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Food funds lab > LAB 9 > Flashcards

LAB 9 Flashcards

(59 cards)

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1
Q

in what type of fish are omega 3 FA primarily found? gives examples of fish high in w3 (5)

A

in oily fish that live in cold water

  • salmon
  • lake trout
  • herring
  • mackerel
  • sardines
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2
Q

what’s the nutrient differences between fish and meat/poultry?

A
  • lower in fat

- similar in protein

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3
Q

why is fish muscle more tender than meat muscle?

A

bc of the small quantity of connective tissue

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4
Q

proteins are easily coagulated with ____

what happens when fish is overcooked?

A

heat and acid

- dry out, shrink, toughen and alter flavour

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5
Q

what are some common seasoning for fish?

A

lemon, lime, dill, parsley, ginger, lemongrass, onion, garlic, chives, paprika, celery and tarragon

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6
Q

what are some plant sources of omega 3?

A

walnuts, flaxseed, hemp provide alpha linolenic acid which the body can convert to the longer chain omega 3 FA it needs

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7
Q

what is the main principle behind cooking fish?

A

involves understanding the cuts, knowing what is tender and what is tough, and choosing the appropriate cooking method

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8
Q

very few fish require ___

A

long cooking time

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9
Q

what is the flesh of fish made of?

A

made up of very short, delicate muscle fibers and connective tissue which expand and release proteins on cooking

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10
Q

unlike tougher cuts of meat, mot fish don’t become ____ the longer they are cooked. give an exception

A

more tender the longer they are cooked

exception: cephalopods

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11
Q

what does one need to consider while cooking fish?

A

the texture and fat content of the fish

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12
Q

what are the rules of thumb for cooking fish? (3)

A
  1. lean fish generally benefit from wet-cooking methods such as steaming and poaching
  2. fatty fish stand up to dry-cooking methods like sautéing grilling broiling roasting and baking
  3. moderately fatty fish can be wet- or dry-cooked
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13
Q

during poaching of a fish, boiling water should never exceed ____

A

100C

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14
Q

how do you poach fish? why is it important to add the raw ingredient cold?

A

place fish filets in simmering liquid, cover with a piece of buttered foil, then put them in a warm oven to finish cooking
-> cold because it lowers the temp of water so the protein cooks at a temp below a simmer and remain tender

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15
Q

steaming results in a minimal ____ why?

A

loss of mineral and vitamin because it Cookes over boiling water rather than in

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16
Q

what are the 4 important tules to follow while steaming fish?

A
  1. aways use a steamer/saucepan with a tight fitting lid to trap steam
  2. the fish should be well-seasoned before steaming, otherwise it may be bland
  3. the liquid underneath the steamer should be kept at a constant boil/simmer
  4. avoid overcrowding to ensure even cooking
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17
Q

____ and ____ are forms of indirect steaming. what are the best types of fish for this? what is the mechanism behind both?

A

microwaving -> white, flaky fish
“en papillote”
the fish is steamed in its own juices

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18
Q

braising is a cross between ___ and ___

A

stewing and steaming

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19
Q

how do you braise fish? give examples of dishes

what seafood is best for this method?

A

fish is cooked in a very small amount of liquid in a covered casserole or pan

  • paella and jambalaya
  • octopus, squid and cuttlefish
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20
Q

what are the wet methods for cooking fish? (4)

A
  • braising
  • steaming
  • poaching/boiling
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21
Q

what are the dry methods for cooking fish?

A
  • frying

- grilling

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22
Q

why should the oil be preheated before adding the fillet?

A

skin heats up causing its proteins to tighten and coagulate before it comes into direct contact with the hot metal -> prevent it from forming a strong molecular bond and makes subsequent flipping easier

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23
Q

what temperature should you aim for when pan-searing salmon?

A

120F

140F and above -> chalky/drier

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24
Q

what is the key to successful grilling?

25
thickness of fish should not exceed ____ for grilling
5cm
26
what are some important key principles to keep in mind while grilling? (5)
1. the fish should be at room temp before grilling 2. the fish should not be salted much in advance as salt draws out moisture -> salt immediately before grilling 3. brush fish with butter and/or oil to keep it moist and to speed up browning process 4. avoid piercing the fish (which allows juices to escape) by using a fish slice, tongs or spoons 5. serve the fish immediately- it will dry up and toughen over time
27
why are fats essential in the diet?
its a source of the essential FA and for the absorption of fat soluble vitamins ADEK
28
fats of animal origin include: | vegetable fats include:
- butter and lard (pork) | - oils, margarine, and all-vegetable shortening
29
all-vegetable shortening is composed of ______
hydrogenated oil
30
what are oils used for?
- cooking medium to prevent foods from sticking to cooking utensil - to brown fry or sauté - as a binding agent in baked good - preserving agents such as that in minced garlic, sun-dried tomatoes, fresh herbs
31
oils are in important ingredient in: (3)
- mayonnaise - salad dressing - marinades
32
what is MCT oil?
medium chain triglyceride oil processed from coconut oil to contain medium chain FA
33
what is the difference between MCT and LCT? when is it used?
MCT are more easily and rapidly hydrolyzed and absorbed than those of long chain FA which is why it is used in conditions of fat malabsorption
34
why shouldn't olive oil and sesame oil be overheated?
because they have low smoke points
35
which oils are usually consumed unheated, why?
cold pressed oils and flax or linseed oil due to their low smoke points and to preserve nutritional qualities
36
which fats have higher smoke points? what should they be used for?
peanut, canola, sunflower oils and clarified butter | -> used for frying
37
what happens to fat when heated to its smoke point?
- TAG breakdown into FFA and acrolein is formed
38
what occurs at the flash point?
oil ignites spontaneously because it was overheated
39
what are the factors that decrease smoke point? (7)
- emulsifiers such as mono/diglycerides in shortening and in certain vegetable oils - length or number of times the same fat is used for frying due to deterioration - presence of food particles, crumbs, or eggs (which contain lecithin an emulsifier) - use of a wide, shallow pan exposing therefore a larger surface are of fat to oxygen - use of copper, bronze, iron or brass pans. metals accelerate oxidative rancidity and deterioration of fats; stainless steel is preferable - heating oil to temp above smoke point or above 230C - cold pressed oils have low smoke points and are best used for cooking purposes not involving direct heat as opposed to indirect heat such as baking
40
fried foods should be fried once they have been ___
dried
41
during frying, what temperature should the fat reach? why?
fat should have attained as high a temp as possible bu below its smoke point -> ensures a crisp product while minimizing its greasiness, and limits fat deterioration
42
how does fat absorption increase?
- cookie at lower temps would take longer and increase fat absorption - proportion of sugar, liquid, leavening agent and fat in the food increases
43
what is surface crispiness due to?
it is due to moisture loss which is primarily responsible for steam produced during frying, the void left is filled with fat
44
the browning of the outer portion of the food during frying is the result of ______
the Maillard reaction involving sugars and proteins and caramelization
45
what does the degree of browning depend on?
on time and temp, and chemical composition of the food not on the fat used
46
what are the keys to maximize lifespan of oil? (4)
1. watch temp- do not let the oils get past its smoke point where rapid breakdown occurs 2. remove excess batter and breading meticulously during and after frying- small particles of batter, bread crumbs and especially flour can collect in the bottom of cooking vessel causing the oil to breakdown 3. carefully remove debris after frying- use a fine mesh strainer to remove any debris from oil while its still hot 4. store oil in a cool, dark, dry place
47
when should oil be discarded?
if it has smoked, if it has browned, smells rancid, produces foam, or does not bubble upon addition of food
48
when do homemade flavoured oils present a food safety hazard? why?
if they're not acidified with phosphoric or citric acid due to possible clostridium botulinum contamination from added ingredients such as garlic
49
what can you replace fat with?
replace with fruit or vegetable purees -> proves moisture and flavour
50
_________ doesn't require the addition of fat and allow for fat to drip away
baking, broiling and grilling
51
what are some fat free cooking surfaces?
non-stick cooking utensils, well-seasoned cast iron pans, parchment paper, silicone mats, wax paper and muffin cups
52
what is an emulsion?
an emulsion is a dispersion of one liquid in another where both liquids are mutually antagonistic or immiscible
53
emulsions are classified according to _____. stability increases with ____
degree of stability | increases with thickness
54
what are the three types of emulsions?
- temporary emulsions: thin viscosity and stability (French/italian dressing) - semi-permanent emulsions: viscosity similar to thick cream and more stability (commercial salad dressing) - permanent emulsions: very thick viscosity, very stable (mayo)
55
what are three categories of salad dressings?
- vinaigrettes - mayonnaise-based dressing - dairy-based dressings
56
what are vinaigrettes?
emulsified mixtures of oil and acid (vinegar or citric juice) with other flavouring agents
57
what is a mayonnaise-based dressing?
begin with an emulsion as well, aided by egg yolks. Mayo-based dressings tend to be thicker and creamier
58
what is a dairy-based dressing?
start with a bacterially thickened dairy product like sour cream, creme fraiche or buttermilk and add other flavouring agents to it
59
what are some emulsifiers? (4)
mustard mayo honey egg yolk

Food funds lab (8 decks)

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