FACS chapter 2
Card Set Information
FACS chapter 2
Builds Body Cells; Energy; Amino Acids
"; natural sugars; lactose; honey; milk;
Starches- potatoes; grains; cereals
; fruits/ vegtables
Insulate and protect organs
Saturated- animal source;
Unsaturated- plant source;
regulates body processes
Red Blood Cells, peanutbutter, Red meats, Rasins, Leafy Vegtables
- Bones/ Teeth
- Healthy Muscles
- Maintain fluid balance in system
Rub lightly with fat.
Gently combine ingredients in delicate mixture to keep ain in the mixture.
Make rapid movements with a wire whisk, roatary beater, or mixer to make food fluffy.
Cut off the outside covering of a fruit or vegtable.
Use a cutting motion to mix solid fat with dry ingredients.
Cut into evenly shaped pieces about 1/2 inch on each side.
Cut in tiny pieces quickly.
Cover the surface of a food with dry ingredient.
Cut into evenly shaped pieces about 1/4 on each side.
Use a quick, over under motion that adds
Moisten foods while cooking to keepo food from drying out.
Combine ingredients until soft and creamy.
Rub food over a grater.
2 pints or 4 cups
Likely to spoil easily-
Thicken to lumps-
Tiny veins of fat througout the muscles of meat-
Bacteria that can cause foodborne illness-
A person who eats no animal products-
Dry beans and peas-
Complete protiens made fron soybeans-
When storing grains...
Keep cool, dry location
Rerigerate or freeze bread in hot, humid weather
Discard if insects invade
Seal containers tightly
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
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
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
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
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