Table of Contents

1 General Food Information

Construction of Recipes 3

Modification of Recipes to Meet Dietary Guidelines 8

High-Altitude Food Preparation 16

Microwave Cooking 20

Slow-Cooker Cooking 26

Convection Oven Cooking 27

Food Labeling 28

Food Additives 33

Supplementary Aids to Food Preparation 37

Foodborne Illnesses 53

2 Glossary of Food Science Terms

Food Science Terms 57

3 Milk and Milk Products

Butter 75

Cheese 75

Cream 77

Milk 78

Yogurt 79

Concentrated and Dried Milk Products 80

Specialty Milks 80

Frozen Dairy Products 81

Whipping Properties 82

4 Meat

Fresh Meat 83

Variety Meats 84

Processed Meat 84

Restructured Meat 87

Inspection Programs 87

Meat Grades 88

Meat Storage and Use 88

Cooking Methods 90

Microwaves and Food Systems 95

5 Fish and Shellfish

Nutritive Value 97

Market Forms 97

Signs of Freshness 98

How Much to Buy 99

Storing and Thawing 100

Safe Handling 100

Cooking Methods 101

Aquaculture 104

Inspection and Grading 104

6 Poultry and Eggs

Poultry 107

Federal Poultry Programs 107

Safe Handling 107

Cooking Methods 109

Eggs 112

Care and Handling 114

Egg Products 115

7 Fruits

Fresh Fruits 119

Processed Fruits 122

8 Vegetables

Fresh Vegetables 135

Processed Vegetables 137

9 Grain Products

Barley Products 149

Corn Products 149

Oat Products 149

Rice Products 150

Classes of Wheat 150

Wheat Products 150

Flours 151

Pasta 152

Other Flours Cereals, Grains and Seeds 153

Breakfast Cereals 153

Storage and Measurement of Grains and Cereal Products 154

Gluten-Free Baking 154

10 Sweetening Agents, Fats and Oils, Leavening Agents

Sweetening Agents 157

Fats and Oils 162

Leavening Agents 165

11 Miscellaneous Foods

Definitions 169

Storage and Use 174

12 Food Buying Guides

Fats and Oils 175

Poultry 176

Eggs 177

Fish and Shellfish 178

Meats 180

Dairy Products 181

Cereals and Flours 182

Fruits 186

Vegetables 191

Spices and Herbs 200

Sweetening Agents 201

Leavening Agents 203

Miscellaneous Foods 203

Volume and Weight of Commercial Size Containers 207

13 Food Preservation

Drying 209

Canning 210

Jams and Jellies 216

Freezing 218

Thawing 223

Foods Not Suitable for Freezing 223

If Freezer Stops 223

Index 224