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Chap 2

The document provides information about ceviche, including ingredients and instructions for making ceviche. It explains that citrus juice "cooks" the fish by denaturing its proteins through acidification, making it safe to eat without heating. Choosing fresh, non-oily fish and allowing enough time for the citrus marinade to work are important. The document also compares bagels and donuts in terms of their shapes, tastes, nutritional profiles, common toppings, and potential health impacts. Bagels are generally healthier but both should be eaten in moderation.

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Linh Bui
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20 views3 pages

Chap 2

The document provides information about ceviche, including ingredients and instructions for making ceviche. It explains that citrus juice "cooks" the fish by denaturing its proteins through acidification, making it safe to eat without heating. Choosing fresh, non-oily fish and allowing enough time for the citrus marinade to work are important. The document also compares bagels and donuts in terms of their shapes, tastes, nutritional profiles, common toppings, and potential health impacts. Bagels are generally healthier but both should be eaten in moderation.

Uploaded by

Linh Bui
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Discussion

 Discussion 2.1 Ceviche

1) How do you make Ceviche?


I have not heard about ceviche until I did chapter 2 assignment. I did some research and found
out that for ceviche, choosing fish works best for ceviche is very important. Actually, most types
fish work for ceviche but if you want to make the best ceviche, the best kinds are semi-firm
white-fleshed ocean fish like sea bass, striped bass, grouper, sole or flounder. Tilapia may work
too. However, oily fish like mackerel, sardines, tuna, bluefish or jack and freshwater fish like
trout or catfish should not be used. Some people may choose salmon to make ceviche but the
flavor of salmon is too strong compare to lime juice.
Ingredients:
1 pound pre-frozen lingcod or other lean, white fish
3 limes
2 lemons
1 grapefruit
Salt and black pepper
1/2 red onion, sliced root to tip
2 Roma or other paste tomatoes, seeded
1 ear of corn, kernels sliced off
1 habanero or Rocoto chili pepper, or more to taste
3 tablespoons chopped cilantro
Instruction:
Slice the fish into small, bite-sized pieces. Cut the tomatoes into pieces the same size as the fish
and set them aside for later. Scrape off the peel from each lime, lemon, and grapefruit; then grate
them fine. Next, you mince the habanero fine, and squeeze fresh citrus juice to marinate. We add
all the ingredients except for the tomatoes and the cilantro to a bowl or plastic container with a
lid and refrigerate for 30 minutes to 2 hours. Actually, depending on the size and type of fish, we
may need at least 30 minutes and normally an hour for the citrus to “cook” the fish. Two hours is
fine, but beyond that the ceviche becomes more of a pickled fish.

Explanation:
After reading the textbook, I notice that why citrus juice is highly recommended to make
ceviche. In fact, many people wonder whether or not ceviche, a South American dish of
marinated raw fish or seafood, is safe to eat. We usually think cooking requires heat to kill
bacteria; however, the acidic lime juice quickly transforms the fish, rearranging its proteins and
making it safe to eat. The process in which the molecular structure of protein is modified called
denaturation. Heat and changes in pH are all factors leading to denaturation. To make ceviche,
we must use dominant citrus in the marinade to be either limes or lemons because they are far
more acidic than oranges, tangerines, and grapefruits. For example, according to the textbook,
pH ranges from a scale of 0 to 14 and anything below 7.0 is acidic and anything above 7.0 is
alkaline. In fact, the pH of an orange is 3.9, a grapefruit is 3.38, and tangerine is 3.9 while lemon
and limes register between 2.0 – 2.6 on the pH scale. However, unlike using heat to cook, acid in
citrus juice is not killing off potential bacteria in the fish so choosing fresh fish is also required in
ceviche.
Discussion 2.2 Bagels v Donuts

Bagels Donuts

Torus Torus (most popular),


Shape flattened spheres, twists,
rectangular) etc.
Mostly savory (like fresh Sweet
Taste French bread)
or lightly sweet
Light dough leavened with
High-gluten flour or bread yeast or any additives
flour
Wheat flour (without germ or
Dough contains
bran), salt, water, and yeast
leavening

Carbohydrates and Fiber High in fat especially trans fat


Selenium and Iron High in sugar
B-Complex Vitamins High in carb
Protein Low in fiber and vitamins
Nutrients
High in unsaturated fat and Less sodium than bagels but
low in saturated fat still considered high sodium
Vitamins Cholesterol
High sodium
Can be either good or bad obesity, type II diabetes,
depending on how a bagel cardiovascular disease,
was made and topped. certain cancers, tooth decay,
Bad: elevated blood sugar and non-alcoholic fatty liver
levels, diabetes, block the disease
uptake of calcium -Should be eaten once or
Health effects
Good: fiber, vitamin, twice a week
unsaturated fat and low in
saturated fat.
-Not recommended to eat
daily

Cream cheese, Jam, hams, Served as pastry


Served with cheese, etc. (depending on
your choice)
Breakfast, brunch, or lunch Snacking
Should be eaten for
Boiled Oil fried
Cooking Method Oven baked
Sesame seeds, poppy seeds, Filled with, or glazed on top
garlic, with another layer of with jelly or crème.
variety cheese such as sun- Additionally, donuts contain
Flavors dried tomato and basil, a frosting of many varieties,
spinach and artichoke and and are topped with an array
blueberry. of colorful sprinkles.

Plain, everything, cheddar Chocolate, blueberry, lemon,


cheese, cinnamon raisin, maple, etc.
Toppings
blueberry, onion, etc.

Discussion 2.3 Biochemistry Recap Questions


Q1. Which of the following macromolecule is composed of glucose subunits?
Protein, starch
Q2. Which macromolecules are hydrophobic?
Lipids
Q3. Which macromolecule(s) contains Phosphate and Nitrogen?
A.Proteins
B.Lipids
C.Starch
D.Nucleic Acids (answer)

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