Carbohydrates
Properties and Functions of Egg
Protein
Fat
Vitamins
100
____ carbohydrates break down slowly (ideal).
What is Complex?
100
Holds food together such as meatballs and meatloaf.
What are Binders?
100
Two different types of proteins
What are complete and incomplete proteins?
100
fat provides
what is concentrated source of energy
100
the amount of vitamins you need
What is small amount?
200
_____ carbohydrates break down quickly into sucrose
What is Simple?
200
White only used as leavening agent. Ex. angel food cake
What are Foams?
200
2 things protein does for your body
What is muscle and tissue development?
200
what is cushioning organs
What is one of the functions of fat?
200
Vitamins help with this
What are chemical reactions in the body?
300
___ calories per gram
What is 4?
300
Yolks used to thicken sauces, pudding and custard. As eggs coagulate, they cause foods to thicken.
What are Thickeners?
300
Calories per gram
What is 4?
300
calories per gram in fat
What is 9 grams
300
The two types of vitamins
What is fat soluble and water soluble?
400
breaks down into ____
What is glucose?
400
Eggs added to ice cream products t prevent the early formation of ice crystals.
What are Interfering Agents?
400
Sources of complete proteins
What are amino acids that come from meat, milk?
400
Fat soluble vitamins
What is A, D, E, K
400
Vitamin C aids in this
What is fighting bacteria and illness?
500
Foods that contain a high percentage of carbs
What is pasta, bread, rice, milk, and potatoes.
500
Allows ingredients to combine that would not normally combine, ex. oil and vinegar in salad dressing.
What is an Emulsifier?
500
Sources of incomplete proteins
What are they come from plants?
500
Too much fat can cause this
What is the increase in risk of obesity, heart disease, cancer, and diabetes?
500
Vitamins release energy from 3 things
What are carbs, fat, and protein?
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