Brown, Margaret A. Experimental cooking / [electronic resource] / Margaret A. Brown, Allan G. Cameron.. — London : : Edward Arnold,, 1977.. — 78 p. : : ill.

Includes bibliographical references (p. 76).



Анотація:
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.

ISBN: 0713100583 9780713100587

Subjects--Topical Terms:
Cookery--Study and teaching.
Experiments.
Cookery.
Taste threshold.
Foods.
Color in foods.
Flavor.
Analytical methods.
Acids in food preparation.
Fermentation.
Food analysis.
Food composition.
Frozen foods.
Convenience foods.
Protein.
Cuisine.
Cookery--Experiments.

LC Class. No.: TX663.B7 F & N / E-3304

Dewey Class. No.: 641.5/07/24

National Agricultural Library Call No.: TX663.B7