{"product_id":"2940015708929","title":"Foods \u0026 Household Management","description":"CONTENTS\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                     FOODS AND HOUSEHOLD MANAGEMENT\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                               CHAPTER I\u003cbr\u003e\u003cbr\u003e                     FOOD MATERIALS AND FOODSTUFFS\u003cbr\u003e\u003cbr\u003e                                                                  PAGE\u003cbr\u003e\u003cbr\u003e  What Food is——Vegetable and Animal Foods——Foodstuffs——Elements in\u003cbr\u003e    Foodstuffs——Foodstuffs in Nutrition——Food Adjuncts 1\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                               CHAPTER II\u003cbr\u003e\u003cbr\u003e                          KITCHEN FURNISHINGS\u003cbr\u003e\u003cbr\u003e  Plans of Kitchens——Materials for Floors and Walls——The Table——The\u003cbr\u003e    Cupboard——The Refrigerator——The Sink——The Hot Water Supply——The\u003cbr\u003e    Utensils——Care of the Kitchen 15\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                              CHAPTER III\u003cbr\u003e\u003cbr\u003e                            FUELS AND STOVES\u003cbr\u003e\u003cbr\u003e  Economy of Fuel——The Common Fuels——Electricity for Cooking——Cooking\u003cbr\u003e    Apparatus for all Fuels——How to Operate——Cost of Operating      33\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                               CHAPTER IV\u003cbr\u003e\u003cbr\u003e                            FOOD PREPARATION\u003cbr\u003e\u003cbr\u003e  The Principles of Cooking——The Technique of Cooking——Care of Food\u003cbr\u003e    in the House——The Processes of Food Preparation——How to study a\u003cbr\u003e    Recipe——Weighing and Measuring——Preparing and Mixing——Cooking\u003cbr\u003e    Processes——Disposal of Waste Food                               54\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                               CHAPTER V\u003cbr\u003e\u003cbr\u003e                       WATER AND OTHER BEVERAGES\u003cbr\u003e\u003cbr\u003e  The Functions of Water in Nutrition——Uses in Cookery——Fruit\u003cbr\u003e    Beverages——Cocoa, Coffee, and Tea                               70\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                               CHAPTER VI\u003cbr\u003e\u003cbr\u003e                       FRUIT AND ITS PRESERVATION\u003cbr\u003e\u003cbr\u003e  Composition and Food Value——Principles of Preparation——Molds,\u003cbr\u003e    Yeasts, and Bacteria——Methods of Preservation and Preparation   87\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                              CHAPTER VII\u003cbr\u003e\u003cbr\u003e                    VEGETABLES AND VEGETABLE COOKERY\u003cbr\u003e\u003cbr\u003e  Composition and Nutritive Value——How to Buy——Principles and Methods\u003cbr\u003e    of Preparation                                                 109\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                              CHAPTER VIII\u003cbr\u003e\u003cbr\u003e                            CEREAL PRODUCTS\u003cbr\u003e\u003cbr\u003e  The Manufactured Forms——An Economic Food——The Pure Starches——\u003cbr\u003e    Principles and Methods of Preparation                          126\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                               CHAPTER IX\u003cbr\u003e\u003cbr\u003e                         EGGS, MILK, AND CHEESE\u003cbr\u003e\u003cbr\u003e  Comparative Study of their Nutritive Values——Fresh and Cold-storage\u003cbr\u003e    Eggs——Clean Milk——Cheese a Meat Substitute——Principles and\u003cbr\u003e    Methods of Preparation                                         138\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                               CHAPTER X\u003cbr\u003e\u003cbr\u003e                        THE FATS AND THE SUGARS\u003cbr\u003e\u003cbr\u003e  Comparison of Cost of Fat Foods——Fats and Sugars the Fuel Foods——\u003cbr\u003e    Amounts to be taken Daily——Effect of Heat upon Them——Their Uses\u003cbr\u003e    in Cookery                                                     158\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                               CHAPTER XI\u003cbr\u003e\u003cbr\u003e                   MUFFINS, BISCUIT, CAKE, AND PASTRY\u003cbr\u003e\u003cbr\u003e  Ingredients and Proportions——Leavening Agents——Tests for Baking——\u003cbr\u003e    Experiments and Methods                                        171\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                              CHAPTER XII\u003cbr\u003e\u003cbr\u003e                              YEAST BREAD\u003cbr\u003e\u003cbr\u003e  Importance of Yeast Bread——Manufacture of Flour——Experiments with\u003cbr\u003e    Yeast——Ingredients, Proportions, and Making——Comparison of\u003cbr\u003e    Homemade and Baker’s Bread                                     187\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e                              CHAPTER XIII\u003cbr\u003e\u003cbr\u003e                           MEATS AND POULTRY\u003cbr\u003e\u003cbr\u003e  Values in the Diet——Quality and Cost——Cuts of Meat——Principles and\u003cbr\u003e    Methods of Cooking——Poultry——Principles and Methods of Cooking\u003cbr\u003e                                                                   209","brand":"SAP","offers":[{"title":"Default Title","offer_id":47147788566768,"sku":"2940015708929","price":0.99,"currency_code":"USD","in_stock":true}],"url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940015708929","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}