FOOD CONSTITUENTS
FOOD CONSTITUENTS Food is composed of the following five constituents: Carbohydrates Fats Proteins Minerals Vitamins Carbohydrates: Carbohydrates used in cooking include simple sugars such as glucose (from table sugar) and fructose (from fruit) and starches from sources such as cereal flour, rice, arrowroot and potato. F ats : Fats and oils come from both animal and plant sources. In cooking, fats provide tastes and textures. When used as the principal cooking medium (rather than water), they also allow the cook access to a wide range of cooking temperatures. Common oil-cooking techniques include sauteing, stir-frying, and deep-frying. Commonly used fats and oils include butter, olive oil, sunflower oil, lard, beef fat (both dripping and tallow), rapeseed oil or canola, and peanut oil. The inclusion of fats tends to add flavor to cooked food. Proteins: Edible animal material, including muscle, offal, milk and egg whi...