Lipids
Primary component of the cell membranes
What is a key role of lipids in the body?
The general term for sugars
What is saccharide?
20
The number of amino acids that form proteins
The test used by food scientists to measure the resistance to flow of a starch thickened mixture
What is viscosity
cross-contamination
What is the transfer of harmful bacteria from raw foods to ready-to-eat foods
the state of animal fats (or saturated fats) at room temperature
What is solid
Lactose
What is the least sweet of the sugars, a disaccharide
common plant protein is responsible for developing the viscoelastic structure (elasticity and extensibility) in dough, allowing bread to rise
What is gluten?
Nitrogen
What unique element is always found in proteins but is generally absent from pure carbohydrates and lipids?
When washing hands in a food preparation area, how long should you scrub with soap to effectively remove pathogens?
What is 20 seconds
Flavor, Satiety, and Tenderness
What do lipids contribute to foods?
Glucose
What is the most common monosaccharide found in the human body, serving as the primary, immediate energy source for all cells?
The process of a protein losing its specific three-dimensional shape due to external factors like heat, pH changes, or mechanical force
What is denaturation?
This reaction is a chemical interaction between Sugars and Amino Acids is responsible for the desirable browning and savory flavor development in cooked foods like seared steaks, toasted bread, and roasted coffee.
What is The Maillard reaction
2 hours
What is the time in which you should refrigerate leftovers?
Has all carbon atoms linked by single bonds, allowing for tight packing.
Which structural characteristic best describes a saturated fatty acid
Sucrose, or common table sugar, is a disaccharide formed by the chemical bonding of which two monosaccharides?
What are glucose + fructose
Supporting growth, Tissue repair, and Fighting disease
What are functions of proteins in the body?
Plants converting radiant energy to chemical energy
What is photosynthesis?
the temperature range, commonly known as the 'Danger Zone,' where most harmful bacteria multiply rapidly in food?
41 degrees F to 135 degrees F
A form of food spoilage caused by the oxidation of fats and more likely in unsaturated fats
What is rancidity?
This complex carbohydrate, though indigestible by human enzymes, plays a vital role in promoting regularity and digestive health?
What is cellulose?
Contains all the indispensable (essential) amino acids
What is a complete protein
They must be consumed in the diet because the body cannot synthesize them.
What are essential nutrients
The microorganism is a common cause of foodborne illness in raw poultry and eggs, often leading to symptoms of diarrhea, fever, and stomach cramps
What is salmonella