1. Chapter 15 Foods

2. Convenience Food One that has been commercially processed to make it more convenient to store or use Processed for a longer shelf life Reduce meal preparation time

3. Manufactured Foods [substitute for another food-(veggie burgers)] Analogues-foods made from a vegetable protein and processed to resemble animal food. (soy) Egg substitutes-(egg whites) no saturated fat and cholesterol Formed products-inexpensive food source processed to resemble a more expensive one (imitation crab)

4. Pros and Cons of Convenience Foods 30 new ones are created daily Costly Processing destroys nutrients -vitamin c heat destroys High in added sodium, sugar, and fat Affects the flavor, color, and texture

5. Cooking with Convenience Plan carefully and use as few convenience products Using dry mixes reduce the amount of fat in directions Add quick-cooking grains as a side to add variety Use for emergencies and not regular meals

6. Preparing Read directions carefully Not all can be microwaved Canned-ready to eat just needs heating or added water or milk Frozen-only needs to be thawed Chilled-use by date Dried-add liquid to reconstitute

7. Making Convenience Foods (homemade) You decide the quality of ingredients You control amount of sodium, sugar, and fat Cost less no additives Enjoy home made flavor and appearance

8. Ideas Vegetables Grate cheese Cook beans and grains Bread crumbs Make dishes and freeze them Write directions and date and what to serve with it