By Cecilia Minden,Tonya Walker,Steven Abrams
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Extra resources for Cooking by the Numbers
Sample text
Lagasse, Emeril, Charles Yuen (illustrator), and Quentin Bacon (photographer). Emeril’s There’s a Chef in My Family! Recipes to Get Everybody Cooking. New York: HarperCollins Publishers, 2004. Ray, Rachael. : 30-Minute Meals for Kids. New York: Lake Isle Press, 2004. S. gov For information on the various food groups and healthy eating Real World Math: Cooking by the Numbers 31 Index aprons, 15 grilled foods, 19 bacteria, 11, 12, 13 baked foods, 19 beans, 5, 6 broiled foods, 19 hands, 11, 14 calories, 9, 17, 18, 19 cleaning, 11–12 convenience, 5 conversions, 20–24 cooking times, 13 meat thermometers, 13 meats, 5, 6, 7, 8, 12, 13, 19, 26 milk, 5, 7, 19 MyPyramid Web site, 5 exercise, 4 nutrition, 5, 18–19 families, 25–27 fats, 7, 9, 17, 19 food groups, 5–6 Food Network Web site, 23 fractions, 22 freezers, 12, 13, 27 fruits, 5, 7, 8, 11–12, 19 oils, 5, 6–7, 9 oven mitts, 15 grains, 5, 7, 17, 18, 19 recipes, 19, 20–22 labels, 9, 13, 27 leftovers, 12–13, 20, 27 refrigerators, 12, 13, 27 safety, 10, 11, 13, 15 serving sizes, 5, 7–9, 17 steamed foods, 19 substitution charts, 23 utensils, 9, 11, 15 vegetables, 5, 8, 11–12, 19, 26 washing, 11, 12 Web sites, 5–6, 23 planning, 5, 14–15 portions.
120 minutes ÷ 60 = 2 hours Chapter Five Page 28 If it usually takes Ira and Janice’s parents 40 minutes to clean up after dinner, 15 minutes represents 38 percent of the original cleanup time. 38 = 38% Real World Math: Cooking by the Numbers 29 Glossary bacteria (bak-TIR-ee-uh) tiny organisms often found on raw or unwashed foods that can lead to illness in people who eat them calories (KAL-uh-reez) the measurement of the amount of energy available to your body in the food you eat consume (kuhn-SOOM) take in nutrients (NU-tree-uhnts) ingredients in food that provide nourishment nutritious (nu-TRISH-uss) adding value to one’s diet by contributing to health or growth portions (POR-shuhnz) parts of something poultry (POHL-tree) birds that are raised for their meat and eggs; chickens, turkeys, ducks, and geese are poultry produce (PRO-doos) fresh fruits or vegetables that are grown on a farm or in a garden utensils (yoo-TEN-suhlz) tools used for eating or preparing food 30 21st Century Skills Library For More Information Books Gold, Rozanne, and Sara Pinto (illustrator).
M. = 27 minutes Chapter Three Page 17 The first recipe John is considering has 89 more calories than the third recipe. 350 calories – 261 calories = 89 calories The second recipe he is considering has 44 more calories than the third recipe. 305 calories – 261 calories = 44 calories If John normally burns off 2,000 calories each day, the first recipe represents 18 percent of his recommended daily calorie intake. 18 = 18% The second recipe represents 15 percent of his recommended daily calorie intake.