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9781566376242

Guide to Good Food (Reprint)

by ;
  • ISBN13:

    9781566376242

  • ISBN10:

    1566376246

  • Edition: Reprint
  • Format: Hardcover
  • Copyright: 2000-01-01
  • Publisher: Goodheart-Willcox Co

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Table of Contents

Part 1 The Importance of Food
How Food Affects Life
17(18)
The History of Food
18(1)
Making Choices About Foods
18(1)
Food Meets Physical Needs
19(1)
Cultural Influences on Food Choices
20(4)
Social Influences on Food Choices
24(4)
Psychological Influences on Food Choices
28(2)
Factors That Affect the Food Supply
30(5)
Nutrititional Needs
35(30)
The Nutrients
36(1)
Carbohydrates
36(2)
Fats
38(3)
Proteins
41(2)
Vitamins
43(9)
Minerals
52(4)
Water
56(1)
Digestion and Absorption
57(3)
Metabolism
60(1)
Energy Needs
60(5)
Making Healthful Food Choices
65(18)
Benefits of Healthful Choices
66(1)
Diet Planning Resources
67(6)
Choosing Wisely When Shopping for Food
73(3)
Choosing Wisely When Preparing Food
76(3)
Choosing Wisely When Eating Out
79(4)
Nutrition Through the Life Cycle
83(26)
Nutrition During Pregnancy and Lactation
84(3)
Nutrition in Infancy and Early Childhood
87(2)
Nutrition in the Elementary School Years
89(1)
Nutrition in the Teen Years
90(3)
Nutrition in Adulthood
93(3)
Exercise and Fitness
96(1)
Special Diets
96(3)
Weight Management
99(7)
Eating Disorders
106(3)
Safeguarding the Family's Health
109(16)
Foodborne Illnesses
110(2)
Kitchen Sanitation
112(5)
Safety in the Kitchen
117(8)
Career Opportunities
125(20)
Choosing a Career
126(2)
The Foodservice Industry
128(2)
The Food Handling Industry
130(1)
Food-Related Careers in Education and Business
131(2)
Skills for Success
133(2)
Finding a Job
135(3)
Entrepreneurship
138(7)
Part 2 The Management of Food
Kitchen and Dining Areas
145(20)
Planning the Kitchen
146(4)
Planning the Dining Area
150(1)
Kitchen and Dining Area Design
150(6)
Table Appointments
156(4)
Meal Service
160(1)
Setting the Table
161(1)
Waiting on the Table
161(4)
Choosing Kitchen Appliances
165(26)
Safety and Service
166(1)
Major Kitchen Appliances
167(13)
Portable Kitchen Appliances
180(11)
Kitchen Utensils
191(16)
Small Equipment
192(6)
Cooking and Baking Utensils
198(9)
Planning Meals
207(18)
Provide Good Nutrition
208(3)
Use Planned Spending
211(4)
Prepare Satisfying Meals
215(3)
Control the Use of Time and Energy
218(7)
The Smart Consumer
225(16)
Choosing Where to Shop
226(1)
Deciding What to Buy
227(8)
Using Food Labeling
235(2)
Sources of Consumer Information
237(4)
Getting Started in the Kitchen
241(22)
Choosing a Recipe
242(7)
Measuring Ingredients
249(1)
Adjusting Recipes
250(1)
Using a Time-Work Schedule
251(3)
Preparing Simple Recipes
254(9)
Part 3 The Preparation of Food
Meat
263(14)
What Is Meat?
264(2)
Inspection and Grading of Meat
266(1)
Selecting Meat
267(2)
Storing Meat
269(1)
Food Science Principles of Cooking Meat
269(2)
Methods of Cooking Meat
271(6)
Poultry
277(10)
Nutritional Value of Poultry
278(1)
Buying Poultry
279(2)
Storing Poultry
281(1)
Food Science Principles of Cooking Poultry
282(1)
Methods of Cooking Poultry
282(5)
Fish and Shellfish
287(12)
Classification of Fish and Shellfish
288(1)
Selecting and Purchasing Fish and Shellfish
289(2)
Cooking Finfish
291(2)
Principles and Methods of Cooking Shellfish
293(6)
Eggs
299(14)
Selecting and Storing Eggs
300(1)
Eggs as Ingredients
301(3)
Food Science Principles of Cooking Eggs
304(1)
Methods of Cooking Eggs
305(8)
Dairy Products
313(20)
Selecting and Storing Dairy Products
314(6)
Making the Lowfat Choice
320(1)
Cooking with Milk and Cream
321(1)
Preparing Common Milk-Based Foods
322(7)
Cooking with Cheese
329(4)
Fruits
333(10)
Choosing Fresh Fruit
334(3)
Choosing Canned, Frozen, and Dried Fruit
337(1)
Preparing Fruits
337(6)
Vegetables
343(12)
Choosing Fresh Vegetables
344(3)
Choosing Canned, Frozen, and Dried Vegetables
347(1)
Preparing Vegetables
348(7)
Salads, Casseroles, and Soups
355(12)
Salads
356(4)
Casseroles
360(2)
Stock Soups
362(1)
Herbs and Spices
363(4)
Cereal Products
367(12)
Types of Cereal Products
368(3)
Selecting and Storing Cereal Products
371(1)
Cooking Starches
371(2)
Cooking Cereal Products
373(6)
Breads
379(20)
Selecting and Storing Baked Products
380(1)
Ingredients for Baked Products
380(5)
Mixing Methods for Baked Products
385(1)
Quick Breads
385(3)
Yeast Breads
388(11)
Cakes, Cookies, Pies, and Candies
399(20)
Cakes
400(6)
Cookies
406(3)
Pies
409(4)
Candy
413(6)
Parties, Picnics, and Dining Out
419(20)
Planning a Party
420(3)
Food for Parties
423(1)
Beverages for Parties
424(4)
Outdoor Entertaining
428(2)
Dining Out
430(9)
Preserving Foods
439(22)
Food Spoilage
440(1)
Canning Foods
440(4)
Making Jellied Products
444(4)
Freezing Foods
448(4)
Drying Foods
452(3)
Commercial Food Preservation
455(6)
Part 4 Foods of the World
The United States and Canada
461(42)
A Historical Overview
462(2)
New England
464(4)
Mid-Atlantic
468(4)
South
472(5)
Midwest
477(3)
West and Southwest
480(4)
Pacific Coast
484(4)
Hawaiian Islands
488(4)
Canada
492(11)
Latin America
503(20)
Mexico
505(8)
South America
513(10)
Europe
523(42)
British Isles
525(11)
France
536(10)
Germany
546(8)
Scandinavia
554(11)
Mediterranean Countries
565(32)
Spain
567(9)
Italy
576(12)
Greece
588(9)
Middle East and Africa
597(26)
Middle East
599(10)
Israel
609(8)
Africa
617(6)
Asia
623(43)
Russia
625(9)
India
634(8)
China
642(12)
Japan
654(12)
Appendix A Recommended Nutrient Intakes 666(2)
Appendix B Nutritive Values of Foods 668(18)
Glossary 686(12)
Index 698(15)
Recipe Index 713

Supplemental Materials

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