The Food Program in Children's Institutions: A Handbook1955 - Children - 84 pages |
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adults American Dietetic Association amounts Appendix Apple brown betty beans bottle washing botulism Bureau of Human butter Milk cabbage carrots celery cereal cheese Chicago child children's institutions clean compartments Completely covered Cookie Milk daily Department of Agriculture Department of Public dessert Milk detergent dining room dishes dried dry milk eggs Toast equipment evaporated milk fish flavor food costs Food Plan food preparation Food Purchasing formula preparation room fresh frozen fruits and vegetables grades grapefruit green Health Home Economics Human Nutrition ice cream iodized salt juice kitchen lettuce margarine meat Meat loaf medium menus mixing spoon nutrients Nutrition and Home orange packed peas potatoes potatoes Bread poultry pound pudding quart recommended refrigerated rinse salad Bread sandwich sanitation sauce served sink stainless steel storage stored sugar sweet temperature U. S. Department utensils vitamin vitamin D wash room