Laboratory 2. Food Preservation: Canning and Freezing.

Laboratory 3. Starch and Cereal Cookery: Role of Gelatinization and Gelation.

Laboratory 4. Quick and Yeast Breads: Role of Manipulation and Gluten Formation in Doughs.

Laboratory 5. Shortened- and Foam-Style Cakes.

Laboratory 6. Pastry, Cream Puffs, and Popovers.

Laboratory 7. Fruit Selection and Cookery.

Laboratory 8. Vegetables.

Laboratory 9. Salads.

Laboratory 10. Fats and Emulsions.

Laboratory 11. Gelatin.

Laboratory 12. Egg Cookery.

Laboratory 13. Milk and Cheese.

Laboratory 14. Meat and Poultry.

Laboratory 15. Fish and Seafood Cookery.

Laboratory 16. Legumes and Tofu.

Laboratory 17. Sugar Crystallization.

Laboratory 18. Ice Crystallization (Frozen Desserts).

Laboratory 19. Beverages: Coffee, Tea, and Cocoa.

Laboratory 20. Sensory Evaluation of Food.

Glossary.

Appendix A: Measuring Equivalents.

Appendix B: Emergency Substitutions.

Appendix C: Retail Cuts of Meat.

Appendix D. How to Identify Cuts of Meat by Bones.

Appendix E: Sanitation in the Kitchen.

Appendix F: Safe Food Storage.

Appendix G: Care and Cleaning of Small Appliances.