Intro to Food Sci
What is the raw commodity of pizza dough/crust?
Wheat
Hearing
What does the body use carbohydrates for?
Energy
A fat that does not contain double bonds and is known as the unhealthy fat (if overconsumed)
Saturated Fat
Give 3 sources of protein.
Eggs, Meat, Fish, Dairy, Grain
What is the Median of 4, 5, 6, 7, 8?
6
This is a combination of Taste and Aroma.
Flavor
What three molecules are carbohydrates composed of?
Carbon, Hydrogen, and Oxygen
Which type of cholesterol is the healthy "good" cholesterol that carries cholesterol to the liver for elimination.
HDL (High-Density Lipoproteins)
All proteins contain 4 elements. What are they?
Carbon, Hydrogen, Nitrogen, and Oxygen
What is the Mean of 4, 5, 6, 7, 8?
6
Identify the sense: the olfactory bulb identifies the scent and signals the brain to identify.
Smell or Aroma
This type of carbohydrate is a quick energy source that is unhealthy when consumed in large amounts.
Simple Carbohydrates
What are 2 of the 3 physical states of lipids. (more specific than solid, liquid, gas)
Fat, Oil, Hydrogenated Products
The 9 Amino Acids that we must consume because of body cannot make are known as...
Essential Amino Acids
What is the Range of 4, 5, 6, 7, 8?
4
Identify the sense: identifying the color, hue, value, shape or condition of food.
Appearance/ Sight
This type of carbohydrate supplies long term energy and nutrients that the body needs and is considered the healthier choice.
Complex Carbohydrates
Give 2 functions of lipids in the body.
Energy, Adipose Tissue, Maintain body temp, providing insulation, cushion organs, transport fat soluble vitamins, cell division, growth and development
What are the three ways to denature a protein?
Heat, Acid (chemical), and Agitation (force)
Give an example of a heterogeneous mixture.
Mrs. Malone's Discretion
Name the 5 different types of taste.
Give 2 functions of carbohydrates in food.
Provides structure, Binds products together, thicken products
Give 2 functions of Fat in food products.
Medium for heat transfer, Tenderizer, Aerator, Enhance Flavor, Lubricate Food, Emulsions
Give 2 functions of proteins in food products.
Gelling, Texturize, Emulsify, Gluten, Foam, Gelatin