Topic 5: Pasta & Sauces

Question 1

Noodle types?

Answer 1

wheat, rice, acorn, potato, buckwheat

Question 2

Pasta types?

Answer 2

Pasta secca (dried), pasta fresca (fresh)

Question 3

Why eat carbohydrates

Answer 3

Nutrition src(phytonutrient host, vitamins, minerals, fiber), satiety (filling), protects muscles, energy source, nutrients for good bacteria,

Question 4

what are the functions of carbohydrates in cooking?

Answer 4

flavors & sweetness, texture, gelatinization through heat

Question 5

simple carbohydrates?

Answer 5

monosaccharides and disaccharides commonly referred to as sugars. They are found naturally in many fruits and vegetables.

Question 6

how are disaccharides formed?

Answer 6

monosaccharides condensed through dehydration, reverse reaction occurs when digested.

Question 7

Complex carbohydrates?

Answer 7

polysaccharides comprised of long chain of simple carbohydrates (3 or more) linked together

Question 8

Example of complex carbohydrate?

Answer 8

Starch, a long chain of glucose molecules, serves for the storage of energy exclusively in plants.

In animals, carbohydrates are stored as a polysaccharide glycogen in the liver and muscle

Question 9

composition of flour

Answer 9

grains are made up of endosperm, brush germ, and bran. depending on what part is retained during milling it will result in different kinds of flour with different nutrient content.

Question 10

Essential amino acids

Answer 10

Amino acids that cannot be made by our body. As a result, they must come from food. There are 9 essential amino acids in this group

Question 11

Nonessential amino acids?

Answer 11

Our bodies can produce these ourselves, there are 11 in this group

Question 12

Are conditional amino acids essential?

Answer 12

No, but they can be in times of illness and stress.

Question 13

Examples of amino acids?

Answer 13

Include arginine, cysteine, glutamine, tyrosine, glycine, ornithine, proline, and serine.

Question 14

What organic compound group is unique to proteins?

Answer 14

amino acids

Question 15

When does protein denaturation happen?

Answer 15

This process occurs when the protein is heated up for example, when we get sick, our body may heat up in an attempt to denature viral proteins, complex structures are more difficult to attack, so by denaturing the proteins it can be more easily attacked

Question 16

What is protein denaturation?

Answer 16

A process in which bonds in proteins are broken, and they lose their quaternary structure, tertiary structure, and secondary structure, which is present in their native state, by application of some external stress or compound such as acid, base or heat.

Question 17

What are the advantages of fiber?

Answer 17

digestive health (feeding good gut bacteria), weight management (more filling), blood sugar control (slowly absorbing sugar), heart health, longevity

Question 18

what nutrients does the bran part of a grain contain?

Answer 18

it contains healthy doses of protein, iron, fiber, carbohydrates, fatty acids, and other nutrients such as vitamin B

Question 19

common varieties of flour? and what nutrients are contained?

Answer 19

all-purpose - endosperm, balance of starch and protein for wide-range use
bread flour - more protein than carbohydrates so it makes a stronger dough and more gluten
cake flour - less protein, softer texture
Semolina - made from durum wheat, high protein so it has a dense chewy texture

Question 20

how flour create gluten?

Answer 20

when flour is mixed with water kneaded is into dough, the proteins gliadin and glutenin are hydrated and mixed together, forming crosslinks and creating a gluten network.

Question 21

what does the gliadin protein in gluten do?

Answer 21

The gliadin is a smaller tightly coiled sphere shaped protein, it provides stretchiness

Question 22

what does the glutenin protein in gluten do

Answer 22

the glutenin protein is a large, loosely coiled protein, that provides strength and elasticity.

Question 23

what are proteins?

Answer 23

a macronutrient that makes up 15% of our body weight. protein is commonly found in animal product but also in grain, nuts and legumes

Question 24

what is al dente pasta?

Answer 24

pasta that is cooked to be firm to the bite

Question 25

What is an emulsion

Answer 25

a mixture of two liquids that are normally arent immiscible (cant be mixed until homogenous) eg. oil and water. Emulsions are naturally unstable and must need a emulsifier to stop it from separating

Question 26

how is emulsion linked to milk?

Answer 26

The word originates from the latin word for “to milk” as milk is also an emulsion of fat and water amongst other components

Question 27

why use pasta water for sauce?

Answer 27

after boiling the pasta, the water has collected a lot of starch (depending on how much pasta is cooked), and often this is added to the sauce to help it coat evenly and stabilize the emulsion

Question 28

what two molecules make up starch?

Answer 28

linear amylose and branched amylopectin, generally starch consists of 20-25% of amylose and 75-80% of amylopectin

amylose has 300-3000 repeated glucose subunits

amylopectin has 2,000-200,000 repeated glucose subunits

Question 29

How do the starch amylose and amylopectin arrange themselves in plants?

Answer 29

into semi-crystalline granules

Question 30

how does starch help with emulsion?

Answer 30

gelatinization in starch occurs between 55-85 C and helps with stabilizing the emulsion (starch + water > hydrated starch + heat > starch gel)

Question 31

glucose and fructose molecule shape (which is pentagon which is hexagon?)

Answer 31

glucose > hexagon
fructose > pentagon