246187364,"height":12.903225806451612,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
What is sous vide?<\/strong><\/span><\/p>\n"},"subContentId":"67319072-41ab-493a-acc6-9bed080efd6f","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":3.2679738562091503,"y":37.41935483870967,"width":45.751633986928105,"height":60.21505376344086,"action":{"library":"H5P.Image 1.1","params":{"contentName":"Image","file":{"path":"images\/file-603ea9f9852c6.png","mime":"image\/png","copyright":{"license":"U"},"width":750,"height":500},"alt":"A sous vide cooking setup"},"subContentId":"0922c674-3d74-48f7-872f-6dbefb50ddaf","metadata":{"contentType":"Image","license":"U","title":"Untitled Image"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":3.2679738562091503,"y":15.053763440860214,"width":91.17647058823529,"height":23.65591397849462,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Cooking sous vide (\"under pressure\" in French) involves putting food in a vacuum-sealed bag and then immersing it in a water bath. This has two major benefits:<\/span><\/p>\n"},"subContentId":"4bb1f2b7-80a3-4c9e-9c4d-bd387460b57d","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":50.108932461873636,"y":36.53763440860215,"width":49.01960784313726,"height":57.84946236559139,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
\n\t
Water is much more efficient at transferring heat than air and can be kept at a precise temperature<\/span><\/li>\n\t
The food can only ever get to the same temperature of the water so it can't overcook<\/span><\/li>\n<\/ol>\n"},"subContentId":"46f2824f-a4a3-42bb-92df-0e3d0f038adc","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"slideBackgroundSelector":{}},{"elements":[{"x":2.178649237472767,"y":27.956989247311824,"width":95.86056644880175,"height":51.61290322580645,"action":{"library":"H5P.SingleChoiceSet 1.11","params":{"choices":[{"subContentId":"b4e77c1e-a196-45fc-a0d1-99bde9c6edf4","question":"
To what internal temperature should you cook ground beef<\/em>?<\/p>\n","answers":["
160F\/71C<\/p>\n","
180F\/82C<\/p>\n","
135F\/57C<\/p>\n","
Ground beef can be eaten raw<\/p>\n"]},{"subContentId":"58ab535a-6e81-42ea-8f41-eb5c1cc4d71e","question":"
To what internal temperature should chicken<\/em> be cooked?<\/p>\n","answers":["
165F\/74C<\/p>\n","
180F\/82C<\/p>\n","
145F\/63C<\/p>\n","
Chicken can be eaten at any temperature<\/p>\n"]}],"overallFeedback":[{"from":0,"to":0,"feedback":"You may want to let others do the cooking..."},{"from":1,"to":50,"feedback":"Pretty close..."},{"from":51,"to":100,"feedback":"I will eat your dishes anytime!"}],"behaviour":{"autoContinue":true,"timeoutCorrect":2000,"timeoutWrong":3000,"soundEffectsEnabled":true,"enableRetry":true,"enableSolutionsButton":true,"passPercentage":100},"l10n":{"nextButtonLabel":"Next question","showSolutionButtonLabel":"Show solution","retryButtonLabel":"Retry","solutionViewTitle":"Solution list","correctText":"Correct!","incorrectText":"Incorrect!","muteButtonLabel":"Mute feedback sound","closeButtonLabel":"Close","slideOfTotal":"Slide :num of :total","scoreBarLabel":"You got :num out of :total points","solutionListQuestionNumber":"Question :num","a11yShowSolution":"Show the solution. The task will be marked with its correct solution.","a11yRetry":"Retry the task. Reset all responses and start the task over again."}},"subContentId":"84fc1aa0-6c88-4318-b077-9b45a8bcd12e","metadata":{"contentType":"Single Choice Set","license":"U","title":"Cooking Temperatures"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":1.0893246187363834,"y":90.32258064516128,"width":39.97821350762527,"height":6.451612903225806,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
*data are from the U.S. Food Safety guidelines<\/a><\/p>\n"},"subContentId":"4eb90046-e300-4622-bb53-44dcca666dcc","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":1.0893246187363834,"y":6.444451612903225,"width":98.03921568627452,"height":15.053763440860214,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Test your food safety* knowledge<\/span><\/h2>\n"},"subContentId":"967ab165-c5e7-4188-897d-90b6cc1d4bac","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"keywords":[{"main":"Pre-assessment"}],"slideBackgroundSelector":{}},{"elements":[{"x":21.78649237472767,"y":4.301075268817204,"width":56.64488017429194,"height":12.903225806451612,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Temperature and Time<\/strong><\/span><\/p>\n"},"subContentId":"6121b6bf-7c62-4da8-b06e-dca8b7aae79d","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":9.803921568627452,"y":21.476709677419354,"width":80.61002178649238,"height":60.21505376344086,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
\n\t
Those temperatures represent the instant kill<\/em> temperature; when the internal temperature gets that high most bacteria are killed within seconds<\/span><\/li>\n\t
They are intended to make food safety guidelines easy for the public to follow<\/span><\/li>\n<\/ul>\n"},"subContentId":"86da694c-fdf5-46e2-a64c-50f71b8e0155","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"slideBackgroundSelector":{}},{"elements":[{"x":21.78649237472767,"y":4.301075268817204,"width":56.64488017429194,"height":12.903225806451612,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Temperature and Time<\/strong><\/span><\/p>\n"},"subContentId":"6121b6bf-7c62-4da8-b06e-dca8b7aae79d","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":2.178649237472767,"y":17.193548387096776,"width":42.48366013071895,"height":34.40860215053763,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
\n\t
However, you can decrease the temperature if you increase the time<\/span><\/li>\n<\/ul>\n"},"subContentId":"86da694c-fdf5-46e2-a64c-50f71b8e0155","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":51.19825708061002,"y":17.204301075268816,"width":44.66230936819172,"height":80.43010752688171,"action":{"library":"H5P.Image 1.1","params":{"contentName":"Image","file":{"path":"images\/file-603ea366e7909.png","mime":"image\/png","copyright":{"license":"U"},"width":1781,"height":1622},"alt":"Graph of time vs temperature for food safe poultry cooking"},"subContentId":"7aed67f0-ef99-49fa-a1a9-51e603fb39ec","metadata":{"contentType":"Image","license":"U","title":"Untitled Image"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":2.178649237472767,"y":49.40494623655914,"width":43.57298474945534,"height":47.31182795698924,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
\n\t
This graph for poultry shows that an internal temperature of 140F (60C) will make the meat food safe in 35 minutes<\/span><\/li>\n<\/ul>\n"},"subContentId":"5f563b0b-6151-4203-9c9b-0366ab9fb645","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"slideBackgroundSelector":{}},{"elements":[{"x":9.803921568627452,"y":4.290322580645161,"width":83.87799564270152,"height":12.903225806451612,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
How does temperature affect texture?<\/strong><\/span><\/p>\n"},"subContentId":"6121b6bf-7c62-4da8-b06e-dca8b7aae79d","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":2.178649237472767,"y":19.340494623655914,"width":42.48366013071895,"height":40.43010752688172,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
\n\t
Meat is only about 20% protein (muscle fibres). The remainder is connective tissue (sheaths), fat, and water<\/span><\/li>\n<\/ul>\n"},"subContentId":"86da694c-fdf5-46e2-a64c-50f71b8e0155","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":2.178649237472767,"y":60.21505376344086,"width":43.57298474945534,"height":36.55913978494623,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
\n\t
Heating causes the fibres (proteins) to shrink and the connective tissue to break down<\/span><\/li>\n<\/ul>\n"},"subContentId":"5f563b0b-6151-4203-9c9b-0366ab9fb645","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":51.851851851851855,"y":19.139784946236556,"width":43.57298474945534,"height":76.55913978494623,"action":{"library":"H5P.Image 1.1","params":{"contentName":"Image","file":{"path":"images\/file-603ea49b3fb3f.jpg","mime":"image\/jpeg","copyright":{"license":"U"},"width":392,"height":349},"alt":"Cross-section of muscle tissue","title":"The sheathes are tough and chewy so cooking helps to break them down making the meat more tender"},"subContentId":"76e359ea-c424-4a1f-b148-afe5141ab8c0","metadata":{"contentType":"Image","license":"U","title":"Untitled Image"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"slideBackgroundSelector":{}},{"elements":[{"x":21.78649237472767,"y":4.301075268817204,"width":56.64488017429194,"height":12.903225806451612,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Temperature and Texture<\/strong><\/span><\/p>\n"},"subContentId":"6121b6bf-7c62-4da8-b06e-dca8b7aae79d","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":2.178649237472767,"y":20,"width":42.48366013071895,"height":36.55913978494623,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
\n\t
Between about 38C and 60C, the fibres shrink horizontally (i.e. they become skinnier) and can still retain moisture<\/span><\/li>\n<\/ul>\n"},"subContentId":"86da694c-fdf5-46e2-a64c-50f71b8e0155","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":2.178649237472767,"y":58.27956989247311,"width":43.57298474945534,"height":36.55913978494623,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
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Above 60C the fibres start contracting (i.e. become shorter) and then lose water<\/span><\/li>\n<\/ul>\n"},"subContentId":"5f563b0b-6151-4203-9c9b-0366ab9fb645","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":51.851851851851855,"y":19.139784946236556,"width":43.57298474945534,"height":76.55913978494623,"action":{"library":"H5P.Image 1.1","params":{"contentName":"Image","file":{"path":"images\/file-603ea49b3fb3f.jpg","mime":"image\/jpeg","copyright":{"license":"U"},"width":392,"height":349},"alt":"Cross-section of muscle tissue","title":"The sheathes are tough and chewy so cooking helps to break them down making the meat more tender"},"subContentId":"76e359ea-c424-4a1f-b148-afe5141ab8c0","metadata":{"contentType":"Image","license":"U","title":"Untitled Image"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"slideBackgroundSelector":{}},{"elements":[{"x":21.78649237472767,"y":4.301075268817204,"width":56.64488017429194,"height":12.903225806451612,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Temperature and Texture<\/strong><\/span><\/p>\n"},"subContentId":"6121b6bf-7c62-4da8-b06e-dca8b7aae79d","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":2.178649237472767,"y":16.344086021505376,"width":42.48366013071895,"height":36.55913978494623,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
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In vegetables, the cell wall holds moisture in but is easily damaged by high heat<\/span><\/li>\n<\/ul>\n"},"subContentId":"86da694c-fdf5-46e2-a64c-50f71b8e0155","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":2.178649237472767,"y":47.28322580645161,"width":43.57298474945534,"height":49.677419354838705,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
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Above 79C, the damaged cell walls allow moisture to escape and pectin (the glue holding the wall together) to breakdown resulting in deflated, mushy veggies<\/span><\/li>\n<\/ul>\n"},"subContentId":"5f563b0b-6151-4203-9c9b-0366ab9fb645","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":46.84095860566449,"y":21.50537634408602,"width":50.871459694989106,"height":66.66666666666666,"action":{"library":"H5P.Image 1.1","params":{"contentName":"Image","alt":"Plant cell wall diagram","file":{"path":"images\/file-603ed53c57a8b.jpg","mime":"image\/jpeg","copyright":{"license":"U"},"width":900,"height":598}},"subContentId":"aded0d99-1da9-4eb2-813b-2a0a629dfb6e","metadata":{"contentType":"Image","license":"U","title":"Untitled Image"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"slideBackgroundSelector":{}},{"elements":[{"x":5.446623093681917,"y":4.279569892473118,"width":89.32461873638344,"height":10.75268817204301,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
Air Cooking<\/strong><\/span><\/p>\n"},"subContentId":"6121b6bf-7c62-4da8-b06e-dca8b7aae79d","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":2.178649237472767,"y":17.182795698924732,"width":95.86056644880175,"height":36.55913978494623,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
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Traditional cooking methods use a higher heat than needed. For example, a recipe will typically recommend setting your oven to 375F or 400F to cook chicken to 165F, well above the threshold for muscle or plant fibres to retain moisture<\/span><\/li>\n<\/ul>\n"},"subContentId":"86da694c-fdf5-46e2-a64c-50f71b8e0155","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":2.178649237472767,"y":52.04301075268817,"width":95.86056644880175,"height":40.86021505376344,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
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This is because air is a poor conductor of heat so the higher temperature is used to provide more heat to penetrate to the centre of the meat, which results in meat that is more cooked around the edges than in the centre (as seen in the right-hand steak here<\/span>)<\/span><\/li>\n<\/ul>\n"},"subContentId":"5f563b0b-6151-4203-9c9b-0366ab9fb645","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":3.2679738562091503,"y":84.94623655913978,"width":10.893246187363834,"height":9.677419354838708,"goToSlide":3,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"title":"*see right-hand steak"},{"x":29.411764705882355,"y":12.903225806451612,"width":39.97821350762527,"height":6.451612903225806,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
(BBQ or oven)<\/span><\/strong><\/p>\n"},"subContentId":"eb01198d-55a5-43ca-8f51-187d1c58b1c5","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"slideBackgroundSelector":{}},{"elements":[{"x":21.78649237472767,"y":4.301075268817204,"width":56.64488017429194,"height":12.903225806451612,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
The Perfect Cook!<\/strong><\/span><\/p>\n"},"subContentId":"6121b6bf-7c62-4da8-b06e-dca8b7aae79d","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":2.178649237472767,"y":17.419354838709676,"width":50.10893246187364,"height":79.56989247311827,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
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Cooking sous vide allows you to stay below the threshold that results in \"destructive\" breakdown; 60C in proteins, 79C for vegetables<\/span><\/li>\n\t
Notice how the visible fibres in the steak and fish have maintained their shape when cooked sous vide compared to other methods; though not visible, the fibres in the beans are the same<\/span><\/li>\n<\/ul>\n"},"subContentId":"86da694c-fdf5-46e2-a64c-50f71b8e0155","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":56.644880174291934,"y":15.666666666666664,"width":38.671023965141615,"height":81.72043010752688,"action":{"library":"H5P.Image 1.1","params":{"contentName":"Image","file":{"path":"images\/file-603eaf0c84777.png","mime":"image\/png","copyright":{"license":"U"},"width":2303,"height":2617},"alt":"Texture comparison"},"subContentId":"3bac1802-6f1f-4c1d-9cf7-e39660cfa414","metadata":{"contentType":"Image","license":"U","title":"Untitled Image","source":"https:\/\/lcpshop.net\/product\/sous-vide-cooking-machine\/"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"slideBackgroundSelector":{}},{"slideBackgroundSelector":{},"elements":[{"x":0.5446623093681917,"y":17.204301075268816,"width":98.91067538126362,"height":79.56989247311827,"action":{"library":"H5P.DragText 1.10","params":{"taskDescription":"
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Summary<\/span><\/strong><\/p>\n"},"subContentId":"c40b64e1-ee26-4584-89b8-9fdf20cac0a4","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":3.2679738562091507,"y":16.322580645161292,"width":93.68191721132898,"height":21.50537634408602,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
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\n\t
Properly cooked food is a balance between temperature and time<\/span><\/p>\n\t<\/li>\n<\/ul>\n"},"subContentId":"932a57ec-e5fc-4559-b4f7-1360bc361be7","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":3.2679738562091503,"y":36.98924731182795,"width":92.5925925925926,"height":30.10752688172043,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
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\n\t
Heat breaks down tougher, connective tissue to make things more tender (meat or vegetables) but those same tissues are needed to keep moisture in<\/span><\/p>\n\t<\/li>\n<\/ul>\n"},"subContentId":"85bbd795-9b01-4f57-8316-b579444aa3cf","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""},{"x":3.2679738562091503,"y":67.74193548387096,"width":92.5925925925926,"height":30.10752688172043,"action":{"library":"H5P.AdvancedText 1.1","params":{"text":"
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\n\t
Cooking sous vide gives the best temperature control when cooking so you can make perfectly tender food that is also safe to eat<\/span><\/p>\n\t<\/li>\n<\/ul>\n"},"subContentId":"22975e42-7f5c-4385-b930-f75f7054c82f","metadata":{"contentType":"Text","license":"U","title":"Untitled Text"}},"alwaysDisplayComments":false,"backgroundOpacity":0,"displayAsButton":false,"buttonSize":"big","goToSlideType":"specified","invisible":false,"solution":""}],"slideBackgroundSelector":{}}],"keywordListEnabled":true,"globalBackgroundSelector":{"fillGlobalBackground":"#dbc7c7"},"keywordListAlwaysShow":false,"keywordListAutoHide":false,"keywordListOpacity":90},"override":{"activeSurface":false,"hideSummarySlide":false,"summarySlideSolutionButton":true,"summarySlideRetryButton":true,"enablePrintButton":false,"social":{"showFacebookShare":false,"facebookShare":{"url":"@currentpageurl","quote":"I scored @score out of @maxScore on a task at @currentpageurl."},"showTwitterShare":false,"twitterShare":{"statement":"I scored @score out of @maxScore on a task at @currentpageurl.","url":"@currentpageurl","hashtags":"h5p, course"},"showGoogleShare":false,"googleShareUrl":"@currentpageurl"}},"l10n":{"slide":"Slide","score":"Score","yourScore":"Your Score","maxScore":"Max Score","total":"Total","totalScore":"Total Score","showSolutions":"Show solutions","retry":"Retry","exportAnswers":"Export text","hideKeywords":"Hide sidebar navigation menu","showKeywords":"Show sidebar navigation menu","fullscreen":"Fullscreen","exitFullscreen":"Exit fullscreen","prevSlide":"Previous slide","nextSlide":"Next slide","currentSlide":"Current slide","lastSlide":"Last slide","solutionModeTitle":"Exit solution mode","solutionModeText":"Solution Mode","summaryMultipleTaskText":"Multiple tasks","scoreMessage":"You achieved:","shareFacebook":"Share on Facebook","shareTwitter":"Share on Twitter","shareGoogle":"Share on Google+","summary":"Summary","solutionsButtonTitle":"Show comments","printTitle":"Print","printIngress":"How would you like to print this presentation?","printAllSlides":"Print all slides","printCurrentSlide":"Print current slide","noTitle":"No title","accessibilitySlideNavigationExplanation":"Use left and right arrow to change slide in that direction whenever canvas is selected.","accessibilityCanvasLabel":"Presentation canvas. Use left and right arrow to move between slides.","containsNotCompleted":"@slideName contains not completed interaction","containsCompleted":"@slideName contains completed interaction","slideCount":"Slide @index of @total","containsOnlyCorrect":"@slideName only has correct answers","containsIncorrectAnswers":"@slideName has incorrect answers","shareResult":"Share Result","accessibilityTotalScore":"You got @score of @maxScore points in total","accessibilityEnteredFullscreen":"Entered fullscreen","accessibilityExitedFullscreen":"Exited fullscreen"}}

EDU650_Lecture2

Jeremy Gabriel