2.  Protein for growth and repair of the body  Calcium, phosphorus, and vitamin D  Vitamin A and B for growth and health

3.  http://www.cookinglight.com/eating- smart/smart-choices/editors-guide- dairy-video-00400000044089/

4.  Whole Milk- 4% fat (8 grams)  Reduced Fat- 2% fat (5 grams)  Low Fat Milk- 1% (2.5 grams)  Fat- Free/ skim milk- none  Do you consider milk to be High in fat?

5.  Grade A – milk passes inspection from the US department of health  PASTEURIZED- heat treated to kill harmful bacteria  HOMOGENIZED- means fat is broken into tiny drops and mixed permanently with the milk  Vitamin D is added to most milk  Vitamin A is added to low or fat free milk due to the fact it is removed when the fat is removed.

6.  Check the date on the package for freshness  Buy pasteurized milk fortified with vitamin D  Do not buy smashed or leaking containers  Read the labels to ensure you get what you want.

7.  Processed to kill all bacteria, packaged in sterile cartons  Unopened- can be stored at room temperature for 3 months  Similar in taste and nutrition to fresh milk  Cheaper than fresh

8.  Low in cost  EVAPORATED MILK- half water removed, can be used in place of cream or water down to be like fresh milk  SWEETENED CONDENSED MILK- Concentrated milk at least 40% sugar added.

9.  Low in cost  Powder made from removing the fat and water from milk  Mix with water to make milk, or use dry in cooking  Store unopened containers in dry, cool area.  Opened- airtight container, if added with water refrigerate

10.  Milk is a protein- proteins are sensitive to heat Therefore cook slow at low temperatures Otherwise milk will burn  When milk is heated, a skin sometimes forms on the surface. The skin is milk fat Since the skin prevents steam from escaping, the milk may boil over the pan.  What can we do to prevent this?

11.  Curdling – milk separates into many small lumps and a watery liquid  Usually happens when you add it too quickly to an mixture that’s hot or acidic  What do you think we could do to prevent milk from curdling?

12.  Stir often to prevent boiling over and to help even out heat pockets  Use a container that can keep milk/ milk mixture from spattering into oven  Cook as recipe describes

13.  1-5 on pg 213 in Discovering Foods text  Also do the communication section in the applying knowledge section. On a sheet of paper design a magazine ad for milk. Include facts about nutrition and tops for including milk in an active lifestyle