It sounds simple, but scrambling an egg involves more than just heat, a frying pan, and a spatula. Using colorful, nontechnical demonstrations that any aspiring chef can understand and appreciate, this program illustrates important concepts regarding the cooking process and its effect on the basic biochemistry of food. Viewers learn what happens to fats, proteins, and carbohydrates during cooking; why foods taste either salty, sweet, bitter, or sour; how to interpret and make use of the glycemic index; and how the addition or substitution of an ingredient can make a dish unique, exciting, and typical of a certain country or region.
It sounds simple, but scrambling an egg involves more than just heat, a frying pan, and a spatula. Using colorful, nontechnical demonstrations that any aspiring chef can understand and appreciate, this program illustrates important concepts regarding the cooking process and its effect on the basic biochemistry of food. Viewers learn what happens to fats, proteins, and carbohydrates during cooking; why foods taste either salty, sweet, bitter, or sour; how to interpret and make use of the glycemic index; and how the addition or substitution of an ingredient can make a dish unique, exciting, and typical of a certain country or region.
General Note
Learn360 is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
Encoded with permission for digital streaming by Infobase on October 13, 2010.
Content Note
Introduction to the Cooking Process: How Food Changes (0:55) -- Why Do We Cook Food? (4:16) -- Cooking with Carbohydrates (4:44) -- Cooking with Proteins (3:54) -- Cooking with Fats (5:06) -- The Future of Cooking (2:42) -- Summary and Credits: The Cooking Process: How Food Changes (1:12).