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Flashcards in Foods: Fish Deck (18)
1

Cooking fish

poaching
steaming
grilling
baking
frying
stir-frying
microwave cooking
stewing

2

storing fresh fish

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

3

Nutritive values in fish

protein
fat
vitamins
minerals
water

4

protein

almost same amount of hbv as meat
for growth

5

fat

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

6

vitamins

b group: help with release of energy
a: in oily fish. for healthy eyes
d: for bones

7

minerals

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

water

oily fish has less water than other types

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

9

buying fresh fish

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

forms fish is bought in

whole ungutted fish
gutted fush
fullers
steaks and cutlets

11

composition: protein

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

12

composition: fats

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

13

composition: carbohydrates

white: 0
oily: 0
shell: 0

14

composition: vitamins

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

15

composition: minerals

white: iodine
oily: iodine
shell: iodine, calcium

16

composition: water

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

17

Classification of fish

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

18

Effects of cooking on fish

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