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Food & Nutrition
出版Janus Books, 1986
ISBN08810203389780881020335
URLhttp://books.google.com.hk/books?id=2iLCtAEACAAJ&hl=&source=gbs_api
註釋Abstract: Three WorkMaster books with Teacher's Guides in the Janus Food and Nutrition program are presented in this binder. The Janus program was developed to teach special-needs students basic cooking concepts and skills that can be applied in a classroom setting, on the job, or at home. Book titles include 1) Measuring for Cooking, 2) Planning Healthy Meals, and 3) Reading and Following Recipes. Unit topics in each book include 1) measuring cups (liquid and dry), measuring spoons, food measurement, volum e and weight equivalents, cooking times and temperatures, and recipe abbreviations; 2) nutrients, the basic four food groups, food servings, calories, packaged foods, and nutrition for good health; and 3) recipe components, special ingredients, cooking equipment, ingredient preparation, cooking methods, and recipe adaptation.