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This web site examines the chemistry and biology of cooking. The site's sections highlight the science involved in cooking with or preparing each of these food items: eggs, pickles, candy, bread, seasoning, or meat. Each section offers recipes and instructions for activities that can be conducted at home or in the classroom. In addition, many of the sections provide readings and animated features. For example, the candy section includes an illustrated article about sugar, photo tours of two candy-making businesses, an interactive feature about the temperatures at which different candies are made, and recipes and activity instructions. The site also offers discussion boards, expert answers to cooking questions, and archived webcasts about the science of specific foods and drinks. Copyright 2005 Eisenhower National Clearinghouse
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