Family Studies - McGraw-Hill Ryerson

4FOOD & NUTRITIONFood and Nutrition SciencesLab ManualRevised First Canadian Edition• Michelyn Putignano, Karen Wilson • © 2008This fully Canadian food and nutrition science lab manualteaches students social science research methods as theystudy the nutritional, psychological, social, cultural, and global factorsthat influence people’s food choices. The lab manual combined with theinformation covered in Unit 6 of Food for Today, Revised First CanadianEdition will cover senior level Food and Nutrition Science courses inOntario and Newfoundland, 100%.Features200 pages of reproducible masters.Reflects changes to the new Canada’s food guide: Eating Wellwith Canada’s Food Guide.Each unit begins with a Diagnostic Quiz, Unit Planner, StudyGuide, Issues and a Social Science Research activity.Each unit ends with a Unit Test, and a Four-Part CourseCulminating Activity.Careers in Food and Nutrition feature focuses on Canadiancareers in food and nutrition sciences areas.Labs are suitable for the family studies lab and do not requireexpensive science equipment or space.Contains Canadian references, data, laws and regulations, andmetric measurements.Enhanced teacher instruction on set-up and delivery of foodsciences lab.Assessment and instructions geared to the Ontario andNewfoundland curricula.Answer Key contains answers to questions in Student Workbook.For more information on Food for Today, Revised First Canadian Edition,please refer to page 3.Table of ContentsIntroductionUnit 1: Nutrition and Well-BeingUnit 2: Nutrition Throughout the Life CycleUnit 3: Canada and the Global Food SupplyUnit 4: Contemporary Issues in Foodwww.mcgrawhill.ca/books/food+ labStudent Lab Manual Line Masters 9780070737525 $157.45Answer Key 9780070737501 $52.45Culinary Essentials• Johnson & Wales University • Third Edition, © 2010 • Grades 10-12Culinary Essentials offers all the ingredients for a successfulfood service training program.FeaturesA new hands-on approach includes unit-length Culinary Projectsand chapter-based Certification Prep activities, Culinary Labapplications, and step-by-step illustrationsReading strategies, study tools, writing practice, and extensivevocabulary developmentTable of ContentsUnit 1: Culinary Safety1 Safety and Sanitation Principles2 HACCP ApplicationsUnit 2: The FoodserviceIndustry3 Foodservice CareerOpportunities4 Becoming a Culinary Professional5 Customer service6 The Dining ExperienceUnit 3: Quality FoodservicePractices7 Foodservice Management8 Standards, Regulations, andLawsUnit 4: The ProfessionalKitchen9 Equipment and Technology10 Knives and Smallwares11 Culinary Nutrition12 Creating Menus13 Using Standardized Recipes14 Cost Control TechniquesUnit 5: Culinary Applications15 Cooking Techniques16 Seasonings and Flavorings17 Breakfast Cookery18 Garde Manger Basics19 Sandwiches and Appetizers20 Stocks, Sauces, and Soups21 Fish and Shellfish22 Poultry Cookery23 Meat Cookery24 Pasta and Grains25 Fruits, Vegetables, and LegumesUnit 6: Baking and PastryApplications26 Baking Techniques27 Yeast Breads and Rolls28 Quick Breads29 DessertsStudent Edition 9780078883590 $64.95Interactive Student Edition CD-ROM 9780078884498 $66.46Lab Manual, Student Edition 9780078884429 $16.32Instructor Annotated Edition 9780078884412 $105.55Lab Manual, Instructor Annotated Edition 9780078884436 $35.18Lesson Planner Plus CDROM 9780078884467 $254.40Presentation Plus! CDROM 9780078884450 $158.40ExamView Assessment Suite CDROM 9780078884443 $207.98Previous EditionCulinary Essentials• Johnson & Wales University • © 2006, Grades 11 and 12Student Edition 0078690706 $66.65Lab Manual 0078690714 $17.00Instructor Resource Guide 0078690730 $116.61Teaching & Learning Resources 0078690749 $265.00Lab Manual TAE 0078690722 $36.65ExamView® Pro Test Generator CD-ROM 007869079X $216.65TO ORDER Customer Service: 1-800-565-5758 Fax: 1-800-463-5885 www.mcgrawhill.ca/school