Lab 9

Question 1

Sources of omega 3 fatty acids are found primary in

Answer 1

Fish that lives in the cold water like salmon,lake trout,herring,mackerel,sardines and less tuna

Question 2

What is the advantage of fish in the context of nutrition value

Answer 2

Lower in fat and similar in protein to meats and poultry

Question 3

What is the advantage of fish in the context of cooking?

Answer 3

It has less connective tissue than meat and thus the flesh is more tender and cooks faster

Question 4

Plant sources of omega-3

Answer 4

Walnuts,flaxseed and hemp as seeds and in oils

Question 5

The composition of the flesh of fish

Answer 5

Short,delicate muscle fibers,connective tissue

Question 6

What happens to muscle fibers and connective tissue of fish when cooking

Answer 6

It releases protein

Question 7

How much time is usually needed to cook fish and why?

Answer 7

Time:no more than a few minutes
Cause: only the protein is needed to coagulate, which requires little heat

Question 8

Fish becomes more tender as the time of cooking prolongs as the meat do.True/False

Answer 8

No, it looses the flavor, acquires a coarse,dry and tough texture

Question 9

The exception from the rule of cooking time and meat tenderness

Answer 9

Cephalopods (squid, octopus)

Question 10

Rules of thumb for cooking methods of 3 types of fish

Answer 10

• Lean fish generally benefit from wet-cooking methods,such as poaching and steaming
• Fatty fish can stand up to dry-cooking methods like sauteing,grilling,broiling,roasting,baking
• Moderately fatty fish can be wet or dry-cooked

Question 11

Poaching method- the technique and advantages

Answer 11

Start with placing fish fillets in simmering liquid,cover with a piece of buttered foil, then put them in a warm oven to finish cooking.

It provides a built-in temperature control as boiling water can never exceed 100 degrees.Protein dishes can cook in water very delicately, so they remain very tender

Question 12

What does the addition of the cold raw ingredient (eggs of fish) contribute to the cooking of fish by poaching method.

Answer 12

It lowers the temperature of the water so the protein cooks at a temperature below a simmer and remains tender.

Question 13

The advantages of steaming method

Answer 13

Steaming happens over, rather than in, boiling eater and therefore there is minimal mineral and vitamin loss

Question 14

4 Rules for steaming method

Answer 14

1) always use a steamer/saucepan with a tight-fitting lid to trap the 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

Question 15

The connection between steaming and microwave

Answer 15

Microwaving is a form of indirect steaming, where the fish id cooked in in its own juice. The best for white, flaky fish

Question 16

What is “En Papillote”

Answer 16

The example of indirect steaming when the fish is put into parchment pouch with herbs and vegetables that forms a seal and cooked in the oven where the fish is steamed with natural juices that accumulate

Question 17

Braising method description, what type of cooking method

Answer 17

Wet cooking method. A cross between stewing and steaming. Fish is cooked in a very small amount of liquid in a covered casserole or pan.

Question 18

Examples of braising and for what fish it is perfect for

Answer 18

Octopus,squid, cuttlefish

Question 19

7 tips for pan-searing salmon

Answer 19

• PREHEAT THE OIL. It causes the protein of the skin to toughen and coagulate, before it comes into direct contact with the hot metal. Prevents from forming a strong molecular bond and makes flipping easier
• DRIER THE BETTER. To minimize sticking, press the flesh between the paper towels.
• HOLD ON TIGHT. As the skin shrinks, it can cause an uneven cooking. Press the flesh with the spatula as their bottom side cooks. Very important in the first minute- two
• SLOW and STEADY. To avoid burning the skin, before it has a chance to render out. Immediately reduce the heat when the fish is on the pan.
• DON’T FLIP UNTIL IT’S READY. Flip when the skin detaches
• BREAK OUT THE THERMOMETER. 120 degrees Fahrenheit-perfect. At 140 or above, the fish will get chalkier,drier and unattractive
• JUST A KISS ON THE BACKSIDE. Cook the most of the time on the skin down, the other time need the briefest kiss.

Question 20

Frying is the most suitable for

Answer 20

Small,whole fish, fillets,steaks and cutlets

Question 21

How does the fish goes to the pan in frying?

Answer 21

Skin down

Question 22

What is the ideal for grilling?

Answer 22

Cutlets,steaks,fillets and small whole fish, no more than 5 cm in thickness

Question 23

What is the key to grilling?

Answer 23

Intense heat

Question 24

Key principles for grilling( 5 points)

Answer 24

• The fish should be at room temperature before grilling
• Salt should be added immediately before the grilling to avoid moisture loss.
• Brush fish with butter or oil to keep the moist and to speed the browning
• Avoid piercing the fish oil order not to lose the juice
• serve fish immediately- it will dry and toughen over time

Question 25

Why do we need fat in our diet?

Answer 25

To absorb fat-soluble vitamins like vit A,D,E,K

Concentrated form of energy

Question 26

Where we can find fat

Answer 26

Fats of animal origin include butter, lard(pork)

Vegetable oils,margarine and all-vegetable shortening(has hydrogenated oil)

Question 27

Four main uses of oil in cooking

Answer 27

• Cooking medium(to prevent sticking)
• Binding agent(baked goods)
• Preserving agent(sun-dried tomatoes)
• An ingredient in mayonnaise,salad dressing and marinades

Question 28

What is MCT and its uses

Answer 28

Medium chain triglyceride processed from coconut oil. they are easily hydrolyzed and absorbed than the long chain ones. Used in condition of fat malabsorption

Question 29

What oils are used for cooking and what for other uses and why

Answer 29

Olive oil and sesame oil, cold-pressed oils and flax/linseed oil-low smoke points and the last two to preserve the nutritional qualities
Olive oil(salads) and sesame oil(stir fry), old-pressed oils and flax/linseed-consumed unheated

Question 30

Oils used for frying

Answer 30

Peanut,canola,sunflower,clarified butter

Question 31

What happens to oils at its smoke point?

Answer 31

TGs break down into free fatty acids and acrolein. Acrolein-a substance that irritates the eyes,nostrils,lungs and GI.

Question 32

Factors that decrease the smoke point of fats (7 points)

Answer 32

1) Emulsifiers ( mono-,diglycerides in shortening and in certain vegetable oils)
2) Length or number of times the same fat is used for frying
3) Presence of food particles , crumbs or egg ( which contain lecithin as an emulsifier)
4) Use of a wide, shallow pan exposing therefore a larger surface area of fat to oxygen
5) Uses of Cu,Bronze ,Fe or brass utensils (accelerate oxidative rancidity. Stainless pan is preferable
6) Heating oil at above smoking point( or above 230 degrees Celsius )
7) Cold pressed oils are not suitable for cooking, because of the low smoke point. However, can be used in baking

Question 33

The key points in frying food

Answer 33

• Should be dry

- The oil should be very hot, but below the smoke point-> a crisp, not so much fat is absorbed, less time

Question 34

What increase the fat absorption?

Answer 34

The proportion of sugar,liquid,leavening (разрыхлитель) agent and fatin increases

Question 35

The cause of the surface crispness and how fried potatoes are cooked

Answer 35

The moisture loss which is primarily responsible for steam produced during frying. In fried potatoes, the heat causes moisture in the starch granules to swell and cook them. Browning occurs once the steam has escaped

Question 36

The browning of the outer portion of the food is the result of

Answer 36

the Maillard reaction involving sugars, proteins and caramelization.

Question 37

Does the degree of browning depends on the type of fat used?

Answer 37

No, it is more the composition of food, temperature and time

Question 38

How the shelf life of fat can be extended

Answer 38

• Frying below the smoke point
• Food particles strained with a coffee filter or several layers of cheesecloth
• stored in cool, dark place or opaque container in the refrigerator

Question 39

How much time the oil can be reused

Answer 39

Five to seven times

Question 40

Several keys to maximize the lifespan of oil

Answer 40

• Watch the temperature-below the smoke point to avoid the break sown
• Store the oil in cool , dark,dry place
• Remove excess batter and breading thoroughly during and after cooking( flour, bread crumbs can cause the oil to break down)
• Carefully remove waste from oil after frying, while it is still hot(strainer+cheesecloth)

Question 41

When the oil should be discarded?

Answer 41

If it was smoked, if it is brown,smells rancid,produces foam or does not bubble upon addition of food

Question 42

Food safety hazard in homemade oils

Answer 42

-Possible contamination with bacteria from garlic. Commercial oils are acidified with phosphoric acid or citric acid. Use homemade oils within 2 weeks

Question 43

Substitutions of fat in baked goods

Answer 43

• Fruit or vegetable purees(moisture+flavor)

- Reduced fat margarine is mostly water and may be inappropriate

Question 44

Substitutions of high fat milk products

Answer 44

• Cheese with lower fat
• Yogurt or low fat sour cream ( instead of regular sour cream)
• Low fat cream cheese (instead of mascarpone)
• Evaporated milk instead of cream

Question 45

Cooking methods to reduce fat content

Answer 45

• Steaming( no need for oil to prevent sticking)
• Sauteing in non-stick pan
• Baking,broiling and grilling do no require the addition of fat and allow for fat to drip away.

Question 46

How can the fat be removed from the meat cooking juices

Answer 46

By refrigerating or by using fat separator

Question 47

What can be done with sauces and puddings to reduce fat content

Answer 47

Fat-free sauces and puddings can be thickened with starch slurry rather than made from a roux base
Vegetables and fruits to make the sauces

Question 48

Utensils to reduce fat

Answer 48

Non-stick utensils or well-seasoned cast iron pan,parchment paper, silicone mats, wax paper, muffin cups. Wax paper cannot substitute parchment paper because it can smoke

Question 49

If using the oil what can be done to make the content minimum?

Answer 49

Bottle spray or heat-resistant brush

Question 50

What is the emulsion

Answer 50

A dispersion of one liquid in another, where both liquids are mutually antagonostic or immiscible

Question 51

By what characteristic emulsions are classified and their categories

Answer 51

By the degree of stability(stability increases with thickness)

• Temporary emulsions-thin viscosity and stability ( french and italian dressing)
• Semi-permanent - viscosity similar to thick cream and more stability( commercial salad dressing)
• Permanent emulsions -very thick viscosity(semi-solid) and are very stable (mayonnaise)

Question 52

Three categories of salad dressing

Answer 52

• Vinaigrette-emulsified mixture of oil and acid -usually with vinegar or citrus juice with other flavoring agents
• Mayonnaise-based dressings -begin with an emulsion as well, aided by egg yolks. Tend to be thicker and creamier
• Dairy based dressings- start with a bacterial thickened dairy product like sour cream,creme fraiche or buttermilk and add other flavoring agents to it

Question 53

To make the most basic vinaigrette recipe

Answer 53

1 part of acid( or acid+water)
1/3 emulsifier( honey, mustard,etc.)
3 parts of neutral oil( 1 part can be substituted with flavored oil)