Kitchen Science: A Compendium of Essential Information for Every CookAbstract: A compendium of food and meat preparations in question and answer form is given for all cooks. Special attention is directed towards use of proper cooking equipment and cooking methods, food storage, and nitrition and health. Practical questions about food items (e.g., what makes a souffle rise? what makes it fall?) and their use in meal preparation are covered under various meal ingredient categories including: meats, seafood, fruits and vegetables, seasonings, and beverages. Baking guidance also is provided for breads. Selected recipes are given for illustration. (wz). |
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acid animal bacteria baking powder beurre manié bone bread brown butter calories carbohydrates carbon cause cells cheese chemical cholesterol coffee cold color connective tissue contains cooking cool cream curdle custard deep-frying dish dough egg whites egg yolks electric emulsifying emulsion fat content fish flavor flesh food's freezer freezing fruit gelatin give glass heat helps hollandaise hollandaise sauce ingredients kitchen knife layer lemon juice less liquid lobster London broil meat meat's melt metal microorganisms milk minutes mixture moisture Mornay sauce myoglobin oven overcook pectin percent potatoes protein quickly recipe refrigerator roast room temperature salt sauce sauté pan scorching shell simmer slice smoke point soufflé stainless steel starch steak steam storage stored sugar surface tablespoons taste teaspoon tender texture thickening tomatoes ture vegetables vinegar vitamins water molecules whipped white wheat flour wine yeast