Food Chemistry
These are the main sources of energy needed by your body.
What are carbohydrates
This is the term that means that light can pass through it.
What is translucent.
These two parts of the body are needed to fully enjoy the flavor of food
What are the nose and the tongue
When these are added to foods they do not change the nutritional value of the food but they can make the food more appealing.
What are colors.
These are the basic ingredients in bread.
What are flour, water, and yeast.
Food consists of these three major types of chemicals
What are carbohydrates, proteins and fats
This is a simple test to determine the presence of fats in a food.
What is the brown paper test.
These are leaves that are used to add flavor to our cooking.
What are herbs
These are added to food to keep them fresh and to prevent mold and bacteria from growing.
What are preservatives.
This is the protein in wheat that allows the bread dough to stretch.
What is gluten
Molecules that are made of carbon, oxygen, and hydrogen
What are carbohydrates
This is a substance that is used to detect the presence of another substance, usually by changing color.
What is an indicator.
These are flavors that come from the roots, stems, and seeds of the plants.
What are spices.
DAILY DOUBLE: you must answer both parts
These prevent the food from reacting with oxygen.
What are two common ones that are added.
What are antioxidants.
What are BHT and BHA- added to oils to prevent them from spoiling
This is the reaction of yeast with the sugar and starch in bread dough to produce carbon dioxide gas.
What is fermentation.
These are made from molecules called amino acids that are made up of carbon, hydrogen, oxygen and nitrogen molecules
What are protiens
The element iodine can test for the presence of what type of food chemical and what color does it turn the item.
What is starches and turns it blue.
Identify herbs and spices:
cinnamon
sage
coriander
pepper
oregano
cloves
cinnamon- spice
sage- herb
coriander-spice
pepper-spice
oregano-herb
cloves-spice
These are used to make the flavors stronger.
What are enhancers.
This is the type of starch found in flour that is very hard to digest.
What is beta-starch.
These are used as building blocks for the tissues in the body.
What are proteins
This is defined as the amount of energy needed to raise the temperature of one gram of water by one degree Celsius.
What is a calorie
There are approximately this many natural flavors.
What is 200
The organization oversees the use of additives in food.
What is the Food and Drug Administration.
When bread is baked, the heat causes starch molecules to break down and form these molecules.
What are alpha-starch molecules.