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05674aam a2200337 i 4500 001 EB326D084D4311EEBB1CF29156ECA4DB 003 SILO 005 20230907010029 008 220107s2022 maua b 001 0 eng 010 $a 2022000773 020 $a 0262544792 020 $a 9780262544795 035 $a (OCoLC)1337155375 040 $a DLC $b eng $e rda $c DLC $d OCLCF $d OQX $d CNTAB $d OSU $d YDX $d S1C $d SILO 042 $a pcc 050 00 $a TX545 G74 2022 100 1 $a Greer, Sandra C., $d 1945- $e author. 245 10 $a Chemistry for cooks : $b an introduction to the science of cooking / $c Sandra C. Greer. 264 1 $a Cambridge, Massachusetts : $b The MIT Press, $c [2022] 300 $a xiv, 293 pages : $b illustrations (chiefly color) ; $c 23 cm 504 $a Includes bibliographical references and index. 505 00 $g Ch. 14. $t Recipe analysis: Fruit cobbler, from Louise Childress Thomason. $t Matter -- $t Salt, sodium chloride, NaCI -- $t Recipe analysis: Lemon salad dressing #1 -- $t Recipe analysis: Orange granita, adapted from Amanda Hesser -- $g Ch. 2. $t Measurements in cooking -- $t Mass, weight, volume, density -- $t Measuring in the kitchen -- $t Tools and methods -- $t Recipe analysis: Pound cake, from Viola Williams Thomason -- $t Recipe analysis: Biscuits, adapted from the White Lily Foods Company and Edna Leis -- $g Ch. 3. $t Heat and temperature -- $t Heat and thermodynamics -- $t Temperature: How do we measure the amount of heat in matter? -- $t Heat capacity and heats of phase changes: How much heat do we need to add to change the temperature? -- $t Heat transfer: How does heat flow from one substance to another? -- $t Thermal expansion: How much do substances expand when they get hotter? -- $t Heat and food: What does heat do to food? -- $t Recipe analysis: Roasted asparagus -- $t Recipe analysis: Steamed asparagus -- $g Ch. 4. $t Water, the miracle molecule -- $t The water molecule and the hydrogen bond -- $t Hydrophilicity and hydrophobicity -- $t Pressure -- $t The phase diagram of water -- $t Solutions -- $t Water purity -- $t Cooking and water -- $t Recipe analysis: Dried pasta, from Linda Matticchio Bastianich -- $t Recipe analysis: Whole artichokes by Pressure Cooker -- $g Ch. 5. $t Acids and bases -- $t Acids -- $t Bases -- $t pH for measuring acidity and basicity -- $t The reaction between acids and bases: Neutralization -- $t Acids and bases in food -- $t Recipe analysis: Sweet and sour pork, from Sylvia Tsai -- $t Recipe analysis: Polenta -- $g Ch. 6. $t Just enough organic chemistry -- $t Five classes of organic compounds -- $t Four reactions of organic compounds -- $t Recipe analysis: Pears poached in wine, adapted from Mitchell Davis -- $t Recipe analysis: Chicken with tomatoes, adapted from Jamie Oliver -- $g Ch. 7. $t Faand Oils -- $t Saturated and unsaturated fats and oils -- $t Hydrogenation and trans fatty acids -- $t Rancidity and reactions -- $t Melting and smoking points -- $t Solubility and density -- $t Heat transfer and heat capacities -- $t Recipe analysis: Orange and olive oil cake, adapted from Danai Kindeli -- $t Recipe analysis: Indian butter chicken, adapted from Allrecipes -- $g Ch. 8. $t Carbohydrates -- $t Monosaccharides and disaccharides: Simple sugars -- $t Polysaccharides: Starches and fibers -- $t Carbohydrates in plants -- $t The structure of plant cells -- $t Cooking plants -- $t Recipe analysis: Caramel sauce in the microwave, adapted from Shirley Corriher, Andrew Janjigian, and Dan Souza -- $t Recipe analysis: Collard greens, adapted from Louise Childress Thomason -- $g Ch. 9. $t Proteins -- $t Amino Acids and protein structure -- $t Protein denaturation and coagulation -- $t Enzymes -- $t Animal proteins -- $t Plant proteins -- $t Cooking proteins -- $t Recipe analysis: Scrambled eggs -- $t Recipe analysis: Pound cake, from Gail Blasingame Locke -- $g Ch. 10. $t More chemical reactions plus fermentation -- $t Oxidation-reduction or "Redox" reactions -- $t Maillard browning or nonenzymatic browning -- $t Fermentation: Yeast fermentation and bacterial fermentation -- $t Recipe analysis: Caramelized onions -- $t Recipe analysis: Whole wheat bread, from King Arthur Baking Company -- $g Ch. 11. $t Colloidal Dispersions -- $t Colloidal dispersions in general -- $t Solids dispersed into liquids or solids: Sols and suspensions -- $t Liquids dispersed into solids: Gels -- $t Liquids or solids dispersed into liquids or solids: Liquid foams and solid foams -- $t Thickeners for sauces and gravies -- $t Effects of salt and sugar on colloidal dispersions in water -- $t Recipe analysis: Lemon salad dressing #2 -- $t Recipe analysis: Banana pudding, from Joy of Cooking -- $g Ch. 12. $t Diffusion and osmosis -- $t Diffusion -- $t Osmosis -- $t Diffusion and osmosis in cooking -- $t Recipe analysis: Oven-fried chicken, adapted from Judy Hesser -- $t Recipe analysis: Honeyed pork loin, adapted from Diana Henry -- $g Ch. 13. $t Nutrition -- $t Digestion -- $t Nutrition -- $t Recipe analysis: Roasted sweet potatoes -- $t Recipe analysis: Pan-fried rib-eye steak -- $g Ch. 14. $t Food and the senses -- $t Flavor -- $t Herbs and spices -- $t Food additives -- $t Recipe analysis: Penne alla vodka -- $t Recipe analysis: Fruit cobbler, from Louise Childress Thomason. 520 $a "Chemistry for Cooks is a science for nonmajors textbook that addresses the science of cooking. No background knowledge in science is needed"-- $c Provided by publisher. 650 0 $a Cooking $x Experiments. 650 0 $a Food $x Composition. 650 0 $a Chemistry, Technical. 776 08 $i Online version: $a Greer, Sandra C., 1945- $t Chemistry for cooks $d Cambridge, Massachusetts : The MIT Press, [2022] $z 9780262372589 $w (DLC) 2022000774 941 $a 1 952 $l USUX851 $d 20231103011610.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=EB326D084D4311EEBB1CF29156ECA4DB 994 $a C0 $b IWAInitiate Another SILO Locator Search