Food science [videorecording] : kitchen mysteries revealed

Contributor(s):

Learning seed

Analytics: Show analyticsPublication details: Illinois : Learning Seed, 2000Description: 1 videodisc (21 min.) : sd., col. ; 4 3/4 inISBN:

9781557409416

Other title:

Kitchen mysteries revealed [videorecording] [Portion of title]

Subject(s):

Contents:

Why eggs crack when boiled -- Why corn pops -- Why cream whips --why we beat eggs -- Why bread rises -- Why pastry puffs -- Why bread is short and quick -- Why soda pops -- Why some peppers are hot -- Why garlic works

Summary: This program shows why we whip cream and beat eggs. Why onions cause tears and what causes bread to rise, popcorn pop, and gelatin gel. Simple language explains complex scientific phenomena

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Holdings
Item type	Current library	Home library	Call number	Materials specified	Copy number	Status	Date due	Barcode
TERHAD	PERPUSTAKAAN TUN SERI LANANG	PERPUSTAKAAN TUN SERI LANANG MEDIA-P. TUN SERI LANANG (ARAS 2)	dvd TX651 .F66 (Browse shelf(Opens below))		1	Available		00001598007

Title from title screen

This program shows why we whip cream and beat eggs. Why onions cause tears and what causes bread to rise, popcorn pop, and gelatin gel. Simple language explains complex scientific phenomena

DVD Format

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Food science [videorecording] : kitchen mysteries revealed

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