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Protiens-
- Builds Body Cells; Energy; Amino Acids
- Complete- Animal Source
- Incomplete- Plant Source
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Carbohydrates-
- ENERGY
- Sugars- "ose"; natural sugars; lactose; honey; milk;
- Starches- potatoes; grains; cereals
- Fiber- helps digestive system; fruits/ vegtables
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Fats-
- Insulate and protect organs
- Saturated- animal source;
solid- Unsaturated- plant source; liquid
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Vitamins-
- regulates body processes
- B;C- Water soluable
- A;D;E;K- Fat sulable
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Minerals-
- Trace Amounts-
- Iron- Red Blood Cells, peanutbutter, Red meats, Rasins, Leafy Vegtables
- Calcium- Bones/ Teeth
- Potasium- Healthy Muscles
- Sodium- Maintain fluid balance in system
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Water-
in EVERYTHING you eat.
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Grease-
Rub lightly with fat.
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Fold-
Gently combine ingredients in delicate mixture to keep ain in the mixture.
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Beat-
Make rapid movements with a wire whisk, roatary beater, or mixer to make food fluffy.
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Pare-
Cut off the outside covering of a fruit or vegtable.
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Cut In-
Use a cutting motion to mix solid fat with dry ingredients.
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Cube-
Cut into evenly shaped pieces about 1/2 inch on each side.
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Mince-
Cut in tiny pieces quickly.
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Coat-
Cover the surface of a food with dry ingredient.
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Dice-
Cut into evenly shaped pieces about 1/4 on each side.
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Whip-
Use a quick, over under motion that adds AIR to food
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Baste-
Moisten foods while cooking to keepo food from drying out.
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Cream-
Combine ingredients until soft and creamy.
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Shred-
Rub food over a grater.
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1 quart=
2 pints or 4 cups
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Likely to spoil easily-
perishable
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Tiny veins of fat througout the muscles of meat-
marbling
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Bacteria that can cause foodborne illness-
salmonella
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A person who eats no animal products-
vegan
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Dry beans and peas-
legumes
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Complete protiens made fron soybeans-
SOY
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When storing grains...
- Keep cool, dry location
- Rerigerate or freeze bread in hot, humid weather
- Discard if insects invade
- Seal containers tightly
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When cooking pasta...
- Drain in colander
- Use a large pot, as it doubles in volume
- Use 4 quarts of water for 1 pound of pasta
- Follow the package directions
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When chosing fresh fruits and vegtables...
- vary the kinds you eat
- Opt. for deep yelloiw, orange, or dark green vebtables
- pick citrus fruits for more vitemin C
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When handling fresh fruits and vegtables...
- cut just before serving
- use brush to clean firm vegtables
- wash thoroughly under cold running water
- squeeze lemon juce on some cut fruits to prevent browning
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When cooking fruits and vegtables...
- cook until tender yet firm
- use as little water as possible
- warm canned foods rather than cook them
- microwave in a little water or steam to save nutrients
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When buying canned fruits and vegtbles...
- look for the seasonings or spices you want
- choose the type your recipe calls for
- dont buy dented or bulging cans
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