Ch. 14. Recipe analysis: Fruit cobbler, from Louise Childress Thomason. Matter -- Salt, sodium chloride, NaCI -- Recipe analysis: Lemon salad dressing #1 -- Recipe analysis: Orange granita, adapted from Amanda Hesser -- Ch. 2. Measurements in cooking -- Mass, weight, volume, density -- Measuring in the kitchen -- Tools and methods -- Recipe analysis: Pound cake, from Viola Williams Thomason -- Recipe analysis: Biscuits, adapted from the White Lily Foods Company and Edna Leis -- Ch. 3. Heat and temperature -- Heat and thermodynamics -- Temperature: How do we measure the amount of heat in matter? -- Heat capacity and heats of phase changes: How much heat do we need to add to change the temperature? -- Heat transfer: How does heat flow from one substance to another? -- Thermal expansion: How much do substances expand when they get hotter? -- Heat and food: What does heat do to food? -- Recipe analysis: Roasted asparagus -- Recipe analysis: Steamed asparagus -- Ch. 4. Water, the miracle molecule -- The water molecule and the hydrogen bond -- Hydrophilicity and hydrophobicity -- Pressure -- The phase diagram of water -- Solutions -- Water purity -- Cooking and water -- Recipe analysis: Dried pasta, from Linda Matticchio Bastianich -- Recipe analysis: Whole artichokes by Pressure Cooker -- Ch. 5. Acids and bases -- Acids -- Bases -- pH for measuring acidity and basicity -- The reaction between acids and bases: Neutralization -- Acids and bases in food -- Recipe analysis: Sweet and sour pork, from Sylvia Tsai -- Recipe analysis: Polenta -- Ch. 6. Just enough organic chemistry -- Five classes of organic compounds -- Four reactions of organic compounds -- Recipe analysis: Pears poached in wine, adapted from Mitchell Davis -- Recipe analysis: Chicken with tomatoes, adapted from Jamie Oliver -- Ch. 7. Faand Oils -- Saturated and unsaturated fats and oils -- Hydrogenation and trans fatty acids -- Rancidity and reactions -- Melting and smoking points -- Solubility and density -- Heat transfer and heat capacities -- Recipe analysis: Orange and olive oil cake, adapted from Danai Kindeli -- Recipe analysis: Indian butter chicken, adapted from Allrecipes -- Ch. 8. Carbohydrates -- Monosaccharides and disaccharides: Simple sugars -- Polysaccharides: Starches and fibers -- Carbohydrates in plants -- The structure of plant cells -- Cooking plants -- Recipe analysis: Caramel sauce in the microwave, adapted from Shirley Corriher, Andrew Janjigian, and Dan Souza -- Recipe analysis: Collard greens, adapted from Louise Childress Thomason -- Ch. 9. Proteins -- Amino Acids and protein structure -- Protein denaturation and coagulation -- Enzymes -- Animal proteins -- Plant proteins -- Cooking proteins -- Recipe analysis: Scrambled eggs -- Recipe analysis: Pound cake, from Gail Blasingame Locke -- Ch. 10. More chemical reactions plus fermentation -- Oxidation-reduction or "Redox" reactions -- Maillard browning or nonenzymatic browning -- Fermentation: Yeast fermentation and bacterial fermentation -- Recipe analysis: Caramelized onions -- Recipe analysis: Whole wheat bread, from King Arthur Baking Company -- Ch. 11. Colloidal Dispersions -- Colloidal dispersions in general -- Solids dispersed into liquids or solids: Sols and suspensions -- Liquids dispersed into solids: Gels -- Liquids or solids dispersed into liquids or solids: Liquid foams and solid foams -- Thickeners for sauces and gravies -- Effects of salt and sugar on colloidal dispersions in water -- Recipe analysis: Lemon salad dressing #2 -- Recipe analysis: Banana pudding, from Joy of Cooking -- Ch. 12. Diffusion and osmosis -- Diffusion -- Osmosis -- Diffusion and osmosis in cooking -- Recipe analysis: Oven-fried chicken, adapted from Judy Hesser -- Recipe analysis: Honeyed pork loin, adapted from Diana Henry -- Ch. 13. Nutrition -- Digestion -- Nutrition -- Recipe analysis: Roasted sweet potatoes -- Recipe analysis: Pan-fried rib-eye steak -- Ch. 14. Food and the senses -- Flavor -- Herbs and spices -- Food additives -- Recipe analysis: Penne alla vodka -- Recipe analysis: Fruit cobbler, from Louise Childress Thomason.
Summary:
"Chemistry for Cooks is a science for nonmajors textbook that addresses the science of cooking. No background knowledge in science is needed"-- Provided by publisher.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.