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Food Fundamentals 1 > Chap 9 > Flashcards

Chap 9 Flashcards

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1
Q

Most consumed fish in Canada + how often is fish consumed in Canada

A

Salmon. 4x month finfish, 2xmonth shellfish

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2
Q

Type of fats and fish

A

Very low fat: Tuna (yellowfin, skipjack), Haddock, clam, shrimp. <2,5g per 3ounces
Low fat: Catfish, oysters, pink salmon, sea trout.
Moderate: Atlantic salmon, lake trout, herring, spanish mackerel
High: Atlantic mackerel, king salmon.

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3
Q

Caviar or roe

A

Eggs of vertebrate fish. high in cholesterol, highly perishable, high in salt(preservative), pasteurized to extend shelf life, many species: herring, pacific salmon, white fish, trout.

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4
Q

Surimi

A

Alaskan Pollack. Skinned, debonned, minced, washed, strained, shaped into.

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5
Q

Fish industry in Canada

A

Fishing licences, fishery openings and closures, fishery quotas and requirements, reports and allowable catch information, strong mandatory inspection programs for federally registered fish and seafood establishments, analyze acceptable quality, safety and identity of domestic seafood or fish

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6
Q

FISH- Grading

A

Size, color, uniformity, weight

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7
Q

Fish - Purchasing, type of cut

A

Whole, drawn (inner organs removed), dressed (inner organs, head, tails, fin, scales removed), steaks (sliced from the top), single filet (sliced lengthwise from head to tail), stick (sliced or minced and shaped), butterfly filet (steak from large fish)

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8
Q

Fish freshness

A

ammonia, bloated (bacterial produce gas), opaque eyes, non red gills, right after rigor mortis is the best time to consume a fish, afterwards it deteriorates, flesh is juicier due to water holding by proteins= bad

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9
Q

Purchasing shellfish

A

Highly perishable, alive or processed

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10
Q

Why cook lobster alive

A

They have a harmful bacteria and when the lobster is dead, it multiplicates really fast and it cannot be killed with cooking.

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11
Q

How do we know if mollusks are dead and should not be bought?

A
  1. They don’t close
  2. They are broken
  3. They float
  4. They have a decaying odor
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12
Q

Shrimps. What part should we remove?

A

Sand vein, it doesnt taste good and it’s a copying mecanism

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13
Q

Why are fish tender?

A
  1. Less collagen (3-15%), more delicate less tough
  2. Less hydroxyproline, so collagen breaks down at a lower temp = soft, gel-like texture
  3. Muscle structure, shorter fibers. flakes off easily (myotome separated by myocommata) less than an inch
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14
Q

Fish composition

A

Water: 65-80%
Proteins: 15-20%
Lipids: 1-15% (lean 1-5: shellfish,haddock,sole) (medium5-10: halibut, turbot)(high fat10-15: salmon, herring)
CHO: almost none, little bit in invertebrates
Pigments: dark,red: long distance, slow twitch fibers: salmon
white: short distance, burst of speed, short distance, fast twitch fibers: sole
Myoglobin
Carotenoids, astaxanthins in pink salmon and trout (feed on insects that have these)

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15
Q

Why are fish healthy?

A

High quality proteins, lean meat, omega 3 (epa, dha), vit A D(fat soluble ;) Vit b, P Ca I fluorine.

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16
Q

Omega-3

A

Dha, Epa. altantic salmon, herring. Immune system response, inflammatory response, fetal development, cardiovascular health, cognitive functions (alzheimer)

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17
Q

Mercury

A

Toxic for nervous system. Fish popular in Canada (fatty fish) are low. Tuna, shark, swordfish, king mackerel, tilefish, marlin, orange roughy, escolar. Canned light tuna= younger = less mercury accumulated
Avoid ALBACORE TUNA!!
Salmon, herring, anchovies (canned)

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18
Q

Chemical intoxication

A

Allergic reactions occurs when fish is not chilled immediatly after being cought. Histidine turns inot Histamine.

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19
Q

Baking fish

A

180-200 celsius, 10min/inch of thickness, easily flakes, whitish opaque. Overheating: tighens proteins bonds, squeeze water out, tough dry flesh

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20
Q

Poaching fish

A

71-82 celsius, never boiling liquid, retain flavor and moisture

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21
Q

Consuming fish, tips for freshness

A

Best consumed 1-2 days after purchase, Evisceration should be immediate, store less than 4celsius, wrap to prevent exposure to oxygen and odor contamining other food.

22
Q

Reasons Grading in Canada

A

Consistent product quality
Establish prices
Facilitate trades

23
Q

Consumption and Storage shellfish

A

Consumed the day of purchase, can be kept in cool salty wet environment, clams, mussels, oysters = well aerated

24
Q

Freezing fish

A

Lean fish = up to 9 months, longer than fatty because fat is oxidized in fatty fishes. BUT : drier, tougher, less flavourful

25
Q

All atlantic salmon is

A

Farmed and fed fish oils to keep omega 3 content

26
Q

Alternatives to salmon

A

Atlantic char, rainbow trout

27
Q

2 types of farmed fisheries

A

Recirculating aquaculture system and net-penned salmon

28
Q

Sources of Saturated fat

A

animals, chocolate, coconut oil, palm oil, vegetable shortening

29
Q

Sources of monounsaturated fat

A

Avocado, olive, canola oil.

30
Q

Sources of polyunsaturated fat

A

Vegetable oils (canola, sunflower, safflower, soybeans), almonds, walnuts, pecans

31
Q

Phosphoglycerolipids are good

A

emulsifying agents. (lecithin in egg yolk)

32
Q

Butter emulsifies because it contains

A

water molecules trapped with the fat molecules

33
Q

More refined oils contain more

A

waxes

34
Q

Oils with higher smoking point

A

Avocado oil, soybean oil

35
Q

Oils recommended for frying because of

A

Delicate flavour and high smoking point. Canola, peanut, sunflower, safflower, cottonseed.

36
Q

Storage and shelf life of oil

A

Monounsaturated: 1year
Polyunsaturated: 6months

37
Q

Definition of Hydrolytic rancidity

A

Exposure to water, catalyzed by heat and lipase enzymes. Ex: deep-frying, butter left at room temperature.

38
Q

Definition of Oxidative rancidity

A

Presence of oxygen. More unsaturated = more sensible.

  1. Initiation: free radical is formed, light, heat, salt
  2. Propagation: oxygen reacts with free radical and forms peroxide free radical
  3. Termination: no more double bonds to react with oxygen
39
Q

Use of __________ to prevent rancidity

A

Antioxydants.

  1. Oxidize themselves
  2. Give H to FA
  3. Sequestering metals
    ex: vit c, vit e, sulfites, flavonoids, betacarotenes
40
Q

Canada food guide recommends

A

2-3 tbsp unsaturated fatty acids per day.

41
Q

Oil extraction methods

A

Chemical: using solvents (hexane)
adv: highest yield, most affordable.
disadv: lower quality, loss of nutrient because of heating the oil
Mecanical: Cold-pressed: highest quality oil, more expensive

42
Q

Refining oil

A

Remove undesirable components. higher smoking point :)

5 steps: degumming, neutralization, bleaching, deodorization, winterization

43
Q

Unrefined oil may contain

A

pigments, metal, waxes, odors

44
Q

Cause and how : Modification of fats

A

More stable, more easier to consume or cook with, better shelf life
Hydrogenation, interesterification, winterization, fractionation

45
Q

Hydrogenation

A

To harden vegetable oils

46
Q

Interesterification

A

Uses enzymes. Modification of arragement of fatty acid of triglycerides on glycerol backbone. Change in the physical properties without creating trans. (make all the FA in the oil, the same!)

47
Q

Winterization

A

Oil is kept at low temperature, solid and liquid separated

48
Q

Fractionation

A

Same as Winterization but better technique.

49
Q

Uses of fat in cooking

A

Flavour, Heating agent, emulsifier, texture, satiety, nutrients, shortening

50
Q

Low fat cooking methods

A
  1. non stick pan, parchment paper
  2. moist heat methods (steaming, poaching) of broiling instead of frying
  3. choice of ingredients (oil, meat(cut), replacements (mashed bananas), less is more(cheese))
  4. Trim visible fat
51
Q

Replacement of fat in baking

A

Bananas, beans, tofu, applesauce, shredded zucchinis.

52
Q

Coconut oil

A

Medium chain fatty acids (max is C12) so easily metabolized, doesnt have to be de-packed. Saturated fat 87%

Food Fundamentals 1 (4 decks)

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