1. Carbohydrates

2. 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.

3. 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

4. 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

5. SIMPLE SUGARS
Food Sources:

6. COMPLEX STARCHES
Food Sources:

7. 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

8. Quick Breads

9. 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

10. Characteristics Flour Purpose: Gives Structure Liquid
Purpose: Moistens & Dissolves Ingredients
Salt
Purpose: Gives Flavor

11. 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

12. 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.

13. 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

14. 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.

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

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

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