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