Food Science Review

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Across
  1. 3. Provide structure to baked goods, bind food products together and thicken liquids
  2. 5. One function of lipids in food preparation is to _____ heat
  3. 7. Are two single sugar molecules linked together
  4. 9. Disaccharide sugars are _____ and lactose
  5. 11. Fats, oils, shortening, grease, phospholipids, sterols and cholesterol are examples of _____
  6. 13. Lipids provide _____ as much energy per gram as carbohydrates
  7. 15. One function of lipids in food preparation is to enhance _____
  8. 16. Foods that are complete proteins contain all nine of the _____ amino acids
  9. 17. Lipids that are solid at room temperature are commonly called
Down
  1. 1. Lipids that are liquid at room temperature are called
  2. 2. Protein makes up 50 percent of the dry weight found in living _____
  3. 4. Monosaccharide sugars are _____ and fructose
  4. 5. Gums and pectin provide structure to food, bind food products together and _____ jams and jellies.
  5. 6. Lipids are not soluble in _____ and have a greasy feel
  6. 8. Single sugar molecules, the simplest carbohydrate
  7. 10. Oils come from _____ sources
  8. 12. Sugars do the following for food: sweetens, _____, tenderizes, crystallizes and caramelizes
  9. 14. Fats come from _____ sources
  10. 17. Essential amino acids must be supplied by the _____ we eat
  11. 18. Number of amino acids found in the human body