Workshop 9

Question 1

Omega 3 FA are primarily found in

Answer 1

• oily fish (salmon, lake trout, herring, mackerel, sardines)
• plant sources: walnuts, flaxseed, hemp

Question 2

Why is fish muscle more tender than meat

Answer 2

because of the small quantity of CT

Question 3

What happens when overcook fish?

Answer 3

leads to dry, tough, shrunken texture

Question 4

Compare fat and protein content of fish & meat

Answer 4

fish:

• lower fat
• same protein

Question 5

walnuts, flaxseed, hemp rich in:

Answer 5

alpha-linolenic acid

Question 6

Most fish need __ cooking

Answer 6

little

require little heat to coagulate

Question 7

What is a major difference in cooking between fish & meat?

Answer 7

Fish doesn’t become more tender the longer it is cooked (excepted cephalopods: squid, octopus)

Question 8

Flesh of fish =

Answer 8

= very short, delicate muscle fibers and connective tissue that expand and release protein when cooking

Question 9

What are the wet methods for cooking fish?

Answer 9

• poaching/boiling
• steaming
• braising

Question 10

Benefits of steaming

Answer 10

minimal mineral and vitamin loss

Question 11

When should the fish be seasoned when steaming?

Answer 11

Before

Question 12

What is a form of indirect steaming?

Answer 12

Microwaving

In papillote

Question 13

What is braising?

Answer 13

Cross between stewing & steaming

ex: paella

Question 14

Dry methods of cooking fish

Answer 14

• frying

- grilling

Question 15

Pan-searing salmon

Answer 15

1. preheat the oil
2. Dry the flesh before adding it to the pan
3. Hold the fillets firmly
4. reduce the heat once fish is added
5. Aim for 120°F, gets chalky and dry above 140°C
6. Cook most of the fish though skin side down, briefly on the other

Question 16

What is the secret to successful grilling?

Answer 16

Intense heat

Question 17

Which fish should not be grilled?

Answer 17

Thicker than 5cm

Question 18

fat-soluble vitamins

Answer 18

ADEK

Question 19

Fats of animal origin

Answer 19

 Butter

 Lard (pork)

Question 20

Vegetable fats:

Answer 20

• Oils
• Margarine (hydrogenated or non-hydrogenated trans-fat free)
• All-vegetable shortening (hydrogenated oil)

Question 21

Vegetable shortening = __ oil

Answer 21

hydrogenated

Question 22

Margarine = __ oil

Answer 22

hydrogenated or non-hydrogenated trans-fat free type

Question 23

Oils can serve as : (3)

Answer 23

 Cooking medium
 Binding agent
 Preserving agent

Question 24

Medium chain triglyceride (MCT) oil =

Answer 24

• contains medium chain fatty acids (easily, rapidly hydrolysed and absorbed)
  (ex: coconut oil)

Question 25

When are MCT oil used?

Answer 25

Conditions of fat malabsorption

Question 26

Which oils are highly valued for their flavour?

Answer 26

- olive oil - sesame oil but low smoke point

Question 27

Which oils are consumed unheated due to their low smoke points?

Answer 27

- cold pressed oils and flax or linseed oil

Question 28

High smoke points oils:

Answer 28

- peanut, canola, sunflower, clarified butter | used for frying

Question 29

What happens when fat is heated to its smoke point?

Answer 29

TG break down into FFA + acrolein

Question 30

Acrolein

Answer 30

a substance irritating to the eye, nostrils, lungs, digestive system

Question 31

What occurs at the flashpoint?

Answer 31

smoke at the surface of heated oil

Question 32

Factors that decrease the smoke point of fats:

Answer 32

- Emulsifiers - Length or number of times it is used for frying - Food particles (crumbs, eggs) - Shallow pan: exposes larger surface to O2 - Copper, bronze, iron, brass - Temperature above smoke point (above 230°C) - Cold pressed oils

Question 33

What makes fats more susceptible to oxidation?

Answer 33

- length or number of times the same fat is used for frying | - heating oil to temperature above smoke point (or above 230°C)

Question 34

Fried foods should be fried once they have been __

Answer 34

dried | -> to avoid water & fat from spattering

Question 35

How to minimise greediness when frying?

Answer 35

- fry in small batches - high temperature - decrease sugar, and fat in food

Question 36

What is crispiness due to

Answer 36

Moisture loss

Question 37

What happens in fried potatoes?

Answer 37

Heat causes moisture in the starch granules to swell and cook them

Question 38

When does Browning occur?

Answer 38

When the steam has escaped

Question 39

The browning of the outer portion of the food during frying is the result of the __ involving sugars and proteins, and caramelisation

Answer 39

Maillard reaction

Question 40

What does the degree of browning depend on?

Answer 40

Time, temperature, chemical composition of foo

Question 41

Does browning depend on the type of fat used?

Answer 41

No

Question 42

How to extend shelf-life of fat used for frying

Answer 42

- if frying is below the smoke point - strained food particles - stored in cool, dark place or in fridge

Question 43

How many times can ion be reused?

Answer 43

5-7 times

Question 44

When is it a health concern to reuse it?

Answer 44

if oil contains mono and diglycerides

Question 45

How to maximise the lifespan of oil?

Answer 45

- Watch the temperature: don’t let oil get past smoke point - Remove excess batter and breading during and after frying - Remove debris after frying - Store oil in a cool, dark place

Question 46

Past smoke point:

Answer 46

rapid breakdown

Question 47

Breadcrumbs, flour at the bottom cause oil to

Answer 47

breakdown

Question 48

When should you discard oil ?

Answer 48

If oil has smoked, smells rancid, produces foam, doesn't bubble upon addition of food

Question 49

What contamination can you get if don't acidify homemade oil?

Answer 49

Clostridium botulinum

Question 50

How long do homemade oils last?

Answer 50

2 weeks

Question 51

What can replace fat?

Answer 51

fruit/veg purees

Question 52

Does reduced-fat margarine work to replace fat?

Answer 52

It contains water and may be inappropriate

Question 53

Does using wax paper help reduce fat?

Answer 53

Not appropriate as it smokes when heated to high temperature

Question 54

Emulsion =

Answer 54

Dispersion of one liquid in another, both liquids are antagonistic or immiscible

Question 55

How are emulsions classified?

Answer 55

According to the degree of stability | Stability increases with thickness

Question 56

What are the types of emulsions?

Answer 56

- Temporary emulsions: thin viscosity and stability - Semi-permanent emulsions: thick viscosity, more stability - permanent emulsions: very thick viscosity (semi-solid), very stable

Question 57

How to make the most basic vinaigrette?

Answer 57

- 1 part acid (or 1/2 acid, 1/2 water) - 1/3 part emulsifier - 3 parts neutral oil