XIII
Chapter 8
Kitchen Appliances . . . . . . . . . . .164
Service and Safety . . . . . . . . . . . . . . . 165
Major Kitchen Appliances . . . . . . . . . . 167
Portable Kitchen Appliances. . . . . . . . 173
Chapter 9
Kitchen Utensils . . . . . . . . . . . . . .181
Small Equipment. . . . . . . . . . . . . . . . . 182
Cooking and Baking Utensils . . . . . . . 188
Chapter 10
Planning Meals . . . . . . . . . . . . . . .197
Provide Good Nutrition . . . . . . . . . . . . 198
Use Planned Spending. . . . . . . . . . . . 202
Prepare Satisfying Meals . . . . . . . . . . 206
Control the Use of Time and Energy. . 208
Chapter 11
Shopping Decisions. . . . . . . . . . .216
Choosing Where to Shop . . . . . . . . . . 217
Deciding What to Buy . . . . . . . . . . . . . 218
Using Food Labeling. . . . . . . . . . . . . . 225
Help with Consumer Problems . . . . . . 228
Chapter 12
Recipes and Work Plans . . . . . . .233
Choosing a Recipe . . . . . . . . . . . . . . . 234
Measuring Ingredients . . . . . . . . . . . . 241
Using a Time-Work Schedule . . . . . . . 243
Preparing Simple Recipes . . . . . . . . . 247
Part 3
The Preparation
of Food . . . . . . . . . . . . . .256
Chapter 13
Grain Foods . . . . . . . . . . . . . . . . .258
Types of Cereal Products . . . . . . . . . . 259
Selecting and Storing
Cereal Products . . . . . . . . . . . . . . . . . 262
Cooking Starches . . . . . . . . . . . . . . . . 263
Cooking Cereal Products . . . . . . . . . . 264
Chapter 14
Vegetables. . . . . . . . . . . . . . . . . . .271
Choosing Fresh Vegetables . . . . . . . . 272
Choosing Canned, Frozen,
and Dried Vegetables . . . . . . . . . . . . . 276
Preparing Vegetables . . . . . . . . . . . . . 278
Chapter 15
Fruits . . . . . . . . . . . . . . . . . . . . . . .288
Choosing Fresh Fruit. . . . . . . . . . . . . . 289
Choosing Canned, Frozen,
and Dried Fruit . . . . . . . . . . . . . . . . . . 291
Preparing Fruits . . . . . . . . . . . . . . . . . 293
Chapter 16
Dairy Products . . . . . . . . . . . . . . .299
Selecting and Storing
Dairy Products . . . . . . . . . . . . . . . . . . 300
Cooking with Milk and Cream. . . . . . . 306
Preparing Common
Milk-Based Foods . . . . . . . . . . . . . . . . 308
Cooking with Cheese . . . . . . . . . . . . . 312
Chapter 17
Eggs. . . . . . . . . . . . . . . . . . . . . . . .317
Selecting and Storing Eggs . . . . . . . . 318
Eggs as Ingredients . . . . . . . . . . . . . . 319
Methods of Cooking Eggs. . . . . . . . . . 322
Chapter 18
Meat . . . . . . . . . . . . . . . . . . . . . . . .331
What Is Meat?. . . . . . . . . . . . . . . . . . . 332
Inspection and Grading of Meat . . . . . 333
Selecting Meat . . . . . . . . . . . . . . . . . . 334
Food Science Principles of
Cooking Meat . . . . . . . . . . . . . . . . . . . 337
Methods of Cooking Meat. . . . . . . . . . 339
Chapter 19
Poultry . . . . . . . . . . . . . . . . . . . . . .349
Buying Poultry. . . . . . . . . . . . . . . . . . . 350
Storing Poultry . . . . . . . . . . . . . . . . . . 352
Food Science Principles of
Cooking Poultry. . . . . . . . . . . . . . . . . . 352
Methods of Cooking Poultry . . . . . . . . 353