Food and Nutrition

• A balanced diet should contain all the food groups in the correct proportions.
• Macro nutrients are the nutrients that are needed in large amounts, such as carbohydrates, proteins, and fats.
• Micro nutrients are the nutrients that are needed in small amounts, such as vitamins and minerals
• Gelatinisation - heated starch granules absorb liquid and swell, then burst to thicken a liquid
• Emulsification - when two liquids are combined that would usually not mix with the aid of an emulsification agent
• Aeration - when air is trapped in a mixture
• Shortening - when fat coats the flour particles preventing the absorption of water resulting in a crumbly texture
• Fermentation - when yeast produces carbon dioxide