Culinary Test 2.3
Terms
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- Carbohydrates
- ⬢Composed of Carbon, Hydrogen, & Oxygen ⬢ Composed of sugars (the building blocks of carbs) ⬢4 calories/gram ⬢Primary Source of calories ⬢With exception of milk & honey, they are found exclusively in plant products (produced through photosynthesis) ⬢Technically, you can survive without consuming them because your body only needs glucose which it can produce ⬢Easily broken down and can be stored as glycogen in the muscles and tissues
- Animal Protein vs. Legume/Vegetable protein
- Animal proteins are complete Proteins from legumes and vegetables are incomplete
- Denaturation
- a protein can change its shape by altering its structure through denaturation
- Proteins Denature...
- ... •in the presence of salt •under heat (140-180˚F) •in the presence of acidity •Exposure to ultraviolet radiation •under extreme agitation (e.g. whipping)
- Nutrition
- The Science of studying nutrients in food and evaluating the effect these have on the body in terms of both health and disease
- Maillard Reaction
- Browning process that involves amino acids in the presence of carbohydrates •often falsely attributed to caramelization •starts at around 230-240˚F •Gives flavor to dark chocolate, coffee, & roasted meat •Creates crust flavor on bread
- Basal Metabolic Rate
- The number of calories the body needs to perform its most basic functions
- Essential Nutrients
- Cannot be manufactured in the body and must be take in through diet (most vitamins-except D- are essential nutrients)
- A Healthy Diet
- Balanced in Macronutrients: proteins lipids carbohydrates Micronutrients: Vitamins Minerals
- Protein
- ⬢4 calories/ gram ⬢Not the preferred form of energy ⬢Composed of Amino Acids ⬢20 in the body, 9 are essential ⬢Everything you see in the mirror is made of protein (hair, eyes, skin)
- Sugars
- Saccharides ⬢The building blocks of carbohydrates ⬢Monosaccharides: glucose, fructose, glactose ⬢Disaccharides: Sucrose, Lactose, Maltose ⬢Glucose is the only sugar your body can use, all others are turned into glucose in the body
- Saccharides
- Sugars
- Disaccharides
- Sucrose (glucose + Fructose) Lactose (galactose + glucose) Maltose (gl+ gl: long strands of Glucose)
- Monosaccharides
- Glucose Fructose Galactose
- Sucrose
- Disaccharide: glucose + fructose
- Lactose
- Disaccharide: galactose + glucose
- Maltose
- Disaccharide: glucose + Glucose (long strands of glucose)
- Relative sweetness
- Sucrose = 1 Glucose = .4 Fructose = 1.7
- Type-1 Diabetes
- Inability to produce insulin (which controls blood sugar levels)
- Type-2 Diabetes
- Diet creates a resistance to insulin ⬢originally adult-onset disease, now more common among kids)
- Glycemic Index
- index of how quickly your blood sugar goes up after consuming something. The lower the number, the more slowly the item causes your blood sugar t go up (slower = better) LOW: High fiber fruits & vegetables, bran, legumes MED: Whole grains, brown rice, oatmeal, no sugar added juice HIGH: White flour, white rice, idaho potatoes (worst of all-all glucose)
- Food Groups
- Meat & Beans Vegetables Fruit Cereal Grains Milk
- 80% of Vegetables consumed in America=
- Idaho potatoes
- Micronutrients
- Vitamins & minerals Needed in small quantities
- Macronutrients
- ⬢Proteins ⬢Carbohydrates ⬢Lipids Needed in the body in large quantities
- Cholesterol
- ⬢A lipid ⬢A sterol ⬢Necessary to have in body (transports things & rebuilds) ⬢Produces testosterone & estrogen
- Cholesterol Negatives
- Plaque (primarily cholesterol) builds up in blood vessels, and the pressure can cause them to burst LDL is bad cholesterol
- Two types of Cholesterol
- Dietary: cholesterol that is consumed, can be burned off Serum: The cholesterol that is floating around in your blood stream . The real concern. Determined by diet and genetics
- HDL
- High density lipoprotein (Good Cholesterol) ⬢A thick (dense) coating of protein surrounding lipids ⬢enables fat to move through blood without cholesterol getting out and causing plaque ⬢Actually helps sweep away plaque ⬢Consuming Alcohol, Fiber, and monosaturated fats makes HDL go up
- LDL
- Low density lipoprotein (Bad Cholesterol) ⬢Thin coating of protein around lipid ⬢risk of cholesterol (lipid) leaking out and causing plaque ⬢Saturated and transfats make LDL go up and also make HDL go down
- Lipids
- ⬢Composed of Fatty Acids ⬢9 calories/ gram ⬢preferred form of energy when requirements are high (e.g. pregnancy, infancy, recovery, extreme activity) ⬢Fats Lipid that is solid at room temperature ⬢Oil Lipid that is liquid at room temperature ⬢Oils are generally healthier than fats ⬢Lipids transport vitamins (therefore, a low-fat diet can lead to a deficiency in vitamins D, E, A, & K ⬢Lipids can reach higher temperatures than water, and so enable maillard reaction ⬢Taste is a result of fat which gets flavor to tongue
- Macronutrient Spoilage
- Lipids go rancid Carbohydrates ferment Proteins are a source of food for bacteria
- Saturated Fats
- ⬢A fat with no free carbon bonds ⬢Solid ⬢Last longer ⬢Generally animal derived ⬢Connected with higher risk of cardiovascular disease e.g. Butter
- Monounsaturated Fats
- Fat with one free carbon bond ⬢Less shelf-stable than Saturated Fats ⬢Generally liquid e.g. Olive Oil, Canola, Chicken, Fat
- Polyunsaturated Fats
- ⬢Fats with more than one available carbon bond ⬢Less shelf-stable than saturated or monounsaturated fats. ⬢More liquid e.g. corn oil, soy, fish oil, nut oil
- Partial Hydrogenation
- Heating polyunsaturated fats under pressure and piping in hydrogen. Used to create solid more shelf-stable fats out of cheaper liquid unstable oils Hydrogen molecules end up opposite each other. The result is trans fatty acids, which our body cannot process. Carcinogenic
- Triglyceride
- three fatty acids
- Diglyceride
- two fatty acids Leaves room on one side for water
- Monoglyceride
- One fatty acid Leaves room on all sides for water. Keeps packaged food moist