FOOD SCI 120 Study Guide - Nutrition Facts Label, Flavonoid, White Chocolate
30 Oct 2014
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At the end of this lesson, you can now: Describe 2 categories for confectionery products and the key ingredients and their. Describe key steps in the manufacture of hard candies, fondants, marshmallows, purpose. caramels and fudge. finished product. chocolate. Discuss the secret" of chocolate covered cherries. Describe the making of eating chocolate- from the plantation through to the. Describe the making of confectionery coatings and why a coating is different from. Describe why it"s important to include grains in the diet and the current dietary guidelines related to grains. Discuss why grains and legumes are complementary proteins. Describe the various parts of a cereal grain. List the steps for processing grain into flour. Discuss the steps in the manufacture of beer. What processing steps in the manufacture of chocolate might affect flavonoid. What evidence is there that whole grains are heart healthy?".
