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The Cooking Process:  How Food Changes - DVD

Item #: MD-42226
Our Price: $129.95
 
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Description 

It sounds simple, but scrambling an egg involves more than just heat, a frying pan, and a spatula. Using colorful, nontechnical demonstrations that any aspiring chef can understand and appreciate, this program illustrates important concepts regarding the cooking process and its effect on the basic biochemistry of food. Viewers learn what happens to fats, proteins, and carbohydrates during cooking; why foods taste either salty, sweet, bitter, or sour; how to interpret and make use of the glycemic index; and how the addition or substitution of an ingredient can make a dish unique, exciting, and typical of a certain country or region.
ISBN UPC: 9781617332258
Format: DVD
Copyright: 2010
Length: 24 minutes

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