Table of Contents Part I: Processing Methods. 1. Sugar Refining, 2. Sugar Confectionery, 3. Chocolate Manufacture, 4. Jam Manufacture, 5. Edible Fats – Shortenings, 6. Margarine, 7. Flour Milling, 8. Breadmaking, 9. Biscuit Manufacture and Cake Making, 10. Canning-Fruits and Vegetables, 11. Refrigeration, 12. Dehydration, Part 2: Laboratory Control, 13. Sugar Refining, 14. Jams, 15. Edible Fats, 16. Wheat Testing, 17. Flour Testing, 18. Bakery Materials, 19. Milk, 20. Meat Products.