Experimental Cookery
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Experimental Cookery
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Author : Belle Lowe
language : en
Publisher:
Release Date : 1955
Experimental Cookery written by Belle Lowe and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1955 with Colloids categories.
Experimental Cookery From The Chemical And Physical Standpoint
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Author : Belle Lowe
language : en
Publisher: Forgotten Books
Release Date : 2015-06-27
Experimental Cookery From The Chemical And Physical Standpoint written by Belle Lowe and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-27 with Cooking categories.
Excerpt from Experimental Cookery From the Chemical and Physical Standpoint The principal function of this volume is to present our newer knowledge of food preparation and cookery processes from a chemical and physical basis, particularly that of colloid chemistry. In doing this, many results secured from experimental work along these lines at Iowa State College have been included. A condensed arrangement of the data on cookery, which are found in widely scattered sources, has been included also. Many of the sciences serve as a foundation or basis for food preparation. Inorganic, organic, physical, and plant chemistry, as well as physics and other sciences, are necessary for an adequate understanding of many processes in food preparation. But the subject matter herein covered is perhaps more closely related to physical chemistry and the branch of physical chemistry known as colloid chemistry. In fact, so many of the ingredients used in food preparation are colloidal in nature that food preparation may be classed as one field of applied colloid chemistry. As a phase of colloid chemistry it offers a vast field for exploration, for although commercially prepared foods have been studied extensively the problems in connection with their preparation are far from completed. Work along other lines of cookery has hardly started. Some of the older work on cookery needs to be repeated and explained in the light of newer interpretations of science. Because the majority of home economics students have had no opportunity to take even an elementary course in physical or colloid chemistry, it becomes necessary to present a simple outline and explanation of colloid chemistry in its relation to food preparation. Since this is the foundation material for this treatise it seems logical to present it first. But to many persons this is the newest and perhaps the most difficult subject matter in relation to food preparation. Therefore, it is probably better for the student to commence with the chapters on sugar cookery, freezing, and fruits and vegetables, referring only to the few paragraphs in Chapter I needed to understand some of the factors of sugar cookery and freezing. A fundamental understanding of sugar cookery and freezing preparation processes is based largely upon the portion of physical chemistry dealing with solutions, vapor pressure, the boiling point, and the freezing point. This material is outlined in these chapters. But to present the material on colloid chemistry in such a manner in every chapter would lead to many repetitions and make the book unduly long. Hence this material is summarized in Chapter I, although the author realized that it would probably be necessary to review or to present portions of this chapter in connection with subsequent ones. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Introduction To Experimental Cookery
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Author : Edith Holloway Nason
language : en
Publisher:
Release Date : 1939
Introduction To Experimental Cookery written by Edith Holloway Nason and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1939 with Cookbooks categories.
Young Children S Experimental Cookery
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Author : Elizabeth Carruthers
language : en
Publisher: Routledge
Release Date : 2017-12-15
Young Children S Experimental Cookery written by Elizabeth Carruthers and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-15 with Education categories.
Young Children’s Experimental Cookery encourages Early Years practitioners and teachers to take an innovative and creative approach to introducing young children to food and cooking. The book addresses wider issues such as healthy eating and food preparation skills, but also moves beyond the concept of traditional cookery lessons to celebrate food as a creative medium, offering immense scope for multi-sensory exploration and a variety of high quality learning experiences. Practitioners are encouraged to abandon recipes, take a step back, and afford children the freedom to chop, mix, stir and concoct their own creations, exploring fresh ingredients and experimenting with new tastes and smells along the way. Bridging the gap between food preparation and the development of confidence, imagination and creative-thinking skills, this open-ended approach to cooking sessions will equip children with skills which go far beyond those needed in the kitchen. Featuring full-colour photographs throughout, as well as detailed case studies and practical tips for various seasons and food groups, this accessible and exciting resource is ideal for practitioners, teachers, parents and budding chefs! Every school and Early Years setting should have at least one copy in their staff room.
Experimental Cookery From The Chemical And Physical Stand Point
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Author : Belle Lowe
language : en
Publisher:
Release Date : 1952
Experimental Cookery From The Chemical And Physical Stand Point written by Belle Lowe and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1952 with Cooking categories.
Experimental Cookery From The Chemical And Physical Standpoint Scholar S Choice Edition
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Author : Belle Lowe
language : en
Publisher: Scholar's Choice
Release Date : 2015-02-13
Experimental Cookery From The Chemical And Physical Standpoint Scholar S Choice Edition written by Belle Lowe and has been published by Scholar's Choice this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-13 with categories.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Experimental Cookery
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Author : Belle Lowe
language : en
Publisher:
Release Date : 1964
Experimental Cookery written by Belle Lowe and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1964 with categories.
Experimental Food Science
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Author : Marjorie Porter Penfield
language : en
Publisher: Food Science & Technology
Release Date : 1990
Experimental Food Science written by Marjorie Porter Penfield and has been published by Food Science & Technology this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Science categories.
This 3rd, revised and expanded edition is intended to present the scientific basis for understanding the nature of food, and to promote the principles of experimental methodology as applied to food. It is intended for use in a first course in experimental foods.
Foods
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Author : Margaret McWilliams
language : en
Publisher: MacMillan Publishing Company
Release Date : 1993
Foods written by Margaret McWilliams and has been published by MacMillan Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Cooking categories.
& Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food-including the principles that determine safe storage, handling, and preparation. Its clear presentation of scientific principles guides the reader& through complex subject matter and motivates learning. Its logical progression moves & the audience & easily through the study of careers to research basics, to food preparation, to key food components and finally to food safety. Margin definitions, photos, tables and Food for Thought boxes add interesting insights into today's food industry while an accompanying lab manual serves an excellent resource for preparing professionals with their entry into the field. For professionals in the food science, dietetics, or food service industry.
The Science Chef
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Author : Joan D'Amico
language : en
Publisher: John Wiley & Sons
Release Date : 2020-09-23
The Science Chef written by Joan D'Amico and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-23 with Juvenile Nonfiction categories.
Serve Up the Magic of Science with Fun and Kid-Friendly Cooking Experiments Break out your best aprons and spatulas: The Science Chef: 100 Fun Food Experiments and Recipes for Kids, 2nd Edition teaches children the basics of science through a variety of fun experiments, activities, and recipes. Each chapter explores a different science topic by giving you an experiment or activity you can do right in your kitchen, followed by easy-to-make recipes using ingredients from the experiment. Altogether there are over 100 experiments, activities, and recipes for you to try. From learning why an onion makes you cry to how to bake the perfect cupcake, you'll bring the fundamentals of science to life in a new, magical way. The Science Chef covers a wide variety of scientific areas, like: How plants grow and produce seeds How the process of fermentation produces pickles The basics of nutrition How acids and bases react together to make baked items rise up in the oven While the first edition of this classic book has delighted readers for over twenty years, this new edition is sure to be an even bigger hit with the kids in your home. Bon Appetit!