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Leaving Cert Home Ec - > Fish > Flashcards

Fish Flashcards

1
Q

How can We classify fish

A

By shape
By habitats
By nutritional value

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2
Q

Types of shape fish classification

A

Flat fish for example plaice or sole

round fish for example tuna cod salmon

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3
Q

Types of fish by habitat

A

Freshwater fish e.g. salmon trout
Sea water fish, demersal fish eg cod plaice and pelagic fish eg mackerel, tuna
Farmed fish e.g. salmon mussels

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4
Q

Where do you demersal fish live

A

Near the seabed

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5
Q

Where do pelagic fish live

A

Near the surface of the sea

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6
Q

Fish classified by nutritional value

A

White fish e.g. cod plaice Whiting monkfish
Oily fish e.g. mackerel tuna salmon
Shellfish, molluscs eg oysters and mussels, crustaceans eg lobster

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7
Q

Difference between molluscs and crustaceans

A

Molluscs have a hard shell and no loves

Crustaceans have a heard shell and claws and legs

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8
Q

What are the myomeres in fish

A

Vertical Fibres is containing proteins minerals water and vitamins

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9
Q

What is the function of the connective tissue in the fish

A

Hold the myomeres in place

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10
Q

Why don’t whitefish have fat

A

Because they store their fat in the liver

That’s why you can make fish liver oil tablets

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11
Q

Percentages for white fish

A 
Protein..17. 5%
Fat.. 0. 5%
Carbohydrates..0%
Vitamins.. b group
Minerals..Zinc, potassium, phosphorus, fluorine, iodine
Water… 80.5%
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12
Q

Percentages in oily fish

A 
Protein… 18%
Fat… 15 to 18%
Carbohydrates…0%
Vitamins… A , B group, d 
Minerals… zinc, potassium ,phosphorus ,fluoride and Iodine 
Water… 65%
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13
Q

Percentages in shellfish

A 
Protein..16%
Fat… 3%
Carbohydrates… 0%
Vitamins..A, B group, C
Minerals.. iron, sink, potassium, phosphorus, fluoride, iodine 
 Water…78%
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14
Q

Dietetic value Of fish

A

Easily digestible HPV protein growth and repair
Low in kilo calories ideal for people losing weight
Polyunsaturated fat and omega 3 fatty acid‘s help lower cholesterol
Available in main types
Versatile
Fish can be inexpensive
Lax carbohydrates

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15
Q

Guidelines for buying fish

A 
Clean hygienic retailer
Check use by date on prepackaged fish
Skin should be firm shiny and moist, no slime.slime indicates bacterial growth
Scales should not come off easily
Eye should be bright and bulging
Gills should be read
No bruising
Shellfish should be closed and alive
Shouldn’t smell
Buy near the end of the shopping trip so it’s only out of the fridge for a minimum amount of time
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16
Q

Guidelines for storing fish

A

In fridge to avoid bacterial growth
Away from foods that absorbs flavour
Don’t store are too long

17
Q

Three main causes of fish spoilage

A

Oxidative rancidity
Enzymes
Bacteria

18
Q

What is oxidative rancidity

A

When fish reacts with oxygen in the air

It’s combines with carbon is in the double bond along to unsaturated fatty acid chains causing the fish to become rancid

19
Q

How do enzymes cause spoilage

A

Naturally present enzymes in the fish will denature of the fish flesh. this is slowed down by putting the fish in the fridge

20
Q

How does bacteria spoil fish

A

When fish areI caught they struggle frantically
By doing this they use up glycogen in their muscles
glycogen cannot convert to lactic acid to preserve the fish and bacteria can grow

21
Q

Effects of cooking on fish

A

Protein coagulates
Changes colour from translucent to Opaque
B group vitamins are lost due to the high heat
Pathogenic bacteria are destroyed
Flavour develops
Collagen converts to gelatine, fibres loosen and fall part
Can become rubbery, tough and difficult to digest when overcooked

22
Q

What is the only fish that can be slow cooked

A

Monk fish

23
Q

Three types of fish processing

A

Freezing
Canning
Smoking

24
Q

Effects of freezing on fish

A 
No change in colour, texture or flavour 
microorganisms are inactivated
Loss of B group vitamins
Freezer burn may occur
Enzyme denaturation may occur if stored for too long
25
Q

Effects of Canning on fish

A

The colour, flavour and texture change
Loss of b group vitamins
Microorganisms and enzymes are destroyed
Calcium is provided as bones soften and are eating
A and D vitamins provided when canned in oil
Calorie and fat intake can increase due to sauce

26
Q

What can fish be canned in

A

Oil
Brine
Tomato sauce
Spring water

27
Q

What is smoking fish

A

Fish is put in brine or rubbed in salt for flavour and to preserve then smoked

28
Q

Two types of smoking

A

Hot - high temperature, fish is fully cooked

Low - fish not fully cooked

29
Q

Effects of smoking on fish

A

Microorganism and enzymes destroyed
Colour change
Flavour change - smokey flavour
Salt increased

30
Q

Fish products

A

Fish cakes
Fish fingers
Fish extracts eg stock cube

Leaving Cert Home Ec - (41 decks)

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