Foods: Fish

Question 1

Cooking fish

Answer 1

poaching
steaming
grilling
baking
frying
stir-frying
microwave cooking
stewing

Question 2

storing fresh fish

Answer 2

Place on crushed ice + keep in fridge
Cover to protect flavour entering other foods
Use within 24 hours

Question 3

Nutritive values in fish

Answer 3

protein
fat
vitamins
minerals
water

Question 4

protein

Answer 4

almost same amount of hbv as meat

for growth

Question 5

fat

Answer 5

unsaturated in oily fish
none in white fish
for energy + brain development

Question 6

vitamins

Answer 6

b group: help with release of energy

a: in oily fish. for healthy eyes
d: for bones

Question 7

minerals

Answer 7

calcium in shellfish & tinned fish with soft bones. eg. tinned salmon. for bones.
iron in oily fish + shellfish. for blood.
iodine in all types. controls release of energy

Question 8

water

Answer 8

oily fish has less water than other types

hydration, cleans toxins out of body, helps body to function

Question 9

buying fresh fish

Answer 9

reliable source
eyes bulging + brit
gills bright red
markings bright + clear
skin moist + unbroken
scales should not come off easiky
should nit have unpleasant smell

Question 10

forms fish is bought in

Answer 10

whole ungutted fish
gutted fush
fullers
steaks and cutlets

Question 11

composition: protein

Answer 11

white: 17-20%
oily: 17-20%
shell: 17-20%

Question 12

composition: fats

Answer 12

white: 0%
oily: 13%
shell: 25%

Question 13

composition: carbohydrates

Answer 13

white: 0
oily: 0
shell: 0

Question 14

composition: vitamins

Answer 14

white: b group
oily: b, a, d
shell: b group

Question 15

composition: minerals

Answer 15

white: iodine
oily: iodine
shell: iodine, calcium

Question 16

composition: water

Answer 16

white: 70-80%
oily: 65%
shell: 72%

Question 17

Classification of fish

Answer 17

White fish - whiting, cod
Oily fish - salmon, mackerel
Shellfish - lobster, crab

Question 18

Effects of cooking on fish

Answer 18

micro-organisms are killed
protein coagulates (sets)
connective tissue dissolves and fish breaks apart easily 
vitamin b is lost
fish becomes opaque