Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food funds lab > LAB 9 > Flashcards

LAB 9 Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

in what type of fish are omega 3 FA primarily found? gives examples of fish high in w3 (5)

A

in oily fish that live in cold water

  • salmon
  • lake trout
  • herring
  • mackerel
  • sardines
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what’s the nutrient differences between fish and meat/poultry?

A
  • lower in fat

- similar in protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

why is fish muscle more tender than meat muscle?

A

bc of the small quantity of connective tissue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

proteins are easily coagulated with ____

what happens when fish is overcooked?

A

heat and acid

- dry out, shrink, toughen and alter flavour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what are some common seasoning for fish?

A

lemon, lime, dill, parsley, ginger, lemongrass, onion, garlic, chives, paprika, celery and tarragon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what are some plant sources of omega 3?

A

walnuts, flaxseed, hemp provide alpha linolenic acid which the body can convert to the longer chain omega 3 FA it needs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what is the main principle behind cooking fish?

A

involves understanding the cuts, knowing what is tender and what is tough, and choosing the appropriate cooking method

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

very few fish require ___

A

long cooking time

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is the flesh of fish made of?

A

made up of very short, delicate muscle fibers and connective tissue which expand and release proteins on cooking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

unlike tougher cuts of meat, mot fish don’t become ____ the longer they are cooked. give an exception

A

more tender the longer they are cooked

exception: cephalopods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what does one need to consider while cooking fish?

A

the texture and fat content of the fish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what are the rules of thumb for cooking fish? (3)

A
  1. lean fish generally benefit from wet-cooking methods such as steaming and poaching
  2. fatty fish stand up to dry-cooking methods like sautéing grilling broiling roasting and baking
  3. moderately fatty fish can be wet- or dry-cooked
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

during poaching of a fish, boiling water should never exceed ____

A

100C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

how do you poach fish? why is it important to add the raw ingredient cold?

A

place fish filets in simmering liquid, cover with a piece of buttered foil, then put them in a warm oven to finish cooking
-> cold because it lowers the temp of water so the protein cooks at a temp below a simmer and remain tender

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

steaming results in a minimal ____ why?

A

loss of mineral and vitamin because it Cookes over boiling water rather than in

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are the 4 important tules to follow while steaming fish?

A
  1. aways use a steamer/saucepan with a tight fitting lid to trap 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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

____ and ____ are forms of indirect steaming. what are the best types of fish for this? what is the mechanism behind both?

A

microwaving -> white, flaky fish
“en papillote”
the fish is steamed in its own juices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

braising is a cross between ___ and ___

A

stewing and steaming

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

how do you braise fish? give examples of dishes

what seafood is best for this method?

A

fish is cooked in a very small amount of liquid in a covered casserole or pan

  • paella and jambalaya
  • octopus, squid and cuttlefish
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what are the wet methods for cooking fish? (4)

A
  • braising
  • steaming
  • poaching/boiling
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what are the dry methods for cooking fish?

A
  • frying

- grilling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

why should the oil be preheated before adding the fillet?

A

skin heats up causing its proteins to tighten and coagulate before it comes into direct contact with the hot metal -> prevent it from forming a strong molecular bond and makes subsequent flipping easier

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what temperature should you aim for when pan-searing salmon?

A

120F

140F and above -> chalky/drier

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

what is the key to successful grilling?

A

intense heat

25
Q

thickness of fish should not exceed ____ for grilling

A

5cm

26
Q

what are some important key principles to keep in mind while grilling? (5)

A
  1. the fish should be at room temp before grilling
  2. the fish should not be salted much in advance as salt draws out moisture -> salt immediately before grilling
  3. brush fish with butter and/or oil to keep it moist and to speed up browning process
  4. avoid piercing the fish (which allows juices to escape) by using a fish slice, tongs or spoons
  5. serve the fish immediately- it will dry up and toughen over time
27
Q

why are fats essential in the diet?

A

its a source of the essential FA and for the absorption of fat soluble vitamins ADEK

28
Q

fats of animal origin include:

vegetable fats include:

A
  • butter and lard (pork)

- oils, margarine, and all-vegetable shortening

29
Q

all-vegetable shortening is composed of ______

A

hydrogenated oil

30
Q

what are oils used for?

A
  • cooking medium to prevent foods from sticking to cooking utensil
  • to brown fry or sauté
  • as a binding agent in baked good
  • preserving agents such as that in minced garlic, sun-dried tomatoes, fresh herbs
31
Q

oils are in important ingredient in: (3)

A
  • mayonnaise
  • salad dressing
  • marinades
32
Q

what is MCT oil?

A

medium chain triglyceride oil processed from coconut oil to contain medium chain FA

33
Q

what is the difference between MCT and LCT? when is it used?

A

MCT are more easily and rapidly hydrolyzed and absorbed than those of long chain FA which is why it is used in conditions of fat malabsorption

34
Q

why shouldn’t olive oil and sesame oil be overheated?

A

because they have low smoke points

35
Q

which oils are usually consumed unheated, why?

A

cold pressed oils and flax or linseed oil due to their low smoke points and to preserve nutritional qualities

36
Q

which fats have higher smoke points? what should they be used for?

A

peanut, canola, sunflower oils and clarified butter

-> used for frying

37
Q

what happens to fat when heated to its smoke point?

A
  • TAG breakdown into FFA and acrolein is formed
38
Q

what occurs at the flash point?

A

oil ignites spontaneously because it was overheated

39
Q

what are the factors that decrease smoke point? (7)

A
  • emulsifiers such as mono/diglycerides in shortening and in certain vegetable oils
  • length or number of times the same fat is used for frying due to deterioration
  • presence of food particles, crumbs, or eggs (which contain lecithin an emulsifier)
  • use of a wide, shallow pan exposing therefore a larger surface are of fat to oxygen
  • use of copper, bronze, iron or brass pans. metals accelerate oxidative rancidity and deterioration of fats; stainless steel is preferable
  • heating oil to temp above smoke point or above 230C
  • cold pressed oils have low smoke points and are best used for cooking purposes not involving direct heat as opposed to indirect heat such as baking
40
Q

fried foods should be fried once they have been ___

A

dried

41
Q

during frying, what temperature should the fat reach? why?

A

fat should have attained as high a temp as possible bu below its smoke point -> ensures a crisp product while minimizing its greasiness, and limits fat deterioration

42
Q

how does fat absorption increase?

A
  • cookie at lower temps would take longer and increase fat absorption
  • proportion of sugar, liquid, leavening agent and fat in the food increases
43
Q

what is surface crispiness due to?

A

it is due to moisture loss which is primarily responsible for steam produced during frying, the void left is filled with fat

44
Q

the browning of the outer portion of the food during frying is the result of ______

A

the Maillard reaction involving sugars and proteins and caramelization

45
Q

what does the degree of browning depend on?

A

on time and temp, and chemical composition of the food not on the fat used

46
Q

what are the keys to maximize lifespan of oil? (4)

A
  1. watch temp- do not let the oils get past its smoke point where rapid breakdown occurs
  2. remove excess batter and breading meticulously during and after frying- small particles of batter, bread crumbs and especially flour can collect in the bottom of cooking vessel causing the oil to breakdown
  3. carefully remove debris after frying- use a fine mesh strainer to remove any debris from oil while its still hot
  4. store oil in a cool, dark, dry place
47
Q

when should oil be discarded?

A

if it has smoked, if it has browned, smells rancid, produces foam, or does not bubble upon addition of food

48
Q

when do homemade flavoured oils present a food safety hazard? why?

A

if they’re not acidified with phosphoric or citric acid due to possible clostridium botulinum contamination from added ingredients such as garlic

49
Q

what can you replace fat with?

A

replace with fruit or vegetable purees -> proves moisture and flavour

50
Q

_________ doesn’t require the addition of fat and allow for fat to drip away

A

baking, broiling and grilling

51
Q

what are some fat free cooking surfaces?

A

non-stick cooking utensils, well-seasoned cast iron pans, parchment paper, silicone mats, wax paper and muffin cups

52
Q

what is an emulsion?

A

an emulsion is a dispersion of one liquid in another where both liquids are mutually antagonistic or immiscible

53
Q

emulsions are classified according to _____. stability increases with ____

A

degree of stability

increases with thickness

54
Q

what are the three types of emulsions?

A
  • temporary emulsions: thin viscosity and stability (French/italian dressing)
  • semi-permanent emulsions: viscosity similar to thick cream and more stability (commercial salad dressing)
  • permanent emulsions: very thick viscosity, very stable (mayo)
55
Q

what are three categories of salad dressings?

A
  • vinaigrettes
  • mayonnaise-based dressing
  • dairy-based dressings
56
Q

what are vinaigrettes?

A

emulsified mixtures of oil and acid (vinegar or citric juice) with other flavouring agents

57
Q

what is a mayonnaise-based dressing?

A

begin with an emulsion as well, aided by egg yolks. Mayo-based dressings tend to be thicker and creamier

58
Q

what is a dairy-based dressing?

A

start with a bacterially thickened dairy product like sour cream, creme fraiche or buttermilk and add other flavouring agents to it

59
Q

what are some emulsifiers? (4)

A

mustard mayo honey egg yolk

Food funds lab (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions