TY  - BOOK
AU  - Brown,Margaret A.
AU  - Cameron,Allan G.
TI  - Experimental cooking
SN  - 0713100583
AV  - TX663.B7 F & N E-3304
U1  - 641.5/07/24 18
PY  - 1977///
CY  - London
PB  - Edward Arnold
KW  - Cookery
KW  - Study and teaching
KW  - Experiments
KW  - Taste threshold
KW  - Foods
KW  - Color in foods
KW  - Flavor
KW  - Analytical methods
KW  - Acids in food preparation
KW  - Fermentation
KW  - Food analysis
KW  - Food composition
KW  - Frozen foods
KW  - Convenience foods
KW  - Protein
KW  - Cuisine
N1  - Includes bibliographical references (p. 76)
N2  - 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
UR  - http://www.archive.org/details/experimentalcook00brow
UR  - http://www.openlibrary.org/books/OL20129744M
ER  -