1. Carbohydrates

2. 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.

3. 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

4. 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

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

6. SIMPLE SUGARS:
Food Sources:

7. COMPLEX STARCHES
Food Sources:

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

9. 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

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

11. We will do a lab with quick breads next class

12. 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

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

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

15. 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

16. **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

17. 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.

18. 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

19. 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.

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

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

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

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

24. Pasta and Rice!!

25. 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)

26. 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”

27. 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.

28. 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 cups cooked pasta (2:1 ratio)

29. Yeast Bread

30. 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

31. 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!

32. 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

33. 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

34. 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.

35. 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.