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28 Cards in this Set
- Front
- Back
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How much of Turkey is water? |
75% |
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What is turkey high in other than water? |
Bacteria |
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What makes muscle fibers hold more water? |
Salt |
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What is used for tender turkey? |
Brining |
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What is the reaction that browns the outside of a turkey? |
The Maillard Reaction |
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What is the Maillard Reaction? |
A process in which a chemical reaction between amino acids and sugars cause the browning affect and give meat its distinctive taste |
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What does slicing an onion cause? |
A chemical reaction that causes your eyes to water |
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What is important for good bread for stuffing? |
Dehydrating it |
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What is used to make tapioca pudding? |
Cassava Root |
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Why is cooked food easier to digest? |
It requires less energy to eat |
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What does cooking food allow? |
Get rid of large gut, and not having to chew food as much allowed the human body to evolve. |
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Cooked Steak = how much easier to digest |
12% |
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Cooked Vegetables = how much easier to digest |
40% |
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What are calories? |
Amount of energy in food |
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What are calories measured with? |
A Bomb Calorimeter |
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Where do calories come from? |
Carbs, fats, and proteins |
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What is in a mother's milk and what does it do? |
Complex sugars that the baby can't digest but they help form good bacteria in it's intestines |
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Where do most of your senses come from? |
Nose, smell |
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What can influence taste? |
Color/look |
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What can affect how a beverage sounds being poured? |
Temperature |
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Super tasters have what? |
More taste buds per area |
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Taste buds have what? |
Sweet receptors |
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Flavor is created by what? |
Pathways in the brain |
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Sugar receptors are where and do what? |
On the tongue and in the intestines, tell the body to eat more |
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All food is made up of what? |
Chemicals/elements |
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What are the 6 classes of nutrients? |
Carbs, fat, proteins, water, minerals, vitamins |
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What is a nutrient? |
A chemical substance in the body that helps maintain the body |
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What is nutrition? |
The study of how your body uses the food you eat |
