____ such as ____, proteins and ____ are needed in body in relatively ____ quantities and form the ____ of our diet. Micronutrients such as ____ and minerals these are food in food and are ____ to health and required in ____ quantities. Energy is measured in ____ The ____, fats and proteins we consume in food and drink are ____ down and ____ us with energy. BMR Basal Metabolic Rate The amount of energy we need varies with: ____ -gender - ____ ____ is used for ____ bodily functions: breathing, staying warm, nerves, brain cells and digestion. This is called our ____ Protein is made up of amino acids. There are 20 different types of amino acid and each has a specific function in the body. There are amino acids the body ____ create these are called ____ Food containing ____ amino acids are known as ____ Examples of these are: milk, meat, poultry, cheese, ____, eggs and fish. Foods that do not contain all the essential amino acids are know as ____ LBV foods can be ____ combined in a meal or product to provide ____ the ____ amino acids. Examples of LBV are: ____, ____, rice, pulses, beans and ____. ____ is the process of ____ ____ in a mixture. Examples would be ____, mixing the sugar and butter in a cake and ____ dough for bread. ____ is the process of changing the ____ of sugar from ____ to brown when heated. Dextrinisation is when dry heat is applied to flour and it ____ as the ____ turns to ____. ____ is when a substance stops oil and water seperating. For example the ____ in egg ____ allows mayonnaise to bind and emulsify. There are different types of raising agents. ____ raising agents such as Self Raising flour contains ____, which helps produce carbon dioxide. Steam is produced from the ____ in a mixture, as the mixture is ____ the liquid turns to steam which allows the mix to rise. Examples being muffins, ____ and batters for yorkshire puddings. ____ the yeast a living product produces carbon dioxide which when cooks helps the mix rise common with breads and dough. Different types of cooking method affect the ____ of the food: Steamed food have a ____ texture (fish) Baked products have a ____ texture (pastry) Fried foods have a crisp texture (batter and breading on ____, ____. The method of cooking chosen can affect ____, appeance and taste. Primary processing is the changing of food to preserve it, or prepare it for sale. Examples milling ____ into flour ____ treating milk ____ Peeling, stoning and dicing fruit for ____ or freezing. ____ processing is when primary products are made into other products. Making ____ into pasta, ____, biscuits. Making ____ into cheese, ____ and yoghurt.

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