| A | B |
|---|
| Corn, bread, potatoes | examples of carbohydrates |
| Lactose | sugar found in milk |
| Maltose | Sugar found in grains |
| fructose | Sugar found in fruits |
| Sucrose | common simple refined sugar |
| whole milk, eggs, cheese, meat | foods high in fat |
| olive oil | oil high in mono-unsaturated fat |
| Complete protein | mostly from animal sources |
| Incomplete protein | mostly from vegetable sources |
| Folic Acid | Helps in forming genetic material |
| Vitamin C | Too little will cause bleeding gums |
| Electrolytes | Choline, Potassium and Sodium |
| Electolytes | Maintains the fluid balance in the body |
| Fluoride | Helps protect teeth from cavities |
| Saliva | the first of many digestive juices |
| chyme | once in the stomach, gastric juices break down food into a thick liquid |
| Carbohydrates | foods that take the least amount of time to break down |
| Small intestine | nutrients are absorbed into the boodsteam in the ________ |
| Peristalsis | food travels through the digestive tract through wavelike muscular action |
| Glucose | sumple sugar that is the body's basic fuel supply |
| Invisible fat | Fat that cannot be seen |
| salt | main source of sodium |
| Vitamins A D E K | Fat soluble vitamins |
| Bias | tendancy to be swayed to a particular conclusion |
| limited information | advertisers give only enough facts to get you to buy the product |
| Danger zone | temperature at which food spoils |
| Danger zone | 40 degrees F - 140 degrees F |
| Smother it | if a fire starts in a skillet |
| Utensils | knives, peelers and other small kitchen tools |
| Work center | Any area designed for a specific kitchen task |
| Sink center | Vegetable peelers would be kept here |
| Planning center | cookbooks would be stored there |
| Yield | number of servings a recipe makes |
| ingredients | should be listed in order in which they are used |
| recipe | set of direction for making a food or beverage |
| assembly directions | step by step procedure to combine ingredients |
| Electric shock | turn off power |
| choking | Heimlich maneuver |
| cuts | direct pressure |
| person on fire | fire blanket |
| Broken bones | don't move the person |
| minor burns | cold water |
| towels on fire | fire extinguisher |
| sanitizer | chemical used to kill germs |
| ktchen safety | work habits that prevent injury |
| kitchen sanitation | keeping yourself and your work area clean |
| Salmonella | bacteria found in raw foods, especially chicken |
| Flammable | objects which can burn such as paper |
| Pull Date | last date a store can sell a food |
| Cross contamination | letting microorganisms from one food get into another |
| Gluten | protein that affect the texture of a baked product |
| leavening agent | a substance that helps baked goods rise |
