xii Guide to Good Food
Copyright Goodheart-Willcox Co., Inc.
Global Perspective Mini Lab
Health and Wellness
The Migration of Food. ......................5
SI—The Metric System. ....................78
Energy-Efficient Appliances ................228
Conserving Resources in the Kitchen ........257
Sustainability in Food Marketing. ..........264
Mexican Agriculture. .....................529
South American Economy. ................537
Ireland. .................................549
A Land of Jewish Heritage .................623
International Business .....................697
Fasting to Cleanse the Body ..................9
Picnic Food Safety. ........................35
Create Healthier Recipes. ...................79
Protein Drinks and Powders. ..............111
The Sunshine Vitamin .....................118
Osteoporosis .............................125
Limiting Dietary Sodium. .................128
The Physical Activity Side of Calorie Balance ....139
Make Half Your Grains Whole. .............145
Excessive Exercise. .......................161
Foodborne Illness and Pregnancy ...........185
Nutrition During Illness ...................205
Planning for Special Nutritional Needs ......246
Choosing Whole Grains. ..................301
Using Vegetable Cooking Liquid. ...........340
Using Raw Eggs ..........................379
Cooking Meat Safely ......................390
Food Safety at the Fish Market. .............413
Keeping Salads Healthy. ..................430
Mediterranean Dietary Patterns. ...........583
Sustainability: Windowsill Gardening. .......19
Using a Food Thermometer: Testing
Doneness of Beef Patties ..................33
Measuring Practice: Oatmeal Raisin Energy
Bites ...................................46
Practicing Knife Skills: Cucumber and
Carrot Salad. ...........................54
Substituting Ingredients: Breakfast Basket
Scones. ................................68
Using an Indicator: Testing Foods for Starch ....104
Titration: Testing Liquids for Vitamin C. .....120
Evaluating Beverage Choices: Looking at the
Sugar in Drinks. .......................144
Comparing Food Choices: 100-Calorie
Snacks. ...............................196
Working the Triangle: Toasted Cheese and
Tomato Sandwiches. ....................212
Adaptable Appliances: Brewing Up a
Banquet ...............................236
Flavor Perception: Impact of Food Color .....251
Brand Comparison: Condensed Tomato
Soup ..................................270
Observing Convection, Conduction, and
Radiation: Coffee and Cream. ............285
Amino Acids, Sugar, and Heat: Simulating
the Maillard Reaction. ..................287
Drying Foods: Strawberry Fruit Leather. ....481
Copyright Goodheart-Willcox Co., Inc.
Global Perspective Mini Lab
Health and Wellness
The Migration of Food. ......................5
SI—The Metric System. ....................78
Energy-Efficient Appliances ................228
Conserving Resources in the Kitchen ........257
Sustainability in Food Marketing. ..........264
Mexican Agriculture. .....................529
South American Economy. ................537
Ireland. .................................549
A Land of Jewish Heritage .................623
International Business .....................697
Fasting to Cleanse the Body ..................9
Picnic Food Safety. ........................35
Create Healthier Recipes. ...................79
Protein Drinks and Powders. ..............111
The Sunshine Vitamin .....................118
Osteoporosis .............................125
Limiting Dietary Sodium. .................128
The Physical Activity Side of Calorie Balance ....139
Make Half Your Grains Whole. .............145
Excessive Exercise. .......................161
Foodborne Illness and Pregnancy ...........185
Nutrition During Illness ...................205
Planning for Special Nutritional Needs ......246
Choosing Whole Grains. ..................301
Using Vegetable Cooking Liquid. ...........340
Using Raw Eggs ..........................379
Cooking Meat Safely ......................390
Food Safety at the Fish Market. .............413
Keeping Salads Healthy. ..................430
Mediterranean Dietary Patterns. ...........583
Sustainability: Windowsill Gardening. .......19
Using a Food Thermometer: Testing
Doneness of Beef Patties ..................33
Measuring Practice: Oatmeal Raisin Energy
Bites ...................................46
Practicing Knife Skills: Cucumber and
Carrot Salad. ...........................54
Substituting Ingredients: Breakfast Basket
Scones. ................................68
Using an Indicator: Testing Foods for Starch ....104
Titration: Testing Liquids for Vitamin C. .....120
Evaluating Beverage Choices: Looking at the
Sugar in Drinks. .......................144
Comparing Food Choices: 100-Calorie
Snacks. ...............................196
Working the Triangle: Toasted Cheese and
Tomato Sandwiches. ....................212
Adaptable Appliances: Brewing Up a
Banquet ...............................236
Flavor Perception: Impact of Food Color .....251
Brand Comparison: Condensed Tomato
Soup ..................................270
Observing Convection, Conduction, and
Radiation: Coffee and Cream. ............285
Amino Acids, Sugar, and Heat: Simulating
the Maillard Reaction. ..................287
Drying Foods: Strawberry Fruit Leather. ....481