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Types of proteins
Vocab
Cooking
Labs
Misc
100
A __________ is a protein in connective tissue
What is collagen
100
what is the bond formed between the 2 amino acids called?
What is peptide bond
100
What function is flour in soup recipes?
What is a buffer between protein and acids, also thickens
100
What does curdling mean?
What is a problem with cooking milk based products in which globular casein protein molecules unfold and stick together
100
An alcohol that has been dehydrogenated
What is aldehyde
200
a food that contains all the indispensible amino acids
What is complete protein
200
a _________ bond is formed between 2 amino acids
What is peptide
200
What is the network elastic protein strands that give bread dough its structure
What is gluten
200
What was the purpose of the gluten ball lab?
What is to see how different flours cause a difference in gluten elasticity
200
The reverse process of removing oxygen from a compound is called
What is Reduction
300
What type of protein is found in eggs
What is albumin
300
Protein that is a good foaming agent
What is Albumin
300
Kneading and whipping are two examples of....
What is mechanical action
300
Which dough ball stretched the furthest and why
What is whole wheat, because it has the most amount of gluten in it
300
Food that contains all the indispensable amino acids
What is complete protein
400
What is a byproduct of cheese production that looks like water milk
What is whey
400
What is the reversible process of adding oxygen to a compound?
What is oxidation
400
What reaction between proteins and carbohydrates causes food to brown when cooked
What is Maillard Reaction
400
Which variation was supposed to have the most curdling in the tomato soup lab?
What is variation 5
400
What is one form of foam food?
What is a marshmellow
500
A mixture of mostly fluid locked in a tangled 3 dimension mesh made of denatured and coagulated protein
What is protein gel
500
What are disulfide cross-links?
What is covalent bonds that form between 2 protein molecules at side chains that contain sulfur
500
Which variation of tomato soup lab had the most curdling and WHY?
What is variation 3, because the flour was added after the milk and tomato already mixed, not providing a "buffer" for the acid and protein
500
What was the goal of the tomato soup lab and what were we avoiding?
What is Goal: make creamy tomato soup, Avoid: Curdling/coagulation
500
what is Mrs. Bishop's favorite holiday?
What is 4th of July