Fish Flashcards Preview

Home Economics-Emer > Fish > Flashcards

Flashcards in Fish Deck (19)
Loading flashcards...
1

Classification of fish and two examples of each

White fish-cod, whiting
Oily fish-haddock, salmon
Shellfish-crab, prawns

2

Fish nutritive value protein

Some amount of HBV protein meat, growth and repair of body cells,growing child, recovering from injury

3

Fish nutritive value fat

Unsaturated fat in oily and shellfish, energy, insolation, protection, Brain development and lowers cholesterol
Oily fish prevents coronary heart disease
Whitefish no fat good for weight loss

4

Nutritive value fish vitamins

Vitamin be for release of energy and healthy nerves, vitamin a in oily fish for healthy eyes and vitamin D in tinned fish for healthy bones

5

Nutritive value fish minerals

Calcium in shellfish and tinned fish for healthy bones and teeth. Iron in oily fish and tinned fish for hemoglobin in the red blood cells. Iodine in all fish -> controls energy release from food.

6

Nutritive value fish water

Less in oily fish than others

7

fish protein

17-20
17-20
17-20

8

Fat fish

0
13
2.5

9

Carb fish

0
0
0

10

Vitamin fish

B
BAD
B

11

Minerals fish

Iodine
Calcium, iron, iodine
Iodine

12

Water fish

70-80
63
72

13

Buying fresh fish (6)

Buy from reliable source
Eyes bright and bulging
Gills bright red
Marks clear
Scales not come off easily
Skin moist and unbroken

14

4 types of fresh fish

cutlets
Fillets
Gutted
Whole

15

6 methods of cooking fish

Grilling
Frying
Poaching
Steaming
Microwave
Baking

16

Effects of cooking on fish (5)

Micro organisms killed
Becomes opaque
Connective tissue dissolves (fragile)
Vitamin B lost
Protein sets

17

3 types of processed fish

Frozen
Canned
Smoked

18

Storing frozen fish
(5)

Store ASAP in freezer
Follow instructions for thawing and freezing
Oily fish lasts 3 months
White fish lasts 6 months
Use by date on packet

19

Buying frozen fish (4)

Pack frozen solid
Sealed well
Below max load line in open freezer
Check expiry date