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Food Funds > Chapter 7: Oils, Frying, Fat Substitutions and Reduced Fat Preparation Technique > Flashcards

Chapter 7: Oils, Frying, Fat Substitutions and Reduced Fat Preparation Technique Flashcards

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1
Q

Why is fat essential to our diet?

A

Provides a source of essential fatty acids
Absorption of fat soluble vitamins A,D,E and K
Concentrated source of energy

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2
Q

Examples of animal Fats

A

butter, lard

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3
Q

Examples of vegetable fats

A

Oils, margarine

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4
Q

Purposes of Oils?

A
  • serves as a cooking medium, prevents food from sticking to cooking utensil, to brown, fry or saute
  • binding agent in baked goods
  • preserving agent ex. sundried tomatoes
  • important ingredient in mayonnaise, salad dressings
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5
Q

What does MCT stand for?

A

Medium Chain Triglycerides

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6
Q

What is MCT made out of?

A

coconut oil is processed to contain medium chain triglycerides.

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7
Q

Purpose of MCT?

A

more easily hydrolyzed and rapidly absorbed than long chain FA. Used in conditions of malabsorption.

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8
Q

True of false: Olive oil and Seasame Oil have low smoke points

A

True

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9
Q

True or False: Cold pressed oils and Flax and Linseed oils are consumed heated due to their high smoke points

A

False

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10
Q

Which kind of fats are recommended for frying?

A

High smoke point fats such as peanut, canola, sunflower oils and clarified butter

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11
Q

What occurs when fat is heated above its smoke point?

A

triacylglycerols break down into free fatty acids and acrolein is formed.
Acrolein is a substance irritating to the eyes, lungs and nostrils.

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12
Q

What does smoke on the surface of oil indicate?

A

The oil could ignite spontaneously (occurs at the flash point)

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13
Q

What are the factors that lower the smoke point of fats?

A

1) Emulsifiers (mono and di glycerides in shortening and some vegetable oils)
2) Length or number of times the same fat has been used
3) Presence of food particles crumbs and egg
4) Use of a wide shallow pan (exposes larger surface area of fat to oxygen)
5) Use of copper, bronze, iron or brass pans (accelerate oxidative rancidity)
6) Heating oil above smoke point (or above 230 C)
7) Cold pressed oils are best used using indirect heat (ex. baking)
* 2-6 make fats more susceptible to deterioration

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14
Q

What should one keep in mind when frying foods?

A
  • foods should be dry before being fried
  • frying in small batches is preferable
  • fat should reach the highest possible temperature without going over the smoke point
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15
Q

When does fat absorption increase with frying?

A

When foods are fried at a low temperature (more time to absorb fat)
When the proportion of sugar, liquid, leavening agent an fat in the food increases

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16
Q

Why do the surface of foods become crispy after frying?

A

Due to moisture loss, steam is released during frying. The water lost in the food is replaced with fat.
Fried potatoes: heat causes moisture in starch granules to swell and cook. Browning occurs once steam has escaped.

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17
Q

Maillard Reaction

A

Browning of outer layer of food which occurs in frying. Involves sugar, protein and caramelization

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18
Q

True or false: The degree of browning of food (when frying) depends on the type of fat used

A

False: Depends on temperature and time and the chemical composition of food.

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19
Q

How can a fats shelf life be extended if used for frying?

A

Frying at temperatures below smoke point
Strain the fat to remove food particles
Storing in a cool, dark place (refrigerator in an opaque container)

20
Q

How many times should fat be reused for frying?

A

5-7 times

21
Q

What are the dangers when fat is reused for frying?

A

The flash point may decrease dangerously low, especially if mono and di glycerides are present in the fat.

22
Q

When should oil be discarded?

A
  • When oil smokes
  • Turns brown
  • smells rancid
  • produces foam
  • does not bubble upon addition of food
23
Q

why are homemade flavored oils a food safety hazard?

A

They may contain Clostridum botulinum of contaminated with added ingredients such as garlic. This occurs when flavored oils are not acidified with phosphoric or citric acid.

24
Q

What are some ways fat can be substituted in baking?

A

fruits and vegetable purees can prevent baked goods from becoming too dry.

25
Q

Is reduced fat margarine a good substitute for fat in baking?

A

No, contains water

26
Q

What are some low fat substitutions for milk products (Cheese, sour cream , marscarpone, cream?

A

Cheese with lower fat content instead of cheese
Yogurt or low fat sour cream instead of sour cream
Low fat cream cheese instead of mascarpone Evaporated milk instead of cream

27
Q

How can lower fat cuts of meats still be tender?

A

Degree of aging: affects muscle stretching and softening and changes in collagen structure
Age of the animal: Younger animals have less muscle development and more tender collagen
Tenderizers: proteolitic enzymes degrade protein. Acids, salt and polyphosphates help the meat to retain water
Mechanical manipulation: breaks muscle fibres and connective tissues
Enzymes: catalyze the hydrolysis of proteins
Marinating: Acids increase moisture retentsion

28
Q

What occurs to enzymes naturally present in meat during cooking?

A

Heat activates enzymes naturally present in meat, they begin to degrade muscle proteins. These enzymes degrade due to the high temperatures during cooking

29
Q

Why does meat become more tender when cooked at low temperatures for long periods of time (stewing)?

A

Allows for more protein degradation

30
Q

What occurs to meat during cooking?

A

Protein chains unfold, denature, fragment and shorten, meat shrinks and toughens. Water is lost, decreasing juiciness and further toughens meat. High oven, broiling and barbecuing accelerate these events

31
Q

True of false: Commercial meat tenderizers do not require heat to be activated

A

False

32
Q

True or False: The tougher the cut/ the older the animal, the more collagen is present in the meat

A

True

33
Q

At what temperature do collagen coils in meat being to unwind? to denature?

A

39 C and 65 C

34
Q

What occurs to collagen coils after they denature?

A

They shrink, collagen is hydrolyzed to form gelatin.

35
Q

True or False: Elastin, the other major connective tissue than Collagen, softens during cooking

A

False

36
Q

Why can dry heat methods (grilling, pan roasting, stir frying) be used for tender cut meats?

A

amount of connective tissue is small, collagen does not need to be hydrolyzed

37
Q

When can less tender cut meats use dry heat methods?

A
  • If cooking time is prolonged

- If meat is cut thinly across the grain

38
Q

Cutting across the grain

A

Cutting a piece of meat so that the muscle fibers are shortened and not elongated.

39
Q

What kinds of meat should use moist heat methods ( pan or oven braising, steaming, pressure cooking, stewing)?

A

Tougher cuts of meat

40
Q

Why should tougher cuts of meat be cooked at a lower temperature and for a longer period of time?

A

This prolongs enzyme activity in the meat

41
Q

True or False: Letting the meat rest before cutting allows juices to be reabsorbed

A

True

42
Q

What are examples of tougher cuts of meat?

A

Flank steak, brisket, shoulder pot roast, short ribs, back ribs, stew meat

43
Q

What are examples of medium tender cuts of meat?

A

Come from hip and chuck areas of animal.
Hip: Rump roast, eye of round roast and steak, inside and outside round roast and steak, sirloin tip roast and steak
Chuck: Blade steak, cross rib steak

44
Q

What are examples of tender cuts of meat?

A

Come from least excerised muscles of the animal

Filet mignon, prime rib, rib eye, strip loin, ground beef

45
Q

True or False: Steaming foods in a steam basket or inside a foil or parchment paper can reduce the amount of oil being used during cooking?

A

True

46
Q

What are some ways to reduce the amount of fat used during cooking?

A
  • Using a non stick cooking utensil
  • Baking, broiling, grilling, steaming (allows for fat to drip away)
  • Remove excess fat during cooking (drippings)
    fat free sauces can be thickened using a starch slurry rather than a roux
  • Vegetable and fruit sauces can substitute richer sauces
  • Use of non stick cooking utensils or silicone baking trays
  • Use of fat spray bottles and heat resistant brushes control amount of oil being used

Food Funds (2 decks)

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