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The Cooking Process: How Food Changes

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Abstract
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.
Collection
Films Media Group
Subject
Cooking, Cooks, Restaurant management -- Case studies
Contributors
Reidy, Hemi (Host), Egan, Tim (Photographer), Moule, Simon (Director), Egan, Tim (Director), Rutigliano, Katrina (Producer), Dechian, Sonja (Writer), Films for the Humanities & Sciences (Firm), Films Media Group, Meridian Education Corporation, Video Education America
Duration
00:23:45 (HH:MM:SS)
Language:
English
Target or Intended Audience
Higher education
Copyright Holder
Name Films Media Group (Firm)
RolePublisher
Telephone800-257-5126
Address200 Metro Blvd. Suite 124 Hamilton, NJ 08619
Email[email protected]
Rights Declaration:
This video is protected by copyright. You are free to view it but not download or remix it. Please contact the licensing institution for further information about how you may use this video.
Persistent/Share URL
https://54098.surd9.group/show.php?pid=njcore:21619
Basic LTI parameter
pid=njcore:21619
PID
njcore:21619
Metadata
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