Chemistry of Cooking
- Grade Level: Junior High (7-9)-Senior High (10-12)
- Subjects: Specific Career Information, Chemistry
- Produced By: Classroom Video
- Year: 2000
- Country: Australia
- Language: English
- Running Time: 19m
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Chef and RMIT lecturer Louis Ferguson illustrates the following physical and chemical changes in cooking as he whips up an egg sponge; topics discussed include aeration, denaturation, coagulation, gelatinisation, browning reactions, emulsification, crystallization.