Chemistry of CookingDVD - 2000
Basic physical and chemical changes to food during preparation and cooking include aeration, denaturation, coagulation, gelatinization, browning reactions, emulsification, and crystallization. Illustrates these processes in Chef Louis Ferguson's creation of an egg sponge. It uses other examples to demonstrate the ubiquity of these changes in cooking.
Publisher: Chicago, IL : Clearvue & SVE, c2000
Branch Call Number: 641.3 C517
Characteristics: 1 videodisc (18 min.) : sd., col. ; 4 3/4 in