Day fifty two

A courtesy of

Why there is a trans fats in milk?

TGIF! This is great day - Friday. By the end of week really tired and looking forward for two days off. The next week schedule is moved one day ahead. Because of Good Friday we will have classes from Monday to Thursday and kitchen will be Monday and Tuesday.

Today was the second day of liberal art classes for this week. Math, gastronomy, and nutrition.

Math we got excel form to calculate recipe cost. The form is great, however there are so many small details you should remember, otherwise you won't be able to get result. The next homework we suppose to send by e-mail filled out form. Will figure this later.

Gastronomy today was
about cuisine. What distinguish cuisine? There are basically six main categories: indigenous ingredients; ratio of ingredients; cooking techniques; climat and geography; history, culture, and religion; eating habits (what you were taught to eat).

Gastronomy was about lipids. We need lipids for normal function of our body. What are the good lipids and what are the bad? Again, there are really bad lipids, called trans fat. These are usually produced when we try to solidify liquid fats (oils). The great example is a margarine. Now, when consumers are smart and know that trans fat are bad, on the label you will see 'partially hydrogenated fats'. Which is basically the same for the trans fats. My question was about small amount of trans fat in milk. What I found out is that this is a natural process, animals produce small amount of trans fat. Even though it's better to avoid trans fats, the small amount (0.1 g per 1 cup of milk) is not a bid deal (unless you drink a gallon of milk a day). The best source of fat are nuts! Any nuts are great source of good fats and not only. They contain great amount of other nutrients. This is a great idea to add some nuts into you salad...