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.
0713100583 9780713100587
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.