Authors: Velda L. Largen and Deborah L. Bence

Organized to follow the textbook on a chapter-by-chapter basis, providing questions to help the student review the material presented in the chapter. Pages can be printed on demand for assignment, or students can complete their assignments online using embedded form fields and then print or e-mail the responses for grading.

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Table of Contents

Abbreviated Contents

Guide to Good Food: Nutrition and Food Preparation, 14th Edition, Workbook

• Front Matter
• Unit 1 Getting Started in the Kitchen
• • 1 - Food Affects Life
  • 2 - Safety and Sanitation
  • 3 - Basic Skills and Equipment
  • 4 - Recipes and Work Plans
  • 5 - Preparing Simple Recipes
• Unit 2 Nutrition and Wellness
• • 6 - The Energy Nutrients
  • 7 - Vitamins, Minerals, and Water
  • 8 - Making Healthy Choices
  • 9 - Staying Active and Managing Weight
  • 10 - Life-Cycle Nutrition and Fitness
• Unit 3 - The Management of Food
• • 11 - Kitchen and Dining Areas
  • 12 - Kitchen Appliances
  • 13 - Planning Meals
  • 14 - Shopping Decisions
• Unit 4 The Preparation of Food
• • 15 - Heat Transfer and Cooking Methods
  • 16 - Grain Foods
  • 17 - Breads
  • 18 - Vegetables
  • 19 - Fruits
  • 20 - Dairy Products
  • 21 - Eggs
  • 22 - Meat
  • 23 - Poultry
  • 24 - Fish and Shellfish
  • 25 - Salads, Casseroles, and Soups
  • 26 - Cakes, Cookies, Pies, and Candies
  • 27 - Food and Entertaining
  • 28 - Preserving Foods
• Unit 5 Foods of the World
• • 29 - The United States and Canada
  • 30 - Latin America
  • 31 - Europe
  • 32 - Mediterranean Countries
  • 33 - Middle East and Africa
  • 34 - Asia
• Unit 6 Food, Nutrition, and Careers
• • 35 - Investigating Careers
  • 36 - Career and Job Success
• Photo Credits