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Milk Homemade butter

Milk Homemade butter. MAKING BUTTER. Put 2 Tablespoons of Heavy Cream into a container with a lid. Shake for 15 to 20 minutes Add a small amount of salt to taste. or. Directions :

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Milk Homemade butter

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  1. MilkHomemade butter

  2. MAKING BUTTER

  3. Put 2 Tablespoons of Heavy Cream into a container with a lid. Shake for 15 to 20 minutes Add a small amount of salt to taste. or

  4. Directions: Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

  5. Remember!!! • Do not pour your buttermilk down the drain!!! • Strain your butter and put it into a baggie labeled with your class hour and kitchen. • Put the buttermilk into a labeled baggie. • Put them both in the fridge.

  6. Milk 1. How much dairy does the average teenager need per day?  2. What does it mean to pasteurize milk? 3. What does it mean to homoginize milk? 4. Put in order from highest fat content to lowest fat content: SkimWhipping CreamWhole2%Fat FreeHalf and Half1% 5.How can you lower the fat content of your diet from the dairy group? 6. (2)What are some problems that can happen when cooking with milk? 7. How can these problems be avoided?

  7. Make butter Put 1 cup whipping cream in a glass or plastic jar.  Shake for 15 to 20 minutes.  Answer the following questions: 6. What do you see? The liquid is called whey or buttermilk.  Pour the buttermilk in a container.  Taste or save for drinking later.  You can use the buttermilk in recipies that call for baking soda as an acid activator. Taste the butter on a cracker or piece of bread. 7. Do you like the taste? Why or why not?Add 1 teaspoon of salt to the butter and mix. 8. Do you like the taste? Why or why not?

  8. FatFat is very important in our diets.  The problem is most Americans eat too much fat. In your notebook list the functions of fat:1. carrier for vitamins A, D, E, and K, 2.reserve supply of energy3. adds flavor in food4. satisfies hunger5. protects internal organs from shock and injury6. insulates the body from shock and temperature changes

  9. FOR YOUR INFORMATIONListed below are some common foods, their calorie content, and the amount of fat in each.  Compare the various foods.  Are you surprised to find large amounts of fat in any of the foods?        FOOD         AMOUNT   CALORIES FAT(g)American Cheese 1 oz. 106       9Cheddar Cheese 1 oz. 114       9Cottage Cheese 1/2 cup 102       2Mozzarella Cheese 1 oz.   72       5Swiss Cheese 1 oz. 107       8Ice Cream 1/2 cup 135       7Ice Milk 1/2 cup   92       32% Chocolate Milk 1 cup 179       5Skim Milk 1/2 cup   86       02% Lowfat Milk 1 cup 121       5Whole Milk 1 cup 150       8Chocolate Milkshake 10 oz. 360     11Chocolate Pudding 1/2 cup 155       4Frozen Yogurt 1/2 cup 225       3Plain Yogurt 1 cup 144       4Fried Chicken 3 oz. 218     11Roasted Chicken 3 oz. 139       3Ground Beef (broiled) 3 oz. 246     18Baked Halibut 3 oz. 119       2Baked Ham 3 oz. 156       9Beef Hot Dog 2 oz. 184     17Peanut Butter 2 tablespoons 188     16Broiled Pork Chop 3 oz. 219     13Roast Beef 3 oz. 164       7Baked Potato 1 large 220         0French Fries 10 strips 158       8Bagel 1/ 2    100       1Biscuit 1 small   95       3Bran Muffin 1 small 140       4Corn Flakes 1 oz. 110       0Croissant 1/2 roll 118       6English Muffin 1/2 muffin   70       1Oatmeal (instant) 1 /2 cup   73       1Pancake 1   60       2White Rice (cooked) 1/2 cup 131             0White Bread 1 slice   65                      1Whole Wheat Bread 1 slice   70         1

  10. FOR YOUR INFORMATIONListed below are more common foods, their calorie content, and the amount of fat in each.  Compare the various foods.  Are you surprised to find large amounts of fat in any of these foods?FOOD AMOUNT     CALORIES       FAT(g)Cheeseburger 1 regular 359 20Cheese Pizza 2 slices 218   5Fish Sandwich  (with Cheese) 1 sandwich 524 29Macaroni and Cheese 1 cup 430 22Quiche (with bacon) 1/8 8-inch pie 342           26Spaghetti and Meatballs 1 cup 330 12Taco (with meat) 1 small 370 21Apple Pie 1/8 9-inch pie 303 13Corn Chips 1 oz. 155   9Doughnut 1 210 12Pretzel 1 oz. 112   1Butter 1 tablespoon 102 12Mayonnaise 1 tablespoon   99 11

  11. Pick 10 foods to figure the percentage of fat.  To figure the percentage of fat:1. Take the grams of fat and multiply by 9. (There are 9 caleries per gram of fat)2. Take the amount figured in number 1 and multiply it by 100.3. Divide the amount figured in number 2 and divide by the total amount of calories  for that food.  The number you get is the percentage of fat calories.For example American Cheese:1. 9x9=812. 81x100=81003. 8100%106= 76% fat so out of 106 calories 76% of those come from fat. If a food is larger than 30% fat you might consider an alternate food choice.Make a chart in your notebook like this:                    Food                        Percetage of calories from fat1.2.3.4.5.6.7.8.9.10.

  12. In your notebook:Define:Good CholesterolBad CholesterolMonounsaturated FatPolyunsaturated FatSaturated Fat

  13. A small amount of fatty food with meals makes the meal remain in the stomach for a longer time, giving one a pleasant feeling of satiety and satisfaction, and supplies necessary heat, energy and storage material.Too many foods with fat cause weight gain. Fats have a little more than double the calories than carbohydrates and proteins have. The 2,000 calorie MyPyramid plan that we use recommends 6 teaspoons of oil per day. 10% of your total calories should come from fat, or about 22 grams of fat/dayCHOLESTEROL is a fat-like substance made by the body which has some useful functions:Found in every body cell Part of skin tissue Transports essential fatty acids Needed to produce hormones Your body makes the cholesterol it needs, eliminating the need to include it in your diet. It is present in all animal tissues, milk products and egg yolks, chicken legs, fins or wings___anything that can walk, swim or fly.Cholesterol is not found in foods of plant origin such as fruits, vegetables, grains, dry beans and peas. Cholesterol is found in the membrane between the cells not in the cells or fleshy part of the meat.Sometimes you hear about “good” and “bad” cholesterol. LDL or low-density lipoprotein takes cholesterol from the liver to wherever it is needed. Excess amounts of LDL can build up on artery walls and increase risk for heart disease. LDL is the “bad” cholesterol. HDL or high-density lipoprotein, the “good” cholesterol, picks up excess cholesterol and takes it back to the liver for excretion. (Food for Life)

  14. FATTY ACIDS are the basic chemical units or organic acids which make up fat. All fat is one of three types of fatty acid:SATURATED - found in animal sources such as milk, cream, cheese, butter, meat, poultry. Also in coconut and palm oil. Because it can be made from saturated fatty acids, cholesterol levels in the blood are related to the amount of saturated fat eaten. Appear to raise LDL or bad cholesterol. POLYUNSATURATED - are better than saturated fats. They are found in vegetable oils and fish. Seem to help lower cholesterol levels. MONOUNSATURATED - the best type of fat. It is found in olives, avocados, nuts, and olive, canola and peanut oils. Most margarines and hydrogenated vegetable oils are highly monounsaturated. These seem to lower LDL and raise HDL levels.

  15. All three types of fats have the same number of calories. A diet of foods high in cholesterol and saturated fat will increase the "blood cholesterol level" of many people. As a result plaque can build up in the arteries (atherosclerosis) which increases the risk of heart attack and stroke. Your body can’t make all the fatty acids it needs. Those that must be obtained through foods are called essential fatty acids. One important essential fatty acid is omega-3, which may reduce the risk of heart disease. Omega-3 fatty acids are prevalent in fish, which is why it is recommended that one eat fish; especially fatty fish like trout, albacore tuna and salmon, at least twice a week.There is much recent talk about trans fats; in fact, food producers must now add trans fat information to food labels. Read labels and ingredient lists carefully because if the amount of trans fat is small enough per serving, it may be listed as 0 trans fat, while it still contains a trace. A trans fat is when a liquid vegetable oil is chemically changed to a solid through a process called hydrogenation. Trans fats are used in products like margarine, baked goods, snack foods, and fast foods to increase shelf life and add extra flavor. Beware! These are probably the worst fats as they can increase LDL and seem to lower HDL. Avoid foods rich with trans fats.

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