Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Fish
| Question | Answer |
|---|---|
| What are the 2 classifications of fish? | shape & habitat |
| What are shape fish? | flat fish and round fish |
| example of flat fish? | plaice, sole |
| example of round fish? | tuna, cod, salmon |
| what are habitat fish? | freshwater fish, salt water fish, farmed fish |
| example of freshwater fish? | salmon, bream, trout |
| example of sea water fish? | demersal(cod, whiting) or pelagic(mackerel, tuna) |
| example of farmed fish? | oysters, mussels |
| what is a white fish? | cod, plaice, whiting, monkfish |
| what is oily fish? | mackerel, tuna, herring, salmon |
| what is shellfish? | molluscs (mussels & oysters) or crustaceans ( lobster & crab) |
| What is in the structure of fish? | myomeres, connective tissue, fat, outer layer |
| what are myomeres? | short, thick fibres arranged in broad vertical bands |
| what is connective tissue? | holds myomeres in place |
| what is fat? | in oily fish is invisible. flesh of white fish has no fat as its in there liver |
| outer layer | a waterproof, scaly skin covers flesh of white fish and oily fish |
| what nutrient does fish lack? | carbohydrates |
| where should you buy fish from? | retailer with clean and hygienic fish counter |
| what should you check before buying fish | the use by date |
| what kind of flesh should fish have when buying? | firm, elastic flesh, skin should be shiny, moist and unbroken |
| what way should fish eyes be? | bright and bulging |
| what temperature should fish be stored at? | 4*C |
| where should you store fish? | in fridge away from strong smelling foods |
| what temperature should you freeze fish at? | -25*C |
| What are the 3 ways that food can spoil? | by oxidative rancidity, enzymes, bacteria |
| what is oxidative rancidity? | when oils in oily fish react with oxygen in the air. |
| how do you fillet a fish? | 1.scrape off the scales with back of knife 2. cut of the head and fins 3. cut the underside of the fish and remove intestines 4. wash the cavity by running under tap |
| how should you prepare fish? | fillets, steaks or cutlets |
| what fish should you bake? | cod |
| what fish should you barbecue? | trout |
| what fish should you fry? | hake |
| what fish should you poach? | salmon |
| what fish should you grill? | tuna |
| what fish should you steam? | monkfish |
| what fish should you steam? | halibut |
| what temperature does protein coagulate at? | 40-50*C |
| what colour does fish change to during cooking? | translucent to opaque |
| what vitamin is lost? | b group vitamin |
| fish processing is ? | freezing, canning, smoking |
| fish you can freeze | cod, salmon, fish products |
| fish you can can? | mackerel, tuna, salmon |
| fish you can smoke? | haddock, cod, salmon |
Created by:
SarahBonner
Popular Social Studies sets