Chemistry of Cooking

Name: Chemistry of Cooking
Duration: 20 min
Description: This DVD illustrates the many physical and chemical changes that happen to foods during preparation and cooking, including aeration, denaturation, coagulation, gelatinization, browning, emulsification, and crystallization.

(Classroom Media), 20 mins, 20 page(s)

This item is a DVD available for purchase.

View my Options

This item is a DVD available for purchase.

Purchase via Single Title Sales

Physical Copy

DVD

$149

Details

Abstract / Summary: This DVD illustrates the many physical and chemical changes that happen to foods during preparation and cooking, including aeration, denaturation, coagulation, gelatinization, browning, emulsification, and crystallization.
Field of Interest: Cooking
Duration: 20 mins
Format: DVD
Page Count: 20
Publisher: Classroom Media
Subject: Cooking, Personal Interest

You are here

Chemistry of Cooking

Purchase via Single Title Sales

Details

Related Items