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Evaluating Information in the Media .........11
Governing Food Supply Safety. .............26
The Temperature Danger Zone. .............34
Cookware Shapes for Microwaving. .........57
Adjusting Recipes for High-Altitude Cooking. ...66
Preparing Beverages for a Party. ............92
Added Sugars ............................105
Bottled Water. ...........................130
Types of DRI Values. ......................138
Portion Distortion. .......................173
Weight-Loss Aids .........................176
Bottle Feeding. ...........................190
Easing Meal Preparation. ..................202
Additional Work Centers. .................211
Outlets and Electrical Safety. ...............218
Safety Seals ..............................227
The Value of Family Mealtime ..............242
Food Presentation. .......................252
Internet Grocery Stores ....................262
Coupons and Unit Pricing. ................267
Induction Cooking ........................282
Rancidity ................................289
Ancient Grains ...........................302
Bread Machines. .........................324
Washing Vegetables .......................335
Effects of Cooking on Fruit. ................352
Dairy Milk Alternatives. ...................360
Egg Substitutes ...........................378
Offal ....................................384
Degree of Meat Doneness ..................393
Thawing Poultry. ........................405
Testing Poultry for Doneness ...............407
Sustainable Seafood .......................414
Storing Herbs and Spices. .................423
Gelatin Salads ............................429
Cake Decorating Tools. ....................444
Freshening Stale Cookies. .................447
Types of Chocolate. .......................450
Serving Party Foods. ......................458
Grilling Tools. ...........................463
Restaurant Tipping. ......................466
Thawing Frozen Foods. ...................479
Storing and Using Dried Foods .............480
Canadian Holidays. ......................518
Mexican Beverages. .......................532
Peruvian Potatoes. .......................539
French Meals. ............................562
German Sausages .........................567
Factors Affecting Scandinavian Cuisine ......573
Greek Olives .............................603
Religion in the Middle East. ...............611
Indian Seasonings. .......................647
Chinese Ingredients .......................654
Developing Goals. ........................675
Managing Business Basics. ................683
Questions for Entrepreneurs. ..............684
Managing Your Online Presence ............692
OSHA for Young Workers. .................695
Protecting the Planet ......................700
Native American Influence. ................489
Floribbean Cuisine. .......................501
Development of British Cuisine. ............550
History of Spanish Cuisine. ................585
An Italian Culinary Division. ..............596
Ancient Greece ...........................602
African Meal Traditions. ..................632
Contributions to Russian Cuisine. ..........639
Influence of Religion on Indian Cuisine ......646
Japanese Eating Customs. .................665
Culture and
Social Studies