It sounds simple, but scrambling an egg involves more than just heat, a frying pan, and a spatula. Using colorful, nontechnical demonstrations that any aspiring chef can understand and appreciate, this program illustrates important concepts regarding the cooking process and its effect on the basic biochemistry of food. Viewers learn what happens to fats, proteins, and carbohydrates during cooking; why foods taste either salty, sweet, bitter, or sour; how to interpret and make use of the glycemic index; and how the addition or substitution of an ingredient can make a dish unique, exciting, and typical of a certain country or region.

Encoded with permission for digital streaming by Films Media Group on October 13, 2010.\\Part of the Films on Demand Collection. Films on Demand is distributed by Films Media Group for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware. Title from distributor's description.

Introduction to the Cooking Process: How Food Changes (0:55) -- Why Do We Cook Food? (4:16) -- Cooking with Carbohydrates (4:44) -- Cooking with Proteins (3:54) -- Cooking with Fats (5:06) -- The Future of Cooking (2:42) -- Summary and Credits: The Cooking Process: How Food Changes (1:12).