PRINCIPLES OF COOKING

Emphasizes the fundamental principles of the simple cooking processes—boiling, frying, broiling, roasting, and steam cookery. Each process is illustrated to show how food properties are changed by applying heat, combining ingredients, etc. This process is described in terms of its effect on nutritive values and palatability of food. Animated diagrammatic drawings explain the changes that take place in starches and proteins when heat is applied. "The advantages and disadvantages of the various methods are illustrated. Helpful hints are given in regard to cooking and food values." Indiana.