Principles of cooking

A study of the fundamental processes involved in the familiar methods of cooking: boiling, frying, broiling, roasting, and steam cooking. Each process illustrates to show food properties are changed by applying heat in this manner; the process is described in terms of its effect on the nutritive value of the foods being cooked and the palatability, animation being used to show changes which take place in starch and meat when heat is applied. The advantages and disadvantages of various methods are pointed out.