Water
Fats
Carbohydrates
Proteins
Grab Bag
100

This element has more electrons and therefore has a negative charge in a water molecule

What is Oxygen

100
This term describes how fats do not react with water
What is hydrophobic or nonpolar
100

These are the 3 elements that make up all carbohydrates

What are carbon, hydrogen, and oxygen

100

These are the building blocks of proteins

What are amino acids

100

These are one of the only two animals known to digest plant starch 

What are termites or cows

200

This is the percentage of water in vegetables

What is 95%

200

Saturated fats are saturated with these.

What are hydrogen atoms

200
This is the flavor that comes from simple carbohydrates.

What is sweet

200

This determines the function of the protein

What is the structure

200

MSG contributes to this taste in food

What is savory or umami

300

This is the special type of bond that can form between water molecules

What is a hydrogen bond
300
This determines the shelf life of a fat.

What is the saturated fat content

300

This is the name of the complex carbohydrate in beans that is not fully digested until it reaches the large intestine.

What are oligosaccharides

300

This is the term used to describe the unwinding or breaking down of proteins. 

What is denaturation

300

Acids add this taste to food

What is sour

400

Ice can damage this portion of cells causing the contents to spill out

What is the cell membrane

400

Using vegetable oil instead of butter in would create one of these two textures. 

What is moist or tender (either will work)

400

This is known as the animal starch

What is glycogen?

400

These are known as biological or organic catalysts

What are enzymes

400

This cultural cuisine is known for cooking with acids

What is latinx (latino) cuisine

500

If the pH of a lemon is 2 and the pH of an orange is 3, the lemon would have this many more protons in it than the orange.

What is 10 times the amount of protons. 

500

This is the term used to describe molecules that can react with both fats and water.

What is an emulsifier

500

This type of cellulose softens when being cooked and helps to create jams.

What is hemicellulose

500
This is roughly the amount of degrees you would have to raise to double the enzyme activity

What is 20F or 10C

500

This is the name of Mr. Turner's cat

What is Alice
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