Carbohydrates

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

Complex Carbohydrates are taken in the form of Carbohydrates make up the largest volume of our daily food. __60___ % of our food should be from carbohydrate. Most Americans get __30__ %. Complex Carbohydrates are taken in the form of Whole Grains Cereal products Dried beans Rice Pasta

Carbohydrate is the element of our food that supplies energy. We get most of our carbohydrates from the GRAINS group. 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. Complex Carbs breaks down into simple sugars. Then breaks it down further into glucose so the body can use it for energy. Another word for fiber is Cellulose or Roughage

SIMPLE SUGARS Food Sources:

COMPLEX STARCHES Food Sources:

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

Quick Breads

Quick Breads 1. They are Quick or Fast (<1 Hr.) 2. No Yeast! 3. Baking Powder or Soda 4. Does not need to rise 1. Dough Soft: Biscuits, Scones Doughnuts Stiff: Tortilla 2. Batter 1. Pour Waffles, Pancakes 2. Drop Muffins

Characteristics Flour Purpose: Gives Structure Liquid Purpose: Moistens & Dissolves Ingredients 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

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: