science food molecules

14 cards·by toadkwondo

Role of water in cooking

Component of the food raw meat = 60% water fruits and vegetables = 80-95% water

Water molecules

Smallest and simplest of all food molecules: H20

Hydrogen bonds formed by water molecules

Water molecules can participate in 1-4 hydrogen

Water as a solvent

Water can form bonds with other substances that have electrical polarity

Four Basic Food Molecules

Water Lipids: fats, oils and relatives Carbohydrates Proteins

What are lipids?

Lipids = large family of chemicals (fats, oils)

Lipid structure

Lipids consist mainly of long chains of carbon atoms, with hydrogen atoms projecting from the chain

Saturated v. Unsaturated fats

Saturated = filled to capacity with hydrogen atoms Unsaturated = one or more double bonds

Problems with partially hydrogenated fats?

The artificial hydrogenation process Eliminates some double bonds Creates trans double bonds Problem: Many double bonds made during the fa

What happens when you heat fats?

Fats soften gradually over a broad temperature range Why? Fats have a high boiling point ( 500-750°F) Why such a high boiling point? Most

How do you make mayonnaise?

Oil (lipid) Lemon juice/vinegar (water) How stabilize emulsion? Add an emulsifier (egg yolk)

Carbohydrates

Molecules made up of C, H, O

Why do cells produce carbohydrates?

Animals = storing chemical energy Plants = storing chemical energy simple sugars and starches) support skeleton for plant cells (pectins,

Types of carbohydrates

Sugars 5C sugars = ribose (RNA), deoxyribose (DNA) 6C sugars = glucose (energy source) Taste sweet! Oligosaccharides 2-10 sugar groups Raff