xi
Exploring Careers
Food Science
Feature Contents
Food Photographer. .......................13
Dishwasher ...............................30
Housewares Demonstrator. .................53
Research Chef .............................82
Barista. ..................................95
Registered Dietitian Nutritionist ............102
Nutritional Biochemist. ...................121
Nutrition Epidemiologist ..................150
Athletic Trainer. ..........................166
Dietetic Technician. .......................184
Interior Designer. ........................216
Appliance Sales Manager ..................231
Food and Beverage Director. ...............241
Grocery Stock Clerk. ......................269
Farm and Ranch Managers. ................293
Grain Inspector. ..........................298
Family and Consumer Sciences Teacher. .....312
Plant Scientist ............................332
Agricultural Engineer .....................347
Cheese Maker ............................362
Food Science Technician ...................373
Grill Cook. ..............................394
Fast-Food Counter Attendant. .............405
Fish Hatchery Manager. ...................411
Prep Cook. ..............................433
Candy Maker. ...........................451
Meeting Planner ..........................455
Quality Control Microbiologist. ............483
Caterer ..................................681
Grocery Store Manager ....................698
FCCLA: Taking the Lead
Student Body. .............................3
A Better You. .............................99
Financial Fitness ..........................209
Food Innovations .........................279
Hospitality, Tourism, and Recreation. .......487
Career Connection ........................671
Energy Value of Foods. ....................160
Factors Affecting Starch-Thickened
Mixtures. .............................304
Chemical Leaveners. ......................314
Temperature of Liquids in Yeast Breads ......320
Effect of Cooking on Vegetable Color ........336
Whipping Properties of Cream. ............365
Cooking Puddings ........................366
Factors Affecting Egg Foams. ..............374
Cooking Seafood. ........................417
Handling Pastry Dough. ..................449
Controlling Microorganisms. ..............473
Exploring Careers
Food Science
Feature Contents
Food Photographer. .......................13
Dishwasher ...............................30
Housewares Demonstrator. .................53
Research Chef .............................82
Barista. ..................................95
Registered Dietitian Nutritionist ............102
Nutritional Biochemist. ...................121
Nutrition Epidemiologist ..................150
Athletic Trainer. ..........................166
Dietetic Technician. .......................184
Interior Designer. ........................216
Appliance Sales Manager ..................231
Food and Beverage Director. ...............241
Grocery Stock Clerk. ......................269
Farm and Ranch Managers. ................293
Grain Inspector. ..........................298
Family and Consumer Sciences Teacher. .....312
Plant Scientist ............................332
Agricultural Engineer .....................347
Cheese Maker ............................362
Food Science Technician ...................373
Grill Cook. ..............................394
Fast-Food Counter Attendant. .............405
Fish Hatchery Manager. ...................411
Prep Cook. ..............................433
Candy Maker. ...........................451
Meeting Planner ..........................455
Quality Control Microbiologist. ............483
Caterer ..................................681
Grocery Store Manager ....................698
FCCLA: Taking the Lead
Student Body. .............................3
A Better You. .............................99
Financial Fitness ..........................209
Food Innovations .........................279
Hospitality, Tourism, and Recreation. .......487
Career Connection ........................671
Energy Value of Foods. ....................160
Factors Affecting Starch-Thickened
Mixtures. .............................304
Chemical Leaveners. ......................314
Temperature of Liquids in Yeast Breads ......320
Effect of Cooking on Vegetable Color ........336
Whipping Properties of Cream. ............365
Cooking Puddings ........................366
Factors Affecting Egg Foams. ..............374
Cooking Seafood. ........................417
Handling Pastry Dough. ..................449
Controlling Microorganisms. ..............473