Composition and Structure Flashcards
1
Q
consists of water, protein, fats and small amount of minerals and vitamins.
A
Fish
2
Q
Fish cooks very ___, even at low heat.
A
quickly
3
Q
Fish is naturally tender. High heat will result to
A
toughening of protein.
4
Q
Moist-heat methods are used not to create tenderness but to___ and provide variety.
A
preserve moistness
5
Q
Cooked fish must be handled very carefully.
A
6
Q
are those that are high in fat.
A
fat fish
7
Q
(salmon, tuna, trout, mackerel)
A
fat fish
8
Q
are those that are low in fat.
A
lean fish
9
Q
(sole, cod, red snapper, bass)
A
lean fish
