Velda L. Largen Deborah L. Bence, CFCS · Author of Family and Consumer Sciences Instructional...
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Velda L. Largen Author of Family and Consumer Sciences Instructional Materials Deborah L. Bence, CFCS Family and Consumer Sciences Author Reynoldsburg, Ohio Publisher The Goodheart-Willcox Company, Inc. Tinley Park, Illinois photo courtesy of McCormick & Co., Inc.
Transcript of Velda L. Largen Deborah L. Bence, CFCS · Author of Family and Consumer Sciences Instructional...
Velda L. LargenAuthor of Family and Consumer Sciences Instructional Materials
Deborah L. Bence, CFCSFamily and Consumer Sciences AuthorReynoldsburg, Ohio
PublisherThe Goodheart-Willcox Company, Inc.Tinley Park, Illinois
photo courtesy of McCormick & Co., Inc.
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Copyright © 2010
by
The Goodheart-Willcox Company, Inc.
Previous Editions Copyright 2008, 2006, 2004, 2002, 2000, 1996, 1992, 1988, 1984,1979
All rights reserved. No part of this book may be reproduced, stored in a retrievalsystem, or transmitted in any form or by any means, electronic, mechanical, photo-
copying, recording, or otherwise, without the prior written permission of TheGoodheart-Willcox Company, Inc. Manufactured in the United States of America.
Library of Congress Catalog Card Number 2009003763
International Standard Book Number 1-978-1-60525-150-9
1 2 3 4 5 6 7 8 9 10 10 15 14 13 12 11 10 09
Library of Congress Cataloging-in-Publication Data
Largen, Velda L.Guide to good food / Velda L. Largen, Deborah L. Bence. -- 11th ed.
p. cm.Includes index.ISBN 978-1-60525-150-9
1. Food. 2. Nutrition. 3. Cookery, International. I. Bence, Deborah L. II. Title.TX354.L37 2010641.3--dc22
2009003763
Cover Image: Copyright Lisa Koenig/Stockfood
The Goodheart-Willcox Company, Inc. Brand Disclaimer: Brand names, companynames and illustrations for products and services in this text are provided for educa-tional purposes only, and do not represent or imply endorsement or recommendationby the author or the publisher.
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Introduction
Guide to Good Food is designed to give you information about food andnutrition you can use every day. This practical text focuses on the latest adviceon diet and physical activity to help you make healthful food and fitnesschoices. Guidelines for choosing appliances, setting up a food budget, andbuying and storing foods will help you make consumer decisions. Tips on usingspace, time, and energy will help you manage your resources while working inthe kitchen. Information on basic cooking methods will give you the backgroundneeded to prepare a wide range of foods.
Throughout the text, you will find health, business etiquette, safety, con-sumer, and environmental tips. Question-and-answer sidelights addresscommon food myths and concerns. Descriptions of food industry careers fromthe Dictionary of Occupational Titles are listed at the beginning of eachchapter. Case studies illustrating the need for and use of skills in the workplaceappear at the end of every chapter. Guide to Good Food also includes severalchapters on foods from around the world. These features are intended to showyou food is more than just something to eat. Food is at the heart of scientificresearch. It provides a source of income for millions of people. It is also a partof people’s cultural identity.
You will find Guide to Good Food easy to read and understand. Hundredsof colorful photos will help you picture the many foods and techniques that arediscussed. Numerous recipes will give you the chance to practice food prepara-tion methods covered in the book. Terms are listed at the beginning of eachchapter to help acquaint you with vocabulary related to text material. Learningobjectives will allow you to key in on important points as you read. Reviewquestions at the end of each chapter will help you assess your understandingof what you read. Learning activities are suggested to give you a chance tofurther explore topics of interest. Technology applications help you build newskills. All these resources are intended to enhance your experience as youstudy the interesting and vital topics of food and nutrition.
Agricultural Research Service,USDA
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Teacher Reviewers
Linda O. SpruillFamily and Consumer Sciences CoordinatorVirginia Beach Public SchoolsVirginia Beach, Virginia
Kelly LangFamily and Consumer Sciences InstructorFairport High SchoolFairport, New York
Sheila MecklenburgFamily and Consumer Sciences InstructorLockport High SchoolLockport, Illinois
Teri Lynn FuentezFamily and Consumer Sciences InstructorLyman High SchoolLongwood, Florida
Polly Reiss-ChurchillFamily and Consumer Sciences InstructorCleveland Heights High SchoolCleveland Heights, Ohio
Dianne MeeksFamily and Consumer SciencesInstructor/Department ChairHighlands High SchoolFt. Thomas, Kentucky
Technical Reviewers
Karen Chapman-Novakofski, RD, LD, PhDAssociate Professor and Extension Specialist,
NutritionDepartment of Food Science and Human
NutritionUniversity of IllinoisUrbana-Champaign, Illinois
Barbara Ann F. Hughes, PhD, RD, LDN, FADAPresident, B.A. Hughes & AssociatesRaleigh, North Carolina
International Food Information CouncilFoundationWashington, DC
Jessica Schulman, PhD, RD, LDNAdjunct Professor and Nutrition ConsultantCollege of Health ProfessionsUniversity of FloridaGainesville, Florida
Reviewers
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Chapter
ObjectivesAfter studying this chapter, you will be able to� identify various small kitchen utensils and
discuss their functions.� explain how to select and care for cooking
and baking utensils.� demonstrate the use of various pieces of
small kitchen equipment, cookware, andbakeware.
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nonstick finishsaucepanpotdouble boilerpressure saucepanspringform pancasserole
Terms to Know
Part 1The Importance of Food
1 How Food Affects Life 162 Nutritional Needs 333 Making Healthful Choices 594 Nutrition Through the Life Cycle 805 Staying Active and Managing Your
Weight 956 Safeguarding the Family’s Health 1147 Career Opportunities 130
Part 2The Management of Food
8 Kitchen and Dining Areas 1509 Choosing Kitchen Appliances 164
10 Kitchen Utensils 18511 Planning Meals 19912 The Smart Consumer 21713 Getting Started in the Kitchen 231
Part 3The Preparation of Food
14 Grain Foods 25615 Vegetables 26716 Fruits 28117 Dairy Products 29118 Eggs 30819 Meat 320
Brief Contents
20 Poultry 33621 Fish and Shellfish 34522 Salads, Casseroles, and Soups 35623 Breads 36824 Cakes, Cookies, Pies, and
Candies 38625 Food and Entertaining 40126 Preserving Foods 416
Part 4Foods of the World
27 The United States and Canada 43228 Latin America 47629 Europe 50030 Mediterranean Countries 54031 Middle East and Africa 57232 Asia 599
Appendix A 640Eating Well with Canada’s Food Guide
Appendix B 642Recommended Nutrient Intakes
Appendix C 648Nutritive Values of Foods
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Chapter
whiskstockinetteserrated bladetangFrench knifecolanderpittingporcelain enamel
Terms to
Part 1 The Importance of Food
Chapter 1 How Food Affects Life 16The History of Food 17Making Choices About Foods 17Food Meets Physical Needs 18Cultural Influences on Food Choices 19Social Influences on Food Choices 21Psychological Influences on Food Choices 26Factors That Affect the Food Supply 26
Chapter 2 Nutritional Needs 33The Nutrients 34Carbohydrates 35Fats 37Proteins 39Vitamins 40Minerals 47Water 53Digestion and Absorption 54Metabolism 56
Chapter 3 Making Healthful Choices 59Benefits of Healthful Choices 60Resources for Making Healthful Choices 61Choosing Wisely When Shopping for Food 69Choosing Wisely When Preparing Food 73Choosing Wisely When Eating Out 75
Contents
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Chapter 4 Nutrition Through the Life Cycle 80Nutrition During Pregnancy and Lactation 81Nutrition in Infancy and Early Childhood 83Nutrition in the Elementary School Years 85Nutrition in the Teen Years 86Nutrition in Adulthood 88Nutrition in the Later Years 88Special Diets 90
Chapter 5 Staying Active and ManagingYour Weight 95
Energy Needs 96Physical Activity and Fitness 97Nutrition for Athletes 99Weight Management 101Eating Disorders 110
Chapter 6 Safeguarding the Family’s Health 114
Foodborne Illnesses 115Four Steps to Food Safety 117Safety in the Kitchen 123
Chapter 7 Career Opportunities 130
Choosing a Career 131The Foodservice Industry 132The Food Handling Industry 134Food-Related Careers in Education and Business 134Getting Ready for Success 138Finding a Job 142Entrepreneurship 144
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Part 2 The Management of Food
Chapter 8 Kitchen and Dining Areas 150
Planning the Kitchen and Dining Areas 151Kitchen and Dining Area Design 155Table Appointments 158Setting the Table 160
Chapter 9 Choosing Kitchen Appliances 164
Safety and Service 165Major Kitchen Appliances 166Portable Kitchen Appliances 175
Chapter 10 Kitchen Utensils 185
Small Equipment 186Cooking and Baking Utensils 191
Chapter 11 Planning Meals 199Provide Good Nutrition 200Use Planned Spending 204Prepare Satisfying Meals 208Control the Use of Time and Energy 211
Chapter 12 The Smart Consumer 217Choosing Where to Shop 218Deciding What to Buy 220Using Food Labeling 225Help with Consumer Problems 227
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Chapter 13 Getting Started in the Kitchen 231Choosing a Recipe 232Measuring Ingredients 239Adjusting Recipes 240Using a Time-Work Schedule 242Preparing Simple Recipes 245
Part 3 The Preparation of Food
Chapter 14 Grain Foods 256Types of Cereal Products 257Selecting and Storing Cereal Products 259Cooking Starches 261Cooking Cereal Products 262
Chapter 15 Vegetables 267Choosing Fresh Vegetables 268Choosing Canned, Frozen, and Dried Vegetables 271Preparing Vegetables 272
Chapter 16 Fruits 281Choosing Fresh Fruit 282Choosing Canned, Frozen, and Dried Fruit 285Preparing Fruits 286
Agricultural Research Service,USDA
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Chapter 17 Dairy Products 291Selecting and Storing Dairy Products 292Making the Lowfat Choice 298Cooking with Milk and Cream 298Preparing Common Milk-Based Foods 300Cooking with Cheese 304
Chapter 18 Eggs 308
Selecting and Storing Eggs 309Eggs as Ingredients 310Food Science Principles of Cooking Eggs 313Methods of Cooking Eggs 314
Chapter 19 Meat 320
What Is Meat? 321Inspection and Grading of Meat 322Selecting Meat 323Food Science Principles of Cooking Meat 326Methods of Cooking Meat 328
Chapter 20 Poultry 336Nutritional Value of Poultry 337Buying Poultry 337Storing Poultry 338Food Science Principles of Cooking Poultry 339Methods of Cooking Poultry 339
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Chapter 21 Fish and Shellfish 345Classification of Fish and Shellfish 346Selecting and Purchasing Fish and Shellfish 346Cooking Finfish 349Principles and Methods of Cooking Shellfish 352
Chapter 22 Salads, Casseroles, and Soups 356Salads 357Casseroles 360Stock Soups 362Herbs and Spices 363
Chapter 23 Breads 368Selecting and Storing Baked Products 369Quick Breads 369Yeast Breads 375
Chapter 24 Cakes, Cookies, Pies,and Candies 386
Cakes 387Cookies 392Pies 394Candy 397
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Chapter 25 Food and Entertaining 401
Planning for Entertaining 402Outdoor Entertaining 408Dining Out 409
Chapter 26 Preserving Foods 416
Food Spoilage 417Canning Foods 417Making Jellied Products 420Freezing Foods 421Drying Foods 423Commercial Food Preservation 425
Part 4 Foods of the World
Chapter 27 The United States and Canada 432
A Historical Overview of the United States 433New England 435Mid-Atlantic 439South 443Midwest 449West and Southwest 453Pacific Coast 457Hawaiian Islands 461Canada 465
Chapter 28 Latin America 476
Mexico 478South America 488
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photo courtesy of McCormick & Co., Inc.
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© 2002 Wisconsin Milk MarketingBoard, Inc.
Chapter 29 Europe 500
British Isles 502France 512Germany 521Scandinavia 529
Chapter 30 Mediterranean Countries 540
Spain 542Italy 551Greece 562
Chapter 31 Middle East and Africa 572
Middle East 574Israel 583Africa 591
Chapter 32 Asia 599
Russia 601India 609China 618Japan 628
Appendix AEating Well with Canada’s Food Guide 640
Appendix BRecommended Nutrient Intakes 642
Appendix CNutritive Values of Foods 648
Glossary 666
Index 679
Recipe Index 695
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