NUTR 119 Lecture Notes - Lecture 4: Amylose, Polysaccharide, Pan Frying
Lesson 4:
static--> same dishes every day
a la carte --> each item is priced separately
cycle --> menu repeats itself after a certain period
Trimming away all of the visible fat from meats is a good way of reducing saturated fat
in your diet
Microwaving relies on radiation and affects only water molecules. Therefore, a
completely waterless material (i.e. plate) will not get hot.
Conduction heat transfer occurs when two objects at different temperatures are in
contact with each other
The primary difference between pan frying and deep frying is the amount of oil used
Which specific type of dry heat cooking method uses a heat source that can be as high
as 2000 F → broiling
Which type of heat transfer does not rely upon any contact between the heat source
and the heated object → radiation
The type of heat transfer that is used when heat flows from the warmer object until they
are both at the same temperature through direct contact is → conduction
Glucose, fructose, and galactose are examples of monosaccarides
The preferred energy source for our body is glucose
The following is an example of an indigestible polysaccharide → fiber
The only food of animal origin to contain any significant amount of carbohydrate is →
milk
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