vi
Chapter 19 Fruits. . . . . . . . . . . . . . . . . . . . . 344
Chapter 20 Dairy Products. . . . . . . . . . . . . 356
Chapter 21 Eggs. . . . . . . . . . . . . . . . . . . . . . 370
Chapter 22 Meat. .....................382
Chapter 23 Poultry . . . . . . . . . . . . . . . . . . . 400
Chapter 24 Fish and Shellfish . . . . . . . . . . 410
Chapter 25 Salads, Casseroles, and
Soups . . . . . . . . . . . . . . . . . . . . 422
Chapter 26 Cakes, Cookies, Pies, and
Candies. . . . . . . . . . . . . . . . . . . 438
Chapter 27 Food and Entertaining. . . . . . 454
Chapter 28 Preserving Foods. . . . . . . . . . . 470
Unit 5
Foods of the World . . . . . . . . . . . . 486
Chapter 29 The United States
and Canada. . . . . . . . . . . . . . . 488
Chapter 30 Latin America . . . . . . . . . . . . . 526
Chapter 31 Europe. . . . . . . . . . . . . . . . . . . . 546
Chapter 32 Mediterranean Countries. . . . 582
Chapter 33 Middle East and Africa. . . . . . 610
Chapter 34 Asia. . . . . . . . . . . . . . . . . . . . . . 636
Unit 6
Food, Nutrition, and Careers. . . . . 670
Chapter 35 Investigating Careers. . . . . . . 672
Chapter 36 Career and Job Success. . . . . . 688
Appendix A Nutritional Goals for
Age-Sex Groups . . . . . . . . . . . . . . . . . . . 704
Appendix B Canada’s Food Guide . . . . . 706
Appendix C Nutritive Values of Foods. . . 708
Appendix D BMI Table. . . . . . . . . . . . . . . 720
Unit 1
Getting Started in the Kitchen. . . . . . 2
Chapter 1 Food Affects Life. . . . . . . . . . . . . 4
Chapter 2 Safety and Sanitation. . . . . . . . 24
Chapter 3 Basic Skills and Equipment. . . 42
Chapter 4 Recipes and Work Plans. . . . . . 64
Chapter 5 Preparing Simple Recipes . . . . 86
Unit 2
Nutrition and Wellness. . . . . . . . . . . 98
Chapter 6 The Energy Nutrients. . . . . . . 100
Chapter 7 Vitamins, Minerals, and
Water. . . . . . . . . . . . . . . . . . . . . 116
Chapter 8 Making Healthy Choices. . . . 134
Chapter 9 Staying Active and
Managing Weight. . . . . . . . . . 156
Chapter 10 Life-Cycle Nutrition and
Fitness. . . . . . . . . . . . . . . . . . . . 182
Unit 3
The Management of Food. . . . . . . 208
Chapter 11 Kitchen and Dining Areas. . . 210
Chapter 12 Kitchen Appliances. . . . . . . . . 224
Chapter 13 Planning Meals. . . . . . . . . . . . 240
Chapter 14 Shopping Decisions . . . . . . . . 260
Unit 4
The Preparation of Food. . . . . . . . 278
Chapter 15 Heat Transfer and Cooking
Methods. . . . . . . . . . . . . . . . . . 280
Chapter 16 Grain Foods. . . . . . . . . . . . . . . 296
Chapter 17 Breads. . . . . . . . . . . . . . . . . . . . 310
Chapter 18 Vegetables. . . . . . . . . . . . . . . . . 328
Brief Contents
Chapter 19 Fruits. . . . . . . . . . . . . . . . . . . . . 344
Chapter 20 Dairy Products. . . . . . . . . . . . . 356
Chapter 21 Eggs. . . . . . . . . . . . . . . . . . . . . . 370
Chapter 22 Meat. .....................382
Chapter 23 Poultry . . . . . . . . . . . . . . . . . . . 400
Chapter 24 Fish and Shellfish . . . . . . . . . . 410
Chapter 25 Salads, Casseroles, and
Soups . . . . . . . . . . . . . . . . . . . . 422
Chapter 26 Cakes, Cookies, Pies, and
Candies. . . . . . . . . . . . . . . . . . . 438
Chapter 27 Food and Entertaining. . . . . . 454
Chapter 28 Preserving Foods. . . . . . . . . . . 470
Unit 5
Foods of the World . . . . . . . . . . . . 486
Chapter 29 The United States
and Canada. . . . . . . . . . . . . . . 488
Chapter 30 Latin America . . . . . . . . . . . . . 526
Chapter 31 Europe. . . . . . . . . . . . . . . . . . . . 546
Chapter 32 Mediterranean Countries. . . . 582
Chapter 33 Middle East and Africa. . . . . . 610
Chapter 34 Asia. . . . . . . . . . . . . . . . . . . . . . 636
Unit 6
Food, Nutrition, and Careers. . . . . 670
Chapter 35 Investigating Careers. . . . . . . 672
Chapter 36 Career and Job Success. . . . . . 688
Appendix A Nutritional Goals for
Age-Sex Groups . . . . . . . . . . . . . . . . . . . 704
Appendix B Canada’s Food Guide . . . . . 706
Appendix C Nutritive Values of Foods. . . 708
Appendix D BMI Table. . . . . . . . . . . . . . . 720
Unit 1
Getting Started in the Kitchen. . . . . . 2
Chapter 1 Food Affects Life. . . . . . . . . . . . . 4
Chapter 2 Safety and Sanitation. . . . . . . . 24
Chapter 3 Basic Skills and Equipment. . . 42
Chapter 4 Recipes and Work Plans. . . . . . 64
Chapter 5 Preparing Simple Recipes . . . . 86
Unit 2
Nutrition and Wellness. . . . . . . . . . . 98
Chapter 6 The Energy Nutrients. . . . . . . 100
Chapter 7 Vitamins, Minerals, and
Water. . . . . . . . . . . . . . . . . . . . . 116
Chapter 8 Making Healthy Choices. . . . 134
Chapter 9 Staying Active and
Managing Weight. . . . . . . . . . 156
Chapter 10 Life-Cycle Nutrition and
Fitness. . . . . . . . . . . . . . . . . . . . 182
Unit 3
The Management of Food. . . . . . . 208
Chapter 11 Kitchen and Dining Areas. . . 210
Chapter 12 Kitchen Appliances. . . . . . . . . 224
Chapter 13 Planning Meals. . . . . . . . . . . . 240
Chapter 14 Shopping Decisions . . . . . . . . 260
Unit 4
The Preparation of Food. . . . . . . . 278
Chapter 15 Heat Transfer and Cooking
Methods. . . . . . . . . . . . . . . . . . 280
Chapter 16 Grain Foods. . . . . . . . . . . . . . . 296
Chapter 17 Breads. . . . . . . . . . . . . . . . . . . . 310
Chapter 18 Vegetables. . . . . . . . . . . . . . . . . 328
Brief Contents