Food science  kitchen mysteries revealed  [videorecording] : 
 Kitchen mysteries revealed  [videorecording] 

 - Illinois :  Learning Seed,  2000 
 - 1 videodisc (21 min.) :  sd., col. ;  4 3/4 in. 
<br/><br/> Title from title screen 
<br/><br/>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 
<br/><br/> 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 
<br/><br/><br/>DVD Format 
<br/><br/><label>ISBN: </label>9781557409416  RM347.49 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery<br/>Food<br/>Gastronomy