Abstract
Some people have a real gift for food preparation. Most of us, however, are short on time and need simple, fast recipes.
Cooking is a science. How protein foods react to heat, how yeast acts in different temperatures or how baking soda works are all based on chemical reactions. A good recipe is the result of kitchen chemistry done right. This is especially true for baked goods. Straying from a proven recipe can result in a poor product. To get the best results, it is important to follow the recipe.
Publication Date
2-2012
Publication Number
NEP-200
Repository Citation
Drury, Diana, "Basic Keys to Food Preparation" (2012). Family and Consumer Sciences Publications. 10.
https://uknowledge.uky.edu/fcs_reports/10
