Orange cake Ingredients : · 3 eggs · 1 cup flour · ½ cups sugar · ½ cup fresh orange juice · 2 teaspoons baking powder · 100 g chocolate · 150 g margarine Beat together eggs and sugar Squeeze the orange juice Add juice, melted margarine and baking powder Add flour and mix everything together Pour into pan and put the cake into the oven for 15 minutes Melt the chocolate and put it onto the cake
Apple cake Ingredients: 200g Butter 4 Eggs ½ glass Sugar 2 glasses Flour 1 teaspoon Baking powder 5-10 apples 1 teaspoon cinnamon __________________________________________________________________________ 1.Melt the butter and let it cool 2.Whisk eggs with sugar and salt, mix and melt with margarine 3.Add flour with baking powder and mix with the dough evenly 4.Pad the apples and cut into thicker slices 5.Raise the dough in a greased plate, smooth 1cm thick layer. 6.Spread apple slices in the batter and gently push. Sprinkle cinnamon over apples. 7.Bake the cake in a medium oven.
easing aches and pains and banishing tiredness. Feeding on food Everything we eat is made up of different useful substances. These are called nutrients. The biggest groups are proteins, carbohydrates and fats. Proteins are found in food like meat, fish, egg, cheese etc. carbohydrates give us energy to move and think and talk. Fat is divided into fats and oils. Fat is found in meat, icecream and cheese. Oil is found in things like margarine and olive oil. Other substances are found in smaller quantities but they are very important. Vitamins help the other nutrients to do their work better and they also prevent some diseases. There are about 20 different kinds of vitamins. Minerals come from the earth. They are substances like calcium and iron they are necessary for healthy blood. In recent years there has beengrowing public awareness of the importance of a healthy diet.
morning and it can put us in good spirits for the whole day. Now I shall tell you about my own breakfast. In the morning I usually have porridge or corn flakes. Sometimes I start my breakfast with a cereal which is not cooked, it is something dry, ready to be eaten or muesli some grain or porridge which is not cooked with dried fruit, nuts and so on. I also like eating eggs (cooked in different ways). I don't practically eat butter; I prefer soft margarine made of vegetable fat, which is not heavy and creamy. I don't eat jam at breakfast, I eat marmalade which is not sweet, there is slight bitterness; it's rather pleasant for my taste. I usually don't have substantial breakfast on weekdays; I do it on weekends when I get up late. Very often I have just some tea or coffee with sandwiches. Tea is usually taken by me with milk. I also like very strong tea without sugar.
Still more disturbing is the fact that an alarming proportion--approximately onethird--of the students have neither. Eating brown bread Interestingly enough, bread, a good source of fiber, enjoys popularity among young people. 75 per cent of the students surveyed eat three or more slices of brown bread per day, with only a quarter of respondents restricting themselves to one or two slices. Eating fat As regards fat consumption, the majority of the students eat margarine. Four students prefer butter, and another four eat neither. Conclusion It is noticeable that the eating habits of students in their final year at Freedonian Secondary School are not very healthy. Moreover, there are no students who have both breakfast and school lunch, eat more than four slices of brown bread per day, and avoid fat. In this essay, I will discuss whether prevention is better than trying to treat people who are ill and whether or not this is possible in all cases
Palm oil Kristiina Pällo LU1 EMÜ 2016 • Edible vegetable oil that is derived from the palm fruit • Oil palm trees are grown in tropical areas • Widely used in food industry due to its semi-solid state in room temperature and long shelf-life • It is in a lot of everyday products – makeup, shampoo, soap, biodiesel. Also in food – sweet treats (chocolate, biscuits etc), margarine, nut butters, crisps. The Two kinds of palm oil • Palm oil comes from palm fruit. It is rich in vitamin E and it has a red colour due to beta-caroten in it. High in saturated fats. Used mostly in food industry • Palm kernel oil comes from palm fruit seed. Also high in saturated fats. Used mostly in products such as shampoos, makeup, biofuel etc Ingridient list • Vegetable Oil, Vegetable Fat, Palm Kernel, Palm Kernel Oil, Palm Fruit Oil, Palmate,
5 Whole-Grain Bread Täisteraleib -4.5 Rye Bread Rukkileib -2.5 Pähklid Pistachios Pistaatsiapähklid -16.6 Peanuts Maapähklid (arahhis) -12.8 17 Cashews India pähklid -9.3 Rasvad Margarine Margariin -7.5 Corn Oil Maisiõli -6.5 Butter Või -3.9 Magusained Kunstlikud magusained Artificial Sweetners -26.5 (suhkruasendajad) Chocolate .okolaad -24.6
wheat cultivation to maize. As a result, the prices of all staple crops, such as rice, wheat and maize have been affected (Rosegrant, 2008). Corn is one of the most widely used food staples in the world. In 2005, the US produced 42% of the world's corn and it is has a variety of uses. About 50% of the field corn grown in the USA is used for animal feed, but smaller volumes, i.e. 10% is used for direct human consumption in corn based meals. Corn is also important in providing cooking oil and margarine in the USA. In addition, corn sweeteners supply more than 56% of the sweeteners market in the US (Soyatech, 2012). Nevertheless, it has been hard to predict how decreased production actually has impacted the food market. Corn's primary utilisation is in animal feed, and even then it is often mixed with other feed types. Corn's higher prices on the first hand result in substitution with other feed cereals, which does not necessarily result in increased food prices (Leibtag, 2008). Figure 6
which derives most of its value from the meal. Sunflower oil is generally considered a premium oil because of its light color, high level of unsaturated fatty acids and lack of linolenic acid, bland flavor and high smoke points. The primary fatty acids in the oil are oleic and linoleic (typically 90% unsaturated fatty acids), with the remainder consisting of palmitic and stearic saturated fatty acids. The primary use is as a salad and cooking oil or in margarine. In the USA, sunflower oils account for 8% or less of these markets, but in many sunflower-producing countries, sunflower is the preferred and the most commonly used oil. High oleic sunflower oil (over 80% oleic acid) was developed commercially in 1985 and has higher oxidated stability than conventional oil. It has expanded the application of sunflower oils for frying purposes, tends to enhance shelf life of snacks, and could be used as an ingredient of infant formulas requiring stability. B
--Time, AUGUST 2009 "LOW-CARB FAD FADES, AND ATKINS IS BIG LOSER" --Washington Post, SEPTEMBER 2005 "LOW-CARB DIETS COMBAT METABOLIC SYNDROME" --Washington Post, July 2007 It gets tiring, doesn't it? Scientists seem to change their minds every six months. Eggs and butter will kill you, so you turn to margarine and turkey bacon. Now margarine will kill you and one egg a day is okay?! It almost seems better to opt out completely and live in ignorance. Fortunately, science isn't arbitrary. In fact, you just need to learn a few simple concepts to separate the truth (or probable truth) from complete fiction. Most research is presented to the public through media or propagandists with agendas. Since diet is most often hijacked for selling newspapers and ideologies, we'll use almost-believable
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