CARBOHYDRATES
1. We get most of our carbohydrates from the ______________ group.
a. Grains are the edible seeds of certain ______________.
b. The principle grains are __________, __________, __________, __________,
__________, __________, __________.

Wheat-

Corn-

Rice-

Oats-

Rye, Barley, and Buckwheat-
2. ____________ and ____________________ are also a good source of carbohydrates.
3. Almost all of our carbohydrates come from _________________ food sources.
4. The main function of carbohydrates is to ___________ ____________.
5. If we eat more carbs than our bodies need for energy, they get stored as ____________.
6. The three types of carbohydrates are:
a. ________________________
b. ________________________
c. ________________________
7. Sugars are _____________. Starches are ___________________.
Which ones are better for you, simple or complex? __________________
8. Complex Starches will __________ ___________ into Simple Sugars.
Draw a Picture of the Following:
SIMPLE SUGAR
COMPLEX STARCH
9. List the different types of sugars and their food sources:
SUGAR
OTHER NAME
FOOD SOURCES
A.
“Blood Sugar”
Fruit, Vegetables, Grains
B.
“Table Sugar”
Table Sugar, Sugar Cane
C.
“Fruit Sugar”
Fruit
D.
“Malt Sugar”
Grains
E.
“Milk Sugar”
Milk
FIBER
1. The average American does not get enough ______________ in their diets.
2. The National Cancer Institute recommends that the average person gets ______________
of fiber every day.
3. Two other common names for fiber are: ________________ or ________________
4. Fiber is important because it attracts ___________to the ____________ and helps move
food through our systems faster. You have to have water along with fiber or it is not as
effective.
5. Benefits of fiber include a lowered risk of ________________, ______________ and
________________________________.
6. List the two types of fiber and the main functions they perform:
Type of Fiber
Function
A.
Show to lower total blood cholesterol
B.
*Will NOT digest or dissolve
Helps move food through the body
7. Fiber only comes from ______________ food sources. You CANNOT get fiber from animal
food sources.
8. Foods that are high in fiber include:
a. _______________________________________
b. whole grains
c. legumes/beans
d. bran
9. Ways to increase fiber in the diet include:
a. _______________________________________
b. Use whole wheat flour
c. Eat the skins
10. Label the wheat kernel below:
A. _________________
Provides:
Starch
Protein
C. _____________
B. ________________
Provides:
Unsaturated Fatty Acids
“B” Vitamins
Vitamin E
Iron
Zinc
Other Trace Minerals
Provides:
Fiber
Vitamins
Minerals
11. When a product claims that is it “Whole Wheat” or “Whole Grain”, it must use the
________________ wheat kernel, or all three parts.
12. Other products, like white bread and rice, usually only use the _______________, which is
the _________________ beneficial part of the wheat kernel.
13. _________________: some of the nutrients that were lost in processing are added back
into the product
14. _________________: 10% more of the Daily Value for the nutrient is being added
RICE & PASTA
1. List the types of rice below:
Type
A.
B.
C.
D.
*Has the most fiber!
E.
F.
Description
Shorter than long grain rice. When cooked,
it is moist and tender.
4-5 times longer than the width. After
cooked, it will be light and fluffy.
Short, plump and almost round. Cooked
grains are soft and cling together.
Chewy texture and “nut-like” flavor. Rich in
vitamins, minerals and fiber.
Long, dark and streaky color. Distinct
flavor.
It has been completely cooked and then
dehydrated. The process reduces time
required for cooking.
2. To cook rice:
A.
B.
C.
D.
E.
F.
G.
Use about 2 cups of water for every cup of rice.
Bring water to a boil.
Add rice and cover the pan.
Bring water back up to a boil.
Reduce heat so rice will simmer.
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.
3. RICE YIELD:
_________ uncooked rice will make _______ cooked rice (3:1 ratio)
4. To cook pasta:
A.
B.
C.
D.
E.
F.
G.
H.
Use about 1 quart of water for every 4 ounces of dry pasta.
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 the colander.
5. PASTA YIELD:
________ uncooked pasta will make _________ cooked pasta (2:1 ratio)
Biscuit Method of Mixing
1.
2.
3.
4.
5.
6.
What does a perfect biscuit look like?
1.
2.
3.
Two of the most important steps in making
biscuits are:
1.
2.
Muffin Method of Mixing
7.
8.
9.
10.
The Perfect Muffin:
4.
5.
6.
The Under-Mixed Muffin:
3.
4.
5.
The Over-Mixed Muffin:
1.
2.
3.
Carbohydrates Worksheet
60
Carbohydrates
Complex
Digestion
Energy
Fat
Fructose
Glucose
Word Bank
Lactose
Maltose
Milk & Milk Products
Plant
Seeds
Simple
Starch
Sucrose
1. Carbohydrates make up the largest volume of our daily food. ____________% of our food should be
from carbohydrates.
2. ______________________________ are found in grains, fruits, vegetables, legumes and sugar.
3. Carbohydrates are the elements of our food that supplies ________________________.
4. Carbohydrates play a vital role in the process of ________________________.
5. If we eat more carbohydrates than is needed for energy, the unused portion is stored in the liver or the
tissues as _____________.
6. Carbohydrates come mainly from ________________ sources.
7. _________ ___ _________ _______________ contain some carbohydrates in the form of lactose.
8. ________________ carbohydrates are quick energy sources, but they usually do not supply any other
nutrients or fiber.
9. ________________, known as blood sugar, is the major kind of simple sugar. It is the basic source of
energy for all living things. It is found in nearly all plant sources.
10. _________________, commonly known as table sugar, occurs in many fruits and vegetables.
11. _________________, known as fruit sugar, is found in many plants including fruits and saps.
12. _________________, knows as malt sugar, is found in grains.
13. _________________, known as milk sugar, is the main carbohydrate found in milk.
14. _________________ carbohydrates often supply energy and other nutrients and fiber that the body
needs. They are the best carbohydrate choice.
15. _____________ in the body breaks down simple sugars. The body has to break down all sugar and
starch into glucose to use it.
16. All starchy foods are plant foods. ______________ are the richest source of starch and 70% of their
weight is starch.
Yeast Breads
1. Name the basic ingredients in yeast bread. What is the purpose of each?
a. ______________: – Body / Structure
b. ______________: – Provides leavening to make light, airy and porous
c. ______________: – Flavor and controls yeast
d. ______________: - Tenderness
e. ______________: – To dissolve and activate yeast
f. ______________: – Food for yeast
g. ______________: –Color, texture and nutrients
2. What is proofing?
3. The function of yeast in leaving is to produce __________.
It produces this action by acting on what ingredient? ______________
4. What happens if the liquid you add to the yeast is too hot?
5. What happens if the liquid you add to the yeast is too cold?
6. What affect does salt have on yeast?
7. What is the affect of mixing baking soda with an acid?
8. What are some common acids added to foods to help produce leavening?
a. __________
b. (Buttermilk)
c. __________
d. Cream of _________
e. Honey
f. _________________
g. _________________