The Chemistry of Cooking DVD


SKU: DC987651
Format: DVD
Grade Level:
Runtime: 19
Copyright: 2000

Alt Formats:
Free Resources
Marc Record

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Use the familiar realm of food to convey basic chemistry concepts. By watching a sponge cake bake and examining the chemical reactions that occur, students will define such concepts as coagulation, emulsification, and crystallization. The program also conveys why cooks need to consider many variables when preparing ingredients; for example, warm eggs beat better than cold eggs. With these lessons behind them, viewers will be both better chefs and brilliant chemists.