Z. Sibel Ozilgen
July 8, 2019 Forthcoming
Textbook - 312 Pages - 31 B/W Illustrations
ISBN 9781138597129 - CAT# K387517
For Instructors Request Inspection Copy
With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition features new chapters on food ygiene and safety, kitchen terminology, and taste pairing.
Measurements and Units. Kitchen Terminology. Food Hygiene and Safety. Food Processing is All About Chemistry. Water in Culinary Transformations. Carbohydrates in Culinary Transformations. Proteins in Culinary Transformations. Fats and Oils in Culinary Transformations. Sensory Properties of Foods: Keys to Developing the Perfect Bite. The Science of Taste and Taste Pairing. Food Additives in Culinary Transformations. Glossary.
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