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| Convenience foods can include products such as candy; beverages such as soft drinks, juices and milk; fast food; nuts, fruits and vegetables in fresh or preserved states; processed meats and cheeses |
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| are substances added to food to preserve flavor or enhance its taste and appearance |
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| food preparation technique in which food ingredients are finely divided into uniform pieces -- Smaller than diced or chopped |
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| To soften a fat, especially butter, by beating it at room temperature. |
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| type of moist heat cooking technique that involves cooking by submerging it in liquid, such as water, milk, stock or wine. |
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| method of cooking food, that uses a small amount of oil or fat in a shallow pan over relatively high heat. |
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| An amino acid is a type of organic acid that contains an acid functional group and an amine functional group on adjacent carbon atoms |
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| any one of various substances found in certain foods (such as bread, rice, and potatoes) that provide your body with heat and energy and are made of carbon, hydrogen, and oxygen |
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| Cellulose is a long chain of linked sugar molecules |
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| is an organic compound and a vital nutrient that an organism requires in limited amounts. |
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| is a disease resulting from a deficiency of vitamin C |
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| is the process of adding micronutrients (essential trace elements and vitamins) to food. |
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| refers to a cluster of symptoms caused primarily by a nutritional deficit in vitamin B1 |
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| is a naturally occurring organic compound with antioxidant properties |
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| to prepare an emulsion, as by reducing the size of the fat globules in (milk or cream) in order to distribute them equally throughout. |
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| to expose (a food, as milk, cheese, yogurt, beer, or wine) to an elevated temperature for a period of time sufficient to destroy certain microorganisms, as those that can produce disease or cause spoilage or undesirable fermentation of food, without radically altering taste or quality. |
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| a processed form of milk that has had some of the liquid removed by evaporation. |
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| is white to light cream in color with a clean dairy flavor. It is manufactured by removing water from pasteurized skim milk. |
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| Enrichment of vitamins and minerals such as Vitamin D and Omega-3 to Milk |
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| any of the inorganic elements, as calcium, iron, magnesium, potassium, or sodium, that are essential to the functioning of the human body and are obtained from foods. |
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| Most of the fat that you eat should come from unsaturated sources: polyunsaturated fats and monounsaturated fats. In general, nuts, vegetable oils, and fish are sources of unsaturated fats. |
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| From a chemical standpoint, saturated fats are simply fat molecules that have no double bonds between carbon molecules because they are saturated with hydrogen molecules. Saturated fats are typically solid at room temperature. Single Bond |
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| Cholesterol is a fatty substance that's found in animal-based foods such as meats, poultry, egg yolks, and whole milks. |
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| RDA - Recommended Dietary Allowance |
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| The RDA, the estimated amount of a nutrient (or calories) per day considered necessary for the maintenance of good health |
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| any of a class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms |
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| is sparks inside the microwave oven caused when microwaves react to gold paint on dishes, twist ties and other metallic materials |
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| Rotate food to spread warmth between time microwaving |
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| After the oven is off or food is removed from the oven, the molecules continue to generate heat as they come to a standstill. |
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| Any sweet, crystalline solid disaccharide used as sweetener or preservative. |
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| a white, tasteless, solid carbohydrate |
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| the sum of the physical and chemical processes in an organism by which its material substance is produced, maintained, and destroyed, and by which energy is made available |
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| B-complex Vitamins,water-soluble vitamins that are not stored in the body and must be replaced each day. |
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| Glass, Ceramic, Plastic dishes are all considered microwave safe. |
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| Good shape and design for microwave utensils |
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| Deep wells at the sides or ends of utensils catch drippings that attract the microwaves. |
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