fish

Question 1

how many portions of fish should you have per week?

Answer 1

2 portions per week (one of which should be oily)

Question 2

give an example of freshwater fish

Answer 2

trout, salmon, carp

Question 3

give an example of saltwater/sea fish

Answer 3

cod, haddock, plaice, sole, tuna, mackerel, herring

Question 4

give an example of shellfish

Answer 4

crab, lobster, prawns, muscles, oysters

Question 5

give an example of white fish

Answer 5

whiting, haddock, cod

Question 6

give an example of oily fish

Answer 6

salmon, mackerel, herring

Question 7

talk about protein in the nutritional value of fish

Answer 7

good for growth, repair, and energy
easy to digest HBV protein

Question 8

talk about fat in the nutritional value of fish

Answer 8

• unsaturated fats
• white fish has no fat
• excellent source of omega 3 fatty acids (helps reduce cholesterol and increase brain activity)

Question 9

if you are on a low fat diet what kinda of fish would you have

Answer 9

white fish

Question 10

talk about carbohydrates in the nutritional value of fish

Answer 10

fish lacks carbohydrates and so should be served with foods rich I carbs such as potatoes or rice

Question 11

talk about vitamins in the nutritional value of fish

Answer 11

• oily fish is a good source of A and D
• most fish contain B group vitamins (however some vitamin B is lost due to the heat

Question 12

talk about minerals in the nutritional value of fish

Answer 12

• calcium (all fish ,especially canned fish, if bones are eaten)
• iodine and fluorine (found in selfish)
• magnesium an zinc (found in selfish)

Question 13

in the terms of buying fish, what can you as a consumer do to ensure you are safe?

Answer 13

buy from a reputable fishmonger or supermarket

Question 14

how can you check for freshness of fish

Answer 14

you should look for:
- bright, bulging eyes
- gills should be bright red
- skin should be moist and unbroken
- fresh, sea smell

Question 15

in the terms of storing fish, what can you as a consumer do to ensure you are safe?

Answer 15

• fish should be eaten as soon as possible after purchase
• if frozen - freezer should be at -18 degrees celsius
• if fresh - fridge should be at 0-5 degrees celsius
• covered to prevent other foods smelling of fish
• should be kept on the bottom shelf and separate from ready-to-eat food
• use within 24 hours as it is a common carrier of food poisoning

Question 16

in the terms of preparing fish, what can you as a consumer do to ensure you are safe?

Answer 16

• fish should be washed under cold water before preparation
• scales and fins removed
• most large fish are cut into portions before cooking, usually cutlets, steaks or fillets

Question 17

why is fish cooked?

Answer 17

• to kill bacteria and make the food safe to eat (prevents food
  poisoning)
• to make the food more digestible
• improves texture, flavour, and taste
• improves colour and appearance

Question 18

what is the composition of fish?

Answer 18

• similar to meat but less connective tissue
• short muscle fibres called myomers
  these are held together by connective tissue called collagen
• collagen changes gelatine during cooking
• as the fibres are short and the connective tissue is thin cooking time is quick

Question 19

what does marinading do and what can you use?

Answer 19

marinating adds additional flavour before cooking and allows time for fish to shorten
examples; lemon juice, herbs, spices

Question 20

what is pané?

Answer 20

cooking fish in breadcrumbs

Question 21

what is involved in a pané?

Answer 21

seasoned flour, egg, breadcrumbs

Question 22

what are the effects of heat on fish?

Answer 22

• bacteria gets destroyed
• protein coagulates
• connective tissue dissolves and fish breaks apart easily
• vitamin B is lost as its heat sensitive
• muscle proteins shrink and moisture is lost
• changes in colour fish changes from translucent to opaque
• the flavour develops
• connective tissue collagen to gelatine

Question 23

how to tell if a fish is cooked

Answer 23

• fish will fake easily
• it will lose its translucent or raw appearance
• it will become opaque
• use tip of kine and peak inside
• internal temperature should be 63 degrees celsius
• press down on fillet and see if fish separates