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Foods by Mind Map: Foods

1. Nutrition

1.1. Digestion

1.2. Choosemyplate

2. Fruits

2.1. Classifications

2.1.1. Pomes

2.1.2. Melons

2.1.3. Drupes

2.1.4. Tropical

2.1.5. Berries

2.1.6. Citrus

2.2. Cooking Principles

2.3. Selection

2.4. Storage

2.5. Nutrition Contribution

3. Vegetables

3.1. Classifications

3.1.1. Part of plant

3.1.1.1. Stems

3.1.1.2. Leaves

3.1.1.3. Fruits

3.1.1.4. Tubers

3.1.1.5. Flower

3.1.1.6. Seeds

3.1.2. Nutrition

3.1.2.1. High in carbohydrates

3.1.2.2. High in water

3.1.3. Color

3.1.4. Flavor

3.1.4.1. Mild

3.1.4.2. Strong

3.2. Cooking Principles

3.3. Selection

3.4. Storage

3.5. Nutrition Contribution

4. Meat

4.1. Beef

4.1.1. Classifications

4.1.2. Cooking Principles

4.1.3. Selection

4.1.4. Storage

4.1.5. Nutrition Contribution

4.2. Pork

4.2.1. Classifications

4.2.2. Cooking Principles

4.2.3. Selection

4.2.4. Storage

4.2.5. Nutrition Contribution

4.3. Poultry

4.3.1. Classifications

4.3.2. Cooking Principles

4.3.3. Selection

4.3.4. Storage

4.3.5. Nutrition Contribution

5. Units on Baking

5.1. Cookies

5.1.1. Classification

5.1.1.1. dropped

5.1.1.2. shaped/molded

5.1.2. Cooking Principles

5.1.3. Selection

5.1.4. Storage

5.1.5. Nutrition Contribution

5.2. Pies

5.3. Cakes

5.3.1. Classifications

5.3.1.1. butter

5.3.1.2. chiffon

5.3.1.3. sponge

5.3.2. Cooking Principles

5.3.3. Selection

5.3.4. Storage

5.3.5. Nutrition Contribution

5.4. Breads

5.4.1. Classifications

5.4.1.1. Yeast

5.4.1.2. Quick

5.4.1.2.1. How to bake

5.4.2. Cooking Principles

5.4.3. Selection

5.4.4. Storage

5.4.5. Nutrition Contribution

6. Food Choices

7. TEXTBOOK RESOURCES