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Home Ec > Chapter 10:Fish > Flashcards

Chapter 10:Fish Flashcards

1
Q

List 1 guideline to follow when buying fish from a fish counter:

A

But from a clean,hygienic, no rotten fish smelling shop

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2
Q

What should a fresh fish look like when you buy it?

A

Bright pink/ red gills
Moist skin with unbroken scales
Bulging eyes
Fresh smell

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3
Q

What should you look for when buying shellfish?

A

Shells being tightly closed

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4
Q

List 2 guild lines to follow when buying frozen fish:

A

Stored frozen solid and below the load line
Packaging must be intact

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5
Q

What guideline should you follow when buying loose fish?

A

Remove the fish from original packaging, rinse under cold water, put in a container and put on the bottom shelf

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6
Q

What guidelines should you follow when storing packaged fish?

A

Store it on the bottom shelf of the fridge in its original packaging

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7
Q

When should fresh fish be used by?

A

24 hours

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8
Q

What should you store fish away from?

A

Away from foods that easily pick up odours. Eg. Milk & butter

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9
Q

What should you do when wanting to freeze fish?

A

You should freeze it the day of purchase

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10
Q

Where should you put frozen fish? Should you refreeze it?

A

In your home freezer, no

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11
Q

What should you check the frozen fishes packaging for?

A

The use by date, and instructions for thawing and cooking

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12
Q

Do Irish people eat as much fish as other island nations?

A

No

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13
Q

Has consumption of fish increased over the years?

A

Yes

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14
Q

On average how much fish do Irish people eat?

A

23kg

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15
Q

How much kg of fish do people in Portugal eat?

A

57kg

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16
Q

List the 3 classifications of fish? Give 2 examples.

A
  1. White fish - Hake, Cod
  2. Oily fish - Salmon, Tuna
  3. Shellfish - Prawn, mussels
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17
Q

Where do white fish store their fat? Is it removed? What happens to it?

A

In their liver, yes , turned into fish oils eg. Cod liver oil

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18
Q

What is fish oil high in?

A

Fish oils are an excellent source of omega-3

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19
Q

What type of nutrient is omega-3? What is it good for?

A

Unsaturated fat, brain development, lower blood cholesterol

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20
Q

Where is the fat in oily fish?

A

Fat in oily fish is distributed throughout the flesh

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21
Q

List the 2 shape types of fish.

A

Flat & round

22
Q

How match protein, fat & carbs do white fish have?

A

17.5%, 0%, 0%

23
Q

How match protein, fat & carbs do oily fish have?

A

18%, 16%, 0%

24
Q

How match protein, fat & carbs do shellfish have?

A

16%, 3%, 0%

25
Q

What minerals & vitamins and how much water does white fish have?

A

Iodine, b group, 80.5%

26
Q

What minerals & vitamins and how much water does oily fish have ?

A

Iodine, A,B group, D, 65%

27
Q

What minerals & vitamins and how much water does oily fish have ?

A

Iodine, A,B group, D, 65%

28
Q

What minerals & vitamins and how much water does shellfish have?

A

Iodine, A B group, 78%

29
Q

What type of protein is fish high in?

A

HBV

30
Q

Does white fish have fat?

A

No

31
Q

Whit type of fat is oily fish and shellfish high in?

A

Unsaturated fat

32
Q

What is oily fish high in ( hint; it’s in the fat)

A

Omega-3

33
Q

What 2 minerals do fish contain?

A

Iodine, in all fish
Calcium , if you eat the bones

34
Q

What vitamins do all fish contain?

A

B group vitamins

35
Q

What other vitamins do oily fish and shellfish contain?

A

A vitamins

36
Q

What vitamins is oily fish a good source of ?

A

Vitamin D

37
Q

What does water content in fish depend on?

A

Water

38
Q

What diet is the easily digestible HBV protein good for?

A

Children, teenagers, pregnant women, invalids, convalescents.

39
Q

White fish has no fat white diet is this good for? What other thing influences this?

A

Low- calorie diets, cooking method is important eg, is their oil?

40
Q

What goes with fish to create a balanced meal?

A

Carbohydrates

41
Q

Why is fish useful in low cholesterol diets?

A

They are low in cholesterol and high in omega-3

42
Q

Is fish expensive? Who is this useful for?

A

No, people on a low income

43
Q

List the 7 culinary uses of fish, give one example for each:

A
  • salads - tuna salad
  • breakfast - kippers
  • main courses- main courses
    -sandwiches and wraps -salmon wrap
  • snacks - sushi
  • starters - prawn cocktail
  • soups - chowder
44
Q

List the 3 ways fish can be sold:

A
  • whole: small fish, shellfish
  • cutlets and steaks: large round fish- cutlets ( from the head) or steaks ( the tail end)
  • fillet: flat or round fish
45
Q

Give a definition of fillets:

A

long, thin pieces of flesh cut the length of the fish, on either side of the bone, round or flat fish

46
Q

Give a definition of steaks/ cutlets:

A

Large slices of fish created by cutting vertically through the round of a fish ( round fish only)

47
Q

List 3 directions for cooking fish:

A
  • choose the correct cooking type. Eg monkfish is suitable for stewing
  • fish is coated in flour, batter or egg and breadcrumbs for frying, to protect the flesh from burning.
  • fish cooks quickly, be careful not to over cook
48
Q

Give 3 examples of methods for cooking fish and give an example of a fish suitable for That type of cooking:

A

Baking: baked cod
Frying: fried hake
Barbecuing; barbecue salmon

49
Q

Give the 4 effects of cooking fish:

A
  • Bacteria is destroyed
  • connective tissue softens, fibres become loose
  • protein coagulates
  • fish turns from translucent to opaque
50
Q

Why is fish often processed?

A

Because it goes off so quickly

51
Q

List the 3 types of processing for fish:

A
  • freezing
  • canning
  • smoking

Home Ec (14 decks)

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