Contents XVII Copyright Goodheart-Willcox Co., Inc. Green Cleaning 120 Operating Equipment Sustainably 229 An Invaluable Resource 231 Energy Efficient Cooking 290 Composting 315 How Far Does Your Food Travel? 320 Organic Produce—What Is It? 439 Resources to Raise and Grow 444 Preserving Global Diversity 458 Heritage Livestock 490 How Fish Are Harvested and Raised— It Matters! 555 Organic Dairy Products 592 Local Eggs 608 Portion Sizes 624 Fair Trade 638 Water Service 748 sustainable culinary Percents 10 Temperature Scales 103 Reading Graphs 138 Measuring Angles 179 Fractions 206 Converting Measures 236 Converting Fractions to Decimals 244 Using Ratios 310 Calculating Unit and Total Cost 765 Using Yield Percentage to Find EP Price 767 M i x I n M a t h pH Values 102 Genetically Modified (GM) Foods 158 Weighing Ingredients 208 British Thermal Unit (BTU) 223 The Atmosphere for Moist Cooking 292 Hydroponic Greens 307 Controlled Atmosphere—To Ripen or Not to Ripen 337 Fish with No Bones 549 Aromatic Cheeses 598 Hole-y Cheese! 599 The Milling Process 639 Chocolate Manufacturing 641 Sourdough 678 When Gelatin Will Not Gel 720 What Is Coffee? 754 What Is Tea? 755 Calorie or Kilocalorie? 774 Nonnutritive Sweeteners 775 Seeking Valid Information 786 Science & Technology Shake the Salt 7 Balance on the Plate 61 Going Gluten-Free 109 Getting an Iron Boost 205 Recipe Makeovers 242 Healthy Cooking Techniques 288 Color Your Salad with Nutrients 308 Phytonutrients 354 Which Is Best: Fresh, Frozen, or Canned? 445 Omega-3’s in Fish 543 Lactose Intolerance 593 Boosting Fruits and Vegetables at Breakfast 615 Alternative Flours 658 A Healthier Spin on Piecrust 693 Other Dietary Recommendations 782 Safe Weight Management 787 Diabetes and Hypoglycemia 789 Nutrition Considerations in Menu Planning 799 N u t r it i o n Co n n ect i o n