These 64 performance-based instructional modules are for the home economics content area of food and nutrition. Each module is composed of an introduction for the student, a performance objective, a variety of learning activities (reading assignments, tasks, written assignments), content information, a student self-check, recommended references, and an evaluator's final checklist. Module topics include maintaining a safe and sanitary kitchen; caring for small appliances; kitchen sanitation and garbage disposal; measuring ingredients; milk-based beverages; toast/cereal; eggs; quick breads; label information; meats and gravy; salads, fruits, and vegetables; baking fruits, vegetables, and casseroles; pies and cakes; family meals; cleaning kitchen cabinets; caring for metal utensils; beverages, cookies, muffins, and fruit and nut bread; biscuits and cobblers; dumplings and meat; sandwiches; milk-based dishes; pasta; ice cream and sherbet; and yeast breads. Other modules focus on company meals; food preservation; jellies and jams; pickles and relishes; storing foods; soup stock; microwaving; cleaning range; candy; molded salads/desserts; mayonnaise and hollandaise sauce; protein salads; pudding/custard dessert sauces; custard/cream pie; receptions; buffet meals; outdoor cooking; fish and fowl; and game. The accompanying instructor's guide includes: lists of recommended audiovisual materials and recommended references; additional learning activities; a list of teaching techniques; teaching strategies for the disadvantaged and handicapped students; answer key; and evaluator's final checklist. (YLB)