Learning science and metric through cooking

Front Cover
Sterling Pub. Co., 1977 - Cooking - 98 pages
Introduces the metric system and its measurements especially as they apply to cooking and discusses basic cooking principles and the nutritive values of food.

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Contents

Before You Begin
6
Getting Food Out of the Tissues
28
Mixing Foods
40
The Starch Enzymes
57
Protein and the Enzymes
78
Taste and Smell
85
Metric Suppliers
96
Copyright

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