01491cam a22002657a 4500 0854043896 664.04 LIS Lister, Ted. Kitchen chemistry / London, UK : Royal Society of Chemistry, c2005. xvii, 125 p. : ill., (some col.) ; 1 CD-ROM (4 3/4 in.) The use of salt in cooking (1) -- The use of salt in cooking (2) -- By how much does salt increase the boiling point of water? -- It all salt the same? -- "Low sodium" salt substitutes -- What affects the colour and texture of cooked vegetables? -- Should beans be cooked with the lid on or off? -- The chemistry of baking powder -- The structure of ice and water -- Why do pans stick? -- Enzymes and jellies -- The chemistry of flavour -- Chemical changes during cooking -- The science of ice cream -- 'Asparagus pee' -- How hot are chilli peppers? This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles. Science Chemical reactions. Interdisciplinary approach in education. Cooking. Chemie. Levensmiddelen. Dagelijks leven. Blumenthal, Heston. http://www.loc.gov/catdir/enhancements/fy0625/2006298065-d.html http://www.loc.gov/catdir/enhancements/fy1109/2006298065-t.html BK 1854 1854 0 0 0 NFIC IC IC GEN 2015-08-13 1 664.04 LIS 005802 2022-11-17 00:00:00 2018-09-18 2015-08-13 BK