Food For Today. Student Activity Guide - Kowtaluk, Helen Kopan, Alice Orphanos - 1986 - Mission Hills, Calif. - Glencoe - 9780026678605 - Anna's Archive

FOOD FOR TODAY
STUDENT
ACTIVITY GUIDE
Third Edition
By Alice Orphanos Kopan

Educational Consultant
Former Supervisor of Home Economics
Chicago Public Schools
Keyed to the 1986 Edition of

FOOD FOR TODAY
GLENCOE PUBLISHING COMPANY

BENNETT & McKNIGHT DIVISION
Copyright © 1986, 1982, 1978 by Alice Orphanos Kopan
Published by Glencoe Publishing Company, a division of Macmillan, Inc.
All rights reserved. No part of this book shall be reproduced or transmitted in any form
or by any means, electronic or mechanical, including photocopying, recording, or by
any information storage and retrieval system, without written permission from the
Publisher.
Send all inquiries to:

Glencoe Publishing Company
15319 Chatsworth Street
Mission Hills, California 91345
Printed in the United States of America
ISBN 0-02-667860-8 (Student Activity Guide)

TABLE OF CONTENTS
Chapter 1: Your Food Choices.7
Charting Your Choices.7
Likes and Dislikes.9
Dealing with Decisions. 10
Chapter 2: Food Facts and Fallacies. 11

Peddling Propaganda. 11
What's Fact. 12
Safe to Eat?. 12
Chapter 3: Nutrition and Your Health ..15

The Nutrition Story. 15
A Picture of Good Health. 16
Food Enough for All?. 17
Chapter 4: The Nutrients You Need.19

Nutrient Notes . 19
Food Power. 20
Testing for Fats and Carbohydrates.22
Chapter 5: Food and Your Well-Being.23

The “Wellness” Road to Health —. 23
What’s Your Health Score? .24
Your Digestive System. 25
Chapter 6: Plan Your Daily Food Choices...27

Eat Smart! Use the Daily Food Guide.27
Checking Your Diet .28
Invest in Nutrient Density.30
Chapter 7: Controlling Your Weight.31

Weight Woes.31
Diet Facts and Fantasies..33
Be a Diet Detective.34
Chapter 8: Special Food Needs.35

Stages of Life.— 35
Fit for Life?.36
Hotline to Health.37
Chapter 9: Your Kitchen.39

Know Your Kitchen.39
Electrical Safety.^1
Space Strategies.^2
Chapter 10: Kitchen Equipment and Appliances. 43

Be a Careful Consumer.43
Consumer Alert.44
Handy Portable Helpers.46
3
chapter 11: Buying Food.47
The Food Shopping Scene.47
What's a Bargin?.48
Making Money Behave! .49
What's Your Consumer R & R?.50
Chapter 12: Storing Food.51

Storage Strategies.51
Food Storage Stumpers.52
Chilling Facts.54
Chapter 13: Safety and Sanitation.55

Emergency!.55
The Kitchen Trap!.57
Sanitation Sense.58
Chapter 14: Food Preparation Tools.59

Tools of the Trade.59
The Cook's Helpers.61
Small Wonders.62
Chapter 15: Food Preparation Techniques.63

What's in a Recipe?.63
Preparation Passwords.64
Decoding Recipes.65
Using Your Measuring Skills.66
Chapter 16: Microwave Cooking.67

Microwave Matchup.67
Mastering the Microwave.68
Experimenting with Microwave Cooking.69
Chapter 17: Meal Management..

Order in the Kitchen.71
Putting Your Act Together.72
Rate Your Work Habits.74
Chapter 18: Serving and Eating Food. 7S

Set It Right.75
Serving with Style..
Mind Your Manners!.77
Chapter 19: Fruits.79

Facts About Fruits.79
Name That Fruit..
Nutrition News..
Chapter 20: Vegetables..

Mixed Vegetables..
Vegetables Are Vital ..
What's Your Vegetable Taste?..
Vegetable Values. g7
The Vegetable Review. gg
4
chapter 21: Salads and Salad Dressings.89
Know Your Greens!.89
Main Dish Salads.90
The Well-Dressed Salad.91
Chapter 22: Dairy Foods.93

Say Cheese!.93
Dairy Discoveries.94
Dairy Products in Your Diet..96
Chapter 23: Meat.97

Check Your Meat Knowledge.97
Focus on Meat. 98
Getting the Most for Your Money.100
Chapter 24: Poultry. 101

Poultry Pointers.101
A Poultry Primer.103
Chapter 25: Fish and Shellfish.105

Fishing for Facts.105
Fish and Tips.106
The Fish Market.107
Chapter 26: Eggs.109

The ABCs of Eggs.109
Scrambled Eggs.;.110
What’s Your Egg Score?.112
Chapter 27: Grain Products.113

The Selling of Cereal.113
Kernels of Knowledge.114
Pick Your Grains.116
Chapter 28: The Basics of Baking.117

Meet the Ingredients.117
What Am I? .118
Thinking It Through.119
Chapter 29: Quick and Yeast Breads. 121

Quick Breads Quiz.121
Biscuit Basics.123
Yeast Bread Brain Teasers.124
Chapter 30: Cookies, Cakes, and Frostings. 125

Cake Closeup.125
Cookies, Cakes, and Cultures.126
Chapter 31: Pies and Pastries.127

Pastry Pointers. 127
Test Your Pastry Skills.128
5
Chapter 32: Stocks, Soups, and Sauces.129
Tangled Terms .129
What’s Your Stock, Soup, and Sauce Score?.1^0
Flour as a Thickener.131
Problem Solvers.132
Chapter 33: Beverages.133

What's Your Choice?.133
What's Brewing?.134
Chapter 34: Preserving Food at Home.135

The Language of Preservation.135
"Why Must I. . .?".137
Chapter 35: Foods of the World.139

Global Connections.139
Where in the World?.140
Chapter 36: American Regional Foods.141

A Tour of States and Tastes.141
Our Cooking Heritage ...142
Chapter 37: Creative Cooking.143

Is There a Difference? .143
Using Your Creativity.144
Herbs and Spices.145
Garnish with Glamour.146
Chapter 38: Careers in Food and Nutrition.147

Conquering the Career Maze.147
Checking Food Careers...148
Chapter 39: How to Get and Keep a Job.148

If You Were the Boss.149
"Help Wanted" Ads.151
Job Interviews: Know the Questions! .153
Would You Hire Yourself?...156
6
Text pages 2-15 Name
Date
Chapter 1: Your Food Choices
CHARTING YOUR CHOICES
Directions: Trace the influences that control what you eat. Find the word hidden in each and
trace it with one continuous line. The line may go up, down, forward, or backward. It does not
go diagonally. Below each puzzle is a clue to help you find the word. Write the word in the
sentence. The first puzzle is done for you.
Example:
C 0 D G C G V P
C M M X N H E T
1
1
H S U N R A M E
1 The more you know about
0 R R I T Y F 0
1 the factors that shape your
I- c-■E F L U P M eating habits, the better your
1
K Q S M U A V B choices_will be.
E M C T H S Q B M A E J R Z A L AODCOZYJ
V O T T Z E A S U P U L A Q I V TMMXNHET
F N I 0 Y S D Y E 0 I R V A T A KSUNCENT
C E C N A L K H G S T A I V I I A R R I T Y F R
R A C V Q E L B N C T U 0 A O H SGVFLUPA
W Q I O C M X S A M G X N B N H KQTMUAET
1. The food you eat affects 2. Hunger, in its extreme 3. Students who are hungry
your physical and form, is known as find it difficult to
well- __ on
being. anything.
A T K V Q S u X SEURBBCY DCNOLEJA
N G W I F S 0 E G S P H A I IN M I G V E M D S
B A S R T E A D ROQEXLHD G N I V B T O H
T K X E M C H L SJOYMERV OGCBOJDQ
M I I E R U K M UNPEZNBA MOHTNLEX
B V J Q 0 X M P LEWERTGN K S U L B G I S
4. When people have enough 5. Food is a source of 6. Food helps people to have
to eat, they feel safe and
_which a sense of_
more- comes from the senses of and be accepted by others.
taste, smell, sight, and touch.
(Continued on next page)
7
0 F E R K M P C B D 0 J R S A L H Z F V Q S U X
D D H W Y D I X U P u L A E I V 0 G W I F C E T
E C 0 S Y S I A E 0 I U R C P A B A S R T H A D
C S M X E R C Q G P K 0 I V W I G C 0 L 0 N H L
I U C s C E G S N R E s 0 A D H M I G G N L K M
S I 0 N 0 P E R S U S X N J 0 W B V Y Q 0 X M P
7. Every day you make many 8. Decisions depend on the 9. Food choices are extensive
in the U.S. due to advanced
ahont von have
food. available
D O F Y A V C C F 0 I T Y L T 0 A 0 E N A w R G
X O W L E K P 0 0 N s P S F 0 E S G D K L Q A M
C N H J D H B R T B s R G W J N L R E G D E L U
C K U M G R W M H 0 D E C Y Q B W J D I M B L E
E S L R E T E H T M K N I N H T L C L 0 N A D C
U M C Z D G S N U D P Y R Z B E E V P N Y L X B
10. One of the easiest 11. American food customs 12. American food specialties
resources to increase without include many that develop in particular
the use of money is areas of the U.S. are known
foods
from other cultures. as foods.
A D V F P G R E D C F 0 0 E J A C R P D I B F I
M 0 E N W L S N M I F V U M D S A D E S T P 0 R
E Y R A P S E G S D N E P T 0 H H C F F Y R I B
T D T I S I 0 M 0 G C R 0 J D Q M W I 0 L H V U
M T Q V J N X U F I N T N L E X M J L K E N A T
A I W Y F G N R K S U L B G I s F D N S R N A E
13. One of the greatest 14. Food producers influence 15. Your
influences on food choices food supply by analyzing is the way you live and the
todav is current things you do which affect
your food choices.
G U R A B B C Y 0 R c T H A L p E N N E X I U Z
R S P H A I I N V M u T Z N 0 R E F I K s N 0 N
C 0 Q E X L H D A K G N I N D Y D Y K A p S E G
S I L U E F R V C E C I C T Z H T D C R H R 0 M
U B A E S N B A K H A V Q E L P M T 0 V J A X U
L X V E R J G N W Q I V C M X S A I W Y F D N R
16. Your 17. Imnortant derisions 18. The first important step
determine which influences require thought and in reaching a decision is to
on your food choices are
as; well as f Vio
mosi important to you.
action. problem or goal.
8
Date
LIKES AND DISLIKES

Directions: Feelings and opinions about food determine many of your food choices. List your 10
favorite foods. Then list 10 foods you don't like and explain why. Finally, answer the questions
about your food choices.
My Favorite Foods
Foods I Dislike
Food ' Reason
1. Look over your lists. Do most of your favorite foods fit into one or two food categories? Ex¬
plain. ----—-
2. Are most of your favorites nutritious? -- Do they reflect your cul¬
tural and/or religious heritage?-----

3. What do the foods you dislike have in common?---
4. Do you like to try new foods?---

5. What could you do to expand the variety of foods you enjoy?
9
Date
DEALING WITH DECISIONS

Directions: You can’t have everything in life! Each decision you make, whether it relates to food
or other aspects of living, involves one or more trade-offs. For example, you may want to have
an after-school job but also have your afternoons free. You can't have both. Fill in the steps in
the decision making process. Then, choose a food related problem or goal and "walk” it through
all the steps. Learning to use this process will help you to avoid unwise, spur-of-the moment
decisions.
STEPS IN DECISION MAKING
/-> -\ STEP 5
V___ J ^---J
10
Date
Chapter 2: Food Facts and Fallacies
PEDDLING PROPAGANDA
PART A. The Printed Page

Directions: Propaganda spreads an opinion or belief. Find, mount, and explain an advertisement
of a food or food-related product that gives few or no facts. Explain whether you would have
noticed the "appeal” if you had not specifically looked for it.
Comments
Mount advertisement.
(If ad is larger, attach it to
this page.)
PART B. "You May Have Won . .

Directions: Search for five statements from advertisements that use psychological appeals to
attract consumers and promote sales. Copy them in the spaces below.
Example: "Everyone is using Brand X.”
1. ---
2.-
3. --
4. --
5. __—--
Explain why you think these techniques do or do not work.
11
Date
WHAT'S FACT?
Directions: Can you distinguish between food facts and myths? Read each statement carefully.
Write M if the statement is a myth or F if it is a fact. Give the correct facts for each myth you
identify.
Food Claim Myth or Fact? The Facts Are
1. Only young children need milk.
2. Brown and white eggs have the

same nutrients.
3. You can taste the difference

between organically grown and
regular food.
4. Grapefruit helps the body break

down fat and increases weight loss.
5. Without food additives, there would

be fewer foods available.
6. Foods grown in poor quality soil

have fewer nutrients.
7. Organic foods are grown without

any fertilizer.
8. Honey is better for you than sugar.
9. Food processors can use some

additives without getting FDA
approval.
10. Fertilized eggs provide more

nutrients than unfertilized ones.
12
Date
SAFE TO EAT?
Directions: Dial an answer to find out about food safety. The numbers beneath the answer
blanks correspond to the numbers on the telephone dial. Decide which of the letters next to each
number indicated will help spell the answer to the clue. Write the correct letters in the spaces.
If you decide on your answers from the clue alone, use the numbers to check your accuracy.
Clues
1. Beliefs based on myths or mis---
information and exaggerated 3663 3237
claims.
2. People who want to use a food
fad to sell a product. 3663 782257
3. This does not affect nutrients,
just the size of the crop. 7667 7825489 7645
4. If you are tempted to use a
“miracle'' food, check first 2 3663 397378
with one of these.
5. These are grown without the
use of chemical fertilizers or 6742642 36637
sprays.
6. Some consumers mistakenly
believe that vitamins and 6 2 8 8 7 2 5
mineral supplements made of
these are better than those
46473343687
made in the laboratory.
7. A substance added to a food
product for a specific purpose. 23348483
13
clues Answers
8. Some substances are added to __
food to improve this. 68874846625 82583
9. This term generally means the __
food has no artificial ingredi- 6288725 3663
ents and has received no more
processing than can be done
in a home kitchen.
10. Many food producers use the _
word "natural” even though 2784342425
these are used.
46473343687
11. An additive in milk. __
8482646 3
12. These terms mean that nu- __
trients have been added to 36742433 67
foods.
367843433
13. Additives on this list can be
used automatically by a man¬ 4727 5478
ufacturer without getting per¬
mission from the FDA.
14. Replacing nutrients lost in
processing. 73786728466
15. The time food holds its origi¬
nal flavor and quality in a 74353 5433
store or your home.
16. Harmful substances that get
into food as it is grown, pro¬ 266826462687
cessed, sorted, or packaged.
17. Chemicals used to prevent in¬
sects and disease from dam¬ 7378424337
aging or destroying crops.
18. Safe limit for the human body
of a chemical. 865372623 53835
14
Date
Chapter 3: Nutrition and Your Health
THE NUTRITION STORY

Directions: Fill in the blanks to learn some important facts about nutrition and your health.
The number of spaces indicates the number of letters in the correct word.
It is not enough to know that the hu¬ needs of those in a particular_

man body needs specific group. For many reasons some people
_found in need fewer or more nutrients. Taller or
food to build and repair_, _-_people
keep vital__ need more food, while smaller people
working, and create_ need less. Activity can also change nu¬
No one nutrient is responsible for any trient needs._
one function in the body. Nutrients need more calories than people working
work together as__, both at desks. Pregnancy also changes nutri¬
proteins and certain minerals are re¬ tional needs.
quired, for example, to form bones and Some people have_nutri¬
make them strong and hard. tion either because they fail to regularly
It is clear, then, that the body must eat foods that supply_nu¬
always have available for its needs an trients or they do not eat enough to sup¬
_supply of ply the amounts needed. Poor nutrition
_the nutrients. The only way to can cause many health problems. Poor
do this is to eat-amounts nutrition for a long period can lead to

i of_kinds of
foods each day instead of- with specific physical signs caused by a
amounts of a_foods. _of one or

To determine nutrient needs, consult more nutrients. For example, an
the___This lists _deficiency can cause a type

_amounts of nu¬ of anemia, a blood disorder.
trients which will generally meet the
15
Date
Chapter 3: Nutrition for Good Health
A PICTURE OF GOOD HEALTH

Directions: Find and mount pictures of people that reflect good health—rest, figure control, pos¬
ture, vigor, happiness, bright eyes. Arrange them in a collage within the picture frame below.
16
Date
Chapter 3: Nutrition and Your Health
FOOD ENOUGH FOR ALL?

Directions: The “World Food Supply" feature on page 34 in the text introduces one of the basic
problems confronting the world. Think about the questions below and write your answers in the
space provided. There are no right or wrong answers.
1. Do you think teens are more or less aware of the problem of world hunger than adults?
Why?
2. What effect might inadequate food supplies have on each of the following?
■ Growth and health-
■ Emotional well-being
■ Social relationships
■ Learning
3. Does hunger exist only in other countries or also in our own? Explain.

4. Food waste goes almost unnoticed in the United States. How much of a problem do you
think it is in the following places?
■ At school_-_
■ At home
■ In supermarkets_
5. The United States provides food to many needy nations yet food surpluses remain here while
shortages exist elsewhere. What are some of the reasons for this?-
6. How do you think Americans would react if food shortages developed here?
7. What can individuals do to combat world hunger?
18
Text pages 37-54 Name __
Date ____
Chapter 4: The Nutrients You Need
NUTRIENT NOTES
Directions: Rearrange the words in the following sentences to form true statements about the
nutrients.
1. limiting of experts diet in recommend the Health amount cholesterol the
2. fewer carbohydrates than nutrients have natural per Processed calorie carbo¬
hydrates
3. body speed help reactions in chemical the Vitamins
4. together strong phosphorus teeth build bones and Calcium work and vita¬
min D to and maintain
5. diet products in foods and milk carbohydrates the provide Plant
6. stored not by but vitamins body water-soluble are Fat-soluble the are vi¬
tamins
7. body Trace by small in elements amounts needed very minerals the are
8. by the caused lack is Scurvy of vitamin C a diet in
9. products proteins plant from products and incomplete animal from Complete
come come proteins
10. important fatty energy vitamins to is fat-soluble of as acids a Fat and

source carry and
19
Date --
FOOD POWER
Directions: Develop your vocabulary by completing the crossword puzzle. It focuses on the nu¬
trients you need for good health and fitness.
20
Across
2. Another name for vitamin C. (2 words)
8. Milk sugar.
10. Nutrients that help your body make the best use of protein.
12. The B vitamin important for brain, nerve, and muscle function.
13. A food high in unsaturated fats. (2 words)
14. A long-term shortage of vitamin D in growing children’s diets can cause this deficiency dis¬
ease.
18. Mineral that keeps the nervous system working properly.
19. This type of fat does not seem to raise cholesterol levels.
20. The “building blocks’’ of proteins. (2 words)
21. Fruits that are an excellent source of vitamin C.
23. Major source of carbohydrates.
24. Starches are this type of carbohydrate.
25. A deficiency of this B vitamin can cause pellagra.
Down
1. Mineral important for growth, reproduction, and the healing of wounds.
3. Kind of fat that seems to cause the body to make more cholesterol.
4. Chemicals the body must have to function, grow, repair itself, and produce energy.
5. A complete protein food high in polyunsaturated fats.
6. Minerals that occur in tiny amounts in the body. (2 words)
7. Part of a mineral team that maintains the body’s water balance.
9. Helps the thyroid gland work properly.
11. Part of a mineral team that helps build and maintain healthy bones and teeth.
15. Type of nutrient that helps speed chemical reactions in the body.
16. Nutrients that regulate body processes and actually become part of the body.
17. A provitamin used by the body to make vitamin A.
22. Nutrients used by the body to supply energy.
21
Date
TESTING FOR FATS AND CARBOHYDRATES

Directions: It is difficult to tell by sight what nutrients foods contain. Here are two simple tests
for high fat and high carbohydrate content. Follow the directions carefully and record your
results.
Supplies Needed
brown paper bag butter
iodine potato
eye dropper apple
peanut
Step 1: Cut each food sample in half. Place one half in Group A and the other half in Group B.
Step 2: On a section of brown paper bag, draw four squares. Label the squares with the names
of the four foods.
Step 3: Rub each sample of food in Group A in the appropriate square on the brown paper bag.
Then apply a drop of water to the areas you rubbed with food. If the food contains fat,
the water will bead. Record your observations in the chart below.
Step 4: Place a drop of iodine on each food sample in Group B. If the food contains starch, the
iodine will change from reddish-brown to blue-black. Record the result in the chart
below.
Step 5: Destroy all food.
Sample A Sample B
Butter
Potato
Apple
Peanut
What conclusions can you draw from this experiment?
22
Date
Chapter 5: Food and Your Well-Being
THE "WELLNESS" ROAD TO HEALTH
Directions: Wellness involves the health of the total person. It means taking responsibility for
your own health. Map your own wellness plan based on the information in Chapter 5. Fill each
block below with a healthy lifestyle hint. Consider such factors as diet, exercise, rest, stress, bad
habits, attitudes, and lifestyle.
Date ---
WHAT'S YOUR HEALTH SCORE?

Directions: How much do you know about staying healthy? In the space at the left of each
statement, write + if the statement is true or write 0 if the statement is false.
- 1. There is a close relationship between good health and eating the right foods
daily.
- 2. Even water has calories.
- 3. The heart is the strongest muscle in your body.
- 4. You can catch up on lost sleep by sleeping extra hours.
- 5. Alcoholic beverages are low in calories.
- 6. You can live longer without food than you can go without water.
- 7. Sleeping pills can help you cure the problem of sleeplessness or insomnia.
- 8. Alcohol tends to give "pep” because it is a stimulant.
- 9. To be beneficial, an exercise program should be done once a week for at least an
hour.
- 10. Your body uses energy only during waking hours.
- 11. You should not drink water with your meals because it causes you to lose nu¬
trients.
- 12. Drugs affect the way the body uses nutrients.

- 13. Vitamin supplements help athletes to improve their performance.
- 14. Your body gets most of its energy from carbohydrates.
- 15. People who skip breakfast have less mental and physical efficiency in the late
morning hours.
- 16. Your mental and emotional states can affect your physical health.
- 17. In a fitness program, warming up exercises are necessary only for beginners.
- 18. Basal metabolism is the amount of energy your body needs to maintain basic
body processes.
- 19. Water is present in most of the body cells.
- 20. Gravity is necessary for food to go through the digestive tract.
- 21. Foods with fiber stay in the large intestine a longer time than other foods.
- 22. Many bodily processes go on automatically.
- 23. Without exercise, you would lose the ability to move.
- 24. The kidneys convert nutrients into different forms needed by the body.
- 25. Brisk walking and climbing stairs are examples of aerobic exercise.
24
Date
YOUR DIGESTIVE SYSTEM

Directions: The organs of your digestive system break down food mechanically and chemically.
Fill in the missing words to complete the description of how food is digested in your body. The
spaces indicate the number of letters in the missing word.
Before your body can use the---

in food, it must be_Digestion begins
with the very first bite of food._breaks
food into smaller pieces, which are easier to swallow. The food
is at the same time mixed with_,
which contains an_called ptyalin that
changes starch into_After swallowing,
food is carried in the_by
muscle action called_
_to the_where
_juices, which contain
and the enzyme__, have already been

produced. Through peristaltic waves, the food is
__ broken up, and mixed with
__until it
becomes a thin, mushy mixture called-

The enzyme_and hydrochloric
acid work together to break-
up into smaller units. Although certain foods go through
the stomach faster, the average meal containing protein, carbohydrates, and fats normally
leaves the stomach in about--hours.
25
From the stomach, food goes into the__ , which is
lined with tiny, finger-like projections called__These absorb the
-in digested food._, made by the liver, changes
-into a smooth mixture of fat and water called an_En¬
zymes break-down into amino acids, complete the digestion of
-into sugars, and help in the digestion of fats. Peristaltic waves move
the chyme through the small intestine while villi absorb the nutrients.
The nutrients move from the villi to the_Most
-and minerals are carried immediately to where they are needed.
The other nutrients, including sugars, amino acids, and fatty acids are carried to the
-to be converted into different forms or_for later use.
About-percent of the food you eat becomes waste material, which is moved from
the small intestine to the large intestine, or_Here, much of the water is ab¬
sorbed and moved to the_to be eliminated as_
-wastes are excreted as a bowel movement.
26
Date
Chapter 6: Plan Your Daily Food Choices
EAT SMART! USE THE DAILY EOOD GUIDE

PART A. Be a Nutrition Star!
Directions: The Daily Food Guide makes it much easier to balance meals. Be a food star! Con¬
nect the dots to form the star. Then complete the Food Groups within each point.
• •
-g* . -
SWEETS - CHEESE
ALCOHOL GROUP • GROUP
FRUIT _ •
^ BREAD-
^ GROUP GROUP 2
MEAT-
• BEANS
GROUP •
• •
PART B. What Am I? •
Directions: For each of the foods listed, write the number of the food group it belongs to in the
space. Use the food group numbers from the star.
A peanut butter H. jelly O. ice cream
R blitter I. potatoes P. muffin
r pumpkin J. cabbage Q. lamb chop

n tortilla K. salad dressing R. cottage cheese
F. soft drink T. riee S. wine

F noodles M. banana T. eggs
G hamburger N. yogurt U. cherries
27
Date
CHECKING YOUR DIET

Directions: As you read in the chapter, the best way to check your eating habits is to compare
what you eat with the U.S. RDA. Keep a record of everything you eat for two days. (Include
snacks.) Enter the foods and amounts in the chart below. Then use the “Nutrients in Food”
chart, Appendix D, text page 591 (or a similar chart) to fill in the nutrient information for each
food. Finally, answer the questions that follow the chart.
Percentage of U.S. RDA

Amount Vitamin Vitamin
Food Eaten Calories Protein A C Thiamin Riboflavin Niacin Calcium Iron
28
Amount Vitamin Vitamin
Food Eaten Calories Protein A C Thiamin Riboflavin Niacin Calcium Iron
'
Vitamin Vitamin
Totals Calories Protein A C Thiamin Riboflavin Niacin Calcium Iron
Day 1
Day 2
Average
Day 1 & Day 2
Goal
(See text pg. 590)
1. In general, how would you describe the adequacy of your diet?
2. What nutrients, if any, did your diet lack?
3. How did your total calories compare with the recommendations for your age and sex?
4. What changes would improve your diet?
29
Text pages 75-90 Name _
Date -
INVEST IN NUTRIENT DENSITY

Directions: "Nutrient density" simply means spending your daily allotment of calories wisely.
It is the relationship between calorie intake and nutrient intake. Many foods offer more nu¬
trients with fewer calories than other foods. These are high nutrient density foods. Complete the
puzzle by using foods from the list provided. (Not all foods are used.) Then mark each food in
the list H for high nutrient density or L for low nutrient density.
_N__
— U_
— R_
_AT_
_r__
_D_
_AT _
_S
— I_
1. oranges 11. yogurt - 21. candy

2. rice 12. syrup - 22. butter
3. applesauce 13. broccoli - 23. potato chips
4. poultry 14. wheat germ - 24. cookies
5. peanut butter 15. oatmeal - 25. spinach
6. french fries 16. milk - 26. pie
7. soft drinks 17. brownies - 27. sugar
8. cheese 18. banana - 28. eggs
9. cupcakes 19. tuna - 29. cherries
10. salad dressing 20. lean meat - 30. cabbage
30
Date
Chapter 7: Controlling Your Weight
WEIGHT WOES
Directions: Pretend that you are hired to write a “Weight Woes’’ col¬
umn for your school newspaper. Answer briefly the following letters
that have been mailed to you concerning weight problems. Use the
space provided.
1. “I’m on a diet, but some weeks I can’t lose 1.

anything! I count calories, and I don’t eat
more one week from another. Why can’t I
lose pounds every week?’’ _
2. “How can I know for sure how much I 2.

should weigh?’’
3. “Can vitamin pills take the place of food 3.

when you’re in a hurry and don’t have
time to eat?’’
4. “I have to lose some weight. How do I 4.

start?’’
5. “Since I got a part-time job selling shoes 5.

and quit the track team, I have started to
gain weight. What can I do?’’
31
6. "I just can't seem to gain any weight. I
don’t really enjoy eating that much and
don’t have much time to think about
food.”
7. “Every time I think of losing weight, I

want to give up. I just don’t see how I can
stay on a diet long enough to make any
difference.”
8. “How can I possibly lose weight? Every¬

thing I like seems to be fattening. Do I
have to give up all my favorites?”
9. “I know I have to lose weight, but every¬

where I go people offer me food. I can’t
forget food even when I want to.”
10. “No sooner did I lose the weight I worked

so hard to get rid of when I started gain¬
ing again. Now I’m right back where I
started. And it’s not the first time, either.”
11. “I think my closest friend has the symp¬

toms of anorexia nervosa. I want to talk
to her about it, but I don’t want to hurt
her feelings.”
12. “My sister goes on these binge eating

diets, then fasts for a few days. Lately, she
takes laxatives when she overeats. My
Mom doesn’t know about it. Should I tell
her?”
32
Date __
DiET FACTS AND FANTASIES

Directions: How much do you know about controlling weight? For each statement, place a (i>)
in the correct column.
True False
1. Controlling weight is a major public health problem in the United States.

2. Food eaten before going to bed is more likely to cause weight gain than the
same food eaten for breakfast.
3. It takes 3500 extra calories to gain or lose one pound.
4. Water has calories.
5. By being a little overweight you are sure of having all the right nutrients.
6. Skipping meals helps increase weight loss.
7. Fasting from food for several days cleans or purifies the body.
8. An extensive weight reduction diet should be supervised closely by a quali¬
fied nutritionist or physician.
9. Eating foods like grapefruit with each meal will help to melt or "burn off"
body fat.
10. All snacks should be avoided if you want to control your weight.
11. To lose or gain weight, you must analyze your eating habits.
12. Increased physical activity increases one’s appetite.
13. All foods provide calories.
14. Intense mental work burns up as many calories as hard physical work.
15. Whether you move slowly or rapidly makes little difference in the number
of calories you use.
16. Underweight people are more sensitive to cold.
17. No one-food diets are safe.
18. You are more likely to gain weight if you eat quickly.
19. When dieting, it may take several weeks before weight loss is noticed.
20. Toasted bread has fewer calories than untoasted.
21. Butter and margarine contain the same number of calories per serving.
22. Overweight people are often discriminated against in our society.
23. Good nutrition is especially important during teen years because the body
is still growing.
24. Some calories are more fattening than others.
25. Everyone the same height has the same ideal body weight.
33
Text pages 91-105 Name -
Date -
BE A DIET DETECTIVE
Directions: Do you or anyone you know get tempted to try every popular diet that comes along?
Are they really safe? Find and analyze a popular fad diet from a magazine or other source.
Answer the following questions.
1. Name of diet:_
2. Source (name of book, magazine, etc.):_
3. Name and background of author:_
4. What claims or promises are being used to "sell” the diet?
5. What descriptive words are used (amazing, natural, pure, etc.)?
6. Does the diet allow enough servings from each group in the Daily Food Guide?
Explain:____
7. How many calories (kilojoules) per day does the diet provide?
8. How practical is the diet plan?_
9. Is a maintenance plan given to follow after you achieve your desired goal?
Explain:___
10. Explain why you would or would not recommend this diet to anyone who wants to lose
weight.___
34
Date
Chapter 8: Special Food Needs
STAGES OF LIFE
Directions: These ladders represent different
stages of life. You are in charge of answering
inquiries by phone on nutritional needs for
people of all ages. Fill in each stage with key
ideas for food intake.
BONUS: Babies need a healthy start. Med¬

ical studies show that stillborn, premature,
and underweight babies are linked with
poor nutrition of the mother. What specific
suggestions would you give to young
women based on this research?
Early Adulthood
1 Newborn
(To 9 months)
Pregnancy
(Prenatal)
35
Date
FIT FOR LIFE?

Directions: Match the following descriptions in the left column with the correct people in the
right column. Write the letter of the correct answer in the space provided. Each letter may be
used only once.
Descriptions People
- 1. I need more food than the average teenager. A. an unborn baby
B. a newborn baby
- 2. My development and growth depends upon
C. a 4- to 6-month-old child
what my mother eats.
D. a three-year-old child
- 3. I must gradually cut down on the amount of E. a teenager
food I eat or I will gain weight. F. a teenage athlete
G. an adult
- 4. I must eat enough to provide extra nutrients
H. a single adult
for a second person.
I. a pregnant woman
- 5. I need a varied diet that is high in nutrients J. an older adult
but low in calories because of a slower me¬ K. a convalescent
tabolism and less activity. L. a diabetic
- 6. I may not have a good appetite, but nutri¬
tious foods are essential to regaining my
health.
- 7. I am learning lifetime food habits.
- 8. I am ready to start eating solid foods.
- 9. I need a special diet to help keep my blood
sugar level normal.
- 10. I get all my nourishment from liquids.
36
Date
HOTLINE TO HEALTH
Directions: Dial an answer to special food needs. The numbers beneath the answer blanks cor¬
respond to the numbers on a telephone dial. Decide which of the letters next to each number
indicated will help spell the answer to the clue. Write the correct letters in the spaces. If you
decide on your answers from the clue alone, use the numbers to check your accuracy.
Clues
1. Your need for this began be¬
fore you were born. 4663 688748466
2. The various stages that people
pass through from birth to old 5433 29253
age.
3. These change as you progress
through your life cycle. 688748466
737847363687
4. This can affect your nutrition

requirements. 53835 63 22848489
5. This is the cause of many

health problems during preg¬ 7667 688748466
nancy.
6. This increases the risk of
health problems and death 569 24784 934448
among newborns.
7. This is normal during preg¬
nancy. 934448 4246
37
clues Answers
8. More food is needed by teen-__
agers during these periods. 4 7 6 9 84 778787
9. Additional food energy is
needed for these. 7 8 7 3 6 8 6 8 7
2 2 8 4 8 4 8 4 3 7
10. These can fit into your total
daily food needs. 6 8 8 7 484687 762257
11. A well-balanced meal high in
these is the best pre-game 2 2 7 2 649372837
choice.
12. Muscles are built with this.
3 9 3 7 2 4 7 3
13. This kind of life requires less
food. 7 3 3 3 6 8 2 7 9
14. This will help you stay
healthy while shedding extra 2 7 6 8 6 3 3 4 3 8
pounds.
7 7 6 4 7 2 6
15. Four or more servings from
this group are recommended 6 4 5 5 243373 47687
daily for teenagers.
16. Four servings daily from this

food group are recommended 3 7 8 4 8 834382253
for teens.
4 7 6 8 7
17. Teens need two servings from
this food group daily. 6 3 2 8 7685879 3474
2326747687
38
Date _
Chapter 9: Your Kitchen
KNOW YOUR KITCHEN

PART A. Does Your Kitchen Measure Up?
Directions: Some kitchens are more efficient to work in than others simply because of their
arrangement. In the paragraph below, add the missing words that correctly complete the sen¬
tences.
When evaluating a kitchen, first check to see if the three major work centers—the (jd, (^, and
(3)—are arranged to form the points of a (^. This arrangement is called the (^. For smooth¬
est work (7), the should be between the refrigerator and (9) centers. A fourth important work
center, the (10) center, does not include a major appliance. It must have counter space as a work
area, adequate (11) for equipment and supplies, plus (12) for electrical appliances. Optional
work centers include a (13) center with a desk, an (14) center with a table or counter and stools,
and a (15) center with a washer and dryer.
1 Q
? in
11
d 17
s n
6 14
7_ 15
8.
39
PART B. Kitchen Shapes
Directions: Write the correct name under each kitchen shape diagrammed. Then, in the space
provided, write the letter of the plan that best fits each description.
- 16. Continuous counters and appliances

are arranged on two adjoining walls.
- 17. Used most often where space is limited.
- 18. Provides the best traffic and work pat¬
tern.
- 19. A peninsula kitchen is a variation of

this plan.
- 20. Arranged on two facing walls.
- 21. Does not usually provide adequate
counter or storage space.
- 22. Best suited for using in large kitchens.
- 23. An eating area outside of the work area
can easily be added.
- 24. Can create traffic congestion and con¬
fusion. C.
- 25. Has shortest walking distance between

appliances.
'
•-JU-.
D.
A.
40
Date
ELECTRICAL SAFETY
Directions: Find the term which best fits each description. Put the number of the correct term
in the space in each lettered square. If all your answers are correct, the total of the numbers
will be the same in each row across. If you do not get the same total each row across, check for
your mistakes. Write the clue number in the space provided.
Terms
0. volt
1. breaker
2. adapter
3.
4.
fuse
watts
A B C
5. coins
6. circuit
7. fire
8. two holes
9. ampere
10. grounding D E F
11. conduit
12. National Electrical Code
13. three holes
Descriptions
A. Electrical power should be turned off be¬ G H I
fore replacing it.
B. Wall outlets with this design usually have
a grounding wire.
C. Can be caused by wires overheating. The clue number is
D. Used to convert plugs for grounding.
E. Provides a path for electricity to travel if
something happens to the wiring.
F. The metal pipe in which electrical wires
may be installed.
G. The path of an electric current through
wires.
H. Governmental regulation that requires
grounding in new homes.
I. A dangerous way to replace a fuse.
41
Date
SPACE STRATEGIES
PART A. Storage and Space Stretchers
Directions: List 10 or more ideas for storage devices and space savers that can help to improve
kitchen efficiency. Examples: Rolling cart (storage device), Pegboard (space saver)
1. A
?. 7
3. 8
4 Q
S. 10
PART B. What's Your Kitchen Style?
Directions: Make a sketch of your home kitchen or of another kitchen with which you are fa¬
miliar. Suggest simple changes that would improve the efficiency of the kitchen. Or, you may
want to draw in your own "dream” kitchen. (Scale 1/4"= 1")
Comments:_
42
Date
Chapter 10: Kitchen Equipment and Appliances
BE A CAREFUL CONSUMER
Directions: Make an effort as a smart consumer to learn just what “approval” symbols and other
standards are available to help you shop wisely. Identify the three diagrams below. Then briefly
explain what each means to the consumer and on which appliances it may be found.
Dishwasher (Name of Corporation)

Capacity; Standard Model(s) MR328, XL12. NA83
Electric Water Heater Gas Water Heater
Model with Model with Model with Model with

2.
$62
lowest
energy cost
▼
$73 THIS MODEL
highest
energy cost
$92
^
lowest
energy cost
$26
T
$31 Y this model
highest
energy cost
$40
1 Estlfiiat*d yawly cMfey coal 11 Eallmatad yaarly anernr coal
Your cost wilt vary depending on your local energy rate and how you
use the product. This energy cost •$ based on u S Government standard tests
How much will this model cost you to run yearly'>

with an electric water heater with a gas water heater
Loads ol Loads of
dishes 2 4 6 8 12 dishes 2 4 6 8 12
per week per week
1 Eaamated yearly. $ coat atiown below 11 Cadmatod yearly S coat ahown below 1
Cost per 2C $7 $15S22 $29 $44 Cost per 10c $4 $8 $12 $16 $24
kilowatt “7” $15 $29 $44 $59
therm
SS8 (100 cubic $5 $11 $16 $22 ~$33
hour Ji ^2L
6C $22 $44 $66 $88 $132 feet) 30C $7 $14 $21 $28 $41
8C $29 $59 $88 $117 $176 40C $8 $17 $25 $33 $50
IOC $37 $73 $110 $146 $220 50C $10 $19 $29 $39 $58
12C $44 $88 $132 $176 $264 60C $11 $22 $34 $45 $67
Ask your salesperson or local utility for the energy rate (cost per kilowatt
hour or therm) in your area, and for estimated costs if you have a propane or
oil water heater
important Removal ot this label before consumer purchase is a violation of

federal law {42 U S C 6302)
(Pan No 73906)
1. 3.
43
Date
CONSUMER ALERT
Directions: Develop your word power by completing the crossword puzzle. It focuses on guide¬
lines for choosing kitchen and appliances equipment.
44
Across
2. An oven that cooks food with waves of energy.
10. Seal On tested and approved electrical products.
11. A machine designed for a particular household task.
14. Label that helps compare the energy costs of appliances.
17. A spending plan.
18. One who provides money on the condition that the amount borrowed will be returned, often
with interest.
19. A legal agreement (usually in writing) between two or more parties.
20. A refrigerator-freezer that defrosts itself continually.
22. Glass baked on metal.
28. Can be moved from place to place.
29. Utensil.
32. A used appliance that has been checked, repaired, and is in working condition.
33. The part of the purchase price that must be paid immediately.
34. The price paid for the use of money over a period of time.
Down
1. An electronic device for storing information.
3. An appliance for storing food.
4. Excellence.
5. A portable appliance for browning bread.
6. An appliance that chops, blends, and liquifies foods.
7. A guarantee to the purchaser by the manufacturer.
8. A warranty with restrictions in addition to a time limit.
9. A message attached to products with important information for the consumer.
12. A regular payment of a debt for goods at a certain time and for a specific amount.
13. Refrigerator-freezers that defrost only the refrigerator section automatically. (2 words)
15. Warranty that covers all parts, labor, and shipping costs involved in repairing any defects.
16. A major cooking appliance.
21. Necessary kitchen items, such as tools, utensils, or appliances.
23. To assume responsibility for the quality of something.
24. A type of electric coffee maker.
25. Installation, maintenance, or repairs provided or guaranteed by a dealer or manufacturer.
26. Freedom from danger or harm.
27. Utensils used for cooking and baking.
28. The cost of goods or services.
30. Seal found on tested gas appliance.
31. Symbols guaranteeing products meet certain standards.
45
Date
HANDY PORTABLE HELPERS

PART A. Luxuries or Neccessities?
Directions: A list of electrical kitchen appliances is given below. Place a check (i>) in the first
COumn next to those appliances which you have used. In the next column, use the letters L or
Have Lor Electrical

Used (i^) N Portable Appliance
1. Can opener
2. Blender
3. Hand mixer
4. Deep fryer
5. Food processor
6. Toaster oven
7. Fruit juicer
8. Coffee maker
9. Electric skillet
1
1
3. Waffle iron
4. Food slicer
5. Toaster
PART B: Using Portables
Directions: Plan a lunch or dinner menu that can be prepared using at least six portable appli¬
ances. Indicate which appliances will be used for each item. Be sure the menu includes foods
trom the tour mam food groups.
Menu Portable Appliances
46
Date _
Chapter 11: Buying Food
THE FOOD SHOPPING SCENE

Directions: Tell your story on this page with sketches and brief descriptions in each of the 12
filmstrip frames. Choose one of the following themes:
(A.) Suggest 12 ways to become a smart food shopper and get
the most for your money.
(B.) Describe 12 pet peeves (behavior that annoys you) in the
marketplace.
Each frame should include sketches plus a caption. (Stick fig¬
ures work fine).
Date
WHAVS A BARGAIN?
Directions: Do you compare prices and quality of different items before you buy? Each section
below shows how comparison shopping can help you save money. Check the supermarket for
information to fill in the charts.
1. Compare possible savings in food buying for the following items below.
Price Total Cost per

Type of Meat Weight per Pound Price Serving Conclusion
Spareribs
Hamburger
Sirloin Steak
Boneless
Chicken Breasts
2. Compare the cost of a national, house, and generic brand of any two food products.
Total Price Unit Price

Nat’l House Generic Nat’l House Generic
Food Product Brand Brand Brand Brand Brand Brand
Conclusions:
Compare the cost and calories of three forms of oat or wheat cereal. Then give one advantage
of each type.
Calories
Unit per
Form Product Name Price Serving Advantage
Uncooked
Quick-
Cooking
Ready-to-
Eat
48
Date
MAKING MONEY BEHAVE!

Directions: As consumers, all of us handle money. Review your basic math skills by doing the
computations in the puzzle below without a calculator. Time yourself to see how long it takes
you. Use $28.00 as your starting amount, as shown in the center of the octagon. Then fill in the
blanks in each section working from the center toward the outer rim. Each answer becomes part
of the next problem.
49
Date _
WHAT'S YOUR CONSUMER R & R?

Directions: Consumer rights are what you should expect when buying and using a product or
service. Your responsibilities are what you should do as a careful consumer. The five rights you
have are listed below. Give the responsibilities for each of these rights.
Your Rights Your Responsibilities
1 The right to
INFORMATION
This means that you should be able to

learn about products and services be¬
fore buying.
The right to
SELECTION
This means that when you want to buy

a product or service you should have a
choice.
The right to
PERFORMANCE
This means that you should be able to

expect the law to protect you from un¬
fair dealings or faulty products.
The right to
SAFETY
This means you should be able to trust

that anything you buy will be safe
when correctly used.
5 The right to be
HEARD
This means that your complaints,

ideas, or questions should be given at¬
tention.
50
Date
Chapter 12: Storing Food
STORAGE STRATEGIES
Directions: Proper storage helps protect food safety and maintain quality. Write the name of
each of the goods listed below in the correct storage area.
Foods
Unopened peanut butter Apples Bread
Granulated sugar Wheat flakes cereal Dry macaroni
Orange juice concentrate Leftover casserole (short¬ Butter
Cheese term storage) Potatoes
Ice cream Canned tuna Opened package of raisins
Fresh chicken (long-term Eggs Beef roast (long-term stor¬
storage) Frozen peas age)
FREEZER
REFRIGERATOR
STORAGE
1_1
51
Date
FOOD STORAGE STUMPERS

Directions: Can you find the 25 words hidden in this puzzle that relate to storing foods? The
clue for each word gives the first letter of the word and the total number of letters in the word.
Write the correct answer in the space. Then circle the word in the puzzle. (The words are in all
directions—down, across, diagonally, and forward or backward.) Finally, use each word in a
sentence that shows you understand its meaning.
w W N R E S T S A B Y F Y R E R Q K I Q 0 V S N W
V J U S U Q J N L S D C A N E M K I A D E Z S F B
R V X I N V E N T o R Y Z T N S G R 0 S X s T K R
U I J J L G C 0 R s T Y E F R 0 D 0 R X E s T K I
U T c Y E E B M X z M M N E E Q Z B P N V X W S F
Y Y L S T A K T P E 0 S V E Y W J N L U B c V M T
N Q C S A M L V S M Q 0 I I 0 K R L K Q A R D R Y
Q Q U 0 R G M R R M T T R N D I I D V Y B T T T Y
N G R L E L J E 0 F F U E B A C P E R T E A V N T
I B P C G A H L E V J V X Z B G F S B U I W Z Q C
I K S N I T D L B R B w V B E E R Y P R K C 0 T S
N Z X L R S N P L Q I Y F T K E W 0 E 0 Z s U A Y
D P E G F V Z X J C D D S S M 0 R T 0 L I s G O J
Z F M M E p E R I S H A B L E 0 C F J R E L P X K
A K F V R Q E A C H O I Q P T A U S E P C T A L L
X P R s G M N N P N D Z M A B M S J N Y Q I S G F
s M H Q D W R C A B I D T E C H E M C W H T M A E
T B X N K L V I B D K E G W F K R 0 W G X G E P W
C I L I Z W D D I U N L G Y M R X U R A K G P F C
E E T X Y E Y S T V 0 0 P R H V K I V V A Q R 0 X
S S G E F A C G H 0 Y L E X S R D c K R R A X Y J
N C B R W A A S A G X E L M T P K Q O W B N A H K
I P 0 U R Y N X W N H I Q W N E W T I H F U A U S
G s M D V B G H E E B T N N J W S X B P X Y K G B
T D N C T D O Z N H B X F S A X L M L T B I M G X
52
1. B_
(8)
2. D_
(7)
3. D_
(7)
4. E_
(7)
5. F_
(6)
6. I_
(7)
7. I_
(7)
8. I_
(9)
9. L_
(9)
10. M__
(5)
11. M_
(14)
12. O_
(4)
13. P__
(10)
14. R_
(6)
15. R_
(6)
16. R_-
(11)
17. S_
(7)
18. S_
(8)
19. T_
(4)
20. T_
(6)
21. T__
(11)
22. W_
(5)
53
Text pages 178-189 Name _—
Date -
CHILLING FACTS
Directions: Consider each statement below. Then write either DO or DON'T in the space to the
left.
Refrigerator Storage Freezer Storage
_ 1. Store highly perishable _ 1. Store combinations con¬
foods for more than a taining potatoes, mayon¬
week. naise, or cooked egg
whites in the freezer.
_ 2. Taste a food that has
been kept too long to see _ 2. Cook food frozen if you
if it is still good. don't have time to thaw it
in the refrigerator.
_ 3. Store leftovers immedi¬
ately. _ 3. Store fresh vegetables
that will not be cooked in
_ 4. Store dairy products in
the freezer.
the lower part of the re¬
frigerator. _ 4. Use regular-weight alu¬
minum foil to wrap food
_ 5. Line the shelves with foil
for the freezer.
or other materials.
_ 5. Check the appearance
_ 6. Keep the refrigerator
and odor of any thawed
temperature at freezing
food.
to prevent spoilage of
food. _ 6. Allow 2.5 cm (1 in.) of
“head space" at the top of
_ 7. Allow leftovers to cool at
a container to be stored
room temperature before
in the freezer.
storing in the refrigera¬
tor. _ 7. Refreeze thawed food
which still contains ice
_ 8. Store fresh fruits and veg¬
crystals.
etables in the lower part
of the refrigerator. _ 8. Thaw frozen foods in the
refrigerator.
_ 9. Store leftovers near the
freezing compartment. - 9. Keep a freezer inventory.
_ 10. Store eggs in the door. _ 10. Throw away thawed food
if it has been held at re¬
_ 11. Store potatoes in the veg¬
frigerator temperature
etable compartment.
for less than two days.
_ 12. Put fresh fruits and vege¬
- 11. Cook and refreeze un¬
tables in plastic bags.
cooked food that has
thawed.
- 12. Throw away thawed food
that has an unusual color
or odor, no matter how
slight.
54
Date
Chapter 13: Safety and Sanitation
EMERGENCY!
Directions: In an emergency situation you must respond immediately and correctly. If each of
the emergencies described below happened in your classroom foods lab, what would you do. If
any equipment is needed, tell what it is and where it is located.
Situation_Equipment/Location_Action
1. You are frying when the grease

in the pan catches fire.
-
2. While setting the table you drop
and break a glass.
3. Someone slips on a wet spot

on the floor. You are not sure
whether she has broken her
arm.
4. One of your friends chokes

while eating.
55
Situation _Equipment/Location_Action
5. Your lab partner has just used

a fork to retrieve a piece of
bread stuck in the toaster. He
has fallen to the floor and
appears unconscious.
6. There are smoke and flames

coming from the trash
container.
7. The knife slips while you are

cutting vegetables and you cut
your hand.
8. While deep-fat frying potatoes,

you add some pieces that are
wet. The oil spatters and burns
your arm.
56
Date __
THE KITCHEN TRAP!

Directions: The best safety defense is prevention. Taking precautionary measures can lessen the
number of accidents which occur in the kitchen. Give one safety hint for each item below.
Kitchen Situation Safety Hints
1. Matches 1.
2. Lighting a gas range 2.
3. Pans on range surface 3.
4. Pot holders 4.
5. Clothing 5.
6. Grease fires 6.
7. Cupboards 7.
8. Broken glass 8.
9. Washing sharp objects 9.
10. Fire extinguisher 10.
11. Electric cords 11.
12. Electrical appliances 12.
13. Floors 13.
14. Curtains 14.
15. Lighting 15.
16. Wall outlets 16.
17. Hot pan lids 17.
18. Cleaning products 18.
19. Can opener 19.
20. Pets 20.
57
Date _
SANITATION SENSE
Directions: Sometimes it seems hard to remember all the rules for food safety. It’s easier when
you understand the whys behind the rules. For each rule in the WHAT column below, briefly
explain why the rule is important.
What_Why
1. Wear a disposable glove when you have a cut

on your hand.
2. Refrigerate hot leftovers in shallow containers.
3. Use a plastic cutting board instead of a

wooden one.
4. Wash your hands after handling raw meat.
5. Sweep the floor and wipe off the counters

after preparing food.
6. Keep pets out of the kitchen.
7. Tie back long hair when working in the

kitchen.
8. Keep hot foods hot and cold foods cold.
9. Rinse dirty dishes that cannot be washed right

away.
10. Use separate towels for hands and dishes.
58
Date
Chapter 14: Food Preparation Tools
TOOLS OF THE TRADE

Directions: Tools are shaped to do a particular task. Identify each kitchen tool shown below, its
use, and location by completing the chart.
Where Located in
Name of Tool Used for Foods Laboratory
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
59
Where Located in
Name of Tool Used for Foods Laboratory
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
60
Date _
THE COOK'S HELPERS

Directions: Unscramble the tools listed in the box. Then, for each task described, choose the
correct tool for the job. Write the name of the tool in the space provided.
TOOLS Task Tool for Task

ISRETARN 1. Turning hot foods without pierc¬
ing.
FURLO FSEITR
2. Draining liquid from foods when
EGRTAR
they are lifted.
NEOCARLD
3. Cooking foods, such as vegeta¬
YTASRP DLBEERN bles, above boiling water.
ERLEEP 4. Removing lumps and adding air
to dry ingredients.
TEKNHIC RHSASE
5. Shredding cheese and vegeta¬
UDHCT VENO
bles.
HEMMRTEETOR
6. Draining liquid from cooked
GNILOLR INP pasta.
ONDOWE POSON 7. Removing skins from fruits and
vegetables.
RREBUB REAPERS
8. Cutting shortening into dry in¬
ODSETLT OSPNO
gredients.
UDEBLO IROBEL
9. Flattening out dough to an even
MTEIR thickness.
ARSMEET 10. Showing the temperature of
food.
SOTGN
11. Cutting herbs or dried fruit.
12. Beating, stirring, and mixing
hot foods.
13. Removing seeds from foods.
14. Making sounds to alert the cook.
15. Heating milk, chocolate, and
sauces.
61
Date
SMALL WONDERS
PART A. Know Your Knives
Directions: Write the correct name for each type of knife in the blank spaces. What task is each
knife best suited for?
1. Name: _ 2. Name: _ 3. Name: _
Used for Used for Used for
4. Name: _ 5. Name: _ 6. Name: _
Used for Used for Used for
7. Name:- 8. Name:-
Used for_ Used for-
Experiment: Use a dulled knife for cutting a slice of tomato or other food. Cut another slice from
the same food with a sharpened blade. Draw conclusions-
PART B. Become an Inventor

Directions: Draw a design for your own gadget “invention." Review the utensils in your textbook
and in catalogs. Combine two or more tools into a new, practical product for the kitchen.
_ Market Your Product: How practical is your
new design? Write a 25—50 word advertise¬
ment describing it.
Product:
62
Date
Chapter 15: Food Preparation Techniques
WHAT'S IN A RECIPE?
Directions: Clip a recipe from a magazine, newspaper, or other source. Tape it in the space
below. Then use your recipe to answer the questions. (Some recipes may not include all infor¬
mation.)
1. What format does the recipe use?__

2. Are the ingredients listed in the order that they are used in the recipe?__
3. Are ingredient amounts given in customary measurements, metrics, or both?__
4. What is the yield of the recipe?_
5. Are the cooking temperature or level and cooking time clearly stated?_
6. Are the instructions clear and logical?_
7. Is a pan size given for the recipe?_If not, is one needed?_
8. What extra information (such as nutritional content or serving suggestions) does the recipe
include?_^_
63
Date -
PREPARATION PASSWORDS
PART A. Scrambled Terms
Directions: Cooking has a language of its own. Here are some common food preparation terms.
Unscramble each term and print it correctly in the space provided.
1 T:;r»r»m?p 13 RMRAATMT
T OTTQ 14 TTinFTT
1 ADPQ IS Rn«;Fr
A rir'ntr TAFR
s; DTTFPF 17 HWPT
A PTTPr 18 l^AFFT
7 nnPT MT ig TAFMR
8 AQnn ?n nFRrFTi
Q Pl<"Ar»\T 71 MFROT
1n QTFT 77 FMirM
1 1 TARPQ 73 nFri
12. IMSEMR 74 MXT
PART B. What Do They Mean?

Directions: Choose any ten food preparation terms above and write a brief descriptive definition
for each.
Example: MELT To change a solid food to liquid by heating it.
1. -— ---
2. - ---
3__
4. -— ---
5 _— ---
6 ____
7 ____
8 ____
9_- ---
10__
64
Date _
DECODING RECIPES
PART A. Learning the Language
Directions: Most recipes use symbols and abbreviations for units of measurement. For each sym¬
bol or abbreviation given below write out the word or words it stands for. Then write a C next
to each customary abbreviations and an M next to each metric symbol.
1. lb. _ 5. mL __ 8. L _
2. °C _ 6. mm _^_ 9. g ___
3. qt. _ 7. tsp __ 10. Tbsp. -
4. c. _
PART B. What Equals What?
Directions: In cooking, it is important to know how to change amounts from one unit of mea¬
surement to another (such as from pounds to ounces). Fill in the correct equivalent for each
problem.
11. 1 cup = - tablespoons 21. 72 dozen
12. 5 gallons = _quarts 22. 12 fluid ounces = cups
13. Va cup = — . fluid ounces 23. V4 cup = _ tablespoons
14. 75 tsp. = _ _ tablespoons 24. 3V2 hours = _ _minutes
15. 2 quarts = -_pints 25. 1 tablespoon = _teaspoons
16. 1 liter = __— milliliters 26. 3 quarts = _ cups
17. V2 pound = - _ounces 27. 40 ounces = _ _ pounds
18. 1 gallon = —— cups 28. Vs cup = _ fluid ounce
19. V2 tablespoon = teaspoons 29. 1 meter = _ _ millimeters
20. 2 centimeters = millimeters 30. 8 tablespoons = _cup
65
Date
USING YOUR MEASURING SKILLS

Directions: The customary recipe below makes 12 cupcakes. Adjust the ingredient amounts so
you can make 6 or 24 cupcakes.
CARROT CAKE
Amounts Ingredients
1 cup flour
IVi teaspoons baking powder
V2 teaspoon cinnamon
Va teaspoon salt
Vs cup butter or margarine at
room temperature
% cup sugar
1 egg
Vi teaspoon vanilla
2 tablespoons milk
1 cup grated carrots
Va cup chopped walnuts
Ingredient 6 cupcakes 24 cupcakes

Flour
Baking powder
Cinnamon
Salt
Butter or margarine
Sugar
Egg
Vanilla
Milk
Grated carrots
Chopped walnuts
66
Date
Chapter 16: Microwave Cooking
MICROWAVE MATCHUP
Directions: Find the term which best fits each description. Put the number of the correct term
in the space in each lettered square. If all your answers are correct, the total of the numbers
will be the same in each row across and down. If you do not get the same total each way, check
for your mistakes. Write the Matchup Number in the space provided.
Terms
0. arcing
1. 30 years
2. cooking power
3. hot spots
4. crispness
5. sugar
6. sequence
7. 50 years
8. center
9. friction
10. density
11. watts
12. owner's manual
13. microwave time
14. condensation
15. waxed paper
16. stirring
17. overcooking
18. piercing
19. salt
20. ordinary plastic containers
21. undercooking
22. microwave
23. corners The Matchup Number is
24. standing time
Descriptions
A. Invisible power that creates energy and T. Important source of information for users
produces heat. of microwave oven.
B. Amount of energy oven uses to generate J. Energy is expressed in this way.
microwaves. K. Helps cook foods evenly.
C. Cause uneven cooking. L. As a rule, foods in this area of the oven
D. Should not be used in microwave oven. cook most slowly.
E. Actual period food cooks with microwave M. Lightning-like sparks caused by foil
energy. touching metal parts of oven.
F. Cooking that continues after microwave N. How solid and compact a food is.
power has stopped. O. Draws moisture from solid food and may
G. Causes heat which cooks food quickly. toughen it.
H. Number of years microwave ovens have P. Prevents food from exploding.
been in the marketplace.
67
Date -—
MASTERING THE MICROWAVE

Directions: Rearrange the words in the following sentences to form true statements about mi¬
crowave cooking.
1. you not power temperature On cooking the microwave the control oven a
2. cook not in Microwaves so may distributed oven are the unevenly food
evenly
3. saves cooking energy and Microwave both time
4. conventional types and cannot microwave used be containers both Some

but can ovens in of others
5. time after been off cooking Standing has the time microwave the power
continues turned is
6. after always gives of amount a microwave check shortest the of food

time the range a If time recipe
7. cooking be amount microwave seasoning to recipe must liquid of

conventional when The converting a reduced and
8. helps food microwave Turning evenly and distribute stirring heat cooking
the during
9. Pieces and thin than small cook that those thick food more are and of
large quickly are that
10. oven is turn a Never empty on microwave it when
68
Date
EXPERIMENTING WITH MICROWAVE COOKING

PART A. Testing Your Microwave
Directions: Every microwave oven has its own pattern of microwave distribution. Test your
oven by following the steps below.
Supplies Needed
waxed paper large marshmallows
Step 1: Cover the bottom of the microwave oven with several layers of waxed paper.
Step 2: Arrange about a dozen large marshmallows on the waxed paper, spacing them an even
distance apart.
Step 3: On the rectangle below, draw circles to show the placement of the marshmallows in the
oven.
Step 4: Turn on the light inside the oven. Cook at high power for 1 to 2 minutes, watching the
marshmallows constantly.
Step 5: On the diagram drawn in Step 3, shade in completely the circles representing the
marshmallows that cooked (puffed up) most quickly. Shade in half the circle for each
marshmallow that cooked less quickly. Leave unshaded those that cooked little or not
at all.
Conclusions: How will knowing the areas of greatest power and least power in the oven help
you in cooking?--
PART B. Cooking Comparison
Directions: Baked products cooked in the microwave are somewhat different than those cooked
in a conventional oven. Special microwave recipes usually give the best results. Try this test to
compare results.
Class Supplies Needed

2 boxes yellow cake mix (type that requires addition
of oil and eggs)
Vegetable oil
Eggs
Paper cupcake liners
Muffin pans for conventional and microwave ovens
69
Step 1: Preheat conventional oven to 350°F.
Step 2: Prepare one cake mix according to directions for conventional baking. Label bowl "Bat¬
ter C."
Step 3: Prepare second cake mix adding one less egg than called for. Label bowl "Batter M."
Step 4: Choose two different colors of paper cupcake liners. (You will use one color for Batter C
and the other for Batter M. Mark the liners or record colors used.) Place one liner of
each color in the muffin pan for the conventional oven. Place one of each color in the
microwave muffin pan.
Step 5: Fill the two cupcake liners of the same color (one in each pan) one-half full of Batter C.
Fill the two liners of the other color one-half full of Batter M.
Step 6: Bake the cupcakes in the conventional muffin pan in the preheated oven according to
the directions on the cake mix box. Cool on wire cooling rack.
Step 7: At the same time bake the other cupcakes in the microwave oven. Microwave on Me¬
dium High for 1-1 */4 minutes. Cool on wire cooling rack.
Step 8: Compare the results by filling in the chart below with your comments.
Conventional Oven Microwave Oven

Batter C Batter M Batter C Batter M
Volume
Appearance
Texture
Flavor
Conclusions:
1. Overall, which cupcake would you rate the highest? Why?
2. Batter M was modified for use in a microwave oven. Of the two cupcakes baked in the micro-
wave, which was better? Why?__
3. How would you rate the results when cupcake M was baked in a conventional oven?
4. Would using chocolate cake mix or adding frosting or topping to the microwaved cupcakes
give better results? Explain.--
70
Date
Chapter 17: Meal Management
ORDER IN THE KITCHEN

PART A. Organize—Don’t Agonize!
Directions: Study the tasks in the left-hand column. Find the management idea in the right-
hand column that best fits the task. Place the correct letter in the space provided. Each letter
may be used only once.
Task Management
1. Chop vegetables and brown meat. A. Read the recipe.
B. Assemble equipment and
2. Use the timetable showing cooking and
tools.
preparation times.
C. Conserve food.
3. After use, soak a tool in hot suds. D. Assemble ingredients.
E. Use the Daily Food Guide.
4. Make the salad while the chicken is baking.
F. Write out a menu.
5. Measure dry ingredients before measuring G. Clean up as you work.
shortening. H. Work simplification.
I. Make up a work schedule.
6. The first step in timing a meal. J. Conserve energy.
7. Cooking all foods for a meal in the oven. K. Pre-preparation.
L. Dovetailing.
8. The first step in efficient meal preparation.
9. Store food properly.
10. Place the ingredients near the work area.
PART B. Food for thought
Directions: Use your imagination in developing slogans on management. Write one in each spi¬
ral notebook below.
WORK
SMARTER
NOT
HARDER!
71
Date ---
PUTTING YOUR ACT TOGETHER

Directions: Can you find the 30 words hidden in this puzzle that are associated with meal man¬
agement? The words are in all directions—down, across, or diagonally and forward or back¬
ward. The same letter may be in more than one word. Circle each word. Then write a sentence
for each word that shows you understand its meaning in meal management.
B A P T K Y u M H S H M A J E 0 F H A Q H K K 0 F
L L C R V R p C W S T E L N M C U R J D U C W D I
N N R E C I p E K X D Q N A F L I U F N R 0 L 0 C
H J R T L Q p N K p L A N S H 0 R T C U T S Y V N
F H Y A I J z N I T B A L Q D T H X C R S B C E S
0 K L W Z Y 0 Y T 0 G S E W R W C E N A W U E T E
Y G R E N E H B S E C R U 0 S E R U C P R R T A I
I G O A L S V T M N X K Y N V Y Q S W X A P Z I Q
B U X J J X I E N M M T T C X N F J L K I E P L L
I S S B L M N V K Q G I U I N L D 0 L E Q R c N A
J u z I E T J C E W F S T R V E U E P G E Y s M L
L u X M M V S Z Y K Z Q U K E R I 0 Q P K C R H F
F I c 0 M P u T E R D S N M C I W C R V V Z E K D
0 s A P Z Y L E R B N 0 E 0 I I 0 E I Q T L V Q G
P F A D X M F I N E W G N C F Q P T M F Z Z 0 D N
L P E Q U Q F P F L C S V Z N A D P B K F J T G M
A D C Z X F A S E I E Y N K R E X Q W E B E F L M
N W K V I T H D V R C U C A E M I H U B Q P E B U
N N X A I N G K V W T A T L 0 T G N S K I L L S B
I C B E w E A A R N Y I T W E Y F T E E E M W S P
N X N B z L T G 0 G 0 V H I K 0 K Z Z V N B P L Y
G c F R Y I H E R N B E P I 0 S E U Q I N H C E T
E N R G 0 S L G T 0 X V C E C N E U Q E S O Y U R
0 R H N A S S E M B L E U J G B T S N L Y U C F B
H N F L O w z K N M G N L K I U E A V E K A B U L
72
1. ASSEMBLE _
2. CONVENIENCES _
3. EFFICIENCY _
4. FLOW _
5. GOALS __
6. MANAGEMENT _
7. PATIENCE _
8. PRACTICE _
9. RECYCLE _
10. RECIPE _
11. TEXTURE _
12. COLOR _
13. COMPUTER _
14. SEQUENCE _
15. SIMPLIFICATION _
16. TECHNIQUES _
17. WATER _
18. CONSERVATION _
19. DOVETAIL _
20. ENERGY _
21. FUEL _
22. KNOWLEDGE _
23. ORGANIZE _
24. PLANNING _
25. PRE-PREPARATION
26. RESOURCES -
27. SHORTCUTS _
28. SKILLS _
29. TIME _
30. LEFTOVERS -
73
Date
RATE YOUR WORK HABITS

Directions: Do you try to simplify tasks and work effectively in the laboratory and at home? Use
this self-evaluation form to analyze your work habits. Place a (i^) in the appropriate column
that best describes your actions.
1. Do you make a timetable?
2. Do you follow your plan?
3. Do you observe rules for personal cleanliness?
4. Do you gather needed supplies and tools before begin¬

ning food preparation?
5. Do you use trays/carts to simplify your work?
6. Do you avoid unnecessary trips to different work cen¬

ters and supply areas?
7. Do you clean work areas and rinse dishes as you work?
8. Do you keep kitchen cabinets and drawers closed?
9. Do you follow safety rules at all times?
10. Do you follow sanitation procedures at all times?
11. Do you know where supplies and equipment are lo¬

cated?
12. Do you try to dovetail activities when possible?
13. Do you set the table properly?
14. Do you dispose of garbage carefully?
15. Do you have all food ready to serve at the same time?
16. Do you keep the kitchen orderly while you work?
17. Do you clean up and return supplies and tools to the

appropriate location?
18. Do you accept constructive criticism?
19. Do you cooperate with co-workers in your group?
20. Do you evaluate your efforts and try to improve your

management skills?
74
Date
Chapter 18: Serving and Eating Food
SET IT RIGHT
PART A. A Place Setting
Directions: A sense of order is an important guideline in table arrangements. Draw a place cover
in the box including all the items listed. Label each item by number.
1. salad plate
2. napkin
3. butter knife
4. bread and butter plate
5. dinner fork
6. beverage glass
7. juice glass
8. dinner plate
9. dinner knife
10. teaspoon
11. soup spoon
12. cup and saucer
13. salad fork
PART B. Buffet Style
Directions: Buffets are a convenient and popular way to serve food to guests. The box below
represents a buffet table. Draw the placement of the items listed below. Code each by number.
Use arrows to indicate flow of traffic.
1. punch 4. punch cups 7. coffee 10. sugar
2. cream 5. teaspoons 8. sandwiches 11. centerpiece
3. cookies 6. serving plates 9. napkins 12. coffee cups/
saucers
75
Date -
SERVING WITH STYLE

Directions: There are five generally recognized types of table service. Complete the chart below
with information about each.
Type of Service_Description_ Advantages & Disadvantages
1. Family Service
2. Plate Service
3. Modified English
Service
4. Formal Service
5. Compromise Service
76
Date _
MIND YOUR MANNERS!

Directions: Good manners show consideration and respect for others. Describe what should be
done in the following mealtime situations.
Mealtime Situations Good Manners
1. You don't know when to begin eating 1. _
when others are eating with you.
2. You drop your napkin on the floor while 2.

eating.
3. The food you are served is too hot to eat. 3.
4. You want the sauce that is across the ta- 4.

ble from you.
5. The piece of meat you are served is larger 5.

than you can eat.
6. You are eating fish and find a bone in 6.

your mouth.
7. You need to sneeze during a meal. 7.
8. You accidentally knock over a glass of 8.

water onto the lap of the person sitting
next to you.

9. You are eating at a friend’s house and the 9.
main dish is something you don’t like.
10. You are asked a question just as you put 10.

a bite of food in your mouth.
11. You are served an unfamiliar food that 11.

you don’t know how to eat properly.
12. You have a long coughing spell while eat- 12.

ing.
13. Your napkin keeps sliding off your lap. 13.
14. You are attending a banquet in a formal 14.

restaurant and broiled chicken is served.
15. There are three forks and two spoons at 15.

your place. You don’t know what to use
them for.
Food for Thought: Why should good manners be practiced as part of everyday living?
78
Date
Chapter 19: Fruits
FACTS ABOUT FRUITS

PART A: Fact or Fiction?
Directions: In the space at the left of each statement, write + if the statement is true or 0 if the
statement is false.
- 1. Fruits are rich in vitamins, minerals, carbohydrates, and fiber.

- 2. It is best to eat fruits in the morning rather than later in the day.
- 3. Underripe fruit should be kept in the refrigerator until it ripens.
- 4. Underripe fruits and immature fruits are the same thing.
- 5. Green oranges are fully ripe and have the same sweet flavor as orange-colored
ones.
- 6. For cooking, fruits should be firm and slightly underripe.
_ 7. It is best to buy fruits that are very soft.
- 8. If a fruit gives just a little when pressed gently, it is ripe enough to eat.
- 9. If fruits have been washed before storing, they do not need to be washed again
before eating.
- 10. Frozen fruit packages that have an ice coating should be discarded rather than
eaten.
_ 11. Bananas should never be refrigerated because they lose their quality.
__ 12. Dried fruits do not need to be stored in the refrigerator after opening.
_ 13. Frozen fruit should be thoroughly thawed before serving.
__ 14. Fruits cannot be cooked successfully in the microwave oven because of their high
sugar and water content.
_ 15. Rhubarb is an example of a fresh fruit that must be cooked to be edible.
PART B: Fruity Fill-in
Directions: Write the word or words that best complete each statement in the space to the left
of the statement.
_ 16. Fruits are available fresh, canned, frozen, and_
_ 17. Dried fruits have a high concentration of_ and are
higher in calories than other forms.
__ 18. Fresh fruits and vegetables are called_
_19. Fruits can be purchased loose, packaged, or_
_ 20. Fresh fruits that are ready to eat are called_
79
21. Most fruits are picked underripe to prevent spoilage during
22. Bright lights or warm weather can cause-of ripe or¬

anges.
23. The_of fruit is a clue to possible poor flavor or tex¬
ture.
24. When fruits are_it usually means they are juicy.
25. Most fruits are highly-and lose quality quickly.
26. Fruits and juices that have little or no added sugar are often
labeled "__”
27. Frozen fruits taste like fresh fruits, but they often have a
_texture.
28. Cut fruits can be sprinkled with lemon juice to keep from
turning -
29. Cooking breaks down the fiber of fruits making them easier
to-
30. Fruit that is cooked slowly in a sugar syrup retains its
31. Dried fruits cook faster if_in hot water.

32. Fruits can be cooked in liquid, baked, broiled, or_
33. Grapefruit, oranges, lemons, and tangerines are called
_fruits.
34. Fruit skins and seeds are good sources of_
35. Most_fruits are low in calories.
36. Fruits canned in_syrup are the sweetest and highest
in calories.
37. A beverage labeled “fruit _'' has less juice than one
labeled “fruit juice.”
38. _are made by dipping fruit in a batter and then deep-
fat frying.
39. The _ of some fruits is edible but must be removed
from others before eating.
40. Fruits that have reached full size are called_
Text pages 284-296 Name ___
Date ___
Chapter 19: Fruits
NAME THAT FRUIT

Directions: Find the names of 21 fruits that are hidden in this puzzle. The clue gives the first
letter of each fruit and the total number of letters in the word. Write the correct answer in the
space and circle the word in the puzzle. The names may appear in any direction—down, across,
diagonally and forward or backward. The same letter may be in more than one word.
F V U E P G Y A M L L U X M V I S Z Y L I M E U H
R 0 P Q K C U H F F N 0 M M I S R E P D M C I w V
V Z R 0 K Q 0 S A P A Z G E B N I E I 0 A Q T L 0
N G F A M D X M F V N G U W T Q T M G N Z K I W I
E Q U U F E V Z 0 D P B A K J I W G T N M D C A X
C S K G X Q G C L W E T V M L M U A W K A V H P V
T A E L H O A R U E E B A P T B L R U N X T A R K
A T N I R D T G A R M B C B W 0 R N F Y w Y F I T
R E M A 0 W S P M N X 0 B Z U A P P L E L 0 G C V
I K N O N K Z E Z N A B N P P Y F R Y H P R E 0 B
N G P I N A L R G S L T E G I Y R R E B W A R T S
E X V C Y 0 B H C A E P E R 0 R H U J G D E R T s
N L Y U N M A N G 0 B H N Z K N M G N L K P I G u
E A V E K A B U L 0 L E G N A T Z V Y I X S B J I
8. K 15,. P.
(5) (4) (5)
7 A Q T. 16 P
(7) (4) (9)
^ A in T. 17 P
(7) (5) (11)
4 R 1 1 M i«
(6) (5) (10)
s r 1? M IQ T
(10) (9) (7)
6 n n n 70 TI
(5) (6) (4)
7 n 14 P 71 W
(10) (4) (10)
81
Date
Chapter 19: Fruits
NUTRITION NEWS
Directions: Fruits can be nutrition bargains. Fill in the answer to each question in the space
provided. Use Chapter 19 of the text and the "Nutrients in Food" Chart, Appendix D, page 591
as resources.
1. Fresh fruits are sometimes called "convenience foods." Explain why. -
2. Use the "Nutrients in Food" Chart, Appendix D, to fill in the chart below. Use the amounts
given in the chart for an average serving.
Ribo-
Food Calories Protein Vit. A Vit. C Thiamin fiavin Niacin Calcium Iron
Raw apple
Unsweetened
applesauce
Sweetened
applesauce
Apple pie
3. Which of the apple products in the chart has the highest nutrient density (most nutrients
for calories consumed)?_
4. Fruits are considered to be relatively low in calories. How would you explain the calorie
range of the apple products in the chart?___
5. Use the "Nutrients in Food" Chart, Appendix D to find the two fruits that are the best
sources of vitamin A. _ _
6. Find the six fruits that are the best sources of vitamin C.
7. Name three fruits that are good sources of calcium.
8. Which two fruits have the most iron?_

9. Which two fruits are highest in calories?_
10. Which of your favorite fruits has the best nutrient density?
82
Date
Chapter 20: Vegetables
MIXED VEGETABLES
Directions: How many words relating to vegetables can you discover? Form 21 vegetable’s
names and terms by combining the letters in the first column with choices from the second and
third columns. Write the completed word(s) in the space provided. The first one is done for you.
1 BRUSSELS SPROUTS = BRUS MA BLES

2. = RAD \ LERI SPROUTS
3. = WA >V NEY UBLE
4 = TO \ ETA BEANS
5. = CE ^SELS-^ ES
6. = KID ISH AC
7. = VEG TERSOL TOES
8. = SO LIFLOW TE
9. = FLA RA PER
10. = CAU YO BI
11. = BELL LA ES
12. = CHA VON CHOKE
13. = AR PEP ER
14. = KOHL TI NINE
15. = GAR O ES
16. = LEG CAB MA
17. - CHLO PARA ZOS
18. = CAR UM TENE
19. = RED CA PHYLL
20. = AS BAN GUS
21. = JI RO BAGE
83
Date
VEGETABLES ARE VITAL!

Directions: Complete the following statements about vegetables. The spaces indicate the number
of letters in the missing word. Then arrange the circled letters to answer the clue at the bottom
of the page.
1. A celery that is popular for its large root, not its stalks, is -Q
2. Buy vegetables at the peak of_
0 -
3. The green parts of potatoes may contain the bitter, poisonous chemical known as
-u- ^
4. White vegetables contain ___, pigments which dissolve in water.
5. To enjoy a(n)--, pull off a steamed leaf, dip it into butter sauce,
and pull it between your t^h to skim off the fleshy part.
6. A nutritious way to cook vegetables is to__them.
7. Seeds which grow in a pod are called__
8. Extra-large vegetables may be-coarse, and have poor flavor.

9. A source of vitamin A,LJ-, gives the characteristic color to yellow and
orange vegetables.
10. Green vegetables get their color from the green pigment__
11. A popular way to prepare vegetables ___because it preserves
color and flavor and leaves vegetables t^der-crisp.
12. A(n) —-looks like an overgrown green onion and tastes like a cross between an
onion ana garlic.
Circled letters:_
Don’t pass up this or others like it!
HISTORICAL TIDBIT:
The ancient Greeks gave fresh celery
as an award to winners of sports
contests!
84
Date _
WHAT'S YOUR VEGETABLE TASTE?

Directions: Do you eat a variety of vegetables? Or, do you limit your choices to a few kinds that
you are used to eating? For each vegetable listed, check (i^) the column or columns that best
describe your eating habits. Then find out the Food Energy (calories) in an average serving of
15 of the vegetables. Enter the amounts in the right-hand column.
Would Food
Enjoy Never Like to Energy
Vegetable Eating Dislike Tasted Try (Calories)
1. Artichokes
2. Asparagus
3. Beans, lima
4. Beets
5. Broccoli
6. Brussels sprouts
7. Cabbage
8. Carrots
9. Cauliflower
10. Celery
11. Chard, Swiss
12. Collard greens
13. Corn
14. Cucumbers
15. Eggplant
16. Endive
17. Garbanzos
18. Kale
19. Kidney beans
20. Lettuce
21. Leeks
85
Would Food
Enjoy Never Like to Energy
Vegetable Eating Dislike Tasted Try (Calories)
22. Mushrooms
23. Mustard greens
24. Okra
25. Onions
26. Parsnip
27. Peas, green
28. Potatoes, white
29. Potatoes, sweet
30. Pumpkin
31. Rutabagas
32. Spinach
33. Squash
34. Tomatoes
35. Turnips
TOTALS
Vegetable Followup: Analyze your checklist on vegetables and the totals in each column. What
conclusions can you reach about your experiences with vegetables?-
Would you like to make any changes? Explain:
86
Date
VEGETABLE VALUES
Directions: Being a careful shopper can help you save money and eat well at the same time. To
learn more about vegetables, write the answers to the following questions in the spaces pro¬
vided.
1. Name three vegetables that are now “in season" (widely grown at this time of year and
plentiful).__ _ _
2. Name two vegetables that are “out of season" (not widely grown now and unavailable or
scarce in fresh form).__ _
3. How does the time of year affect the price of vegetables? Why?
4. Check the supermarket for the cost of different forms of two vegetables. Calculate the price
per ounce of each and fill in the chart below. (Prices for different brands may vary. Choose
one for each example. “Gourmet vegetables" are special combinations such as frozen peas
with mushrooms in cream sauce.) Circle the least expensive form of each vegetable.
Fresh Frozen Canned Gourmet
Vegetable_ (0 per oz.)_(0 per oz.)_(0per oz.)_(0 per oz.)
A.
B.
5. Name at least four factors other than price you should consider in deciding which form of a
vegetable to buy.
6. Check the cost of a 16 oz. can of green beans for generic packaging, a store brand, and a
national brand. Circle the least expensive.
Generic Store Brand National Brand
Green Beans
7. If you purchased a can of green beans each week for a year, how much would you spend if
you purchased: The least expensive can?_ The most expensive can?_
8. How much would you save by buying the least expensive?_
9. Name some factors that can cause differences in price among brands.
87
Date _
THE VEGETABLE REVIEW

PART A. Vegetable Power
Directions: Quickly think of eight good reasons why you should eat vegetables. List them below.
1 s
7
3 7
4 8
PART B. VIP Vegetables
Directions: Complete the chart below to summarize what you have learned about vegetables.
How to Buy_How to Store How to Cook
Fresh
vegetables
Canned
vegetables
Frozen
vegetables
'
Legumes and
other dried
forms
88
Date
* Chapter 21: Salads and Salad Dressings
KNOW YOUR GREENS!

Directions: To complete the minipuzzle of salad greens, first identify each of the greens pictured.
Then transfer each name to the corresponding numbered section in the puzzle. If you have iden¬
tified them correctly, all the names will fit! Finally, write the number of the type of salad green
that best hts each description in the space next to the description.
8.
5.
Descriptions
_ 1. Long, loose leaves with green or red color.
_ 2. Tender, dark green leaves with sharp flavor.
_ 3. Choose heads that “give" slightly when squeezed gently.
_ 4. Also called “celery cabbage."

_ 5. Nutlike flavor, long, crisp leaves.
_ 6. Dark green, curly leaves with mild to bitter flavor. Use hearty, creamy dressing.
_ 7. Small to medium heads of tender, sweet leaves.
_ 8. Sometimes called “chicory."

_ 9. Compact head with crisp, tightly packed leaves.
_ 10. Often used with fruits.
89
Date
Chapter 21: Salads and Salad Dressings
MAIN DISH SALADS

Directions: "Salad” doesn't refer just to green salad. Protein salads (such as egg, fish, poultry,
cheese, and bean salads) are often used as main dishes. They are also a good way to use leftover
foods. Develop your own file of main dish protein salads you would like to try. Find or create
recipes for two different types and write them on the cards below.
90
Date
Chapter 21: Salads and Salad Dressings
THE WELL-DRESSED SALAD

PART A. What’s the Difference?
Directions: Tear one large lettuce leaf into pieces. Toss with a small amount of bottled Italian
salad dressing. Refrigerate for 45 minutes. Compare with a second torn lettuce leaf tossed with
dressing just before serving. Write your observations in the chart below.
Appearance Texture Flavor

Lettuce with dressing
(prepared & refrigerated)
Lettuce with dressing (freshly

prepared)
Conclusions:
PART B. Comparing the Choices
Directions: Salad dressings are available in several convenience forms, but they are also easy to
make. In this experiment you will compare four types of Italian dressing—homemade, dry mix,
regular bottled, and low-calorie bottled. Prepare the recipe for Homemade Italian Dressing (be¬
low). Also prepare the dry Italian dressing mix according to the package directions. Pour a small
amount of each of the four dressings into labeled bowls or cups. Using lettuce pieces or cubes
of French bread as dippers, taste each type. Record your observations in the chart. Finally,
answer the questions based on your findings.
Homemade Italian Dressing

Metric Customary Ingredients
175 mL % cup Oil
50 mL Va cup Vinegar
Va clove Va clove Garlic, minced
3 mL Va tsp. Salt
3 mL Va tsp. Sugar
Dash Dash Oregano
Yield: 1 cup (225 ml)

1. Combine all ingredients in a jar.
2. Cover tightly and shake vigorously until well blended.
3. Shake again just before serving.
Note: Store leftovers in a tightly covered container in a cool place.
91
Comparison of Italian Dressings
Cost
Type Appearance Flavor per oz.
Homemade
Dry mix
Bottled, regular
Bottled, low-calorie
Conclusions:
1. Which dressing had the best appearance? Explain your choice.
2. Which dressing had the best flavor? Describe its flavor._
3. Which dressing cost the most?_

4. Which cost the least?_
5. How could you vary the flavor of the homemade dressing?__
92
Date __
Chapter 22: Dairy Foods
SAY CHEESE!
PART A. Amazing Cheese
Directions: Complete the cheese wheel by filling in the blanks with the names of cheeses. Then
write the name of each cheese in the correct category (soft, semisoft, hard, very hard).
Soft:___
Semisoft:_
Hard:____
Very Hard:__
PART B. Cheesy Meals
Directions: List two specific ways that cheese can be used for each of the following:
1. Appetizers---
2. Main course----
3. Salads ----
4. Desserts---
93
Date -
DAIRY DISCOVERIES
Directions: Develop your word power by completing the crossword puzzle. It focuses on making
wise decisions when buying and using dairy products.
94
Across
1. A frozen dairy dessert containing fruit and milk.
5. Two or more flavors of ice cream packed in a mold and frozen.
6. Milk from this animal is used by some people who are allergic to cow's milk.
7. A popular fresh cheese. (2 words)
9. Milk that has not been pasteurized.
10. Dairy foods provide this nutrient.
12. A mild, semisoft cheese used on pizza.
14. A dairy beverage.
15. An economical form of milk that keeps well.
16. A hard, light yellow cheese known for its large holes.
19. Burn.
20. Often added to milk to make natural cheese.
21. Canned milk with only half the normal amount of water.
22. Milk sugar.
24. Ripened or cured cheese.
25. Milk with some of the milkfat removed.
26. To heat milk to just below boiling.
Down
2. Milk processed so the milkfat is broken up and mixed permanently with the milk.
3. Churned cream containing at least 80 percent butterfat.
4. The correct cooking level for cheese in a microwave oven. (2 words)
5. A tangy, dairy beverage.
7. To cook milk at too high a temperature so it separates into liquid and many small lumps.
8. A frozen dairy dessert, also called French ice cream.
11. A type of unsaturated fat that seems to lower blood cholesterol level; often used in dairy
substitutes.
13. Ripened.
14. A frozen dessert made of whipped cream or whipped topping.
17. A custard-like product made by fermenting milk with a special bacteria culture.
18. A concentrated form of milk that is available in many varieties.
23. Most milk comes from this animal.
95
Date -
DAIRY PRODUCTS IN YOUR DIET

PART A. Meal Ideas
Directions: Dairy products are rich sources of nutrients. They are also versatile foods that fit
into any meal. Give an example of specific foods containing milk and cheese for each situation
given. Consult cookbooks for ideas.
Milk Dish Cheese Dish
Breakfast main dish
Snack
Lunch main dish
Dessert
Salad or beverage
Dinner main dish
PART B. Substitutions
Directions: Many dairy products are similar enough to be substituted for one another in some
recipes. Nondairy products may also provide acceptable substitutes. Suggest a substitute for
each ingredient listed below. If no acceptable substitute is available, write none in the space.
You may wish to check the substitutions chart on page 227 in the text or one in a cookbook.
1. Butter on muffins ____
2. Fresh milk in pudding_
3. Sour cream in a dip_
4. Cheddar cheese on a sandwich_
5. Whipped cream on pie__
6. Buttermilk in a cake_
7. Sweetened condensed milk in a dessert_
8. Half-and-half on cereal_
9. Parmesan grated on spaghetti ___
10. Brie with fresh fruit as a dessert _
96
Date __
Chapter 23: Meat
CHECK YOUR MEAT KNOWLEDGE

Directions: The questions below review the information in the chapter. Answer each in the space
provided.
1. What four substances is meat made up of?-
2. What is the difference between elastin and collagen?
3. Explain why pork is not graded.
4. The meat charts on pages 350-353 in the text show both the small retail cuts you buy in the
store and the larger wholesale cuts that they come from. Use these charts to fill in the missing
information below.
Type Wholesale Cut Retail Cut—Example
Veal Rump roast
Loin Country-style ribs
Beef Sirloin
Lamb Crown roast
Flank steak
5. What information should you find on the labels on fresh meat?
6. Name three general methods of tenderizing less tender cuts of meal.
7. Put a T next to the cooking methods usually used for tender cuts of meat and LT next to
those used for less tender cuts.
_ a. Frying _ c. Roasting - e. Braising
_ b. Cooking in liquid _ d. Panbroiling - f. Broiling
8. Is it true that meat cooked in a microwave oven does not turn brown? Explain-
97
Date
Chapter 23: Meat
FOCUS ON MEAT
Directions: Develop your word power by completing the crossword puzzle. It focuses on making
wise decisions when buying and using meat products.
98
Across
1. Hamburger extender is made from this plant source.
5. Meat from a sheep under one year of age.
7. The highest degree of doneness. (2 words)
9. A white, fairly thin connective tissue.
10. Contains a protein-digesting enzyme.
12. Textured vegetable protein added to hamburger to make more servings.
13. A variety meat.
14. Meat from immature cattle. ^
16. Cook in a small amount of fat.
19. A large, less tender cut of meat that is usually braised. (2 words)
20. The top USDA meat grade.
21. Meat is an excellent source of this nutrient.
22. Treated with ingredients such as salt, nitrates, nitrites, or sugar.
24. Finely chopped, minced, or ground meat blended with seasonings and often stuffed into a
casing.
25. Not dry.
26. A tender cut from the midsection of the rib.
30. These may be saturated or unsaturated.
31. Describes meat cooked beyond rare, but less than well done.
32. Method of cooking tender cuts, such as steaks, in dry heat.
34. Method of cooking developed in the Orient in which thin slices of meat are fried quickly in
a small amount of hot fat.
35. Cured cut of beef. (2 words)
36. Meat from young hogs.
37. In pork, veal, and lamb, a tender cut from the midsection of the animal.
38. The amount of heat inside a piece of meat as it cooks. (2 words)
43. Cooked until the outside is cooked and crisp, but the inside is just slightly cooked.
44. Less tender beef steak. (2 words)
45. Not fat.
Down
2. A thick, yellowish-white connective tissue.
3. See 13 Across.
4. An Italian sausage often used on pizza.
6. Fat flecks throughout meat.
8. To soak in an acid mixture.
10. Illness caused by tiny worm often found in pork.
11. Tender cuts with this name have a flat, pin, or wedge bone.
15. A mechanical method of tenderizing meat.
17. Roast beef served in seasoned, natural meat drippings. (2 words)
18. Meats which have had some treatment other than just cutting.
23. Meat from along this area of the animal is more tender than that from other sections. (2
words)
27. A moist-heat meat cooking method.
28. Meat from an older sheep.
29. A favorite sausage often used for sandwiches.
33. Roasting uses this. (2 words)
36. See 15 Down.
39. Part of broiler pan on which meat is placed.
40. A tender steak. (2 words)
41. Meat is mostly this type of tissue.
42. Cuts from this section of the animal have a round bone and may be tender.
99
Date
Chapter 23: Meat
GETTING THE MOST FOR YOUR MONEY

Directions: Use the "Nutrients in Food” chart, Appendix D, page 591 to fill in the nutrition
information for each cut of meat listed below. Then answer the questions using the information
you have gathered.
Serv. Vit. Vit. Ribo¬ Cal¬

Meat Size Calories Protein A C Thiamin flavin Niacin cium Iron
Beef pot roast 3 oz.
Lean
ground beef 3 oz.
■■
Beef
sirloin steak 3 oz.
Veal cutlet 3 oz.
Leg of lamb 3 oz.
Pork loin chop 2 oz.
Spareribs 3 oz.
Sliced ham 3 oz.
Calf’s liver 3 oz.
1. Which of the meats is highest in calories?______

Lowest?__
2. Which nutrient requirement is met best by meat? (Remember, the "Nutrients in Foods” chart
shows what percent of the RDA that specific food supplies.)_
3. Which three nutrients are poorly met by an average serving of meat?
4. The calf's liver has the highest nutrient density of any meat in the chart. Reread page 63 in
the text about the function of the human liver. Explain why calf's liver (which performs the
same function) is so high in nutrients.
5. Which nutrient does pork provide in significant amounts that beef does not?
100
Date
Chapter 24: Poultry
POULTRY POINTERS
PART A. Poultry Mini Puzzle
Directions: Use the clues to figure out which words related to poultry fit in the puzzle. The last
letter of each word becomes the first letter of the next word. The first word is filled in for you.
’s 1 M M R
12 11
10
Clues
1. The proper heat level for cooking poultry in liquid.
2. A dry heat cooking method often used for poultry.
3. A Thanksgiving poultry favorite.
4. The number of expected servings.
5. Poultry about the size of stewing hens with all dark meat and much fat.
6. A mixture used to fill whole poultry before cooking; sometimes called dressing.
7. The heart, gizzard, and liver.
8. This seasoning should never be used on poultry before cooking in a microwave oven.
9. To tie the wings and legs of poultry before roasting.
10. To cook poultry in liquid with other ingredients.
11. The part of a bird that allows flight.
12. The grade of poultry usually found in stores.
101
PART B. Scrambled Sentences
Directions: Rearrange the words in the following sentences to form true statements about
poultry.
1. weight of rather poultry The on and grade than tenderness depends its
age its
2. body legs to means poultry the tie to close and wings the To truss of
bird the
3. internal the bird giblets the are edible The of organs
4. at left should temperature Frozen room to be poultry thaw never
5. price in is generally in than lower meats and calories Poultry lower red
6. per give A servings larger more pound will bird
7. high-quality Poultry and minerals is an protein source of vitamins excel¬

lent
8. separately be and stuffing refrigerated poultry must Leftover
9. cooking be oven a completely Poultry microwave thawed in before should
10. paper be immediately poultry and Fresh in loosely refrigerated waxed

should wrapped
102
Date
Chapter 24: Poultry
A POULTRY PRIMER
Directions: Pretend you are answering inquiries from poultry consumers. How would you an¬
swer these questions about buying, storing, thawing, and cooking poultry? Be sure to use com¬
plete sentences.
1. Q: What different kinds and forms of poultry can I find in the supermarket?
A: _____
2. Q: What government regulations apply to poultry and how can I determine quality?
A: _—---
3. Q: How should poultry be stored in the refrigerator and freezer? What is the maximum
storage time for each method?
A: ________
4. Q: How can various kinds of poultry be thawed?
A: ___
5. Q: what cooking methods can I use for young tender birds? What about mature birds?
A: -----
6. Q: What is the difference between panfrying and oven-frying?
A: ---
103
7. Qr What must I do beforehand when roasting turkey?
A: _
8. Q: what does it mean to “truss” poultry? How is this done?

A:
9. Q: Do I need to follow any special precautions when poultry is stuffed?

A:
10. Q: How can I tell when poultry is cooked to doneness?

A:
11. Q: Can I store leftover poultry and stuffing? How? How soon must it be eaten?
A:
12. Q: What guidelines should be followed when I cook poultry in the microwave oven?
A:
104
Date _
Chapter 25: Fish and Shellfish
FISHING FOR FACTS

Directions: There are hundreds of varieties of fish and shellfish available. The names of some
that are mentioned in the chapter are given below in scrambled form. Unscramble each name
and write it in the space provided. Circle the names of all shellfish.
Fish and Shellfish

1__
2. _
3. _
4. _
5_
6. _
7. _
8. _
9. __
10. _
11. _
12. _
13. _
14. _
15. _
16. _
17. _
18. __
19. _
20. _
105
Date-
FISH AND TIPS

Directions: How much do you know about fish? Fill in the word that best completes each sen¬
tence below. The number in parentheses tells you how many letters are in the correct word.
Write the answer in the space provided to the left of each statement.
_ 1. Fish have (^)_and a center spine with bones.
_ 2. Shellfish have a_1^)_but no spine or bones.
_ 3. Fish contains less fat than red meats and has fewer ——
_ 4. Each type of fish has a distinctive color and__
_ 5. Clams, oysters, and scallops are examples of the shellfish
category known as_(§]_
_ 6. Lobsters, crabs, and shrimp are examples of the shellfish
category known as —LLD_
_ 7. Shellfish with the shell removed is called_(Z)_
_ 8. Fish and shellfish have no (10) tissues so they are usually
very tender.
_ 9. Because fish and shellfish are high-protein foods, they must
be cooked at_(D_temperatures.
_ 10. Acidic liquids such as vinegar help get rid of fish (^)
_ 11. Fresh fish should be stored in the
- 12. Fresh, uncooked shellfish should be used within (^)
day(s).
_ 13. When fish is cooked just right, it is firm and (^) easily.
_ 14. Fish can be cooked with dry or_(^) heat methods.
15. If fish is (^Q) -, it will dry out, toughen, and lose its flavor.
_ 16. Fi^^h and shellfish are excellent sources of high-quality
- 17. The form of fish you buy determines the number of (^)
you get per pound.
- 18. The federal government does not require the inspection and
_Q1_of all fish products.
- 19. Fish and shellfish are tender and cook quickly, making them
ideal for_Lzi_cooking.
-- 20. The name given to growing fish and certain shellfish in ar¬
tificial underwater “farms" is -11..1) .
A FISH TALE: Did you know that lobsters swim backward . . . and their
nervous system is in their belly . . . and their kidneys are in their head?
106
Date _
THE FISH MARKET

Directions: Although fish and shellfish provide excellent nutrition for relatively few calories,
many people do not eat them regularly. Find out more about what varieties are available lo¬
cally, how to choose them, and how to make them part of your meals. Use local supermarkets,
your text, cookbooks, and any other resources you would like to complete the following exercise.
1. Name and describe each form of fish shown below.
c. Name d. Name
2. What characteristics should you look for when buying fresh and frozen fish?
Fresh Fish Frozen Fish
107
3. Check a supermarket to find out what varieties of fish are available in your area. If possible,
write examples in each section of the chart.
Fish Shellfish
Fresh
Frozen
Canned
4. Compare the price of one variety of fish available in more than one form (such as fresh and
frozen haddock).
(fish)
Form Price per Pound
What might be the reason for the price difference?
5. What, if any, fish or shellfish are caught and sold commercially in your area?
Is the cost of these varieties generally lower than that of fish not native to your area?
6. Fish can add versatility to menus. Check cookbooks for specific dishes for each menu category
below. Give the name of the dish and tell what variety of fish or shellfish is used.
Name Type of Fish/Shellfish
Appetizer - -
Soup/Stew -- -
Salad - -
Sandwich - --
Main Dish - -
7. On the average, how many times a week do you eat fish or shellfish?-
8. Which varieties are your favorites?--
108
Date
Chapter 26: Eggs
THE ABCs OF EGGS

PART A. The Egg Role
Directions: Eggs are so versatile that they perform many functions in recipes. Define each func¬
tion listed below. Give examples of the egg’s role in food products.
Function Description Food Examples
1. Thickening
2. Leavening
3. Binding
4. Emulsifying
PART B. What’s Your Egg Score?
Directions: Check your knowledge of eggs by answering the following questions. In the space at
the left of each statement, write + if the statement is true or write O if the statement is false.
_ 5. Nutritionally, eggs belong to the dairy group.
_____ 6. The size of an egg has no relationship to its quality or grade.
_ 7. Most recipes for baked goods use medium-size eggs.
__ 8. Eggs should be washed before storing them.
_ 9. Cooked egg whites freeze well.
_ 10. Since eggs are high-protein foods, they should be cooked at low temperatures
only until done.
_ 11. Eggs should be stored with the large end facing up.
_ 12. Discoloration of the yolk in hard-cooked eggs is caused by overcooking.
_ 13. Cooling hard-cooked eggs in cold water makes them easier to peel.
_ 14. Egg whites are high in cholesterol.
_ 15. Egg substitutes have fewer nutrients and calories than whole eggs.
_ 16. Beaten egg whites contain trapped air which makes them fluffy.
_ 17. A drop of yolk will prevent egg whites from being beaten to a fluffy consistency.
_ 18. Eggs separate more easily when they are at room temperature.
__ 19. A layer of liquid between the meringue and filling is called creeping.
_ 20. Eggs should never be cooked in their shell in a microwave oven.
EGG FACT: Did you know that hens lay about 250 eggs per year and
produce for about 18 months?_
109
Date
Chapter 26: Eggs
SCRAMBLED EGGS
Directions: Can you find the 30 words hidden in this puzzle that are associated with eggs? The
words are in all directions—down, across, or diagonally and forward or backward. The same
letter may be in more than one word. Then write a sentence for each word that shows you
understand how it relates to buying and cooking eggs.
K K 0 F L L G V R F C W S T E E N U R J D D U C W I N N X L
R G Y E K X D Q N F L U F N E L E 0 P H J P E R L Q P N K P
L A Y D N F H Y I J Z N I T E B L 0 D T H R X L R S B C S 0
K F 0 A M Y Y D 0 S E W R A W C E N W U E 0 E H I B U C P R
B I J R V N X K N V Y Q V B A C T E R I A T S W X V A z Q B
U X J G J X N M M 0 T E X N F J L K I E L E L S B L E V K Q
G I M L L D 0 L E Q N C N A J 0 Z J C E W I F S T F V D U E
P G Y D M L L U X I D E L B M A R C S L M N V S Z Y K Z Q U
H B A K E D R 0 N T E L E M 0 Q K C E H E F F L R D C R F B
Y P D M I W V G V Z R K D 0 S A P Z Y E B E N I I 0 C R T L
0 0 G F A D X M F N G F Q I M Z R Z D D N P P Q U A I F V A
D P B K J W G M D C X E T A R A P E S E B M L M W E K V H V
U E M H U B Q P T B U N X A K W T 0 N T G B C B D W R N Y W
Y F T D E M W S P X B Z L 0 G V H K E E K Z A S S B P Y F A
R Y H E I B E P I N R G S L G T X V C Y K R 0 I R C H U J B
B T S N L S Y U B H N P M Z K N M G N L K C Z I H U E A V E
K A B U L J C L C X L E S Q Z V Y I X S B E I 0 J I N D M R
G S Y Y J I F 0 H P R E z U Y W S U M T R X L H L L E H S A
B Y T P A C S K L I 0 W M X R u U X R V B E C Q T S E A w D
T Z Z 0 Z S N 0 N 0 J A H L B K L 0 Y E S J L I 0 H W K L 0
B 0 W K T G H G J p R L C S Q R E A P T I D N S X I N U B J
V 0 L U M E U A T M F A T H U M D L E Y F F 0 P W R J V M K
Q L K N 0 E R L F H Q I T B E L B R F U W G I G w R I S I W
E L I T A S R E V Y T L B I T D 0 Z U F W S K S Q E E K L S
A M R D V V C V Y U S E F S 0 L E T S C u E T S L D C A H Z
I U K V B D Z T T 0 R K P w Q N D G B Q H 0 Q W M U X E Q Y
A B H E M A R E T Y B I N D I N G B L W X R S C J U M P I L
Z P G E 0 W S W K H M A 0 U F C F V A V L I N B N D B E W I
110
1. BACTERIA _
2. BINDING _
3. DEVILED _
4. EMULSIFIER _
5. LEAVENING _
6. FRIED _____
7. OMELET _
8. PEEL _
9. PROTEIN _
10. RUBBERY _
11. SHELL _
12. SIZE _
13. SUBSTITUTES _
14. VERSATILE _
15. WEEP _
16. BAKED _
17. CHOLESTEROL _
18. DISCOLORATION
19. FOAMY _
20. GRADE __
21. MERINGUE __
22. PEAKS _
23. POACHED _
24. SEPARATE _
25. SCRAMBLED _
26. SHIRRED _
27. SOUFFLE _
28. THICKENER _
29. VOLUME _
30. YOLK _
111
Date
Chapter 26: Eggs
WHAT'S YOUR EGG SCORE?

Directions: Are you an informed egg problem-solver? Write a solution for each problem given
below.
Problem Solution
1. How can eggs stuck inside an egg carton ^
be removed? ’
2. How can frozen egg yolks be kept from 2.

becoming hard to mix after thawing?
3. What can be done to keep egg shells from 3.

cracking when cooking?
4. How can the white leaking from a 4.

cracked egg be controlled during cook¬
ing?
5. How can the discoloration of the egg yolk 5.

be avoided?
6. What is the easy way to peel a cooked .
egg?
7, How can eggs to be fried be dropped into 7.

the pan without breaking the yolk?
8. What is the safest way to separate egg 8.

whites from yolks?
9. What mixing method should be used 9.

when combining beaten egg whites and
other ingredients?
10. How can meringue on a pie be kept from 10.

shrinking away from the crust as it
bakes?
112
Date
Chapter 27: Grain Products
THE SELLING OF CEREAL

Directions: Breakfast cereals are big business. Take a trip to the supermarket and look at the
variety available. You will see that each cereal is aimed at a particular group of people. The
pictures, slogans, even the cereal name, are designed to appeal to this target audience.
Choose 4 cereals to complete the chart below. (Be sure to choose different types.) For each
cereal, list the ways the package tries to appeal to the consumer. Then identify the product's
target audience as specifically as possible. (An example is completed for you.) Finally, answer
the questions that follow the chart.
Cereal Name_Appeals_Target Audience
“High protein formula builds muscles.”

ProFlakes Picture shows famous athlete. Baseball Preteens and teens—mainly boys
card offer.
1. Give an example of a claim for a cereal that you think is exaggerated. Explain why.
2. Some cereals claim to have all the nutrition needed for the entire day. Is this necessary? Is it
good? Explain.
3. What do you think really influences people to buy particular cereals?
113
Date
KERNELS OF KNOWLEDGE
Directions: Develop your word power by completing the crossword puzzle. It focuses on differ¬
ent kinds of grain products and how to use them.
114
Across
2. Processed.
3. Rice with more nutrients than white rice. (2 words)
5. Whole wheat kernels. (2 words)
8. Products made from durum wheat flour and water.
10. Stuffed pasta dumplings from Poland.
11. Describes the shape of pasta, such as macaroni.
12. Precooked, dried cracked wheat.
13. Grains are complex forms of this nutrient.
15. Long, brownish grain of tall water grass. (2 words)
17. Grain that is also served as a vegetable.
19. White corn grains with the bran and germ removed.
20. Grain often used as a breakfast cereal.
22. Noodle and macaroni products.
23. Grains are the dried seeds or fruits of these grasses.
24. Made from ground, hulled white corn.
26. Seeds from pods which provide high-quality proteins when combined with grain products.
27. Seed of a grain plant.
28. The sprouting section inside a grain kernel.
30. German pasta dessert pastry.
32. The grain from which most flour is made.
33. A grain product used in baking.
34. A cross between rye and wheat.
35. A popular Greek pasta dish.
36. Lost nutrients have been replaced.
37. Least expensive and most popular rice. (2 words)
Down
1. Wheat variety grown especially for pasta.
2. Tiny filled squares of egg pasta that are an Italian specialty.
3. The outer covering of a grain kernel.
4. A long, stringlike form of pasta.
5. Highly nutritious and flavorful part of a wheat kernel. (2 words)
6. A nutritious grain used as a side dish or in soup.
7. A grain that is an important part of oriental cooking.
9. Pasta with egg solids added.
14. The main ingredient of this flat bread is cornmeal.
15. Oriental egg pasta appetizers.
16. Part of a grain kernel.
17. Rice that is partly cooked before milling.
18. Flour processed from durum wheat.
21. Grain from which the bran and endosperm has been removed.
25. Grain products to which extra nutrients such as iron have been added.
27. Coarsely ground buckwheat kernels with the bran removed.
29. Pasta tubes filled, covered with sauce, and baked.
31. White or yellow corn ground to a fine texture.
115
Date
PICK YOUR GRAINS

Directions: Each set of clues refers to an important grain product. Read the clues and write the
correct product in the space above them. Finally, identify the parts of the grain kernel on the
diagram.
1. _ 8. _ 12_
■ Bland flavor ■ Used as a meat extender ■ Yellow or white
■ Ground, hulled white corn ■ Whole wheat kernels ■ Used in baking and cook¬
■ Can replace rice or pota¬ ■ Used for growing wheat ing
toes sprouts ■ Ground to a fine texture
9. _ 13_
2. _ ■ Cooks quickly ■ Very nutritious
■ Hollow ■ Dehydrated after cooking ■ Part of the wheat kernel
■ Flat ■ Costs more than regular ■ Used in cooking or in
■ Long and thin white rice ready-to-eat foods
3. _
10_ 14_
■ Grows mostly in Great ■ Mild flavor and chewy tex¬
■ Bran and germ removed
Lakes region ture
■ Enriched
■ A water grass ■ High in minerals
■ Inexpensive
■ Expensive ■ Used mainly in soup
4. _ 11 15. __
■ Traditional Middle Eastern ■ Cross between rye and ■ Ground buckwheat kernels
food wheat ■ Nutlike flavor and coarse
■ Precooked ■ More nutritious than texture
■ Dried cracked wheat wheat ■ Traditional Eastern Euro¬
Grainy texture pean food
5_
■ Nutlike flavor
■ More nutritious than white
rice
■ Longer cooking time
6. _
■ Pasta
■ Yellow color
■ Nutlike flavor
7. _
■ Ready-to-eat
■ Cooked
■ Instant
116
Date -
Chapter 28: The Basics of Baking
MEET THE INGREDIENTS

PART A. Flour Facts
Directions: Many types of flour are available. Match the correct type of flour from the right
column with its description on the left. Place the correct letter in the space provided. Each letter
may be used only once.
Description Flour
_ 1. Made from a cross of whole wheat and rye. A. Bread flour
B. All-purpose flour
_ 2. Soft, white flour that is lower in gluten that
C. Instant-blending flour
all-purpose flour.
D. Cake flour
_ 3. Not to be used as a substitute for all-pur¬ E. Millet flour
pose flour in baking. F. Rice flour
G. Triticale flour
_ 4. Used for tortillas, hush puppies, and other
H. Stone-ground flour
breads. I. Whole wheat flour
_ 5. Suitable for general baking and cooking. J. Oat flour
K. Self-rising flour
_ 6. White flour that is higher in gluten than all¬
L. Durum flour
purpose flour. M. Cornmeal
____ 7. All-purpose flour with salt and leavening for
baking.
_ 8. Sweet flour used for cookies, piecrust, and
muffins.
__ 9. Used to make noodles and spaghetti.
10. Also called graham flour.
PART B. Storing Baking Ingredients

Directions: Briefly describe how each of the ingredients listed below should be stored.
11. Flour--------
12. Baking soda---—-
13. Baking powder---—---
14. Butter-----
15. Compressed yeast---
16. Active dry yeast-----
17. Cooking oil-----
18. Shortening-----
19. Honey-----
20. Brown sugar-—-----
117
Date
WHAT AM I?
Directions: To bake successfully, you need the right ingredients. Read each clue carefully. Then
write the name of the ingredient that matches the clue in the space provided.
1. I make up the structure of baked products. WHAT AM I?_
2. I am made of the proteins in flour and I develop as dough is mixed or kneaded.
WHAT AM I?_
3. We help baked products rise. WHAT ARE WE?_
4. I am a microscopic plant which reproduces rapidly if I have food, moisture, and warmth.
As I grow, I give off carbon dioxide, which forms bubbles that make dough rise.
WHAT AM I?__
5. I am leavening that requires a high baking temperature and water to make the product rise.
WHAT AM I?_
6. I am a chemical leavening that must be used with an acidic food such as sour milk.
WHAT AM I?___
7. I am a chemical leavening, a combination of baking soda and a dry acid.

WHAT AM I?__
8. We make baked products tender by coating the gluten and keeping it from overdeveloping
adding richness and flavor, and helping the crust brown.
WHAT ARE WE?_
9. I am a hydrogenated fat made from vegetable oil. WHAT AM I?_

10. I give a flakier texture to piecrusts and biscuits than other fats.
WHAT AM I?____
11. We serve a number of purposes in baking—helping to keep batters from separating, trapping
air for leavening, and adding flavor and richness for a tender texture.
WHAT AM I?____
12. When I am used as the liquid in baking, I add nutritive value, flavor, and richness, and help
the crust brown better. ’ ^
WHAT AM I?____
13. I am a concentration of heat caused by pans that touch each other.

WHAT AM I?__
14. I am a mixture of dextrose (a kind of sugar) and water. I am used most often in cooked
frostings.
WHAT AM I?___
15.1 am the most popular sweetener. WHAT AM I?__
118
Date __
THINKING IT THROUGH
Directions: These questions about baking are based on information in the chapter. Write the
answers in the space provided.
1. Briefly explain how gluten development affects the texture of baked products.-
2. Fill in the information on leavening agents missing from the chart below.
Type Special Requirements

Warm water, flour or sugar
Baking soda
Mixing, creaming, or beating ingredients
Steam
Baking powder
3. What four roles do fats and oils have in baked products?
a. ----
b__
c. ------
d. ----
4. Can you substitute one sweetener for another in a recipe? Explain and give an example.
5. How can you reliquify honey that has crystallized?
119
6. You are baking a layer cake for your sister's birthday. What would happen if:
a. You baked the cake in two 8" pans in- a. _
stead of the 9" pans called for in the rec¬
ipe? —
b. You forget to grease and flour the pans b.

as specified in the recipe?
c. You baked the cake at the temperature c.

for glass pans, but you used metal ones?
d. Your pans were touching during bak- d.

ing?
e. You bake the cake in a microwave oven e.

rather than a conventional oven?
f. You used margarine to grease the pans? f.
g. You use dark brown sugar instead of the g.

light brown sugar called for in the rec¬
ipe?
h. You substitute baking soda for baking h.

powder in the recipe, but the cake con¬
tains no acid ingredients?
120
Date __
Chapter 29: Quick and Yeast Breads
QUICK BREADS QUIZ

PART A. A Minipuzzler
Directions: Complete the quick-bread minipuzzle using the clues below the puzzle.
Across Down
3. A kind of batter. 1. A kind of batter.

5. These use baking powder or baking soda 2. A flour mixture thick enough to be shaped
as a leavening. (2 words) by hand.
8. A quick-bread mixing method. 4. A quick-bread mixing method.
9. A mixture thin enough to be poured or 6. To work dough with the hands.
dropped from the mixing bowl. 7. Caused by overmixing.
10. A favorite breakfast quick bread.
PART B. Baking Made Easy

Directions: Write the letter of the answer that best completes each sentence in the space pro¬
vided.
__ 1. The differences in texture and appearance between yeast and quick breads come
most from-
A. the type of leavening used
B. the method of mixing
121
2. Quick breads use-as leavening.
A. yeast
B. baking powder or baking soda
3. _breads take longer to prepare.
A. Yeast
B. Quick
4. There are fewer steps in the_method of making quick breads.
A. biscuit
B. muffin
5. _pour batters are quick breads.
A. All
B. Some
6. Drop batters can be-breads.
A. quick
B. quick or yeast
7. For the_ method, pour the liquid, including the melted fat, into the dry
ingredients all at once.
A. muffin
B. biscuit
8. _breads are baked as soon as they are mixed.
A. Yeast
B. Quick
9. Drop biscuits_kneading.
A. require
B. do not require
10. Melted fat is used in the_method.
A. muffin
B. biscuit
11. Rolled biscuits_kneading.
A. require
B. do not require
12. For_biscuits, the dough should "clean” the sides of the bowl.
A. rolled
B. drop
13. For the biscuit method,_
A. add the dry ingredients to cold fat
B. add cold fat to the dry ingredients
14. The_method is used for pour and drop batters.
A. muffin
B. biscuit
15. Quick breads_be baked successfully in a microwave oven.
A. can
B. cannot
122
Date _
BISCUIT BASICS
PART A. Scrambled Sequence
Directions: Unscramble the following steps for making biscuits, labeling the first Step 1, and so
on. Two of the steps are not part of the biscuit method. Leave these blank.
- 1. Add cold milk.
- 2. Sift the dry ingredients together into a mixing bowl.

- 3. Knead the dough.
-- 4. Turn the dough out onto a lightly floured board.
- 5. Combine the liquid ingredients with the melted fat.
- 6. Use two knives or a pastry blender to cut the fat into the mixture until it looks
like coarse crumbs.
7. Pour the liquid all at once into the dry ingredients.
8. Pat leftover dough together, reroll it, and cut.
9. Using a fork, mix until the dry ingredients are moistened and then stir quickly
to blend the ingredients thoroughly.
10. Roll the dough out gently with a lightly floured rolling pin until it is about 1.5
cm (1/2 in.) thick.
11. Cut the dough out with a biscuit cutter dipped in flour.
12. Bake at 220°C (425°F) for 12 to 15 minutes.
13. Lift the biscuits with a wide spatula onto an ungreased baking sheet, spacing
them about 2.5 cm (1 in.) apart.
14. Add cold fat to the dry ingredients.
15. Measure all ingredients accurately.
PART B. Menu Magic

Directions: Give at least one specific way of using biscuits at each meal.
Breakfast___
Lunch___
Dinner---
123
Date
YEAST BREAD BRAIN TEASERS

PART A. The Pros and Cons
Directions: Yeast breads are available in several convenience forms. Consider the advantages
and disadvantages of those listed below, as well as homemade breads. Write your findings in
the spaces provided.
Yeast Bread Product Advantages Disadvantages
Ready-to-eat loaves and rolls
Frozen bread dough
Refrigerated brown-and-serve
rolls
Dry yeast bread mix
Made-from-scratch yeast
breads
PART B. Food for Thought
Directions: Think about each of the questions below carefully. Then write your answer in the
space provided. You may use any part of your textbook or outside resources if you wish.
1. Give some examples of yeast breads that have their beginnings in other countries or regions
of the United States. Name or describe each and its place of origin.
2. Two trends are evident in yeast bread products. Explain the reasons for these and give ex¬
amples.
a. Faster methods for home-baked products.
b. More emphasis on nutrition in bread.
124
Date
Chapter 30: Cookies, Cakes, and Frostings
CAKE CLOSEUP
PART A. What's Missing?
Directions: Read each of the following statements about cakes carefully. Then fill in the word
or words that correctly completes the statement.
1. -cakes are leavened with either baking soda or baking powder.
2. _cakes contain no fat.
3. Cakes that include both egg yolks and beaten egg whites are called_
cakes.
4. __ cakes contain egg yolks, oil, and baking powder, as well as
beaten egg whites.
5. Foam cakes rely on_and beaten egg whites as a leavening.
6. Shortened cakes are sometimes called_cakes.
7. Foam cakes are usually baked in a_pan.
8. The two most popular foam cakes are_and sponge.
9. The batter in foam cakes rises by_to the sides of the pan as the
batter expands.
10. In the__method of mixing, the fat and sugar are creamed before
the other ingredients are added.
PART B: The Whys of Cake Making
Directions: Briefly explain the reason behind each of these cake-making steps. You may wish to
review Chapter 28.
11. Sifting dry ingredients together.-
12. Baking foam cakes in an ungreased pan.
13. Baking the cake in the pan size specified in the recipe.
14. Avoiding opening the oven while the cake is baking.
15. Other ingredients are folded into beaten egg whites, not beaten in.
125
Date _
Chapter 30: Cookies, Cakes, and Frostings
COOKIES, CAKES, AND CULTURES

Directions: Cultural traditions show up in what people eat. Many cakes and cookies come from
specific countries or cultures. In the space below, copy a cake or cookie recipe that comes from
another culture. It may be a family favorite or one you have found in a cookbook or magazine.
Then tell what culture the recipe represents and anything else you have found out about it.
1. What country or culture does this recipe come from?

2. What do you know about its origins or use?_
126
Date __
Chapter 31: Pies and Pastries
PASTRY POINTERS
Directions: Once you know the basic techniques for making pastry, you can prepare many dif¬
ferent dishes for any meal of the day. Write the word or words that best complete each sentence
in the space provided.
1. -- is a term applied to baked, flaky pies, tarts, cream puffs, and

puff pastries.
2. A small, individual-size pie, usually with one crust is a/an_
3. A/An_is a special tool for mixing pastry.
4. Piecrust is made from flour, fat, salt, and_
5. A mixture of eggs, cream, cheese and other ingredients baked in a piecrust is
6. Unlike other dough, piecrust must be mixed and handled as_as

possible.
7. Too much handling develops the gluten in flour which makes the texture tough and hard
instead of-
8. In humid weather you may need to use_water than you would
in dry weather.
9. A bottom crust baked before the filling is added is sometimes called a pie
10. Cream puffs use as leavening which causes the batter to expand
and creates a hollow interior.
11. Dessert pies made with custard, chiffon, or cream fillings should be refrigerated and used
within--days.
12. Banana, butterscotch and chocolate are examples of-pies.
13. A/An_pie has a fluffy filling made from gelatin and fruit.
14. A pie with only a top crust or a bottom crust is called a/an-pie.
15. The crust is baked to doneness when it is light or golden brown with a slightly
_appearance.
16. It is better to freeze_pies before baking rather than after.
17. Cream or pies should not be frozen.
18. A/An_ is formed with woven strips of dough.
19_ pie crusts do not brown.
20. Most piecrust recipes call for flour.
127
Date -
Chapter 31: Pies and Pastries
TEST YOUR PASTRY SKILLS

Directions: The steps in making a two-crust pie are given below. Rearrange the steps in the
proper order by numbering them from 1 to 23. Place a 1 in the blank to the left of the first step.
Continue until all steps are numbered.
_ 1. Unfold dough gently and center it in the pan.
_ 2. Roll out the second ball of dough.
- 3. Slightly moisten the edge of the bottom crust.
_ 4. Cut slits in the top crust to allow steam to escape.
_ 5. Add just enough water to form a ball of dough.
_ 6. Let the dough rest for a few minutes.
- 7. Fold dough in half or quarters to transfer the dough into the pie pan.
_ 8. Press both crusts together.
_ 9. Unfold top dough.
_ 10. Sift the flour and salt together in a bowl.
- 11. Push the dough down gently so it fits into the pan without stretching it.
- 12. Decorate the pie edge with an attractive finish to seal the edges.
- 13. Roll out the larger portion of dough from the center outward in all directions.
_ 14. Cut the fat into the flour with a pastry blender or two knives.
_ 15. Fold the edge of the top crust under the bottom crust.
- 16. Measure the top of the pie pan against the dough to be sure the dough is about
5 cm (2 in.) larger all around.
- 17. Divide the dough into two portions, one slightly larger than the other.
_ 18. Trim the dough off even with the edge of the pan.
_ 19. Press the larger ball of dough to flatten it slightly.
_ 20. Place the filling into the piecrust.
_ 21. Roll out to an even thickness of about 0.3 cm (1/8 in.) keeping the dough as round
as possible.
_ 22. Trim the top crust to about 1.3 cm (1/2 in.) larger than the pie pan.
_ 23. Fold dough in half and place it over the filled pie.
PIE TIDBITS: Pies originated in Greece. They were honey-based fillings and
were served as a delicacy to the very wealthy . . . Another name for a
French custard pie is quiche . . . And, pizza is the Italian word for pie.
128
Date
Chapter 32: Stocks, Soups, and Sauces
TANGLED TERMS
Directions: The puzzle includes 20 words with stocks, soups, and sauces. Unscramble the letters
in the list below to form the words. Write the correct answers in the spaces. Then circle the
word in the puzzle. The words are in all directions—down, across, diagonally and forward or
backward. The same letter may be used in more than one word.
z C U R D L E Y U M L B H s H I M A J
F H A R E D U C E D 0 D Q H K S K 0 F
L C V R F C W S T U E L R N U Q R J D
C W I N N X L R I G Y K X U D U Q N F
U F W E T s E L R E D W 0 H C E E E 0
H J R L Q p L N K P E L A Y N F H Y I
Z B N I T 0 D L Q D T M H X R S B B V
O K E L N z R 0 Y D 0 S M E W R W I C
N W U U E E U B U C C P T 0 R T C S I
N X K N R V G Q S L W H X A S H Z Q C
U X J J X R N B A M I E M 0 Y N T U U
F J L K I E E R R C D L S S L S 0 E s
V K Q G s I I M K 0 M E S A L L D C T
L E Q T c F N E A A T 0 E J E O Z J A
E W 0 F Y S N T F N I H V R U R E P R
Y C D M L E L U X S I M R 0 U X G V D
K M A E R C Z Y E K Z E Q U H P R E 0
K C E S O H C A P S A G S A U C E H D
1. REBUER EAMIN 11. SUQEIB
2. LUOBINOL 12. TRHBO
3. WEHORDC 13. RAYFCLI
4. MOCEMOSN 14. MRACE
5. CELRUD 15. DUATCSR
6. AEGDERSE 16. HAPCGAOS
7. EPEDRU 17. ERDECU
8. UXOR 18. CAESU
9. WETS 19. KOCST
10. EIHKSRTCNE 20. YOESCIVSISH
129
Date _
WHAT'S YOUR STOCK, SOUP, AND SAUCE SCORE?

PART A. Fact or Fiction?
Directions: Stocks, soups, and sauces can be used in a wide variety of ways for nutritious meals.
In the space at the left of each statement, write + if the statement is true or 0 if the statement
is false.
- 1. Ingredients used in stock should be mature and have well-developed flavors.

- 2. Less tender cuts of meat should not be used in preparing stock.
- 3. A sieve can be used to draw off the liquid fat from the surface of stock.
- 4. Broth and bouillon are the same.
- 5. Consomme has a weaker flavor than broth.
- 6. Bisque is any cream soup made with poultry, fish, or shellfish.

- 7. All cream soups freeze well for up to three months.
- 8. Sauces are flavorful liquids that have been thickened.
- 9. Many sauces use soup stock as the liquid.
- 10. Cake flour should be used to thicken sauces.
- 11. Soups and stocks can be cooked more successfully in a microwave oven than on
top of the range.
PART B. Complete the Sentence

Directions: Write the word or words that complete each sentence in the space provided.
12. There are four basic kinds of stock: white, brown, fish, and_
13. Meat bones with-- add extra flavor to the stock.

14. -are sweetened milk thickened with eggs.
15. As a rule, 1 liter (1 quart) of soup will give about___servings of an
appetizer soup or four servings of a main-dish soup.
16. New England or Boston chowder has a___base.
17. Most thickeners will lose their thickening power if they are_
18. Stock becomes-and sours rapidly if starchy foods are used.

19. A mixture of fat and flour, called-is used as the basis for many
sauces.
20. Liquid thickened with---remains as clear as it was originally.
21- -is a thick paste of butter and flour that can be added directly to
hot liquids to thicken them.
130
Date __
Chapter 32: Stocks^ Soups^ and Sauces
FLOUR AS A THICKENER
PART A. Making White Sauce
Directions: White sauce is a basic sauce that is used often in a variety of ways. The consistency
of white sauce depends on the proportion of thickener and fat to liquid. In order to obtain
different thicknesses, the amounts of the ingredients are varied. Consult your text, cookbooks,
or other references and fill in the chart below with the correct amounts.
Type of White Sait

Sauce Milk Fat Fiour (optionai) Suggested Uses
Thin sauce 1 cup
Medium sauce 1 cup
Thick sauce 1 cup
List the four steps that should be taken to make white sauce.
1. ___
2. ____
3. ___
4. ___
PART B. Making Brown Sauce
Directions: Briefly describe the two ways making brown sauce differs from making white sauce.
5. _
6. _
PART C. Thickening Soups, Stews, and Gravies

Directions: List three steps that should be taken to thicken soups, stews, and gravies with flour.
7.
8.
9.
131
Date
PROBLEM SOLVERS
Directions: How much do you know about preparing stocks, soups, and sauces? Write a solution
or reason for each situation described below.
Situation Reason or Solution

1. In making stock, why should the pot be 1. _
kept partially covered during cooking?
2. What can you do to save an egg mixture 2. _

which starts to curdle?
3. Why shouldn't cured meats such as ham 3.

be used for stock?
4, Why can’t most thickeners be added by 4.

themselves to hot food?
5. Why should thickened mixtures for 5.

sauces be cooked over low heat?
6. What should you do if stock is weak in fla- 6.

vor?
7. What can you do to prevent cream soups 7.

from curdling?
8. What can you do if a mixture thickened 8.

with flour becomes lumpy?
9. Why should you avoid stirring tapioca 9.

mixtures more than necessary?
10. Why isn't it a good practice to freeze mix- 10.

tures thickened with flour?
11. Why shouldn't you use potatoes, peas, or 11.

rice in making stock?
12. What are two ways to degrease stock? 12.
132
Date
Chapter 33: Beverages
WHAT'S YOUR CHOICE?

Directions: Take a survey of at least ten people to determine which beverages they drink most
often with meals and as snacks. Use the chart below to tally their responses. Then answer the
questions regarding your findings.
Fruit Cocoa/ Soft

Juice Chocolate Coffee Tea Milk Drink Other
Breakfast
Lunch
Supper
Snacks
1. What beverage was most popular at each meal and for snacks?
Breakfast-- Supper-
Lunch-^- Snacks--
2. Were most of the people you surveyed from one age group?-If so, which one,
and how might this have affected your results?--
3. Which beverage was most popular overall?--

4. Did the people in your survey seem to choose nutritious beverages or less nutritious bever¬
ages most often?-----

5. What effect might this have on their overall diet?-
6. How do your own beverage choices compare to your survey results?
7. Why do you think soft drinks are such popular beverages?
8. What are some ways the public could be encouraged to make more nutritious beverage
choices?------
133
Date
Chapter 33: Beverages
WHAT'S BREWING?
Directions: Brush up on beverage basics. Briefly explain the reason for each situation in the
"What?” column.
What? Why?
1. You must add fat when you substitute

cocoa for chocolate in baking.
2. Chocolate is usually more expensive

than cocoa.
3. For beverages, cocoa is a better choice to

use than chocolate.
4. Chocolate may show patches of white.
5. Both cocoa and chocolate should be

cooked in a double boiler.
6. Coffee should be stored in an airtight

container in the refrigerator.
7. It is important to refer to the owner's

manual before using a coffee maker.
8. It is essential that the coffee maker be

very clean.
9. Coffee should not be overcooked or re¬

heated.
10. Different varieties of tea all come from

the same plant.
11. Tea should not be brewed in metal con¬

tainers.
12. You cannot judge the strength of the tea

by its color.
13. Never boil tea.
14. To make iced tea, use about 50 percent

more tea than for hot tea.
15. Beverages should be stirred before heat¬

ing in a microwave oven.
134
Date _
Chapter 34: Preserving Food at Home
THE LANGUAGE OE PRESERVATION

Directions: Develop your word power by completing the crossword puzzle. It focuses on home
food preservation methods.

Across
1. High-acid foods that are often preserved.
4. Low-acid foods often preserved at home.
7. To become firm and jellylike.
8. Pickling ingredient.
11. Chopped fruits and sugar cooked until the mixture mounds up in a spoon.
12. Method of processing high-acid foods. (3 words)
14. Tiny living things of microscopic size.
16. Covers for jars.
18. Made by extracting the juice of cooked fruit and combining it with sugar.
19. Preserving food by removing most of the moisture.
20. A combination of fruits, vegetables, or both, that are chopped, mixed with salt, vinegar,
sugar, water, and spices, and cooked.
24. Method used for canning all low-acid foods. (2 words)
25. To put through the steps of a procedure.
26. Method used to help preserve meat and add flavor.
28. Indicates spoilage of home-canned food caused by bacteria.
29. Bacterial cells not killed by boiling.
30. Slightly precooked.
31. Food poisoning caused by a deadly bacteria.
Down
1. Preserving food by storing it at temperatures of - 18°C (0°F) or below.
2. Poison produced by bacteria.
3. An unsafe canning method that may cause jars to explode. (2 words)
5. Sign of spoilage in home-canned foods.
6. Microorganism that can cause canned foods to spurt when opened.
9. Small pieces of fruit cooked in a transparent jelly.
10. Foods that are processed in a boiling water bath. (2 words)
13. Foods, such as cucumbers, that are preserved by soaking in brine.
15. Unsafe canning method in which hot food is placed in sterilized jars then sealed. (2 words)
17. Treated with ingredients such as salt to retard spoilage and give a special flavor and color.
21. Germ-free.
22. To prepare food in a way that allows it to be safely stored for later use.
23. Solution of water and salt.
27. To become tainted or unfit for use.
136
Date
Chapter 34; Preserving Food at Home
"WHY MUST I . .
Directions: Safe food preservation depends upon following the rules and directions exactly. For
this activity, you are a food specialist with a newspaper column. Briefly answer each question
explaining the reason behind any rules. Be sure to use complete sentences.
Letters Answers
1. “Why can't I use the empty peanut butter 1. ___
jars I've saved to can tomatoes from my
garden?'' Sally -
2. “Blanching vegetables before freezing 2.

seems like such a bother. Why should I
take the time to do it?” Tom
3. “A couple months ago I bought ten 3.

pounds of ground beef on sale. Now I've
noticed that some of it seems dried out
and tastes odd. Other packages are fine. —
What did I do wrong?” Carlos
4. “I love dried apples and have been trying 4.

to make my own. I've placed slices out¬
doors on an old window screen. By the
time they dry (it takes almost a week), —
they are moldy. Help!” Jan

5. "I've planted a big garden and plan to can
vegetables for next winter's meals. The
only problem is that I've never canned be¬
fore and I'm confused. Someone told me
there are different canning methods for
different kinds of food. Which should I
use for vegetables?" Cynthia
6. "Can I use my microwave oven for can¬

ning instead of a pressure canner? It
would sure keep the kitchen cooler on hot
days." John
7. "All the news reports about food poison¬

ing make me scared to preserve food at
home. Which method of preservation do
you consider the safest and why?" Wendy
8. "Frozen fruits from the store come in bags

of individually frozen pieces. It's so handy
because I can pour out just what I need
and return the rest to the freezer. How
can I freeze fruits at home this way?"
Sam
9. "What's the difference between jelly and

preserves? I've been reading recipes but
am still not sure what the difference is."
Charles
10. "What signs of spoilage should I look for

in home canned foods? Also, bean salad is
my specialty. Can I use home-canned
green beans without codking them first?"
Marie
138
Date
Chapter 35: Foods of the World
GLOBAL CONNECTIONS
Directions: Each country around the world has its own food favorites. The letters in the spiral
form important foods from 16 countries or regions. Follow the spiral to discover their names.
Write each in the space provided, then tell the country or region it belongs to. Finally, briefly
describe 8 of the foods.
Food Country/Region Description

1. _
_ _
2__ _
3. _ _— -
4. _ _ _
5__ _
6. _ _ _
7. - - -
8__ _ _
9___ _
10__ __
11__ _
12. - -- -
139
Date _
Chapter 35: Foods of the World
WHERE IN THE WORLD?

Directions: In each of the following exercises, all of the terms except one are related. Underline
the one term that does not belong. Write the country or region that best describes these food
traditions.
1. - 2_3.
Chutney Plantain cheese
Beet soup Fruit Ragout
Tea Pfeffernusse Crepes
Horseradish Sofrito Bouillabaisse
Kippers Beans Souffle
Finnan haddie Seafood Antipasto
s 6
Beets Pimientoes Sushi
Phyllo Paella Seaweed
Tea Smorgasbord Vegetables
Cabbage soup Cold vegetables Shish kebabs
Sauerkraut soup Olive oil Tempura
Black bread Tomatoes Soy sauce
Q
Ice cream Masa Lussekake
Pasta Tortillas Reindeer meat
Goulash Tamales Saffron
Minestone Mole poblano Rye bread
Ricotta Cabrito Pork
Spumoni Ceviche Herring
11 1?
Sauerbraten Cassava Rice
Corn Curd Pickled foods
Potatoes Cereals Soy sauce
Ceviche Masala Bird's nest soup
Cassava Curry Peanut butter
Bananas Flat breads Ginger
14 IS
Cornmeal Plantain Apples
Red hot peppers Eggplant Lucia buns
Masala Phyllo Pot roast
Ostrich eggs Yogurt Wurst
Poultry Couscous Gingerbread
Peanuts Felafel Schnitzel
140
Date
Chapter 36: American Regional Foods
A TOUR OF STATES AND TASTES

Directions: First, locate each state and write the correct abbreviation on the map. The abbrevi¬
ations are listed below. Some of the food traditions of the early settlers are listed under the
map. Circle the term that does not belong in each region or group.
AL DC KS MS NY SC WV
AK FL KY MO NC SD WI
AZ GA LA MT ND TN WY
AR HI ME NE OH TX
CA ID MD NV OK UT
CO IL MA NH OR VT
CT IN MI NJ PA VA
DE lA MN NM RI WA
3. The Northeast: chowder ■ pinto beans ■ johnny cake ■ shellfish

4. The Midwest: corn ■ wheat ■ dairy products ■ gumbo
5. Creole Food: file powder ■ gumbo ■ hush puppies ■ spices
6. The South: grits ■ succotash ■ ham ■ dandelion greens
7. The Southwest: turnips ■ chili con came ■ barbecued beef ■ son-of-a-gun stew
8. Pacific Coast/Northwest: fish ■ fmits ■ sourdough bread ■ Hopping John
9. Hawaii: coconut ■ poi ■ papaya ■ sweetbreads
10. Mexican Food: kimchi ■ chili peppers ■ pinto beans ■ tacos
141
Date
Chapter 36: American Regional Foods
OUR COOKING HERITAGE

Directions: Choose one region of the country that you would like to learn more about. Research
the food customs of that region and their origins. Briefly summarize how each of the following
influenced the foods of the region.
Region:_
Geography and Climate___
Early Settlers
Lifestyles
Popular Foods
Describe and trace the origins of one dish characteristic of the region.
142
Date
Chapter 37: Creative Cooking
IS THERE A DIFFERENCE?
PART A. Making Your Own
Directions: Answer each of the questions below to compare homemade baking mix with the
commercial product.
Master Baking Mix

Metric Customary Ingredients
500 mL 2 cups All-purpose flour
20 mL 1 Tbsp. + 1 tsp. Baking powder
5 mL 1 tsp. Salt
10 mL 2 tsp. Sugar
125 mL V2 cup Nonfat dry milk
125 mL V2. cup Shortening
Directions
Yield: 1 L (1 qt.) mix 3. Store in airtight container.
1. Combine salt, sugar, and nonfat dry milk. 4. Keep in refrigerator 4 to 5 weeks. Freeze for
2. Cut in shortening with a pastry blender or 2 longer storage periods,
knives.
1. Compare the recipe above with the ingredient list on a box of commercial baking mix. What
ingredients are in the boxed mix that are not in the homemade?_
2. Do you think you could substitute the homemade mix in recipes calling for the boxed mix?
_Why?__
PART B. Testing Your Hypothesis

Directions: Prepare the Master Baking Mix according to the recipe above. Prepare biscuits using
boxed baking mix according to the package directions. Substitute homemade mix in the same
recipe. Compare the results.
3. Which of the products (boxed or homemade) would you rate higher in each of the following
categories?
Appearance_Texture_Flavor_
4. Do you think the homemade mix was an acceptable substitute in this recipe?--
Why?-
5. Do you think it would be an acceptable substitute in other recipes calling for boxed mix?
_Why?-
6. Name one advantage of using the boxed mix.-
The homemade mix.--
143
Date
USING YOUR CREATIVITY

PART A. Creative Casseroles
Directions: One dish casseroles are often quick to prepare and give you a chance to put your
creative talents to work. Study the instructions on page 546 in your textbook. Create your own
“favorite" casserole. Write the recipe in the space provided using the standard recipe format
(text page 225).
PART B. Sandwich Sensations
Directions: Use your own imagination or consult a variety of references to create new sandwich
combinations. Plan three sandwiches using a variety of fillings and breads. Use the chart below
to explain your sandwich choices. Name each new sandwich creation.
Name Filling Bread Garnish
144
Date _
HERBS AND SPICES

Directions: Place a small amount of the following herbs and spices into numbered cups or small
paper or foil squares you have folded into “dishes." Choose a partner. See how many herbs and
spices you can identify by smell. (Your partner will give you samples in random order and mark
whether you identified each correctly.) Change roles and repeat. Then mark on the chart
whether each seasoning is an herb or a spice. Tell one food with which each might be used.
Consult cookbooks or other reference books if you wish.
Correctly Herb (H) Example

Seasoning Identified? or Spice(S)? of Use
1. Cloves
2. Caraway
3. Dill
4. Thyme
5. Chives
6. Cinnamon
7. Ginger
8. Anise
9. Rosemary
10. Bay leaf
11. Oregano
12. Nutmeg
13. Parsley
14. Mint
15. Basil
145
Date
GARNISH WITH GLAMOUR

Directions: Add flair to food by perking up ordinary meals with dazzling garnishes. Search for
pictures displaying many different ways to use edible garnishes to make food beautiful. You
may want to sketch some of your own ideas, too. Make a collage and mount your collection on
this page.
146
Date __
Chapter 38: Careers in Food and Nutrition
CONQUERING THE CAREER MAZE

Directions: Making career decisions often feels like finding your way through a maze. Begin by
finding the correct path through the maze. Record the amount of time it took you. Then study
the list of work preferences below. Rank them by number in order of importance to you. Leave
blank any that are not important to you. Assume that you have just graduated from high school
and you are looking for a full-time job.
Time for maze:
Rank Your Work Preferences

High wages - Helping others Working different
hours
Working outdoors -- Work with ideas
Opportunities to
Working indoors _ Work with machines advance
Job security - Regular work hours Easy, routine work
Working alone - Doing physical work Work with variety
Working with others - Working at a desk Chance to travel
Good working condi- - Being my own boss Being part of a team
tions
1. What jobs in food and nutrition might match your most important work preferences?
2. What food and nutrition jobs would be wrong for you?
147
Date _
Chapter 38: Careers in Foods and Nutrition
CHECKING FOOD CAREERS

PART A. What Are the Jobs?
Directions: Many different kinds of jobs are available in foods, nutrition, and food service.
Maybe there is one that's right for you. Fill in examples of jobs in each category.
Food Jobs Working with Food Jobs Working with Food Jobs Working with
Things Ideas People
1-1-1_
7 7 9
3
4 4 A
s S. 5.
PART B. What's Available?

Directions: Search in newspapers for help wanted ads in food and nutrition. Try to find one for
each category above and mount in the space provided.
Working with Things Working with Ideas Working with People
Which job appeals to you most? . Wbv^
What's your idea of the perfect food-related job? Write a "help wanted” ad for a newspaper
describing it.___
148
Date
Chapter 39; How to Get and Keep a Job
IF YOU WERE THE BOSS . . .

Directions: Let’s assume you are the boss. What would you say and do in each of the following
situations? Think about each problem carefully, then explain what you would do. Be specific in
justifying your answers.
BEN is a friendly guy who makes customers and co-workers feel

good. He relieves another worker at the cash register twice a day.
The records show that when Ben is at the register, there are either
money shortages or overruns.
NANCY is a very dependable worker that you can always count on.
Lately, other workers don't want to work near her. They say she
“smells” and looks dirty. Nancy is sensitive about criticism.
® ANDY has Just been elected Student Council president at school. His
co-workers on the job are complaining to you that he is bossing them
149
LISA has a serious personal problem. During the last two weeks, she
has been coming into work 15 to 30 minutes late most days. She has
received one warning in writing. You know about the problem and
really feel sorry for her. The other workers are beginning to resent
her tardiness.
@ JOE loves to nibble on food as he prepares fast food orders. He has

been reminded repeatedly about the sanitation policies. You hate to
fire him because he can work odd hours and he is capable. It is hard
to find dependable workers to come in off-hours.
W p ROSA loves to tell her co-workers all about her dates during working
She seems to waste a lot of time just talking. This is her first
150
Date
Chapter 39; How to Get and Keep a Job
"HELP WANTED"ADS
PART A. Abbreviation Puzzlers
Directions: To save money, people who put ads in newspapers try to use as few letters and words
as they can. To understand ads, you need to figure out what the abbreviations or shortened
words mean. Typical examples are listed below. Write out the correct word in full after each
abbreviation.
1. a.m. - 19. pd.
2. p.m. 20. bkgd.
3. appt. 21. agcy.
4. bldg. 22. temp.
5. bus. 23. expd.
6. oppty 24. qual.
7. exc. 25. ext.
8. advc. 26. info.
9. nec. 27. misc.
10. CO. 28. req.
11. gd. 29. loc.
12. hr. 30. comm.
13. sal. 31. rte.
14. mfg. 32. Ige.
15. refs. 33. ben.
16. pref. 34. o.t.
17. tme. 35. prsn.
18. tele. 36. rlble.
What can you learn about the job market from reading the “help wanted” ads?
151
PART B. Writing Letters
Directions: The following two ads appeared in a local paper. Assume that you are interested in
one of these. Write a letter of application in the space that follows. Use correct letter format.
Food Service Corp. wants five young men and New restaurant needs help! We need hardworking
women to train as assistant food managers. Earn and motivated people to fill immd. part-time pos.
while you learn. Part-time work avail; Write to Flexible wkg hrs; no experience nec; we will train;
Robert Jones, Fd Svce Corp; Box 120, Cleveland, exc. benefits and growth opport. Apply by letter;
OH, 12345. Give age, education, experience, etc. Jane Carpenter, Box H-70, 17306 N. River Rd.,
Dallas, TX 54321
152
Date _
Chapter 39: How to Get and Keep a Job
JOB INTERVIEWS: KNOW THE QUESTIONS!

Directions: Knowing what questions to expect during an interview can put you at ease as a job
hunter. Most people who "go in cold" for an interview meet with little success. In a way, you
need to be like a salesperson. You have to sell your services, learn the product, practice the
speech, and try it out. Try answering briefly some questions often asked by interviewers.
Interviewer’s Questions Your Responses
1. What position are you interested in? 1. --
2. Have you ever worked for pay? 2.
3. Tell me a little about yourself. 3.
4. A lot of students have come in for this job. 4.

Why should I hire you?
5. Why do you want to work here? 5.
6. How do you spend your spare time? 6.
7. What do you like best about school? 7.
8. What are your grades like? 8.
9. What do you hope to be doing after grad- 9.

uating from high school?
10. Thank you for coming in. We have several 10.

other people to interview. We should
reach a decision soon.
153
Date _
Chapter 39: How to Get and Keep a Job
WOULD YOU HIRE YOURSELF?

Directions: Your actions can clinch the interview and get hired. Consider the following job-
related questions and write a brief explanation for each.
1. Name five positive things to do during an interview?
a. ______
b. ____
c. ___
d___
e. ____
2. Name five things not to do during an interview.

a.________
b___
c. ___
d_
e._
3. Why do many people dread having an interview? __
4. List the questions you would want answered before you would accept any job.
5. What can you learn from having job interviews?
Identify 10 reasons why people get turned down or get fired from jobs. Check (*^) those rea¬
sons that are most common among people you know or have heard about.
a. f
b. P
c. h
d. - i
e. - j-----
154
•M
a |b!i. ,‘*i:f
•in nrf
-•> /'
Bennet^t & McKhight / GLENCOE

Food For Today. Student Activity Guide - Kowtaluk, Helen Kopan, Alice Orphanos - 1986 - Mission Hills, Calif. - Glencoe - 9780026678605 - Anna's Archive

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Food For Today. Student Activity Guide - Kowtaluk, Helen Kopan, Alice Orphanos - 1986 - Mission Hills, Calif. - Glencoe - 9780026678605 - Anna's Archive

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FOOD FOR TODAY

By Alice Orphanos Kopan

Keyed to the 1986 Edition of

GLENCOE PUBLISHING COMPANY

Published by Glencoe Publishing Company, a division of Macmillan, Inc.

Send all inquiries to:

Printed in the United States of America

ISBN 0-02-667860-8 (Student Activity Guide)

Chapter 2: Food Facts and Fallacies. 11

Chapter 3: Nutrition and Your Health ..15

Chapter 4: The Nutrients You Need.19

Chapter 5: Food and Your Well-Being.23

Chapter 6: Plan Your Daily Food Choices...27

Chapter 7: Controlling Your Weight.31

Chapter 8: Special Food Needs.35

Chapter 9: Your Kitchen.39

Chapter 10: Kitchen Equipment and Appliances. 43

Chapter 12: Storing Food.51

Chapter 13: Safety and Sanitation.55

Chapter 14: Food Preparation Tools.59

Chapter 15: Food Preparation Techniques.63

Chapter 16: Microwave Cooking.67

Chapter 17: Meal Management..

Chapter 18: Serving and Eating Food. 7S

Chapter 19: Fruits.79

Chapter 20: Vegetables..

Chapter 22: Dairy Foods.93

Chapter 23: Meat.97

Chapter 24: Poultry. 101

Chapter 25: Fish and Shellfish.105

Chapter 26: Eggs.109

Chapter 27: Grain Products.113

Chapter 28: The Basics of Baking.117

Chapter 29: Quick and Yeast Breads. 121

Chapter 30: Cookies, Cakes, and Frostings. 125

Chapter 31: Pies and Pastries.127

Chapter 33: Beverages.133

Chapter 34: Preserving Food at Home.135

Chapter 35: Foods of the World.139

Chapter 36: American Regional Foods.141

Chapter 37: Creative Cooking.143

Chapter 38: Careers in Food and Nutrition.147

Chapter 39: How to Get and Keep a Job.148

Chapter 1: Your Food Choices

CHARTING YOUR CHOICES

(Continued on next page)

Chapter 1: Your Food Choices

LIKES AND DISLIKES

Food ' Reason

2. Are most of your favorites nutritious? -- Do they reflect your cul¬

tural and/or religious heritage?-----

4. Do you like to try new foods?---

Chapter 1: Your Food Choices

DEALING WITH DECISIONS

STEPS IN DECISION MAKING

Chapter 2: Food Facts and Fallacies

PART A. The Printed Page

PART B. "You May Have Won . .

Example: "Everyone is using Brand X.”

Chapter 2: Food Facts and Fallacies

Food Claim Myth or Fact? The Facts Are

1. Only young children need milk.

2. Brown and white eggs have the