Meat, fish and eggs

Question 1

Cautions when buying fish

Answer 1

• buy from reliable source
• there should be no unpleasant smells
• scales should be firmly attached

Question 2

Cautions when storing fish

Answer 2

• use within 24hrs
• cover to prevent flavour transferring to other foods
• place on crushed ice and store at bottom of fridge

Question 3

Fish can be bought as

Answer 3

Cottes
Fillets
Steaks
Whole

Question 4

Fish can be classified according to

Answer 4

Nutritive value
Location
Shape

Question 5

Oily Fish
Unsaturated fat (oil) is spread evenly throughout the fish

Answer 5

Salmon, trout, herring and mackerel

Question 6

White fish
Oil is stored in the liver of the fish

Answer 6

Cod, haddock, whiting

Question 7

Shellfish
Those with legs

Answer 7

Crabs, prawns, lobster

Question 8

Methods of tenderising meat

Answer 8

Hanging
Marinating
Slow cooking

Question 9

Hanging meat

Answer 9

improves the flavour of meat by allowing natural enzymes to break down the tissue through dry aging
Method of tenderising

Question 10

Slow cooking

Answer 10

makes tougher cuts of meat tender and flavourful. However, it can sometimes cause poultry and other delicate meats to become overly soft and mushy

Question 11

Marinating

Answer 11

Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking

Question 12

Effects of cooking on meat

Answer 12

Flavour improves
Colour changes from red to brown
Micro organisms destroyed

Question 13

Meat alternatives

Answer 13

-Tofu
-Quorn
-TVP (textured vegetable protein from soya beans)