Fish Flashcards
1
Q
Dietetic value
A
Many different types
Different cooking methods
Cooks quickly
Very nutritious
2
Q
Uses of fish
A
Breakfast eg kippers Starter eg prawn cocktail Main course eg fish pie Sandwich eg tuna Snack eg smoked salmon on crackers
3
Q
Demersal
A
Bottom
4
Q
Pelagic
A
Top
5
Q
Fresh water
A
River
6
Q
Salt water
A
Sea
7
Q
Value In the diet
A
Source of protein Unsat fat and omega 3 for those with heart diseases Many varieties Some are cheap and nutritious eg herring Available fresh, frozen and canned Cooks quick, saves fuel
8
Q
Classification
A
White, oily, shell
9
Q
White
A
Cod, haddock and plaice
10
Q
Oily
A
Herring, mackerel and Tuna
11
Q
Shell
A
Crab, lobster and prawns
12
Q
Nutritional value
A
HBV protein Fat- none in white, unsat in oily. All have omega 3 No carbs Vits- B in all. BAD in oily Iodine and calcium in shell Water- white has the most
13
Q
In season
A
Better flavor and cheaper
14
Q
Buying fresh fish
A
Buy from a clean reliable shop Skin- moist and unbroken Plenty of scales Eyes are bright and bulging Gills are bright red
15
Q
Buying frozen fish
A
Has to be frozen solid
Check expiry date
Packaging not damaged
