1
Q
Nutritional value of Fish:
A
- HBV Protien
- Iodine
- Calcium in bones
WHITE FISH = LESS FAT
OILY FISH = - 5% or more fat
- VIT A
- VIT D
- ESSENTIAL FATTY ACIDS!
2
Q
Choice of WHITE FISH:
A
- Cod
- Coley
- Plaice
- Hake
- Monkfish
- Haddock
3
Q
Choice of OILY FISH:
A
- Salmon
- Tuna
- Mackerel
- Kippers
- Anchovies
- Eel
4
Q
Choice of MOLLUSCS:
A
- Oysters
- Muscles
- Cockles
- Scallops
5
Q
Choice of CRUSTACEANS:
A
- Scampi
- Prawns
- Lobster
- Crayfish
6
Q
STRUCTURE of fish:
A
FLAKY TEXTURE = segments of MYOMERS that are separated by connective tissue ( COLLAGEN ) that turns to GELATINE making it flaky and tender and easy to cook and digest!
- There is no tough elastin
7
Q
How should Fish be STORED?
A
- Deterioration is quick due to less COLLAGEN
- Best eaten fresh & local
- Placed on ice or frozen to increase shelf life & cooked or chilled as soon as possible
8
Q
What is FRYING fish?
A
- Coat fish in egg & breadcrumb mixture to protect its’ structure
- Or fry skin side down
9
Q
What is BBQ fish?
A
- Best on whole flat fish
- Fish may break
- Preserves flavour
- Crispy skin
10
Q
What is BAKING fish?
A
- Preserves flavour
- Retains moisture
- Stuffed & wrapped is nice
11
Q
What is POACHING fish?
A
- Boiled in stock/water
- Use the liquid to make a sauce too
12
Q
What is STEAMING fish?
A
- Very healthy
- Grease plate over pan of water
- Takes time but economical as you can cook other things at same time
13
Q
What is MICROWAVING fish?
A
- Very quick
- Keeps moisture
- Keeps flavour
- May alter texture slightly
14
Q
What is SMOKING fish?
A
- Adds smell & flavour
- Preserves it
15
Q
What is SALTING fish?
A
- Often improves flavour
- Very traditional e.g., salt cod
- Preserves it
16
Q
What os MARINATING fish?
A
- Adding ACID e.g., LEMON JUICE/ VINEGAR
- Increases shelf life
- Improves flavour
17
Q
What is CANNING fish?
A
- Usually small oily fish
- Salt water
- Oil
- Flavoured sauces
- Spring water
- Prolongs shelf life
FOOD GROUPS
flashcards
Decks in class (12)
# Cards
