7
Chapter 9
Keep It Clean!
164
What Causes Foodborne Illness? 165
New Technology: Electronic
Pasteurization 167
Science in the Kitchen: Growing
Bacterial Colonies 168
What Should You Do If You Think You Have
a Foodborne Illness? 173
Keeping Food Safe to Eat 174
Kitchen Basics: Every Drop Counts! 177
Chill and Cook: Keep Food out of
Danger Zone Temperatures 178
Focus on Food: Avoiding Foodborne Illness
When You Eat Out 181
Chapter 11
What’s on the Menu?
206
Who? Why? When? Where? What? 207
Planning Nutritious Meals 208
Cultures of the World. Sunny Mexico...
Just South of the Border 209
Planning Meals with Appeal 210
Planning Meals with
Your Resources
in Mind 212
Using Convenience
Foods 214
Science in the
Kitchen: Is the
Earth Becoming
a Giant Garbage
Heap? 218
Chapter 12
Smart Shopping
224
Where to Shop? 226
Ready, Set, Shop 229
Your Shopping Plan in Action 231
Math in the Kitchen: Computing Unit
Prices 233
Storing Foods 238
Science in the Kitchen: Lights, Flavor,
Potato Chips! 240
Chapter 10
Recipes—Blueprints for Food
185
The Parts of a Recipe 186
Recipe Language 188
Cultures of the World: Chinese
Stir-Fry 195
Measuring Matters 197
Math in the Kitchen: Measurements
Count 199
Adjusting Recipe Yields 200
When You Eat Out 181