Title rated 0 out of 5 stars, based on 0 ratings(0 ratings)
eBook, 1977
Current format, eBook, 1977, , Available.
eBook, 1977
Current format, eBook, 1977, , Available. Offered in 0 more formats
Abstract: Cooking, over the centuries, has evolved into an art, not a science; yet there are many scientific principles used in the kitchen every day. In an effort to blend the 2 approaches, experiments are presented which can be done in the school laboratory to analyze various aspects of cookery. The importance of water becomes apparent in a test for hardness, which then is assessed by its influence on the taste of tea; acidity is similarly analyzed. Other areas covered are dairy products; meat and fish; flour and raising agents; fruits and vegetables; fats; sugar; dry, convenience and frozen foods; proteins; and taste, color and flavor appreciation.
From the community