Cooking as a Chemical Reaction: Culinary Science with Experiments

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations. The text uses experiments and experiences from the kitchen, and other food preparation areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and food processing. It engages students in their own learning process.?This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations.

• ISBN: 9781138597129
• Editorial: CRC PRESS LLC
• Encuadernacion: Tela
• Páginas: 392
• Fecha Publicación: 24/06/2019
• Nº Volúmenes: 1
• Idioma: