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22. Speaking. In a small group, research some aspect of the traditional Japanese tea
ceremony. Give a group oral report to the class.
23. Math. Each 1,000 feet increase in elevation decreases atmospheric pressure by
about
1⁄2
pound and the boiling point of water by 1.9°F. At sea level, pressure is
14.7 pounds per square inch and the boiling point is 212°F. Figure the approximate
atmospheric pressure and the boiling point of water at 2,000; 5,000; 7,500; and
10,000 feet.
24. Math. Find a sandwich recipe with a yield of 8 servings or fewer. Copy the recipe
and calculate how much of each ingredient would be needed to serve 40 party
guests.
Apply Technology Apply Technology
25. Develop a spreadsheet with a formula that will calculate measurements when
doubling and halving recipes.
26. Use the table function in word processing software to create a time-work schedule.
Practice Career Readiness Practice Career Readiness
27. Teaching Skills to Others. The director of the food pantry at which you volunteer
overheard you explaining the directions for cooking a low-cost chicken dish to
a client. The director asks you to demonstrate your dish to a group of clients
at the monthly nutrition and cooking class. She said the food pantry will supply
your ingredients. You need to supply the recipe and prepare a cost list—showing
the total cost and cost-per-portion. Your chicken dish is a one-dish meal that
uses chicken, broccoli, whole-grain noodles, and grated low-fat cheese topping
and makes eight portions. Think about the following as you prepare your
demonstration:
• thrifty substitutions to make that are equally nutritious and utilize foods from
every food group
• ways to save time during preparation
• methods for keeping food safe
• ways to utilize leftovers
ompanion ompanion
Website
www.g-wlearning.com
At the website, review key terms for this chapter with
crossword puzzles, matching exercises, and e-flash
cards. Apply facts from the chapter to complete the
activities.