My phenomenal padlet by Eli Crutchfield

Serving Sizes

elic2493 — 2024-11-06 03:20:32 UTC

A serving size is the recommended amount of different foods that is for people of different sizes and age. It is recommended that 3 servings equal to 3 1/2 cups of veggies for teens. And teens and people with higher metabolism need more food that other people.

Vitamins and Minerals in Milk

elic2493 — 2024-11-06 03:20:35 UTC

Milk is a good source of riboflavin, and vitamin B12. It also contains pantothenic acid, vitamin C, and folate vitamins

What is milk fortified with?

elic2493 — 2024-11-06 03:20:38 UTC

Milk is mostly fortified with vitamins A and D.

What does milk help with?

elic2493 — 2024-11-06 03:20:41 UTC

Milk is a source of vitamins and minerals, calcium. It has an important role in bone health.

Sources of calcium?

elic2493 — 2024-11-06 03:20:43 UTC

You can get calcium from both plant and animal sources. Some are dairy, sardines, seeds, and leafy greens

How do you avoid fat in dairy products?

elic2493 — 2024-11-06 03:20:47 UTC

You can avoid most fat in dairy by buying skim and low fat milks and others.

What is homogenization and pasteurization?

elic2493 — 2024-11-06 03:20:49 UTC

Homogenization is keeping milk from separating.

What are problems with cooking milk? How do you prevent them?

elic2493 — 2024-11-06 03:20:51 UTC

That milk burns very easily and will curd but you can prevent it by cooking at a lower heat.

What is cheese?

elic2493 — 2024-11-06 03:20:53 UTC

Cheese is made from pressed milk curds.

Guidelines for cooking and what happens when you overcook cheese.

elic2493 — 2024-11-06 03:20:56 UTC

Always cook it a low heat for longer and stir but when it does overcook the proteins firm up and squeeze out moisture

What is a roux and what is a slurry?

elic2493 — 2024-11-06 03:20:58 UTC

A roux is a thickener for dairy cooking and a slurry is basically the opposite of a roux and thins out the dairy.

elic2493 — 2024-11-06 03:21:01 UTC

Some cheese types are cheddar, mozzarella, brie, feta, gouda, camembert, blue cheese, parmesan, and Swiss cheese.