Carbohydrates in the Body

o   Carbohydrates are efficient fuel for the body

o   Glucose is the main carbohydrate found in the blood which affects the health and functioning of all the body’s cells à

o   Carbohydrates are broken down into smaller parts by adding water to them in the small intestine.

Insulin:

àif blood glucose is too high:

àwhen blood glucose levels drop:

Diabetes:

Type I:

Type II:

Fibre Lab –Carbohydrates

Using three (2 cup) clear containers place ½ cup of white flour, whole wheat flour, bran and add 1 cup of water in each to observe the saturation and absorption of liquid in each product.

1. Describe the absorption of each product ( ½ c of white flour, whole wheat flour, bran in 1 c of water)

2. How would bread made from each of these products influence the body differently?

3. How does dietary fibre make you feel full longer?

Fibre

o   Is a complex carbohydrate found in plants that is not digested and provides almost no calories because it is not absorbed by the body.

o    There are two types:

Insoluble:

           

Soluble:

-dissolves in water, forming a gummy substance

-this slows digestion and absorption of carbohydrates, which can:

o   One of the best sources of dietary fibre is found in grains

o   Wheat is the most common grain BUT corn, oats, barley and rye are also used as grain products.

Grain Kernels have 3 main parts:

1.     Germ:

2.     Bran:

3. Endosperm:

Starch In Cooking

o   Starches are important for: thickening agents and stabilizers.

o   Unlike sugars their molecules are too big to be water soluble.

Gelatinization:

In GRAVY-

In a ROUX-

Retrogradation:

Syneresis:

Corn starch or Flour?

-corn starch becomes translucent and is desirable to thicken fruit and dessert pies

Sugar in Cooking

Sugar In Cooking

o   Simple carbohydrates are valued for their sweetness.

o   A survey of food labels will likely reveal sucrose, fructose, and corn syrup as common ingredients.

-         Granulated or table sugar:

-         Brown sugar:

-         Confectioners’ sugar:

Caramelization:

Candy: is made by crystals that form in a supersaturated sucrose syrup

-         Crystal formations start when the solution has the proper concentration of sugar.

-         The concentration is measured by the boiling point

-         Interfering agents: may be added to a sugar syrup to control crystal growth.

(ex: cream of tartar, vinegar, butter and egg whites)

     Agitation or stirring also limits crystal growth.

Energy Producing Nutrients

Carbohydrates:

Simple Carbohydrates:

Sugars - Glucose- is a major kind of simple sugar

       -(a.k.a. blood sugar) is a basic sugar molecule

           

                                                Monosaccharides [simple sugars]

Glucose                           Fructose                                                  Galactose

                       

                                                Disaccharides [double sugars]

Glucose + Fructose=

Glucose +Galactose=

Glucose + Glucose =

Complex Carbohydrates:

                                                   Polysaccharides

Starches- are stored in plants that the body must break down into glucose (simple   

                  sugar) to be used as long sustained energy.

                -wheat, rice, corn are staples all around the world.

    -beans & peas: 40% starch by weight and also provide protein (lima

      beans, pinto beans, kidney, chick peas, soybeans)

    -potatoes, yams

If we consume more carbohydrates than we need, they are stored as glycogen in the liver when the body needs glucose and turned into blood glucose or converted into fat and deposited in the tissues for future use.

Fibre – found in plant cells

           - fibre provides plants their structure.

           -not a source of energy because they are not absorbed by the body

           -non digestible part of the plant.

Water Insoluble:

Water Soluble:

Preservation of Food

Food Science-Ch 26 &27 (pg 423-433)

1.       List benefits of dehydration.

2.       How much water is removed through dehydration? Why this amount?

3.       How does pre-treating improve the quality of the dehydrated food?

4.       How should dried foods be stored?

5.       Describe 2 methods of rehydrating fruit.

6.       What are the benefits to home canning?

7.       What are the 3 fundamental rules for successful canning?

8.       Define raw-pack and hot- pack.

9.       What is aseptic processing? Give the advantages and disadvantages of this process.

10.   How is botulism related to canning?

All of Unit 1notes and activities are posted and may be emailed to your selft for printing.

Keeping Food Safe

Food Borne Infection:
- from food with living pathogenic bacteria
- pathogenic or disease carrying microorganism enter the body with food and multiply in the body
             Ex: 

Food Borne Intoxication:
- food is contaminated with toxins, poison or toxin producing bacteria multiple and give off poisonous waste.
- spores in soil and environment BE SURE to wash thoroughly (ex: onions and garlic, cut into cantaloupe could lead to cross contamination)
- shorter incubation = sudden onset
            Ex:

Microorganisms and Food Borne Illnesses

Moulds:

o

o

o


Yeast :

o


Bacteria:

o


Food Intoxication:

o

o

Bacteria:

o

Staphylococcus:

o

What is the Difference Between

Food Borne Illnesses and Food Spoilage?

Food Borne Illnesses:










Food Borne Infection:
- from food with living pathogenic (illness forming levels) bacteria
- pathogenic or disease carrying microorganism enter the body with food and multiply in the body’s digestive tract
- longer incubation period causing diarrheal


Food Borne Intoxication:

- food is contaminated with toxins, poison or toxin producing bacteria multiple and give off poisonous waste —>by product
- toxins cause the illness when the food is eaten
- spores can come from the soil and environment, BE SURE to wash thoroughly (ex: onions and garlic, cut into cantaloupe could lead to cross contamination)
- shorter incubation = sudden onset causing vomiting
- often they are not destroyed by cooking ( you can kill the bacteria but not the poison




Food Spoilage:







1. Enzymes
- Chemical substances that determine the speed of changes within food.



2. Oxidation
- Is the exposure of food to oxygen.
- It can lead to the dehydration of the food, have a softer texture & shows as discolouration



3. Microorganisms

- Include various bacteria, yeast and moulds
- Are visible on the surface of food and are clear signs that the food is no longer fit to eat.

      a) Yeast:

      b) Moulds:

      c) Bacteria:

Sanitation

People expect food to be prepared in a sanitary or clean environment. When harmful microorganisms or substances are present in food, the food is contaminated.

Direct Contamination:

a) Biological hazards: are from microorganisms such as bacteria, viruses, parasites and fungi.

b) Chemical hazards: are caused by chemical substances such as cleaning supplies, pesticides, food additives and toxic metal

c) Physical hazards: are caused by particles, such as a glass chips, metal shavings, hair or other foreign matter that could get into the food.

Cross Contamination:

This occurs when chemicals or microorganisms are moved from one place to another. The most common mode of cross contamination is people -either by storing, preparation or serving food.

Control the Growth of Microorganisms

a) How is contamination spread?
• Air
• People
• Equipment

b) Growth Inhibitors or Enhancers:

      F       ood

      A      cidity

      T       ime


      T       emperature

      O       xygen

      M      oisture


c) Danger Zone: Temperature and Time
d) High Risk Foods are neutral pH
e) High Risk People: old, young, ill, pregnant
f) High Risk Places: hospitals, nursing homes, daycare centres

Keeping Food Safe to Eat - Text questions

Keeping Food Safe to Eat

Food For Today p78-95

1. Who is the most at risk for death from food borne illnesses? (2)
2. What does pathogenic mean? (Not in text)
3. How fast does bacteria grow? How does it grow? (2)
4. Why can’t we immediately tell if a food is poisoned? (1)
5. Explain cross-contamination. (1)
6. What two pieces of advice are given about cutting boards? (2)
7. What are tips about linens in the kitchen?(2)
8. Why are spores such as botulinium especially dangerous? (1)
9. Write a rule beside the following : (5)
         a) 2 Hours
         b) 40 0F
         c) 60 0C
         d) -18 0C
         e) 74 0C
10. What does First –in and First – out apply to? (1)
11. What are some tips to follow in your power goes out? (3)
12. Draw and label –Danger Zone thermometer (pg 83)