Vitamins and Minerals

Vitamin C

Helps to form collagen and aids in healing

Vitamin A

Enhances eyes, hair, and skin

Vitamin K

Helps the blood to clot

Vitamin B

Helps turn carbohydrates into energy and to have a healthy nervous system

Vitamin D

Builds healthy bones and teeth

Vitamin E

Protects white and red blood cells

Vitamin C helps to prevent:

Scurvy

Vitamin A helps to prevent:

Night blindness

Vitamin D helps to prevent:

Rickets

Thiamin helps to prevent:

Beri-Beri

Folate (folic acid) helps to prevent:

Neural tube defects (Spina Bifida)

Niacin helps to prevent:

Pellagra

A food source of Vitamin A:

Dark green and orange veggies

A food source of Vitamin B:

Whole grains

A food source of Vitamin C:

Citrus fruits and strawberries

A food source of Vitamin D:

Sunshine and Milk

Water Soluble Vitamins:

Vitamin B and C

Fat Soluble Vitamins:

Vitamin A, D, E and K

Prevents Osteoporosis:

Calcium and Vitamin D

Prevents Anemia and carries oxygen in the blood:

Iron

Maintains Fluid Balance in the body:

Electrolytes

When an apple turns brown it is called:

Enzymatic Browning (oxidation)

What does NOT prevent an apple from browning:

Water, sugar water, and salt water

T or F Fruits and Veggies taste better and are less expensive when they are NOT in season

FALSE

Fruits and Vegetables are high in:

Vitamins, minerals and fiber

Select fruits and vegetables that are:

Firm, free from decay and bruises, crisp, smooth, dense, and good color

The main function of Protein

Build and repair body tissue

Number of calories in 1 gram of protein:

4 calories

Amino Acids

The building blocks of protein

The number of Amino Acids:

22

In meat loaf, eggs act as a:

Binder

In pudding, eggs act as a:

Thickener

In breading on chicken, eggs act as a:

Coating

In mayonnaise, eggs act as a:

emulsifier

In angel food cake, eggs act as a:

Leavening Agent

Pasteurization:

When milk has been heat treated to remove harmful organisms

Fortified:

When vitamins A and D are added to milk

Homogenization:

When milk has had the fat particles broken down and evenly distributed so the fat will not separate out

2 ways to prevent milk from scorching:

Cook at a low temperature, and stir constantly

Butter and shortening are what kind of fat:

Saturated Fats

Vegetable oil and corn oil are what kind of fat:

Polyunsaturated fats

Olive Oil and Canola oil are what kind of fat:

Monounsaturated fats

What should you never use to put out a grease fire:

Water and flour

The danger zone for food-borne bacteria and germs

41-135 degrees

How many cups are in a pint?

2

How many ounces are in 1 fluid cup

8

How many tablespoons are in 1 cup

16

How many quarts are in one gallon

4

How many teaspoons are in one tablespoon

3