Chemistry of Cooking: What Happens Inside a Sponge Cake?
It is useful to understand what actually happens to food when it is prepared and cooked. This film examines the physical and chemical changes that take place. Set in a commercial kitchen, a simple egg sponge is used to demonstrate processes such as: aeration, denaturation, coagulation, gelatinisation, browning reactions, emulsification, and crystallisation.
Production Year: 2000
Duration: 18 min
Printable Resources: Yes
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