Lab 9: Omega-3-Rich Food Choices and Preparation Flashcards

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1
Q

What types of fish are good sources of w3 fatty acids?

A

Oily fish that live in cold water

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2
Q

What are some examples of fish high in w3?

A

ex. Salmon, lake trout, herring, mackerel, sardines

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3
Q

Why is fish recommended in the diet?

A

Lower fat / similar protein content to poultry and other meats.

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4
Q

Why is fish more tender than other meats?

A

It has a smaller quantity of connective tissue.

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5
Q

What will happen to fish if overcooked?

A

Will quickly dry out, shrink, toughen and alter it’s flavor.

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6
Q

What causes the protein in fish to coagulate?

A

Proteins are easily coagulated with heat or acid.

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7
Q

What are some common seasoning for fish?

A

Lemon, Lime, Garlic, Parsley, Ginger, Lemongrass, Chives, Paprika, Tarragon, Celery.

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8
Q

What plant sources are high in alpha-linolenic acid?

A

Walnut, Flaxseed, Hemp.

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9
Q

What is alpha-linolenic acid used for?

A

Converted to omega-3 fatty acids in the body.

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10
Q

Good uses for ground flax and hemp seeds?

A

Used as topping

Added to cereals, cookie/ muffing mixes, soups, sauces, meat loafs.

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11
Q

Good uses for flax seed oil and hemp seed oil?

A

Used in dressings.

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12
Q

How is it that eggs are a good source of omega-3 fatty acids?

A

Enriched, by feeding hens linseed.

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13
Q

What factors effect egg protein coagulation?

A
Temperature
Concentration
Acid
Salt
Sugar
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14
Q

What temperature causes egg white to coagulate?

A

62-64 C

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15
Q

What temperature causes egg yolks to coagulate?

A

65-70 C

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16
Q

What happens to egg proteins when slowly heated?

A

They denature, and tangle loosely with water between the strands.

17
Q

What happens to egg proteins when cooked for too long or at high heats?

A

They denature, they mesh tightly. Less water between the strands: cause them to be tough and leathery,

18
Q

What raises the temp at which egg proteins coagulate?

A

Diluting egg proteins (with water/other ingredients)

Sugar

19
Q

What happens to egg whites when acid is added?

A

Egg white = naturally alkaline
Adding acid brings pH near isoelectric point
Reduce stability = more sensitive to denaturing

20
Q

What does sugar do to egg proteins?

A

Rises coagulation temp.

more tender mixture

21
Q

What temperature is ideal for cooking eggs (hard boiled)?

A

Simmer under 85 C

Never boiled.

22
Q

What is the result of overcooking a boiled egg?

A

Egg white becomes tough and rubbery.

Produce grey-green film at interface of yolk and white.

23
Q

What causes the grey-green film between the egg yolk and white?

A

Reaction of Iron (yolk) and sulfur (white)
Making Ironsulfide

(reaction favored in older eggs)

24
Q

How can you minimize the grey-green film in a boiled egg?

A

Quickly cool the egg in cold water after cooking.

25
Q

Can eggs be frozen?

A

Yes, must be uncooked, no shell, in sealed container.

26
Q

How would you freeze egg whites?

A

As is.

In sealed container (leave space for expansion)

27
Q

1 egg white =

A

2 tbsp frozen eggwhites

28
Q

1 egg yolk =

A

1 tbsp frozen egg yolk

29
Q

1 whole egg =

A

3 tbsp frozen eggs

30
Q

How would you freeze egg yolks?

A

Beat: 1/4 cup yolks (about 4)

: 1/8 tsp salt/sugar/cornstarch

31
Q

Why is salt added to egg yolk when frozen?

A

To prevent clumping and lower coagulation temp.

32
Q

How would you freeze whole eggs?

A

Gently beaten in air tight container.

33
Q

Should cooked eggs be frozen?

A

No! they become hard and rubbery.

34
Q

What lowers the temp at which egg proteins coagulate?

A
Acidic water (by adding lemon of vinegar to water)
Salt (added to water)