Simple/Complex
Quick Breads
Whole Grains
Cooking Carbohydrates
Carbohydrates and Your Body
100
A potato
What is complex
100
This is what causes your food product to rise.
What is a leavener
100
This is how many (1/3, 2/3, etc.) of your grain servings should be whole grain.
What is 1/2.
100
True/False-You should stir rice while it is cooking.
What is false.
100
Carbohydrates are your main source of this.
What is energy.
200
A glass of milk.
What is simple
200
A biscuit is an example of this type of quick bread.
What is dough.
200
T/F-All products made with flour are whole grain.
What is false.
200
You can tell pasta is done cooking if it is this color.
What is white.
200
This is the percentage of you daily calories that should come from carbohydrates.
What is 45-65%
300
A brownie.
What is simple
300
When making muffins, this is how long your stir your batter.
What is just until moistened.
300
These are the TYPE of foods that is a good source of fiber/whole grains.
What is plant foods.
300
This is how much water you need if you are cooking 1 cup of dry rice.
What is 2 cups
300
These are the 2 types of carbohydrates.
What is simple/sugar and complex/starch.
400
A bowl of oatmeal.
What is complex
400
When making biscuits, this is what you use to cut the fat into the flour.
What is a pastry blender.
400
Refined, Enriched, or Whole Grain-This is a product made with only the endosperm of the grain.
What is refined.
400
This is how you tell if pancakes are done cooking.
What is bubbles form on the edges.
400
How many grams of fiber should you have per day?
What is 20-35 grams.
500
Crackers
What is simple.
500
These are the 3 leaveners used in quick breads
What is baking soda, baking powder, and egg whites
500
These are the 3 parts of the grain.
What is bran, germ, and endosperm
500
This is how you tell if muffins are done cooking.
What is inserted toothpick comes out clean.
500
This is what carbohydrates are broken down into by your body to give you energy.
What is glucose.
M
e
n
u