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20 Cards in this Set
- Front
- Back
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Aerate |
To incorporate air into a mixture |
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Blanch |
To partially cook foods, fruits and vegetables in boiling water or steam |
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Visible Fat |
Fat on meat, butter, margarine, lard, suet, cooking fats and oils |
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Fat Soluble Vitamins |
A, K, D, E |
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Invisible Fats |
Nuts, lean meats, flesh of oily fish, egg yolk, pastry (prepared foods) |
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Functions of Fat |
1. Provide insulation under the skin (adipose tissue) 2. To support and protect organs 3. To provide fat soluble vitamins 4. Provides texture and flavour in food 5. Forms part of cytoplasm in cells 6. Helps to give a feeling of fullness since fat digests slowly 7. Provide a reserve of energy |
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Functions of Proteins |
1. To make enzymes 2. To help repair cells 3. To make hormones 4. Provides energy |
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Vitamin A |
Retinol |
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Vitamin D |
Cholecalciferol |
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Vitamin E |
Tocopherol |
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Vitamin B1 |
Thiamine |
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Vitamin B2 |
Riboflavin |
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Vitamin C |
Ascorbic Acid |
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Sources of Vitamin C |
Citric fruits, melon, strawberries, broccoli |
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Vitamin C Deficiency |
Bleeding, poor immune system, scurvy, general weakness, gum bleeding |
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Vitamin D |
Sunlight, milk, egg yolk, liver oily fish |
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Vitamin A Sources |
Liver, oily fish, tomatoes, carrots |
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Vitamin A deficiency |
Night blindness, retarded growth, mucus membranes get dry and hard |
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Function of Water |
1. Required for all bodily fluids 2. Keeps gas exchange surfaces, mucus membranes and digestive tract moist 3. Dissolves nutrients 4. Lubricates joints |
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Vitamin D deficiency |
Rickets, Osteomalacia |
