Excerpt from Toledo Public Schools: Home Economics Cook Book for Elementary Grades
Folding: Bring the material from below gently over the ingredient added. Continue to cut and fold until thoroughly mixed but do not beat or stir.
Stir mixtures to make them smooth. Beat mixtures to make them light. Cut the stiff white of eggs into mixtures.
Classification of Foods
I - Carbohydrates: Produce fuel and energy.
(a) Starch is found in large amounts in cereals and flour, rice, macaroni, etc. In vegetables such as corn, potatoes, dry peas and dry beans, etc.
(b) Cellulose is the fibrous material holding the food elements of grain products, vegetables, and fruit in shape.
(c) Sugar is found in cane sugar, maple sugar, honey, milk, fruits, especially dates, raisins and prunes and some of the vegetables.
II - Fats: Produce fuel and energy.
Fat is found in cream, butter, vegetable oil, nuts, fat of meat, etc.
III - Proteins: Build and repair tissue.
Proteins are found in milk, cheese, eggs, meat, fish, dried peas and dried beans, nuts, etc.
IV - Mineral Matter: Builds tissue, bone and teeth, helps to
control and regulate body processes, and keeps the blood
in good condition.
It is found in vegetables, fruits, milk, eggs and whole grains.
V - Water functions in all of the body processes. It is present not only in food, but in every part of the body. It quenches thirst, helps circulation, aids digestion, regulates body temperature, stimulates the nervous system, and carries off waste.
VI - Vitamines: Promote growth.
Vitamines are found in milk, greens, fresh fruits especially oranges and lemons, tomatoes, whole cereals, leafy vegetables, etc.
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