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Food Science
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Kitchen Mysteries Revealed
Why do we whip cream and beat eggs? Why do onions cause tears? What does shortening shorten? What do soft drinks and bread have in common? Where does the heat in hot peppers come from? What makes bread rise, popcorn pop, and Jell-o® gel? These are just a few of the questions we answer to illustrate that science lives just as much in the kitchen and on the dinner table as in the laboratory.
21 minutes.
Copyright © 2000 Learning Seed
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| | DVD | | SKU: | LS-1242-00-DVD | | Description: | ISBN: 1-55740-941-2 | | Weight: | 1 lbs. | | Price: | $99.00 | |
| | VHS | | SKU: | LS-1242-00-VHS | | Description: | ISBN: 0-917159-01-2
 | | Weight: | 1 lbs. | | Price: | $99.00 | |
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Food and Fire: Learn to "read a french fry," find out why you can't eat an ice cream cone in a convertible, discover if you can cook a burger over a candelabra, and see the secret formula to boil the perfect egg. Cooking is part craft, and part science with just a pinch of magic added for flavor. Knowing some of the science can make a cook into a better artist. Food and Fire teaches the basics of heat and temperature (no, they're NOT the same), convection, conduction, and radiation. Learn the science behind baking, roasting, frying and boiling.
The Science (And Magic) Of Cooking
Learn to "read a french fry," find out why you can't eat an ice cream cone in a convertible, discover if you can cook a burger over a candelabra, and see the secret formula to boil the perfect egg. Cooking is part craft, and part science with just a pinch of magic added for flavor. Knowing some of the science can make a cook into a better artist. Food and Fire teaches the basics of heat and temperature (no, they're NOT the same), convection, conduction, and radiation. Learn the science behind baking, roasting, frying and boiling.
22 minutes.
Copyright © 2004 Learning Seed
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