vi Guide to Good Food Copyright Goodheart-Willcox Co., Inc. Chapter 23 Poultry . . . . . . . . . . . . . . . . . . . 400 Chapter 24 Fish and Shellfi sh . . . . . . . . . . 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 Eating Well with Canada’s Food Guide . . . . . . 706 Appendix C Nutritive Values of Foods . . . . . . . . . . . . . . . . . . . 708 Appendix D BMI Table . . . . . . . . . . 720 Photo Credits . . . . . . . . . . . . . . . . . . . 721 Glossary . . . . . . . . . . . . . . . . . . . . . . 723 Index . . . . . . . . . . . . . . . . . . . . . . . . 738 Recipe Index . . . . . . . . . . . . . . . . . . . 765 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 Chapter 19 Fruits . . . . . . . . . . . . . . . . . . . . . 344 Chapter 20 Dairy Products . . . . . . . . . . . . . 356 Chapter 21 Eggs . . . . . . . . . . . . . . . . . . . . . . 370 Chapter 22 Meat. . . . . . . . . . . . . . . . . . . . . . 382 Contents in Brief