1. Crabohydrates
    • Fuctions: provides energy for the body, needs to operate.
    • Food source: cereals, sugars
  2. Calcium
    • Fuctions: help keep our bones healthy
    • Food souce: Dairy, fish
  3. Iron
    • Fuctions: haemoglobin- O2 part of our blood
    • Food source: Red meat, green leafy vegetables
  4. Fat
    • Functions: three
    • 1- provides energy
    • 2- to protect vital organs in the body kidneys and heart
    • 3- helps transport fat soluble vitamins
    • Food source: oils, animal fat
  5. Folate
    • Functions: B group vitamin
    • helps prevent neural tube defects in the foetus, during pregnacy
    • Food souces: vegemite, green leafy vegetables
  6. Skillet
    • dry method
    • Includes: chuck eye steak, sholder top blade, rib eye steak, porterhouse, T-bone steak, top loin steak, tenderlion steak, round tip steak, mince.
  7. Grill
    • dry method
    • Includes: chuck eye steak, shoulder top blade, shoulder centre, shoulder petite, rib steak, rib eye steak, back ribs, potterhouse steak, T-bone steak, top lion steak, tenderlion steak, tri-tip roast/steak, top sirlion steak,
  8. stew
    • wet method
    • Incudes: shank cross cut
  9. Braise
    • moist/dry heat
    • Includes: chuck steak, shoulder steak,
  10. boiling
    • wet methods
    • Incudes: older, tougher, cheaper cuts of meats.
Card Set
unit 2 exam