lab 9

Question 1

omega-3 is in mostly what the of fish

Answer 1

oily fish in cold water

salmon, lake trout, herring, mackerel

Question 2

is fish more tender than meat and why?

Answer 2

yes bc of the small quantity of connective tissue
protein easily coagulated
if overcooked gets dry easily

Question 3

plant sources of omega 3 alpha-linilenic acid ?

Answer 3

hemp, flax, walnuts

Question 4

lean fish benefit from ?

Answer 4

poaching and steaming ( wet method)

Question 5

fatty fish benefit from ?

Answer 5

dry method cooking - sautéing, grilling, roasting, baking

Question 6

moderately fatty benefit from

Answer 6

wet or dry cooking

Question 7

braising fish

Answer 7

cross between stewing and steaming
liquid used in dish
in cassrole pan with small amount of liquid ( stove top or oven )

Question 8

MCT

Answer 8

medium chain triglycerides - from coconut oil

used in conditions of fat malabsorption

Question 9

oils recomended for frying

Answer 9

peanut, canola, sunflower and butter

Question 10

what happens when oil is heated to its smoke point

Answer 10

triacylglyercides break into free fatty acids and acrolein

which can be irritating to the digestive system lungs eye and nostrils