Introduction to Experimental Cookery PDF Download

Author: Edith Holloway Nason
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 336

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Author:
Publisher: Academic Press
ISBN: 0323140041
Category : Technology & Engineering
Languages : en
Pages : 558

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Book Description
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods Suggested exercises at the end of each chapter provide students with needed experience in designing experiments Extensive bibliographies of food science literature Appendix of basic formulas and procedures

Author: Elizabeth Carruthers
Publisher: Routledge
ISBN: 1351744151
Category : Education
Languages : en
Pages : 109

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Book Description
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.

Author: Belle Lowe
Publisher:
ISBN: 9780471549451
Category : Cookery
Languages : en
Pages : 0

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Author: Belle Lowe
Publisher: Forgotten Books
ISBN: 9780656356850
Category : Cooking
Languages : en
Pages : 616

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Excerpt from Experimental Cookery From the Chemical and Physical Standpoint Many contradictory observations are often made in cookery. This is to be expected, particularly when the materials used are in a colloidal state. Unless the constituents of food products are present in the same amount, and, even if present in the same proportion, if the colloidal particles are not the same size, if the previous treatment, including the thermal and mechanical treatment and the time element, is not exactly duplicated, then even an elementary knowledge of colloid chemistry leads one to expect different results in finished products, because of variation of these different factors. It is not possible to control all these factors. For instance, the variation in ash content of flour, eggs, milk, meat, fruits, and vegetables is nearly always beyond our control. But the necessity for a detailed description of the technic and method followed in reporting results is obvious. Detailed directions in writing the laboratory outline are essential or the technics followed may vary so much that the results are worthless for comparisons. It is of course understood that adequate explanations cannot be offered for all cookery processes. In some instances it is necessary to determine the results time after time and let the theory fit the laboratory facts. In other cases the explanations offered will need to be changed, modified, or replaced by data obtained from future investi gations. In starting the laboratory work the author asks her students to assume the attitude that every result obtained is right. If it is not as expected, what are the reasons? For example, a burned, charred product results from certain procedures. If, when students have used the same proportions, the same ingredients, and tried to follow the same technic, the individual results differ, what are the possible interpretations for the divergence? In the same manner the reported results of other investigators are taken as correct. If the students' laboratory results do not always agree with reported results, interest comes in comparing methods used, the ingredients used, their proportion, and the technic followed, to find explanations for agreement or disagreement. 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.

Author: Connie M. Weaver
Publisher: CRC Press
ISBN: 0849312930
Category : Technology & Engineering
Languages : en
Pages : 152

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Book Description
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls. Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment.

Author: Marion Jacobson
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 486

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Author: Belle Lowe
Publisher: Forgotten Books
ISBN: 9781440068744
Category : Cooking
Languages : en
Pages : 616

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Book Description
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.

Author: Z. Sibel Ozilgen
Publisher: CRC Press
ISBN: 1466554819
Category : Technology & Engineering
Languages : en
Pages : 296

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Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food prepara

Author: Joseph J. Provost
Publisher: John Wiley & Sons
ISBN: 1118674200
Category : Science
Languages : en
Pages : 556

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Book Description
The Science of Cooking The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell. It is accompanied by a companion website for students and adopting faculty. It details over 30 guided inquiry activities covering science basics and food-focused topics, and also includes a series of laboratory experiments that can be conducted in a traditional laboratory format, experiments that can be conducted in a large class format, and take-home experiments that can be completed with minimal equipment at the student’s home. Examples of these engaging and applicable experiments include fermentation, cheese and ice cream making, baking the best cookies, how to brown food faster, and analyzing food components. They are especially useful as a tool for teaching hypothesis design and the scientific process. The early chapters of the text serve as an introduction to necessary biology and chemistry fundamentals, such as molecular structure, chemical bonding, and cell theory, while food-based chapters cover: Dairy products (milk, ice cream, foams, and cheeses) Fruits and vegetables Meat and fish Bread Spices and herbs Beer and wine Chocolate and candies The Science of Cooking presents chemistry and biology concepts in an easy-to-understand way that demystifies many basic scientific principles. For those interested in learning more science behind cooking, this book delves into curious scientific applications and topics. This unique approach offers an excellent way for chemistry, biology, or biochemistry departments to bring new students of all levels and majors into their classrooms.