Chemistry of Cooking

Synopsis: Looks at basic physical and chemical changes that happen to food during preparation and cooking: aeration, denaturation, coagulation, gelatinisation, browning reactions, emulsification, and crystallisation. A chef illustrates these processes by making a sponge. Other examples show how widespread these changes are in the preparation and cooking of of food. Animations show what happens during such events as denaturation and coagulation.
Language: English
Country: Australia
Medium: Video; Videocassette. VHS. col. 20 min.
Year of production: 2000
Availability: Sale; 2000 sale: £44.65 (inc. VAT +p&p)
Uses: Age 15 and up.
Subjects: Chemistry
Keywords: food technology; home economics

Name: Classroom Video
Notes: Classroom Video ceased trading in January 2015. Some of their assets including the streaming platform and our curriculum content have been acquired by ClickView. Around 160 DVD titles are available (or will be made available) through Boulton-Hawker.

Name: Classroom Video
Notes: NB Classroom Video ceased trading in January 2015. Potential customers are directed to DVD sales enquiries are directed to sales@boultonhawker.co.uk and are asked to note that not all third party, or proprietary content which includes videos produced by VEA, Classroom Video, Online Classroom and Training Point will be available from Boulton Hawker. Streaming customers are asked to be aware that: All current licences will remain active for the duration of their license period (including embed links and clips that you have created) No streaming licence can be renewed after the existing license period has lapsed Classroom Video’s parent company VEA will manage existing streaming licences from a technical and administrative perspective. For all enquiries please contact support@vea.com.au

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