Name:________________________________________________Period:_______ Score_______/_______
Food & Nutrition
Unit 5:
Proteins
PERFORMANCE OBJECTIVE 6
Actively participate in the preparation of a complete and/or complimentary protein food from
scratch. Compare the nutritional content and cost of a comparable convenience food vs. the
complete and/or complimentary food from scratch.
STANDARD 4
Students will identify the sources and functions of proteins and lipids (fats and oils) and apply
appropriate food preparation techniques.
Objective 1: Identify proteins (complete, incomplete and complementary), their sources and
functions in the body. *STEM (Math/Science)
a. Identify and calculate the caloric content of protein (4 calories per gram) and its function in
the body.
b. Define amino acids, complete, incomplete and complementary proteins.
c. Identify food examples of complete, incomplete and complementary proteins.
Objective 2: Apply food selection and preparation guidelines related to egg products. *STEM
(Science)
a. Identify functions of eggs: binder, thickener, coating, leavening agent and emulsifier.
b. Identify egg cooking temperatures and techniques/methods.
c. Identify appropriate storage of eggs.
Objective 3: Apply food selections and preparation guidelines related to milk and milk products.
*STEM (Science/Biology)
a. Identify serving sizes and amounts for milk and dairy products.
b. Discuss methods of cooking with milk. Define pasteurization, homogenization and fortified
milk.
c. Discuss raw (unpasteurized) milk and milk replacements and how they compare nutritionally.
d. Identify methods of lowering fat in recipes by using lower fat content milk or milk products.
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Protein
1. The main function of protein is to ___________________________________________.
2. Your body will use protein as an _________________________ if carbohydrates and fat are
not present.
3. You must eat protein from good food sources ________________ to replace the wear and
tear of body tissues.
4. All proteins are made up of ____________________. Amino acids are the
_____________________ of proteins.
5. There are _________ essential amino acids that make up a _________________________.
6. _____________________ proteins do NOT contain all 9 essential amino acids together.
However, you can ______________ certain foods to make a complete protein.
7. All _________________ proteins are complete proteins. Some plant foods contain
__________________ proteins. Examples of food sources for each include:
Complete Proteins
Incomplete Proteins
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8. A classic combination of incomplete proteins is that of ____________________ to form a
complete protein.
9. Your body requires complete proteins from animal sources ______________. It cannot
survive on combinations of incomplete proteins. The only complete protein from a plant
source is ________________.
10. We get protein mainly from the ________________________ food group.
11. Choose _______________ products in place of some meat/poultry - ____ oz/week
12. Some foods in this food group are also high in fat. We can reduce the amount of fat
eaten from this food group by:
A. Eating ___________ meats
C. Eat skinless ________________
B. Trim away ______________ fat
D. Use _______________ cooking methods
13. Besides being high in protein, dry beans are also an excellent source of _______________.
14. Consequences of net getting enough protein in the diet include:
A. Weight ______________
D. Lowered resistance to ________________
B. Lack of energy/tiredness
E. Liver damage/death
C. Stunted _______________________ in children
15. People who choose not to eat meat are called _____________________. They have to be
careful to get enough complete protein in their diets through other ways.
*Although most vegetarians enjoy healthy benefits from eating a diet that is generally high in fiber and low in
saturated fats and cholesterol, vegetarianism doesn’t guarantee proper nutrition. Remember, your body
requires complete proteins from animal sources daily. It cannot survive on incomplete proteins alone.
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EGGS
The incredible, edible egg!
1. Label the parts of the egg:
A. Air pocket __________________
B. Thin Albumin _______________
C. Thick Albumin _______________
D. Yolk _____________________
E. Chalazae __________________
F. Shell _______________________
2. Eggs contain the following nutrients:
A.
C.
B.
D.
3. Eggs should be stored in their _________________. The cardboard helps block
unwanted odors and flavor from seeping into the eggs.
4. Eggs can be stored in the refrigerator for ___________________.
5. Four ways that eggs can be prepared are:
13246. List the five functions of eggs and give and example of a food product that
they perform that function in:
Function
Example of Food Product
12345*An emulsifier helps two unmixable substances mix together (ex. egg yolk helps
mix vinegar and oil together).
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MILK
-The serving size from the Milk & Dairy food group is _____________________.
-Milk, yogurt and cheese are a good source of __________________ proteins.
-Milk products provide the following minerals: ____________, ____________, ___________
-Milk is fortified with the following vitamins: ____________, ____________,
-Besides milk products, you can also get vitamin D from the ____________.
-Milk products are essential for growing and maintaining: ____________, ____________,
-Milk and dairy foods, along with __________________________ are essential for maintaining
bone density.
-Milk is very good for you, but it can also contain a lot of ___________. Choose dairy products
that are low in fat, such as: ___________________, _________________, ________________.
Type
Description
1. Whole Milk
Contains at least 3.25% or more fat
2.
Reduced fat - contains only 2% fat
3. 1% Milk
Contains 1% fat (Low-fat)
4. Skim Milk
Contains no fat (Fat-free)
5.
Fat-free milk that has been dehydrated and packaged
6. Evaporated Milk
Milk that has all the water evaporated
7. Sweetened
Condensed Milk
Milk that has sugar added & then is evaporated
8.
Milk heated to 280 d. for 2 seconds, then rapidly cooled to kill
bacteria
9. Lactose Reduced or
Free Milk
Lactose sugar has been reduced or removed
10. Buttermilk
Milk with lactic acid added
11.
A type of specialized milk to help those with digestive disorders
12 Flavored Milk
Milk with different flavors added… chocolate, strawberry, etc.
-Homogenization: fat particles have been ____________________ and distributed so milk will
not separate.
-Pasteurization: Milk is heat treated to __________________ harmful organisms.
-Milk will stay fresh in the refrigerator for _______ days after the date stamped on the carton.
-When cooking with milk, for undesirable things can happen if you are not careful. They are:
A.
C.
B.
D.
-To prevent these things from happening, you can do the following:
A.
B.
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Recipes and Lab Evaluations
Homemade Peanut Butter
Ingredients:
 1 cup raw peanuts
 ½ - 1 TBS honey
 ¼ tsp. salt
 ½ - 1 TBS peanut or other oil
Directions:
1. Put peanuts in food processor or blender. Pulse a few time until peanuts are chopped.
a. For chunky peanut butter, remove ¼ cup of chopped nuts and set aside.
2. Run the food processor or blender continuously for 1 minute. Stop and scrape down
the side and bottom of the bowl.
a. At this point the peanut butter will look gritty and dry.
3. Run the food processor or blender continuously for another minute, then stop and
scrape down the sides.
a. At this point the butter will start clumping together. It’s not quite peanut butter,
but its getting there!
4. Run the food processor or blender continuously for another minute, then stop and
scrape down the side. At this point, the butter will be glossy and soft, like very thick
peanut butter.
5. Add the salt, oil, and honey. Process for 1-2 more minutes until it become completely
smooth.
a. Homemade peanut butter will be more gritty than store bought but should be
spreadable.
b. If you reserved some nuts for chunky peanut butter add them now and pulse a
few times to incorporate.
6. Spread on a piece of whole wheat bread and add a drizzle of honey.
Lab evaluation
1. What ingredients in this sandwich would be considered a protein?
2. Could this sandwich be considered a complete protein? Explain your answer.
3. Would this sandwich be considered a complete protein if we used white bread?
Explain your answer.
4. How many amino acids are essential?
5. What are amino acids?
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6. What does protein do in your body?
Milk Steamers
Ingredients:
 1 ½ cups of milk for each member of your group
o Optional:
 1-2 TBS coffee creamer
 1-2 tsp. Carmel
 Whipped cream
Directions:
1. Heat milk in a saucepan on medium heat on the stove until milk is warm and slightly
steamy.
a. Remember to stir constantly so you do not scorch the milk. Be patient, it takes a
while for milk to heat up.
2. Pour milk into individual cups.
3. Add any of the option ingredients to your individual cups and enjoy.
Lab evaluation
1. What temperature do you cook milk on?
2. What two things should you do to prevent scorching?
a.
b.
3. What word describes cooking milk at a high temperature to kill all the bacteria?
4. What is homogenized?
5. What does fortified mean?
6. Milk is fortified with what two vitamins?
a.
b.
7. It is recommended that teens and adults get how many cups of milk?
8. Milk and dairy products are rich in which minerals?
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Eggs Benedict
Ingredients:
 4 slices Canadian Bacon
 Hollandaise sauce packet
 2 tsp. White vinegar
 ½ stick butter or margarine
 4 eggs
 salt and pepper, to taste
 2 English muffins split
Directions:
1. Fill a saucepan half full of water. Add white vinegar to the cooking water.
a. This will make the egg white cook faster so it does not spread.
2. Bring to a slow boil.
3. Gently break 1 of the eggs into a shallow bowl.
4. Bring the bowl close to the surface of the boiling water and pour in the egg.
a. Repeat for all 4 eggs
5. Reduce heat to a gentle simmer cook for about 4-5 minutes until the egg white is set
and the yolk is no longer liquid.
6. Remove with a slotted spoon, allowing the egg to drain.
 While the eggs are cooking prepare the following:
a. Brown the Canadian Bacon in a medium skillet.
b. Toast the English muffins, cut sides up, on a baking sheet under the broiler.
i. Remember to keep the oven door slightly propped open.
c. Follow the instructions on the packet to make the Hollandaise Sauce.
To assemble: Lay a slice of Canadian Bacon on top of each muffin halt, followed by a
poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs.
Garnish with parsley.
Lab evaluation
1. Draw and label the 4 parts of an egg.
2. Explain if poaching an egg is healthy or unhealthy way to eat an egg.
3. What temperature should you cook eggs at?
4. Where and how should you store eggs?
5. What two ingredients can eggs emulsify?
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