Chef's Blade

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Food Science Basics

There are dozens of scientific principles at work during the cooking process. As an introduction to the topic of food science, this guide, provided to Chef’s Blade by The Culinary Institute of America, provides an overview of the most basic of these principles.




Sections:
1. Heat Transfer
2. Egg Structure and Uses
3. Effects of Heat on Starches & Sugars
4. Denaturing Proteins
5. Function of Cooking Fats
6. States and Function of Water in Cooking
7. Forming Emulsions