Includes bibliographical references (p. 76).

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.

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