Brainscape's Knowledge GenomeTM

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


See full index

Food Funds Lab Exam > Workshop 9 > Flashcards

Workshop 9 Flashcards

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

Omega 3 FA are primarily found in

A
  • oily fish (salmon, lake trout, herring, mackerel, sardines)
  • plant sources: walnuts, flaxseed, hemp
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Why is fish muscle more tender than meat

A

because of the small quantity of CT

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

What happens when overcook fish?

A

leads to dry, tough, shrunken texture

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

Compare fat and protein content of fish & meat

A

fish:

  • lower fat
  • same protein
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

walnuts, flaxseed, hemp rich in:

A

alpha-linolenic acid

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

Most fish need __ cooking

A

little

require little heat to coagulate

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

What is a major difference in cooking between fish & meat?

A

Fish doesn’t become more tender the longer it is cooked (excepted cephalopods: squid, octopus)

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

Flesh of fish =

A

= very short, delicate muscle fibers and connective tissue that expand and release protein when cooking

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

What are the wet methods for cooking fish?

A
  • poaching/boiling
  • steaming
  • braising
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Benefits of steaming

A

minimal mineral and vitamin loss

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

When should the fish be seasoned when steaming?

A

Before

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

What is a form of indirect steaming?

A

Microwaving

In papillote

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is braising?

A

Cross between stewing & steaming

ex: paella

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

Dry methods of cooking fish

A
  • frying

- grilling

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

Pan-searing salmon

A
  1. preheat the oil
  2. Dry the flesh before adding it to the pan
  3. Hold the fillets firmly
  4. reduce the heat once fish is added
  5. Aim for 120°F, gets chalky and dry above 140°C
  6. Cook most of the fish though skin side down, briefly on the other
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the secret to successful grilling?

A

Intense heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Which fish should not be grilled?

A

Thicker than 5cm

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

fat-soluble vitamins

A

ADEK

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

Fats of animal origin

A

 Butter

 Lard (pork)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Vegetable fats:

A
  • Oils
  • Margarine (hydrogenated or non-hydrogenated trans-fat free)
  • All-vegetable shortening (hydrogenated oil)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Vegetable shortening = __ oil

A

hydrogenated

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

Margarine = __ oil

A

hydrogenated or non-hydrogenated trans-fat free type

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

Oils can serve as : (3)

A

 Cooking medium
 Binding agent
 Preserving agent

24
Q

Medium chain triglyceride (MCT) oil =

A
  • contains medium chain fatty acids (easily, rapidly hydrolysed and absorbed)
    (ex: coconut oil)
25
Q

When are MCT oil used?

A

Conditions of fat malabsorption

26
Q

Which oils are highly valued for their flavour?

A
  • olive oil
  • sesame oil
    but low smoke point
27
Q

Which oils are consumed unheated due to their low smoke points?

A
  • cold pressed oils and flax or linseed oil
28
Q

High smoke points oils:

A
  • peanut, canola, sunflower, clarified butter

used for frying

29
Q

What happens when fat is heated to its smoke point?

A

TG break down into FFA + acrolein

30
Q

Acrolein

A

a substance irritating to the eye, nostrils, lungs, digestive system

31
Q

What occurs at the flashpoint?

A

smoke at the surface of heated oil

32
Q

Factors that decrease the smoke point of fats:

A
  • Emulsifiers
  • Length or number of times it is used for frying
  • Food particles (crumbs, eggs)
  • Shallow pan: exposes larger surface to O2
  • Copper, bronze, iron, brass
  • Temperature above smoke point (above 230°C)
  • Cold pressed oils
33
Q

What makes fats more susceptible to oxidation?

A
  • length or number of times the same fat is used for frying

- heating oil to temperature above smoke point (or above 230°C)

34
Q

Fried foods should be fried once they have been __

A

dried

-> to avoid water & fat from spattering

35
Q

How to minimise greediness when frying?

A
  • fry in small batches
  • high temperature
  • decrease sugar, and fat in food
36
Q

What is crispiness due to

A

Moisture loss

37
Q

What happens in fried potatoes?

A

Heat causes moisture in the starch granules to swell and cook them

38
Q

When does Browning occur?

A

When the steam has escaped

39
Q

The browning of the outer portion of the food during frying is the result of the __ involving sugars and proteins, and caramelisation

A

Maillard reaction

40
Q

What does the degree of browning depend on?

A

Time, temperature, chemical composition of foo

41
Q

Does browning depend on the type of fat used?

A

No

42
Q

How to extend shelf-life of fat used for frying

A
  • if frying is below the smoke point
  • strained food particles
  • stored in cool, dark place or in fridge
43
Q

How many times can ion be reused?

A

5-7 times

44
Q

When is it a health concern to reuse it?

A

if oil contains mono and diglycerides

45
Q

How to maximise the lifespan of oil?

A
  • Watch the temperature: don’t let oil get past smoke point
  • Remove excess batter and breading during and after frying
  • Remove debris after frying
  • Store oil in a cool, dark place
46
Q

Past smoke point:

A

rapid breakdown

47
Q

Breadcrumbs, flour at the bottom cause oil to

A

breakdown

48
Q

When should you discard oil ?

A

If oil has smoked, smells rancid, produces foam, doesn’t bubble upon addition of food

49
Q

What contamination can you get if don’t acidify homemade oil?

A

Clostridium botulinum

50
Q

How long do homemade oils last?

A

2 weeks

51
Q

What can replace fat?

A

fruit/veg purees

52
Q

Does reduced-fat margarine work to replace fat?

A

It contains water and may be inappropriate

53
Q

Does using wax paper help reduce fat?

A

Not appropriate as it smokes when heated to high temperature

54
Q

Emulsion =

A

Dispersion of one liquid in another, both liquids are antagonistic or immiscible

55
Q

How are emulsions classified?

A

According to the degree of stability

Stability increases with thickness

56
Q

What are the types of emulsions?

A
  • Temporary emulsions: thin viscosity and stability
  • Semi-permanent emulsions: thick viscosity, more stability
  • permanent emulsions: very thick viscosity (semi-solid), very stable
57
Q

How to make the most basic vinaigrette?

A
  • 1 part acid (or 1/2 acid, 1/2 water)
  • 1/3 part emulsifier
  • 3 parts neutral oil

Food Funds Lab Exam (7 decks)

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