SECTION 1. FOUNDATION FOR FOOD STUDY

1. Food for Today

2. Nutrition and Food

3. Food Safety

 

SECTION 2. FOOD PREPARATION

4. Factors in Food Preparation

5. Vegetables

6. Fruits

7. Salads and Salad Dressings

8. Fats and Oils

9. Carbohydrates: Sugar

10. Carbohydrates: Starches and Cereals

11. Proteins: Milk and Cheese

12. Proteins: Eggs

13. Proteins: Meats, Poultry, and Fish

14. Leavening Agents

15. Basics of Batters and Doughs

16. Breads

17. Cakes, Cookies, and Pastries

18. Beverages

19. Preserving Food

 

SECTION 3. FOOD IN THE CONTEXT OF LIFE

20. Menu Planning and Meal Preparation

21. Meal Service and Hospitality

 

Appendix A. The Metric System

Appendix B. Some Food Additives

Appendix C. Dietary Reference Intakes

Glossary

Index