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