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WorksheetsLG 3 - Carbohydrates
Total questions: 44
Worksheet time: 26mins
Define carbohydrates:
Fat; a substance that is insoluble in water.
Mainly sugars and starches, together constituting one of the three principal types of nutrients used as energy sources (calories) by the body.
A macronutrient that is essential to building muscle mass. It is commonly found in animal products.
Organic substances that are necessary in small quantities for normal health and growth in higher forms of animal life.
Which of the following foods is identified as a carbohydrate?
Fish
Broccoli
Bread
Calcium
Which of the following foods is identified as a carbohydrate?
Steak
Tomatoes
Sodium
Pasta
Which of the following foods is identified as a carbohydrate?
Rice
Carrots
Apple juice
Pork chop
Which carbohydrates consist of natural sugars, refined sugar products and added sugars?
Simple carbohydrates
Complex carbohydrates
Which carbohydrates consist of whole grains, refined grains, cereal products, dried beans, rice and pasta.
Simple carbohydrates
Complex carbohydrates
___________ grains should be limited in the diet.
Whole
Natural
Wheat
Refined
___________ is a type of complex carbohydrate.
Fiber
Simple sugar
Added sugar
Refined sugar
The primary function of carbohydrates is to:
Cushion and insulate the body
Provide energy
Build and repair body tissue
Regulate body functions
In the wheat kernel, what nutrient does BRAN provide?
Starch & protein
Fiber
Vitamins & minerals
In the wheat kernel, what nutrient does GERM provide?
Starch & protein
Fiber
Vitamins & minerals
In a wheat kernel, what nutrient does ENDOSPERM provide?
Starch & protein
Fiber
Vitamins & minerals
How many grams of fiber should the average American consume each day?
9 grams
15 grams
30 grams
60 grams
What must fiber have in order to “do its job” effectively?
Protein
Vitamins
Water
Fat
Fiber attracts _________ to the intestines and aides in digestion.
Water
Fat
Gas
Mucus
Helps to keep bowel movements soft and reduces constipation:
Protein
Carbohydrates
Fiber
Vitamins
Fiber can slow down or even block normal bowel function if you don’t:
Eat refined grains
Drink plenty of liquids
Remove the skins from fruits and vegetables
Chew your food slowly
Which foods are high in fiber?
Cakes and cookies
Steaks and ribs
Butter and shortening
Fruits and vegetable
Identify the function of FLOUR in bread.
Makes bread rise
Gives bread structure
Gives bread moisture
Flavor
Tenderness, richness and some browning
Identify the function of LIQUID in bread.
Makes bread rise
Gives bread structure
Gives bread moisture
Flavor
Tenderness, richness and some browning
Identify the function of LEAVENING AGENTS in bread.
Makes bread rise
Gives bread structure
Gives bread moisture
Flavor
Tenderness, richness and some browning
Identify the function of FAT in bread.
Makes bread rise
Flavor and browning
Gives bread moisture
Flavor
Tenderness, richness and some browning
Identify the function of SALT in bread.
Makes bread rise
Flavor and browning
Flavor
Tenderness, richness and some browning
Identify the function of SUGAR in bread.
Makes bread rise
Flavor and browning
Flavor
Tenderness, richness and some browning
Identify the characteristic of BROWN RICE:
Stays dry and fluffy
The whole grain form of rice
Sticks together, known as “sticky rice”
Precooked and then dehydrated
Identify the characteristic of INSTANT RICE:
Stays dry and fluffy
The whole grain form of rice
Sticks together, known as “sticky rice”
Precooked and then dehydrated
Identify the characteristic of LONG GRAIN RICE:
Stays dry and fluffy
The whole grain form of rice
Sticks together, known as “sticky rice”
Precooked and then dehydrated
Identify the characteristic of SHORT GRAIN RICE:
Stays dry and fluffy
The whole grain form of rice
Sticks together, known as “sticky rice”
Precooked and then dehydrated
When cooking rice, you should:
Cover the pot
Leave the pot uncovered
Keep the water at a boil the whole time
It doesn’t matter
When cooking pasta, you should:
Bring water to a boil
Slowly add pasta so the boiling does not stop
Cook uncovered until pasta is al dente
All answers are correct
Carbohydrates provide ___ calories per gram.
0
3
4
9
Match the sugar to its source
glucose
grains, fruits & vegetables
lactose
dairy products
sucrose
table sugar
maltose
grains
fructose
fruit
Glucose is also known as:
blood sugar
table sugar
refined sugar
added sugar
_______ sugars should be limited in your diet.
Added
Simple
Complex
Natural
Complex starches break down into _________ during the digestion process.
simple sugars
complex carbs
fiber
Fiber ________ the risk of some diseases including colon and rectal cancer.
may reduce
does not affect
may increase
Match the following
cooked rice yield ratio
1:3
cooked pasta yield ratio
1:2
rice preparation ratio
2:1
When cooking rice, you need _____ water for every 1 cup of uncooked rice.
two
one
three
Match the following
fresh pasta
made from scratch using a simple dough
dry pasta
dough pushed through mold or cutter
pasta substitutes
helpful for dietary restrictions
These breads use instant leavening agents and are mixed to create limited gluten development.
Quick Breads
Yeast Breads
These breads use yeast as a leavening agent and are mixed to create maximum gluten development.
Quick Breads
Yeast Breads
What is not an instant leavening agent?
Baking Soda
Yeast
Baking Powder
Eggs
What are examples of Quick Breads? There are 4 correct answers.
Banana Bread
Muffins
Waffles and Pancakes
Rolls
Biscuits
What are examples of Yeast Bread? There are 3 correct answers.
Bread
Muffins
Rolls
Bread Sticks
