Contents Abbreviations/Acronyms 1 Terms & Terminologies A to Z 9 Table 1 - Boiling Point of Water at Various Altitudes 93 Table 2 - Avoirdupois to Metric 94 Table 3 - Liquid Measure 95 Table 4 - Fractions to Decimals 96 Table 5 - lnches to Millimeters 97 Table 6 - English to Metric Equivalents 98 Table 7 - Moisture Content Fresh Fruits & Vegetables 99 Table 8 - Nutritional Requirements 100 Table 9 - Per Capita Consumption, Selected Foods Average During Past 20 Years 101 Table 10 - pH Values of Some Canned Foods 102 Table 11 - Syrup Values Before and After Canning Some Fruits 104 Table 12 - Specifıc Heat of Some Foods 105 Table 13 - Approximate Shelf Life of Canned Fruits 106 Table 14 - Approximate Shelf Life of Canned ~~~ lITT Table 15 - Approximate Storage Life of Frozen Foods 108 Table 16 - Standard Screen Sizes 109 Table 17 - Squares, Square Roots, and Reciprocals 110 Table 18 - Temperature Conversions 111 Table 19 - Prefıxes Applied to ali Standard lnternational Units 112 Table 20 - Weights and Measures 113 References 114 Your Additions To The Glossary 115