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.
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How to watch
Collection
In ACMI's collection
Credits
Collection metadata
ACMI Identifier
008706
Language
English
Subject categories
Agriculture, Business, Commerce & Industry → Baking
Agriculture, Business, Commerce & Industry → Food
Food, Health, Lifestyle, Medicine, Psychology & Safety → Baking
Food, Health, Lifestyle, Medicine, Psychology & Safety → Cookery
Food, Health, Lifestyle, Medicine, Psychology & Safety → Cookery (Meat)
Food, Health, Lifestyle, Medicine, Psychology & Safety → Food
Food, Health, Lifestyle, Medicine, Psychology & Safety → Nutrition
Sound/audio
Sound
Colour
Black and White
Holdings
16mm film; Limited Access Print (Section 2)
16mm film; Access Print (Section 1)
16mm film; Preservation Print (Section 5)