| Record ID | ia:experimentalcook00brow |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/experimentalcook00brow/experimentalcook00brow_marc.xml |
| Download MARC binary | https://www.archive.org/download/experimentalcook00brow/experimentalcook00brow_meta.mrc |
LEADER: 02441cam 2200577Ii 4500
001 ocm04206895
003 OCoLC
005 20090720210853.0
008 780908s1977 enka b 000 0 eng
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082 00 $a641.5/07/24$218
100 1 $aBrown, Margaret A.
245 10 $aExperimental cooking /$cMargaret A. Brown, Allan G. Cameron.
260 $aLondon :$bEdward Arnold,$c1977.
300 $a78 p. :$bill.
504 $aIncludes bibliographical references (p. 76).
520 $aAbstract: 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.
650 3 $aCookery$xStudy and teaching.
650 4 $aExperiments.
650 4 $aCookery.
650 4 $aTaste threshold.
650 4 $aFoods.
650 4 $aColor in foods.
650 4 $aFlavor.
650 4 $aAnalytical methods.
650 4 $aAcids in food preparation.
650 4 $aFermentation.
650 4 $aFood analysis.
650 4 $aFood composition.
650 4 $aFrozen foods.
650 4 $aConvenience foods.
650 4 $aProtein.
650 6 $aCuisine.
650 0 $aCookery$xExperiments.
700 1 $aCameron, Allan G.$q(Allan Gilles)
938 $aYBP Library Services$bYANK$n589986
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952 $a135317402$zUBY$bBRIGHAM YOUNG UNIV LIBR$hFull$u20090602
952 $a215462435$zCUY$bUNIV OF CALIFORNIA, BERKELEY$hFull$u20080330
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948 $hNO HOLDINGS IN PMR - 95 OTHER HOLDINGS