Physical Properties
Chemical Structure
Processes
Functions
Cooking Methods
100
Although proteins are macromolecules like lipids and carbohydrates, they contain this element that isn't present in lipids and carbohydrates.
What is nitrogen?
100
How many levels of protein structure are there?
What is four?
100
There are three protein processes that we studied: Coagulation, Denaturation, and Syneresis.
What is the correct order that these processes occur in?
What is Denaturation, Coagulation, and Syneresis?
100
Proteins can act as this helping to mix two liquids like oil and water.
What is an emulsifier?
100
This cooking method involves cooking food without any added moisture?
What is dry heat?
200
This property of proteins means that they can act as either an acid or a base
What is amphoteric?
200
What is the structure labeled A?
What is an amino group?
200
This process occurs when the protein structure becomes too tight and liquid is expelled.
What is syneresis?
200
What is one of the ways that a protein can be denatured?
What is mechanical agitation, heat, pH, or high salt concentration?
200
This cooking method involves cooking food with water or broth?
What is moist heat?
300
There are 20 amino acids, but only this many are essential - meaning they must be eaten because the body can't make them.
What is nine (9)?
300
What is the structure labeled B?
What is a side chain?
300
This process occurs when a protein unfolds and loses its shape.
What is denaturation?
300
How would whipped cream be classified: foam or emulsion?
What is a foam?
300
What is the primary nutritional disadvantage of moist heat cooking methods?
What is vitamin loss?
400
Proteins can be classified into these two categories based on whether or not they provide all essential amino acids.
What are complete and incomplete?
400
What is the structure labeled C?
What is a carboxyl group?
400
This process occurs when unfolded protein chains interact with each other and form stable bonds creating a semi-solid structure.
What is coagulation?
400
How would Italian salad dressing be classified: foam or emulsion?
What is an emulsion?
400
This cooking method is best for tough cuts of meat that contain lots of collagen or connective tissue.
What is moist heat?
500
Which of these food products is most likely a complete protein?
Beans, Rice, or Steak
What is steak?
500
This protein structure level includes alpha helixes and beta sheets.
What is secondary?
500
This process shown here.
What is syneresis?
500
What does this picture represent?
What is an emulsion?
500
This cooking method provides bold flavor enhancement of foods.
What is dry heat cooking method?