Fish

Question 1

Nutritive value of fish
Protein:

Answer 1

Fish is a good source of HBV protein

Question 2

Nutritive value of fish
Fat:

Answer 2

White fish has no fat.
Oily fish has unsaturated fat

Question 3

Nutritive value of fish
Carbs:

Answer 3

Fish gas no carbohydrates unless added during processing

Question 4

Nutritive value of fish
Minerals

Answer 4

Fish is a good source of iodine
Shelford has small amounts of calcium

Question 5

Nutritive value of fish
Vitamins:

Answer 5

All fish is a good source of vitamin B.
Oily fish also contains vitamins A+D

Question 6

Nutritive value of fish
Water:

Answer 6

All fish are good sources of water.

Question 7

Buying fresh fish

Answer 7

•Buy from a reliable source
•Skin should be moist and unbroken
•Flesh should be firm and unbruised
•Buy medium size when in season
•Fish should have a clean, fresh odor

Question 8

What does in season mean?

Answer 8

In season means when a food is most plentiful

Question 9

Benefits of buying in season

Answer 9

> <>It’s cheaper
<>It has better flavour

Question 10

Storing fresh fish

Answer 10

> <>Refrigerate ASAP
<>Cover to stop flavour spreading
<>Ise within 24 hours

Question 11

Storing frozen fish

Answer 11

> <>Store in freezer ASAP
<>If fish starts to thaw don’t refrigerate
<>Use within recommended time

Question 12

Name 3 types of frozen fish

Answer 12

Salmon
Cod
Prawns

Question 13

Name 3 types of canned fish

Answer 13

Salmon
Tuna
Sardines

Question 14

Name 3 types of smoked fish

Answer 14

Salmon
Cod
Herring

Question 15

Effects of cooking on fish

Answer 15

Protein coagulates
Fish becomes opaque
Connective tissue dissolves + fish breaks apart
Microorganisms are killed
Fish cooks quickly, so time accurately