Table of Contents

INTRODUCTION
Chapter 1 Food Choices and Sensory Characteristics
Chapter 2 Food Economics and Convenience
Chapter 3 Food Safety
Chapter 4 Food Regulations and Standards

PRINCIPLES OF COOKERY
Chapter 5 Back to Basics
Chapter 6 Heat Transfer in Cooking
Chapter 7 Microwave Cooking
Chapter 8 Seasonings, Flavorings, and Food Additives
Chapter 9 Food Composition 
Chapter 10 Fats, frying, and Emulsions

SWEETENERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS
Chapter 11 Sweeteners and Sugar Cookery
Chapter 12 Frozen Desserts
Chapter 13 Starch
Chapter 14 Pasta and Cereal Grains

BAKERY PRODUCTS
Chapter 15 Batters and Doughs
Chapter 16 Quick Breads
Chapter 17 Yeast Breads
Chapter 18 Cakes and Cookies
Chapter 19 Pastry 

FRUITS, VEGETABLES, AND SALADS
Chapter 20 Vegetables and Vegetable Preparation
Chapter 21 Fruits and Fruit Preparation
Chapter 22 Salads and Gelatin Salads  

DAIRY PRODUCTS AND EGGS
Chapter 23 Milk and Milk Products
Chapter 24 Eggs and Egg Cookery  

MEAT, POULTRY, AND SEAFOOD
Chapter 25 Meat and Meat Cookery
Chapter 26 Poultry

Chapter 27 Seafood  BEVERAGES
Chapter 28 Beverages

FOOD PRESERVATION
Chapter 29 Food Preservation and Packaging
Chapter 30 Food Preservation by Freezing and Canning 

Appendix A Weights and Measures
Appendix B Temperature Control
Appendix C Nutritive Value of Selected Foods
Appendix D Glossary