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In vegetables and fruits contain a rich source of vitamins and minerals that are essential for the body to maintain and develop healthy. The nutrients in vegetables work to strengthen the immune system to prevent some cardiovascular disease, blood pressure or stroke.Because there is not much calories, eating many vegetables does not cause a gain of obesity, thus keeping your body is always in the best state. In addition, you will see more than when eating more vegetables, this is due to the fiber and water content in vegetables, fruits. The amount of vitamin C in the vegetables will help the skin become bright, pink and smooth naturally.Thus, vegetables, fruit around us bring too many good and beauty benefits, as motivation for you to maintain a healthy spirit every day. You should also remember that the vitamin rich in vegetables, fruit is absorbed naturally is best for the body, much better than the form of vitamins. In addition, it should be noted, vitamin A is absorbed the most complete when combined with vegetable oil, for example, eating fried carrots will help you absorb a lot of vitamins.

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AMARANTH🌾🌾🌾🌾
Main culinary uses of amaranth:

Amaranth flour – 100% amaranth flour may be used in any recipe that doesn’t require gluten to rise like pancakes, biscuits, flat breads, and pastas. Non-gluten flours like amaranth will not rise in yeast breads, so amaranth flour can only be substituted for about 30% of the gluten containing flour you choose (i.e. wheat, rye etc).

Puffed amaranth seed – Amaranth is more commonly found as a puffed seed within health shops and some supermarkets in Australia. It can be added to breakfast cereals, salads and baked goods.

Whole raw amaranth seed – can be boiled for 20 minutes to create a gluten free version of porridge.

Amaranth flakes – can be mixed with other cereal grains or added to baked goods, cereal bars and desserts.

Sprouted amaranth – goes well in salads or cereals.

Gluten free specialty foods – amaranth is increasingly being used in Australia to manufacture gluten free foods like breakfast cereals and pasta, as sold in health food stores and major supermarkets.
BUCKWHEAT🌾🌾🌾🌾🌾
Main culinary uses of buckwheat:

Buckwheat flour – may be used to make gluten free crepes and pancakes. Up to half the rice, bean, sorghum or soy flour in gluten free recipes may be used to make muffins, rolls, bread and cookies. Buckwheat flour also works well as a thickener for sauces, soups and casseroles.

Buckwheat groats – are dehulled buckwheat kernels. The groats are used in many dishes throughout the world. In Asia they are consumed as noodles, dumplings and as unleavened chapattis, whereas in Europe, Kasha (toasted buckwheat groats) is used in dishes ranging from pilafs to mixtures with meat. In the USA and Australia, the main use has been in pancakes, although, buckwheat is increasingly being eaten in the form of noodles, various ethnic dishes and gluten free foods.

Soba noodles – buckwheat flour is mixed with wheat flour to produce Japanese noodles called ‘soba noodles’. The buckwheat flour content ranges from 50% to 80% depending on the type of noodle produced
QUINOA🌾🌾🌾🌾🌾🌾
Main culinary uses of quinoa:

Quinoa grain – the grain cooks in around 15 minutes and when cooked, it reveals a small white tail (the germ of the kernel). It creates a light, fluffy side dish and it can also be added to soups, salads and baked goods. While most quinoa sold today has had the bitter saponin coating removed, an extra rinse is recommended to remove any bitter residue.

Quinoa flour – with a tasty, nutty flavour, it may be used in gluten free baking. It is often combined with tapioca, potato starch and sorghum to create a gluten-free baking mix. Quinoa flour may also be mixed with wheat flour (replacing up to 20% of the wheat flour) to produce a low gluten flour which will rise. This flour may also be used as a thickener in sauces, soups and other dishes, especially in cases where additional protein may be beneficial.

Quinoa flakes – are simply steam-rolled to create a quick cooking flake. Quinoa flakes can be used for a nutritious hot breakfast cereal, pancakes, waffles or smoothies. The flakes can be used to coat fish or chicken, or they may be used as an alternative to rolled oats in muffins or cookies.

Quinoa food products – quinoa is now appearing in a range of breads, breakfast cereal cereals, crackers, pasta and other grain-based foods.

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RYE🌾🌾🌾🌾🌾🌾🌾
Main culinary uses of rye:

Rye berries – the intact grains can be boiled like rice and eaten as a side dish, cooked as a pilaf or added to soups or salads.

Rye flour – dark rye flour is made from the whole grain and light rye flour from partially debranned grain and has a stronger flavour than wheat. Light, medium and dark rye flours are used to make bread, biscuits like gingerbread, pancakes and Scandinavian rye crispbreads. Rye flour is also used as a filler for sauces and soups.

Rye bread – most rye flour is used to make bread, which is normally blended with wheat flour. Although rye contains gluten, it is much weaker than wheat gluten. Traditionally, rye breads are made using a sourdough process giving it a distinctive flavour.

Pumpernickel – a dense 100% dark rye bread originating from Germany which is steamed in the oven for many hours, resulting in bread with a strong flavour.

Rolled rye flakes and rye grits – crispy rye flakes have a blue-green colour and may be cooked as a porridge or toasted and added to breakfast cereals. Rye grits are also added to breakfast cereals. Rye flakes are also used as a topping or binder for savoury dishes (e.g. hamburgers) or in stuffing’s.

Alcoholic beverages – rye is used for distilling alcohols such as gin, whisky and beer.
TRITICALE🌾🌾🌾🌾🌾🌾🌾
Main culinary uses of triticale:

Triticale flour – can be used to make biscuits, rye-type crispbreads, cakes and muffins. The flavour and texture of breads made from triticale are similar to that of light rye bread.

Triticale flakes – whole grain triticale is pressed and rolled, which than may be used like rolled oats to make a hot breakfast cereal or substituted for rolled oats in recipes (e.g. in cookies and muffins).

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BARLEY——————
Main culinary uses of barley:

Pearled barley – is made by removing the two outer layers. Pearled barley is generally used in soups and casseroles or as a side dish (kasha).

Scotch barley – is a husked grain which has been roughly ground is used in soups and stews.

Barley flour – is made by grinding the “pearls”. In the Middle East and Africa, barley flour is blended with wheat flour to produce breads or is ground and cooked as porridge. Bread made with barley flour has a sweeter taste. In Japan and other parts of Asia, barley is used to produce noodles.

Barley grits – are chopped grains which have a shorter cooking time than whole grains. It’s used in casseroles, hamburgers, soups, stews and as an ingredient in breakfast cereals.

Barley flakes – are barley grains that have been soaked to soften before being added to baked products. They may also be used to make porridge, milk puddings and breakfast cereals.

Malted barley – is used in the production of alcoholic beverages such as beer and whisky and as a flavouring agent for cereal breakfast foods and for malted milk.
SORGHUM———————-
Main culinary uses of sorghum:

Sorghum flour – in India and the West Indies, sorghum meal is used to make chapatis and similar unleavened bread.

Sorghum grains – are more recently being used in some multi-grain products, including breakfast cereals and bars or can be boiled whole and eaten like rice. It is also used in a variety of traditional foods world-wide including breads, porridges, steamed products, boiled products, beverages and snack foods (popped sorghum).

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Nhóm chúng em xin chân thành cảm ơn thầy vì đã dạy dỗ chúng em trong suốt thời gian qua. Nhóm chúng em kính chúc thầy có thật nhiều sức khoẻ ,thật nhiều năng lượng, vững bước trên sự nghiệp "trồng người",..
" Lặng xuôi năm tháng êm trôi
Con đò kể chuyện một thời rất xưa
Rằng người chèo chống đón đưa
Mặc cho bụi phấn giữa trưa rơi nhiều,..

HAPPY NEW YEAR !!

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RICE————
Rice is grown in over 100 countries and is a grain eaten by more people in the world than any other grain. In fact, three of the most populated regions of the world, China, India and Indonesia, are all rice based societies and it is their staple food.
CORN——————
Corn (also known as maize), is one of the sweetest tasting grains. In its immature form it is the familiar yellow corn on the cob. When it matures and dries out it is used like other grains to make grain foods like breakfast cereal and tortillas.
Main culinary uses of corn:

Fresh corn – is frequently eaten as a vegetable (sweetcorn), which is steamed or boiled after dehusking. It is also available to eat frozen and canned, either whole or as single corn kernels.

Corn starch – is used in packaged foods or hydrolysed to dextrose, corn syrup solids or glucose.

Corn flour – the corn flour sold in the supermarket is in fact corn starch. It is used as a thickener in custard powders, dessert mixes and sauces. Corn grits – is used for breakfast cereals, such as cornflakes, baking products and snack foods, such as corn chips.

Popcorn – is made from a corn variety which has a very tough outer covering so that it “explodes” when heated.Porridge – in South Africa, corn is boiled with water to make a porridge known as mealie meal.

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Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of sweetened condensed milk (SCM), to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today.[1] Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries.[2]
Butter is a dairy product made from the fat and protein components of milk or cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan frying, and other cooking procedures.
Cheese is a dairy product, derived from milk and produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and the enzymes of rennet (or bacterial enzymes with similar activity) are added to cause the milk proteins (casein) to coagulate. The solids (curd) are separated from the liquid (whey) and pressed into final form.[1] Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.
Ice cream (derived from earlier iced cream or cream ice)[1] is a sweetened frozen food typically eaten as a snack or dessert. It may be made from dairy milk or cream and is flavoured with a sweetener, either sugar or an alternative, and any spice, such as cocoa or vanilla. It can also be made by whisking a flavored cream base and liquid Nitrogen together. Colorings are usually added, in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as its temperature increases.
Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy, or by the expansion of dissolved gas, forming a colloid. It is often sweetened and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream or crème Chantilly.
Yogurt (UK: /ˈjɒɡərt/; US: /ˈjoʊɡərt/,[1] from Turkish: yoğurt), also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk.[2] The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.[2] Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, yaks and plant milks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.

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TEFF——————
The grain is found in different colours, ranging from white, dark brown and red, and is a very fine grain – around the size of a poppy seed – so cooks more quickly than other grains.

Nutrition Information:

Gluten free

Contains high levels of calcium, phosphorus, iron, copper, aluminium, barium and thiamine

Good source of essential fatty acids

Good source of phytochemicals such as polyphenols and phytates

High in resistant starch, which feed beneficial bacteria in the microbiome

Culinary uses of teff:

Mainly used to make injera, a traditional Ethiopian bread. Finely ground grains are slightly fermented, then made into a savoury flat bread, which is described as soft and porous.

Can also be used to make porridge and traditional alcoholic beverages.
WHEAT——————
Wheat is the most widely cultivated cereal crop in the world, with Australia being the eighth largest producer and fourth largest exporter of wheat in the world. Wheat has come to be a firm favourite grain because of the diversity it provides in culinary applications.

Wheat Types

Many different types of wheat grain exist, with two main types being eaten in Australia, namely bread wheat (Triticum aestivum vulgare) and durum wheat (Triticum turgidum durum)
Main culinary uses of wheat:

Wheat is typically milled into flour which is then used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savoury snack foods, crackers, crisp-breads, sauces and confectionery (e.g. liquorice). Other culinary applications of wheat include:

Flaked, puffed and extruded wheat – all three forms are commonly used to manufacture breakfast cereals and cereal snack bars.

Wheat bran – added to biscuits, cakes, muffins and breads to increase the dietary fibre content. Wheat bran is also used in the manufacture of some breakfast cereals.

Wheat germ – can be added to breads, pastries, cakes and biscuits or sprinkled onto yoghurt, breakfast cereal or fruit dishes.

Semolina – mainly used for making pasta. The preferred variety of wheat for pasta is Triticum durum. It can also be cooked in milk to make semolina pudding or fried golden brown and then mixed with plenty of sugar to make Halva, as eaten in the Middle East. In Greece, semolina is used in baked cakes.

Cous cous – used widely in North Africa, cous cous is made from semolina grains which are sprinkled with slightly salted water and rubbed to make tiny pellets which are steamed and then dried. Instant couscous is available in Australia which needs only 5 minutes soaking in hot water.

Burghul (also known as bulgur or cracked wheat) – is made by parboiling wheat, drying it and then coarsely grinding it. It can be steamed or boiled and used in a wide range of dishes, such as tabouleh, kofta or kibbeh.

Kibbled wheat – grains are cracked or broken into smaller particles and then moistened or steamed and dried. Kibbled wheat is used as an ingredient in mixed grain bread or cooked as a side dish.

Boiled wheat – puddings are made from boiled wheat in Lebanon and the Balkans.

Wheat starch – used as ‘cornflour’ or converted to glucose, dextrose and other sugars for use in confectionery and other manufactured foods.

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Vegetables
Artichoke: cây atiso
Asparagus: măng tây
Beetroot: củ cải đường
Bell pepper: ớt chuông
Broccoli: bông cải xanh
Brussels sprout: cải bruxen
Cabbage: bắp cải
Carrot: cà rốt
Cauliflower: bông cải xanh
Celery: cần tây
Corn: bắp
Cucumber: dưa leo
Eggplant: cà tím
Green bean: đậu que
Lettuce: rau diếp cá
Mushroom: nấm
Onion: hành tây
Pea: đậu
Potato: khoai tây
Pumpkin: bí đỏ
Radish: củ dền
Sweet potato: khoai lang
Tomato: cà chua
Zucchini: bí xanh

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Chilli( ớt):Chilli peppers are the fruit of the Capsicum family and are known for their distinctive spicy flavor. According to scientific research has shown that for every 100g of fresh chili has the following main ingredients:

Vitamin A 952 UI x 0.6µg
Vitamin C 143.7 mg
Vitamin B6 0.5 mg
Potassium 322mg
Magnesium 23mg
Calcium 14mg
Sodium 9mg
Iron 1mg
Protein 1.9g
Fiber 1.5g
Fat 0.4g
Energy 39kcal
Chilli is a spice that is used daily in dishes such as soups, braised meat, fish sauce, chili sauce, chili powder.

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Garlic(tỏi):Very rich in nutrients. According to research, in 100g garlic contains 6.36g of protein, 33g of carbohydrates, 150g of calories and nutrients such as B vitamins (B1, B2, B3, B6), iron, calcium, potassium, manganese, magnesium, and phosphorus...

The main active ingredients in garlic are the organic compounds sulfur and glycosides.Garlic is used for frying, sautéing, and dipping.

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Olive oil(dầu ô liu):contains Omega 3 and Omega 6 (the same ingredients in breast milk), some antioxidants, anti-inflammatory, allergic, anti-virus... Beneficial for many organs and systems in the body. Olive oil is a spice that is used daily for frying, stir-frying, and making salads.

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Cooking oil(dầu ăn):A food that contains highly saturated fats includes coconut oil, palm oil and palm kernel oil. Oils with a lower amount of saturated fat and a higher amount of unsaturated (or monounsaturated) fat are considered more healthful. Cooking oil is used to fry, fry, fry and marinate everyday dishes.

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Basil(cây húng quế): is rich in antioxidants and essential oils that help in the production of substances like eugenol, methy eugenol and caryphyllene. Basil is used to decorate dishes, as salads to eat with other dishes.

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Turmeric(nghệ): Made from fresh turmeric is used to add color to dishes

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Ginger(gừng):Chemical composition in ginger contains 2 - 3% essential oils with the main composition of sesquiterpenic hydrocarbon compounds: b-zingiberen (35%), b-curcumenen (17%), b-farnesen (10%) and a small amounts of monoterpenic alcohol compounds such as: geraniol, linalol, borneol. Ginger is a spice used to eliminate the fishy flavors of fish, and chicken is also used as a dipping sauce.

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Shallot(hành tím): is rich in flavonoids (intermediate metabolites) and sulfur compounds. Therefore it works to thin the blood, dissolve blood clots and filter unhealthy fats. Onions are also rich in fiber, which helps prevent constipation. Onions are used as spices to deodorize dishes like fish... And increase the aroma of stir-fried dishes such as meat, vegetables.

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Pepper(tiêu):In pepper there are 1.2-2% essential oils, 5-9% piperin and 2.2-6% chanvixin. Piperin and chanvixin are two types of alkaloids that have a very spicy taste that gives the pepper a spicy taste. In pepper there are 8% fat, 36% starch and 4% ash. Consumption is used to enhance the flavor of dishes, marinate meat, fish, and use as salt and pepper to eat other dishes.

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Salt (muối): consists mainly of sodium chloride (NaCl), but also a few other minerals (trace minerals. Salt is used to taste everyday dishes, as salt dipping.

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Sugar(đường):consists mainly of sodium chloride (NaCl), but also a few other minerals (trace minerals. Salt is used to taste everyday dishes, as salt dipping. dish.

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Grapefruit
Pineapple
Avocado
Blueberries
Apples
Pomegranate
Mango
Strawberries
Cranberries
Lemons
Durian
Watermelon
Olives
Blackberries
Oranges
Bananas
Red and Purple Grapes
Guava
Papaya
Cherries

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Butter

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Yogurt

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Ice cream

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Cheese

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Dried milk

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Whipping cream

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Meat
•beef
•chicken
•lamb
•pork
•sausages
•turkey
Cold meat
•bacon
•ham
•salami
-----Pork: High in vitamin B1 as well as omega-6 fatty acids, pork is one of the world’s most popular types of meat. From Italian sausage to barbecued pork ribs to bacon, pork is easy to prepare and incredibly flavorful. For an easy weeknight dinner, quick brine pork chops before you sear them off in a cast-iron skillet. Serve with apple mostarda and grits.

-----Beef: From a prehistoric looking T-bone steak to your average ballpark hot dogs and beef jerky, beef is a delicacy best enjoyed sparingly. It shares a main fatty acid with none other than olive oil—oleic acid. Ground beef makes for quick and easy burgers: combine the meat with egg, onions, salt, and spices or flavorings of your choice (think Worcestershire sauce and powdered garlic) and form the mixture into patties. Grill for a few minutes on either side and pair with your favorite burger toppings.

-----Lamb: Lamb is categorized as meat from a young sheep under a year old. While lamb tends to be on the more expensive side of the different meats, it’s also thought to be one of the healthiest, with good levels of nutrients. Sear a rack of lamb in a cast-iron skillet before basting in garlic butter and finishing in a 375°F oven for 5 minutes.

------Goat: A slightly tough muscular composition makes goat a popular addition to stews and braises, where a low and slow cooking technique can best break down the fats and infuse the meat with flavor.

Chicken: Chicken meat is high and protein and low in fat, which varies in white and dark meat. Boneless, skinless chicken breast meat is one of the only types of meat that doesn't contain saturated fat. A roasted chicken is one of life’s simplest pleasures. Brush the chicken with clarified butter and season all sides with salt, then roast at 475°F for 20–25 minutes. Reduce heat to 400°F and continue to roast another 30-45 minutes, until thighs and center of the chicken breast registers 160°F and the juices run clear. Let rest at least 20 minutes before carving.

-----Turkey: King of the holiday table and the deli meat aisle, turkey is a mild white meat with a reputation for being tricky to prepare without drying out. It’s a prime candidate for the brining-roasting one-two punch.

-----Duck: Duck meat generally refers to the breast and legs of the bird, though the liver is also enjoyed as foie gras. Ducks have a layer of fat between the outer skin and meat (primarily to insulate in water environments), giving it extra rendering power for soaking the meat with flavor as it cooks. Braised duck legs, in anything from red wine to an aromatic stock, will infuse the meat with even more flavor and fall-off-the-bone texture. Throw it in the fridge to cool, and crisp it up in the oven once the skin has set.

-----Rabbit: Nutrient-dense rabbit is especially popular in France and the United Kingdom. It’s meat is high in B12 and selenium, and is relatively low in calories compared to its protein levels. Rabbit is traditionally stewed or fried.

------Seafood: Seafood is a massive and popular category, including everything from fish to crustaceans to shellfish. The nutritional value of seafood is incredibly vast and depends on the species, but it is generally thought to be the best form of protein for those looking to maintain a healthy diet, thanks to its high levels of omega 3s. Steam shellfish and add to pasta, or grill cleaned fish whole over the grill and serve with an herb salad and preserved lemon.

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In Viet Nam, we can see fruit in everywhere, they are popular there. Fruit is one of the foods that are good for health. They provide us many vitamins replenish nutrients for healthy body and prevent diseases. Addition, they help beauty skin for girls. Apples, oranges, bananas are fruits that help you have a healthy heart.

Depend on climate of the country, there are have the different fruits. Example, In Vietnam have Coconut but Rusian is not. Because cold temperature dont have tropicalize fruits. Fruits have Vitamin C, vitamin A make balance anh healthy for us, they are so inportant in our life.

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Thầy luôn chúc các em Aquafina học tốt và thành công...!

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Thầy luôn chúc các em Aquafina học tốt và thành công...!

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Condensed