Breads/Pastries
How many "parts" does a kernel of wheat have?
3
T/F: brown eggs are more nutritious than white eggs
false
what are the 3 macronutrients
cho, fat, protein
glucose units strung together form a chain called
T/F: sugar is addictive
false
the protein compound that gives bread it's structure
Gluten
what is bioavailability
how well your body can utilize the nutrients in food
name 2 sources of vitamin C
orange, strawberries, spinach
orange-y red pigment responsible for the color in pumpkins, sweet potatoes, cantaloupe
beta carotene
the sugar found in fruit
fructose
what are the 2 types of bread?
quick and yeast
what exchange is an egg?
1 pro, 1/4 c scrambled/1 whole
This macronutrient will help you feel satisfied after a meal/snack
Fat
What are the 2 minerals that make salt
sodium and chloride
sugar (carbs) is the preferred energy source for our
brain and red blood cells
name 2 parts of the wheat kernel
germ, bran, endosperm
what is a complete protein and is an egg a complete protein
all essential amino acids, yes
leafy green veggies are a good source of which vitamin?
Vitamin K
glucose, galactose, and fructose are all
monosaccharides
name a function of sugar in food other than flavor/sweetness
bulking, shelf stability, texture, color, fermentation
What 2 things need to happen in bread/pastry making to activate gluten
moisture and mechanical manipulation (kneading)
factors that might affect shell color
genetics, environment, feed, level of stress
Building blocks of proteins
amino acids
which 2 monosaccharides make the disaccharide lactose?
glucose and galactose
carbohydrates are stored as glycogen in the:
liver and muscle