proteins
carbohydrates
lipids
leavening agents
effects of cooking
100
Proteins are made of these elements.
What are hydrogen, carbon, oxygen, and nitrogen.
100
The two types of carbohydrates.
What are simple and complex carbohydrates.
100
The three types of lipids are phospholipids, sterols, and this type, which includes the fats and oils we eat.
What is triglyceride.
100
These are used to produce a gas that lightens dough or batter.
What are leavening agents.
100
Too much of this leavening agent can cause a "soapy" flavor in food.
What is baking soda.
200
Proteins are chains of this type of "acid."
What are amino acids.
200
Complex carbohydrates include these two types.
What are starches and fiber.
200
Fats contain this much energy to fuel our bodies.
What is 9 Kcal per gram of fat.
200
This leavening agent is used in pie crusts and some crackers.
What is water.
200
This happens when a batter sits around too long and all of the gas from the leavening is released before baking.
What is flat or dense baked good.
300
Amino acid chains are linked by this.
What are peptide bonds.
300
During photosynthesis, CO2 and H2O are converted into O2 and this simple carbohydrate.
What is glucose, C6H12O6.
300
Fats are made of hydrogen, oxygen, and this element.
What is carbon.
300
This leavening agent is used in angel food cakes and sponge cakes.
What is air.
300
This browning reaction occurs when sugar is heated.
What is caramelization.
400
This term describes a protein unfolding, a process that happens when chefs beat eggs.
What is denaturation.
400
This is the basic sugar molecule from which all other carbohydrates are built.
What is glucose.
400
The carbon, hydrogen, and oxygen in fats are organized into these two main groups.
What are carboxyl (-COOH) and hydroxyl (-OH) groups.
400
In bread dough, gas is trapped in a matrix of this from wheat flour.
What is gluten.
400
This adds moisture to baked goods and tenderizes the finished product.
What is fat.
500
This type of protein contains all 9 of the essential amino acids.
What is a complete protein.
500
The two basic molecular structures of sugar.
What are monosaccharides and disaccharides.
500
Triglycerides are made of three of these plus glycerol.
What are fatty acids.
500
This base, sodium bicarbonate, needs moisture plus an acid to be a leavening agent.
What is baking soda.
500
Adding this to liquids or gravies will cause them to thicken.
What is starch (such as cornstarch, xanthan gum, etc.).
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