Nutrition assignment Example | Topics and Well Written Essays - 500 words

Nutrition - Assignment Example Fat used also prevents the mixed dough from sticking to the pan and enhances the flavor and taste. Leavening agent used forms a gas as the heat intensifies; leading to the rise of the product; thus a lighter texture of the product. The open spaces created are as a result of the action of leavening agent. The liquid used may be milk, water, and fruit juice. Addition of the liquid to the dry ingredients creates a mixture. As the heat intensifies in the oven, the liquid in the mixture aids in the rising action of the product. The function of the liquid in the recipe is moisture, preserving agent, flavor, and tenderness. Protein in eggs and flour makes the mixture smooth thus leading to a tender product. Sugar is used as a flavor enhancer, tenderizer, and it make up a liquid ingredient. Heat and action of the mixture components causes the flour to brown (Brown, 408). Compare and contrast the nutrient contribution of vegetables from four different classifications of vegetables by filling out the table below. Use 1 cup or 100 grams (gms) as the serving amount for each vegetable. Be consistent in serving size for all vegetables. Use information for the raw product. Use the USDA food Nutrient database, http://www.nal.usda.gov/fnic/foodcomp/search/ for your analysis. 4. Sprinkle some of the flour on the board and scrape the dough out of the bowl onto the floured board. Put some flour on your hands and knead the dough for 6-8 minutes or until the dough is smooth and elastic. During this time you will find it necessary to add more flour. (If you have never kneaded dough refer to the video for the technique.) When you have finished kneading take a fourth photo. 5. You will need to wash out your bowl or use another bowl. Coat the bowl with oil or spray it with nonstick coating, put the dough in the bowl and allow it to stand for about one hour. Take a fifth photo of the dough. 7. Allow the dough to rise until doubled in size. Bake in a