Exam 3: Menus and Recipes

_________ is a fat only found in foods from animal sources.

The process by which liquid fat is changed into a solid fat is called __________.

What is the common function of macronutrients?

An adverse reaction to a food,but not one involving the immune system,is known as a(n):

__________ are needed to maintain and repair body tissue.

Vitamin K is often added to milk to facilitate absorption of calcium.

What are lipids?

Lemon juice and herbs are good alternatives to:

The two categories of vitamins are:

Nerve impulses are transmitted through an exchange of __________ and __________ ions in the nerve cells.

Several types of fat substitutes are available.Which one is not approved for use in Canada?

Fibre is digestible when properly cooked.

Diets high in what type of fat may be linked to heart disease,obesity,and certain forms of cancer?

In which category does fibre belong?

Vitamin E is known as a(n):

Chefs can contribute to healthful diets by:

Vitamin A helps in the maintenance of skin and membrane.

Trans fatty acids are naturally occurring compounds found in tropical oils.

Which of the following may supply the body with water?

Cholesterol is not a lipid.