Lab 3

Question 1

Sodium is a __ mineral

Answer 1

ESSENTIAL

Question 2

What is the crucial role of sodium?

Answer 2

Maintenance of fluid balance in the body.

Question 3

What is the crucial role of sodium in food?

Answer 3

Enhance flavor, preservation.

Question 4

When is it essential to control sodium intake?

Answer 4

health conditions such as hypertension, congestive heart failure, acute or chronic renal disease and liver disease.

Question 5

What is the level of sodium restriction range ?

Answer 5

Depend son severity of disease, will range from 3000 mg to as low as 500 mg.

Question 6

How much sodium in a teaspoon?

Answer 6

5 g, 2000 mg

Question 7

Where is sodium naturally present?

Answer 7

eggs, milk, meat and salt. Increases as it is processed .. ham sausages, cold cuts, bread, salted butter, soft drinks.

Question 8

Most processed foods contains what?

Answer 8

Added sodium in the form of sodium chloride, sodium bicarbonate, sodium benzoate, monosodium glutamate (MSG) and sodium nitrate.

Question 9

What are herbs?

Answer 9

green leafed oplants

Question 10

What are spices?

Answer 10

Obtained form fruits, seeds, roots, flower buds and bark.

Question 11

How to the flavours from herbs and spiced arise?

Answer 11

From volatile oils that they contain. These oils escape rapidly, which means proper storage is important.

Question 12

What is proper storage of herbs and spices?

Answer 12

SPICES: dry, cool, dark place away form bring lights or heat.
HERBS: refrigerated once cut off plant, can be place in water like cut flowers.

Question 13

How do herbs and spices fare nutritionally?

Answer 13

Low energy, but contains some vitamins, minerals and antioxidants.

Question 14

Difference between fresh and dried herbs?

Answer 14

Dried, may be whole, talked or ground.GROUND loses flavour quickest. But most flavour is obtained when freshly ground.

Question 15

How can we extract the most flavour and aroma from herbs and spices ?

Answer 15

1) Finely chopping
2) Dried herbs .. should be crushed between fingers as warmth will stimulate flavour and aroma.
3) Cutting/crushing should be done just prior to adding to recipe.
4) Mortar or pestle .. useful for crushing herbs and spices to release essential oils.
5) Roasting spices.

Question 16

What is important on time of addition?

Answer 16

herbs: end of cooking
Spice: beginning, so cooked food retains and absorbs most flavour from these seasonings.

Question 17

How can you substitute fresh for tired herbs?

Answer 17

15 ml FRESH for 5ml DRIED or 1 - 2 ml GROUND

Question 18

What are 5 flavouring techniques?

Answer 18

1) Marinate meat, add herbs end of cooking.
2) Rub steaks and chops with oil and herbs.
3) Add spice to meat before cooking
4) Add spices at beginning of cooking
5) Bouquet garni with spices.

Question 19

How can we limit our salt intake?

Answer 19

Eliminating salt shaker
Eliminating salt during cooking.
Low sodium canned goods.
Fresh and leans meats
unprocessed cereals
sparingly using condiments
limiting processed foods!!

Question 20

What are excellent sources of low sodium seasonings?

Answer 20

Garlic and onion powders (NOT SALT)