Carbohydrates

Carbohydrates Carbohydrates primary function is to PROVIDE ENERGY. Carbohydrates provide 4 calories per gram. The three types of carbohydrates are: 3. SIMPLE SUGARS 4. COMPLEX STARCHES 5. FIBER: a form of complex carbohydrates Sugars are SIMPLE. Starches are COMPLEX. 6. Complex Carbohydrates (starches) will break down into simple sugars.

CHO Cont… 7. The importance of whole grains:______________________(come back to this later) 8. Carbohydrates make up the largest volume of our daily food. __60___ % of our food should be from carbohydrate. Most Americans get __30__ %. 9. Complex Carbohydrates are taken in the form of Whole Grains Cereal products Dried beans Rice Pasta

Carbs continue … 10. Carbohydrate is the element of our food that supplies energy. We get most of our carbohydrates from the GRAINS group. 11. If we take in more carbohydrates than is needed for energy, the unused portion is stored in the liver or in the tissues as fat. 12. Complex Carbs breaks down into simple sugars. Then breaks it down further into glucose so the body can use it for energy. 13. Another word for fiber is Cellulose or Roughage 14. The three different types of carbohydrates are simple, complex, and fiber

Draw in your notes *** Draw the structure and the food example. ***

SIMPLE SUGARS: Food Sources:

COMPLEX STARCHES Food Sources:

Which one is the better food choice? Circle in your notes which one is better.

Glucose Sucrose Fructose Maltose Lactose List the different types of sugars and their food sources: SUGAR OTHER NAME FOOD SOURCES Glucose “Blood Sugar” Fruit, Veggies, Grains Sucrose “Table Sugar” Table Sugar, Sugar Cane Fructose “Fruit Sugar” Fruit Maltose “Malt Sugar” Grains Lactose “Milk Sugar” Milk

Simple Sugars: Simple CHOs Monosaccharides: single units of sugars Fructose Glucose Galactose Disaccharides: double units of sugars Lactose Maltose Sucrose

We will do a lab with quick breads next class

Quick Breads 1. They are Quick or Fast (<1 Hr.) 2. No Yeast! 3. Baking Powder or Soda 4. Does not need to rise Write these on your notes on the top right next to quick bread 1. Dough Soft: Biscuits, Scones Doughnuts Stiff: Tortilla 2. Batter 1. Pour Waffles, Pancakes 2. Drop Muffins

Every ingredient has a purpose for why it is in the Quick Bread, whether it is structure, leavening or flavor.

Characteristics Flour Purpose: Gives Structure Liquid Purpose: Moistens & Dissolves Ingredients, Leavening (helps it to rise) Salt Purpose: Gives Flavor

Purpose: Leavening Agent (Helps it rise) Baking Soda/Powder Purpose: Leavening Agent (Helps it rise) Is a base, Needs an ACID to activate Fat Purpose: Makes it Tender & Gives Flavor Sugar Purpose: Gives Flavor & Helps with Browning Eggs Purpose: Gives Protein, Color & Leavening

**Skip over Bread, Rice, Pasta and the roughage worksheet and continue Quick bread notes with the Biscuit and Muffin Mixing Methods** We will come back to them momentarily

Biscuit Method of Mixing: Combine all dry ingredients. Cut-in the fat until there are crumbs. Add the liquid and stir until a dough forms. Knead the dough so gluten will form. Cut into biscuits with biscuit cutter. Place on a greased cookie sheet.

Biscuits What does a perfect biscuit look like? Flat Top Straight Sides Flaky with layers Two of the most important steps in making biscuits are: Cutting-In the fat Kneading

Muffin Method of Mixing Combine all dry ingredients together into a bowl. In a separate bowl, blend all of the liquid ingredients together, (including fat). Make a well in your dry ingredient bowl and pour the liquid in the well. Stir until dry ingredients are moistened.

The Perfect Muffin: Will have a cauliflower top. Will have some, but few, tunnels in the interior. Will be tender. DRAW THIS:

The Under-Mixed Muffin: Will have low volume. Will have a flat surface. Will be very crumbly. DRAW THIS:

The Over-Mixed Muffin: Will have a peaked top. Will be very tough. Will have large tunnels in the interior. DRAW THIS:

Carbohydrates *********************** Learn about Pasta and rice, the similarities and the differences Get ready to blow your mind!!

Pasta and Rice!!

Rice Cooking Method: Rice Yield: 1 cup uncooked rice will make Use about 2 CUPS of water for every cup of rice. Bring WATER to a boil. Add rice and COVER the pan. Reduce heat so rice will SIMMER. After 20 minutes, check rice (DO NOT remove the lid while rice is cooking). Should be soft but hold form. Check for DONENESS. The rice should be TENDER but firm, and there should be no water left. If some water remains, continue cooking, but remove the LID. Rice Yield: 1 cup uncooked rice will make 3 cups cooked rice (3:1 ratio)

Rice Brown Rice Instant Rice Long grain Rice Short Grain Rice Whole grain form of rice Instant Rice Precooked and then dehydrated Long grain Rice Stays dry and fluffy Short Grain Rice Sticks together and is also known as “sticky rice”

Pasta Pasta dishes are usually low cost entrees. Store pasta in a tightly covered container at room temperature. Fresh or cooked pasta should be stored in a closed container in the refrigerator.

Pasta cooking Method: Use about 1 QUART of water for every 4 ounces of dry pasta. Pasta dishes are usually low cost entrees. Bring water to a BOIL. Add pasta SLOWLY to boiling water so boiling does not stop. Do not COVER the pan. Stir pasta FREQUENTLY while it’s cooking. Cook pasta to al dente stage (pasta remains firm to the bite). Drain pasta in a COLANDER. To keep pasta WARM, set the colander over a pan of hot water and cover with the colander. Pasta Yield: 1 cup uncooked pasta will make 2 cups cooked pasta (2:1 ratio)

Yeast Bread

Yeast Breads Ingredients Function Flour Body / Structure Yeast Provides leavening to make light, airy and porous Salt Flavor and controls yeast Fat Tenderness Liquid To dissolve and activate yeast Sugar Food for yeast Eggs Color, texture and nutrients

What is proofing? The period of time when the bread is rising and CO2 is being produced. The function of yeast in leavening is to produce CO2. What happens if the liquid you add to the yeast is too hot? It will kill the yeast!

4. What happens if the liquid you add to the yeast is too cold? The yeast won’t react What affect does salt have on yeast? It controls yeast growth What is the effect of mixing baking soda with an acid? CO2 is produced

8. What are some common acids added to foods to help produce leavening? Sour Cream Sour Milk (Buttermilk) Vinegar Cream of Tartar Honey Molasses Lemon Juice

Yeast Breads Vocabulary Write at the bottom of the page Gluten: when water is mixed with flour, the proteins in the flour give strength and elasticity to batters and dough's. Kneading: to work a dough with the palms of the hands to develop gluten.

Roughage Worksheet There are typos in your paragraph on your notes it is missing information, so I have a paragraph for you to read and then answer the questions on the worksheet. You have all the information that you could need to answer all the questions on both the front and back of the worksheet. The only thing you need is this picture to draw on your paper. You will work on your own, and hand back the paragraph at the end of class.