Culinary Reactions

SKU RDCS180201
The Everyday Chemistry of Cooking The Everyday Chemistry of Cooking | 10 CPEU
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Product Details

Explore this essential and updated reference about culinary reactions and applied food science. Harness the principles of acids and bases, emulsions and suspensions, gels and foams, protein denaturation, crystallization, reactive enzymes and microbial life in the context of modifying recipes and developing consumer acceptable products. Integrate these food technology principles into food and consumer trends.

Learning Objectives

  • Harness the principles of culinary reactions and applied food science.
  • Modify recipes and develop consumer acceptable products and integrate food technology principles into food and consumer trends.

Exam & Book Info

  • Exam: 50 multiple choice questions. Downloadable. Unlimited retakes. View our "How It Works" video.
  • Kindle eBook: 3347 KB. ASIN: B005PSG326. Accessible in the U.S. only. You must have an active amazon account. The email associated with your active amazon account, must be the same email used for this order--otherwise you may not receive your Kindle eBook and may need to repurchase it. Kindle eBooks can be viewed on Androids, iPhones, iPads, PCs, Macs, etc. Enjoy Kindle eBooks on any device with the free Kindle app for iPhone, iPad, Android phones and tablets, PC and Mac, and on Kindle e-readers and Fire tablets. Learn more here.
  • Book: Hardcover, 288pp. Nov 2011. ISBN-13: 978-1569767061

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Continuing Education Info

  • Accepted by the Commission on Dietetic Registration
  • CDR Activity Number: 138538
  • Course Expiry: May 31, 2024
  • Practice Competency Spheres: 7, 13 | Practice Competencies: 7.2, 13.2 | Performance Indicators: 7.2.1, 7.2.11, 13.2.1, 13.2.7
  • CDR Self-Study Activity Type: 720 Printed
  • This course is intended for: RDN & NDTR

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