Section 11.1
Review Key Concepts
1.
Water-soluble vitamins dissolve in water, so the body loses them each
day, and they must be replaced daily. Fat-soluble vitamins are stored in
the liver. For this reason, you do not have to consume fat-soluble
vitamins every day.
2. Coloring agents may be found in cheese, soft drinks, baked items, cereals, and candy.
Practice Culinary Academics
3. Science
Foods containing starch, such as potatoes, should turn a dark
blue-black in reaction to the iodine. This is a chemical reaction. Food
scientists often use chemistry to determine the nutrients that are in
various food items.
4. English Language Arts
Your posters should be creative, but should also contain substantial
information about the nutrients and the sources of the nutrients. The
information should be presented in a manner appropriate to a poster for a
classroom or work space to teach students or employees about nutrients.
5. Mathematics
41 grams/can × 9 cans = 369 grams of sugar/week. 369 grams ÷ 454 =
0.812775 pounds, so 0.81 pounds of sugar coming from the soda/week.
Section 11.2
Review Key Concepts
1.
Nutrition labels provide information on serving size, calories, and
nutrients. Nutrients are measured both in grams and the percentage of
daily values the product contains.
2.
Lacto-vegetarians eat or drink some dairy products, such as cheese and
milk, but do not eat eggs. Ovo-vegetarians eat eggs in addition to foods
from plant sources. Lacto-ovo-vegetarians include dairy and eggs in
their diet. Vegans do not eat any meat or animal products.
Practice Culinary Academics
3. Social Studies
The Food Guide Pyramid was developed in 1992 to show basic food groups
and their relationships to each other. MyPyramid was introduced in 2005
to update the information in the Food Guide Pyramid and illustrate the
Dietary Guidelines for Americans.
4. English Language Arts
Write your critique in the format and tone of a newspaper column.
Explain how the menu meets the government recommendations and point out
any areas where it fails to meet the recommendations. Provide some
suggestions to the restaurant owner for improvement.
5. Mathematics Wesley should not exceed 93.3 grams of fat per day. 2,800 × 0.3 = 840 fat calories. 840 ÷ 9 = approximately 93.3 grams.
Section 11.3
Review Key Concepts
1. Healthful cooking techniques include steaming, grilling, poaching, stir-frying, and microwaving.
2.
Replace fat in a dish by replacing part or all of whole eggs with egg
whites or egg substitutes, using high-quality reduced-fat products, or
using puréed fruits.
Practice Culinary Academics
3. Science
Your report should provide useful information about the product, how it
was created or developed, how it addresses a particular health need,
and any controversies, benefits, and drawbacks of the product.
4. English Language Arts
Your demonstration should accurately incorporate information from the
section into a presentation that is clear, educational, and appropriate
in tone to an audience of working chefs.
5. Mathematics
Oat cereal has more fat. One cup of the oat cereal has 3.5 grams ÷ 0.75
= approximately 4.67 grams. One cup of the puffed cereal has 5 grams ÷
1.25 = 4 grams.
