Fish.

Question 1

What 4 things should you consider when choosing fish?

Answer 1

Choosing fish:

• No unpleasant smell.
• Flesh firm and moist.
• Bright eyes and gills - eyes not sunken.
• Plenty of scales.

Question 2

Name 4 fish garnishes.

Answer 2

Garnishing:

• Lemon.
• Parsley.
• Chopped egg.
• Watercress.

Question 3

What is the effect of heat on fish?

Answer 3

Changes are similar to those which occur when meat is cooked but there is less shrinkage because fish has less connective tissue, if overcooked fish becomes tough and dry.

Question 4

What is the 4 cooking method for fish?

Answer 4

Cooking:

• Frying = conserves flavour and nutritive value.
• Steaming = for small pieces.
• Grilling = conserves flavor and nutritive value.
• Baking = conserves flavor- may be stuffed.

Question 5

Why is boiling fish not a successful method?

Answer 5

Boiling fish is not a successful method as it causes the fish to fall apart.

Question 6

Give three examples of the following kinds of fish:

• White fish.
• Oily fish.
• Shellfish.

Answer 6

• White fish = cod, bream, and haddock.
• Oily fish = tuna, mackerel, and salmon, sardines.
• Shellfish = shrimps, crab, lobster, and cockles.

Question 7

Give the 2 objectives of white fish.

Answer 7

White fish:

• Have little to no fat.
• The fat is stored in the liver.

Question 8

Give the 2 objectives of oily fish.

Answer 8

Oily fish:

• Fat is distributed in the flesh, giving it a dark color.
• This type of fish is more difficult to digest than white fish.

Question 9

Give the objective of shellfish.

Answer 9

Shellfish:

- The fibres are tough and indigestible because of the external skeletons.

Question 10

Name the 5 food values of fish.

Answer 10

Food value:
- HBV protein.

• Water.
• Fat = oily fish in the flesh and white fish in the liver.
• Calcium = if the bones are eaten e.g. sardines.
• Vitamins = in oily fish Vitamin A and D. White fish some vitamin A in the fish flesh and D in the liver.