Foods: Fish Flashcards Preview

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Flashcards in Foods: Fish Deck (18)
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1
Q

Cooking fish

A
poaching
steaming
grilling
baking
frying
stir-frying
microwave cooking
stewing
2
Q

storing fresh fish

A

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

3
Q

Nutritive values in fish

A
protein
fat
vitamins
minerals
water
4
Q

protein

A

almost same amount of hbv as meat

for growth

5
Q

fat

A

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

6
Q

vitamins

A

b group: help with release of energy

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

7
Q

minerals

A

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

8
Q

water

A

oily fish has less water than other types

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

9
Q

buying fresh fish

A
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
10
Q

forms fish is bought in

A

whole ungutted fish
gutted fush
fullers
steaks and cutlets

11
Q

composition: protein

A

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

12
Q

composition: fats

A

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

13
Q

composition: carbohydrates

A

white: 0
oily: 0
shell: 0

14
Q

composition: vitamins

A

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

15
Q

composition: minerals

A

white: iodine
oily: iodine
shell: iodine, calcium

16
Q

composition: water

A

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

17
Q

Classification of fish

A

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

18
Q

Effects of cooking on fish

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