Vol. XXXIV · History and Projects Plate 13 of 13journey map, progress, course map, all volumes, review, what next, plates opened, knowledge checks passedHMSTF

The Journey Map.

Thirty-four volumes, from the first burnt bone to a menu of your own. Here is where you have been.

Each row is a volume and each cell a plate. A cell fills when you open the plate and darkens when you pass its knowledge check with eight or more of ten. The record lives only in this browser's storage — nothing is sent anywhere — so a different device, or cleared site data, starts a fresh map. Click any volume to open it.

Below: the course, volume by volume, with each plate marked as not yet opened, opened, or passed.

What you will learn
Your journey
Progress from this browser: a plate is opened when you visit it; passed when its knowledge check scores 8 of 10 or more.

Where to go next

If you came to cook better, the five projects of this volume are the test: each asks you to reach a result on your own, with the model as a guide rather than a recipe. If one defeated you, the plates it cites are where to go back. If you came to understand, the gaps on the map are the best guide: a volume left unopened is a part of the kitchen you have not yet explained to yourself.

And the stove is always the last word. Every plate ends with something to do in a real kitchen, because a model, however careful, is only as good as its agreement with what happens in the pan.

At the stove

Choose one plate you have not opened, read it, and cook its "at the stove" task this week.

The course has five threads that run through every volume — heat, molecules, safety, technique and flavour — marked on each plate by the letters H, M, S, T and F; following one thread across volumes is another way to read the map.

Terms

Opened
A plate you have visited.
Passed
A plate whose knowledge check you scored 8 of 10 or more on.
The map shows the whole course and your progress through it, kept only in this browser. The projects test whether you can cook on your own; the gaps show what to read next.

Sources

  1. A teaching value chosen for the course: the right order of magnitude and shape, not a measurement of a particular food.