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Cooking as a Chemical Reaction: Culinary Science with Experiments

494 ج.م.

* Publisher‎:‎ Taylor & Francis * Copyright‎:‎ 2015 * Language‎:‎ English * ISBN13 ‎:‎ 9781466554801 * Number Of Pages‎:‎ 299 pages * Author‎:‎ Z‎.‎ Sibel Ozilgen ... المزيد عند جوميا

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تفاصيل المنتج

  • أفضل سعر لـ Cooking as a Chemical Reaction: Culinary Science with Experiments من جوميا فى مصر هو 494 ج.م.
  • طرق الدفع المتاحة هى
    دفع عند الاستلامبطاقة ائتمانيةالدفع البديل
  • تكلفة التوصيل هى 15 ج.م., والتوصيل فى خلال 2-5 أيام
  • أول ظهور لهذا المنتج كان فى إبريل 02, 2016

المواصفات الفنية

SKU:JU030BKAKGM4NAFAMZ
Model:BACCAH - 9781466554801
Main Material:Paperback
Author:Z. Sibel Ozilgen

وصف جوميا

  • Publisher‎:‎ Taylor & Francis
  • Copyright‎:‎ 2015
  • Language‎:‎ English
  • ISBN13 ‎:‎ 9781466554801
  • Number Of Pages‎:‎ 299 pages
  • Author‎:‎ Z‎.‎ Sibel Ozilgen
Written at the undergraduate level‎,‎ Cooking as a Chemical Reaction‎:‎ Culinary Science with Experiments provides experiments geared for students in culinary arts‎,‎ nutrition‎,‎ dietetics‎,‎ food science and technology‎,‎ and gastronomy programs‎.‎ It is intended for students with limited scientific background who are studying different aspects of food preparation and processing‎.‎ The text uses experiments and experiences from the kitchen‎,‎ and other food preparation and processing areas‎,‎ rather than theory‎,‎ as the basic means of explaining the scientific facts and principles behind food preparation and processing‎.‎ This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book‎.‎ The book then explains the science behind their observations‎.‎ By conducting experiments and using experiences from the kitchen‎,‎ and other food preparation and processing areas‎,‎ this textbook engages students in their own learning process‎.‎ Many concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text‎,‎ but in the kitchen and other food preparation and processing areas‎.‎ A second symbol precedes the scientific explanation of the observation made during the experiments in the chapter‎.‎ At the end of each chapter‎,‎ students are presented with important points to remember‎,‎ more ideas to try‎,‎ and study questions to reinforce concepts that were presented in the chapter‎.‎ The book is designed for each chapter to be read and studied in chronological order‎,‎ as the concepts of each chapter will reoccur in subsequent chapters‎.‎ With this book‎,‎ students are able to make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena‎.‎ Thus‎,‎ they will understand how to control these phenomena‎,‎ allowing them to create new food products‎,‎ improve the quality and safety of their dishes‎,‎ improve the culinary presentations of their food‎,‎ and understand what goes wrong in the kitchen‎,‎ and other food preparation and processing areas‎.‎

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