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
Copyright Goodheart-Willcox Co., Inc.
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