Kitty, is enrolled in food lab course. As her assignment, she was asked to make
ID: 57927 • Letter: K
Question
Kitty, is enrolled in food lab course. As her assignment, she was asked to make low sodium reduced red-wine sauce to be served for two people with high blood pressure. This sauce will be served on the beef roast that her team is assigned to prepare. (Note: 1 teaspoon of table salt is about 5.69 (or 5.7) grams).
The ingredients that were provided to her, yield 2 servings and are listed below.
• Beef roast drippings collected after browning the beef
• 1 large shallot, minced
• 3/4 cup red wine
• 2 to 3 tablespoons cold unsalted butter, cubed
• Salt
• Black pepper
• Fresh thyme leaves, 1 teaspoon, finely chopped
She starts by adding wine, 1/2 teaspoons of salt, thyme leaves and 1/4 teaspoon pepper to the drippings of the beef. She tasted the liquid after mixing and felt like she needed to add more salt. She added another 1/2 teaspoon of salt. She cooked the onions over medium heat until golden, about 2 minutes. She then added the wine mixture and scraped up any browned bits with a wooden spoon, brought it to a boil and cooked until it was reduced by half and slightly syrupy, about 7 minutes. She removed from the heat, whisked in the butter, one piece at a time, to make a glossy sauce.
1. How many tea spoons of salt would be in one serving of her reduced red wine sauce?
a. 0.5
b. 1
c. 1.5
d. 3
2. How many grams of salt would be in one serving of her reduced red wine sauce?
a. 1.42g
b. 5.6g
c. 2845mg
d. 3200mg
3. Considering the steps of preparation she followed, a) what was her mistake and b) what should she avoid doing? Explain in two sentences.
Explanation / Answer
1. The answer is, 0.5 teaspoon of salt would be in one serving of reduced red wine sauce (a)
2. The answer is 2845mg of salt in one serving (c)
3. a. Her mistake was put more amount salt as this serving was for people with high blood pressure.
b. She should avoid putting more amount of butter.
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