Food choices and sensory characteristics -- Food economics and convenience -- Food safety -- Food regulations and standards -- Food composition -- Weights and measures -- Heat transfer in cooking -- Microwave cooking -- Seasoning and flavoring materials -- Beverages -- Sweeteners and sugar cookery -- Frozen desserts -- Starch -- Cereals -- Vegetables and vegetable preparation -- Fruits and fruit preparation -- Salads and gelatin -- Fats, frying, and emulsions -- Eggs and egg cookery -- Milk and milk products -- Meat and meat cookery -- Poultry and fish -- Batters and doughs -- Quick breads -- Yeast breads -- Cakes and cookies -- Pastry -- Food preservation and packaging -- Food preservation by freezing and canning.