Fish and shellfish 0.0 / 5 ? Design & Technology: Food TechnologyFish and shellfishA2/A-levelAQA Created by: fletcher leeCreated on: 02-03-20 15:44 What are the types of fish Flat, round and oily 1 of 35 Name 3 cuts of fish Goujon, darne and supreme 2 of 35 What are the types of crustaceans Prawns, crabs and lobster 3 of 35 What are the types of molluscs Univalves, bivalves and cephalopods 4 of 35 Name 8 preparation methods Trimming, skinning, filleting, stuffing, cleaning, removing shells, washing and coating 5 of 35 Name 5 cooking methods Grilling, roasting, shallow frying, deep frying and poaching 6 of 35 What sauces could you use Bechamel, brown and veloute 7 of 35 What accompaniments could you use Flavoured butter/oils, dressing, appropriate garnish 8 of 35 Name 2 flat fish Sole and plaice 9 of 35 Name 2 round fish Whiting and cod 10 of 35 Name 2 oily fish Salmon and trout 11 of 35 What is a crustacean Shellfish that have and external shell and jointed limbs 12 of 35 What is a univalve Shellfish that have a single shell like whelks and winkles 13 of 35 What is a bivalve Shellfish that have 2 shell such as mussels and scallops 14 of 35 What is a cephalopod Shellfish that have no shells like octopus and cuttlefish 15 of 35 How should the fish smell There should be a pleasant odour of the sea 16 of 35 What should the appearance be Shiny, eyes should be clear and gills should be red 17 of 35 What should the texture be Skin should be firm as should the flesh 18 of 35 How should you buy shellfish You shouldn't buy them alive as they can be contaminated by pollutants 19 of 35 What should you do when you buy in lobsters, crabs, crayfish and crawfish Yous should check if they are heavy based on the size 20 of 35 What should you check when you buy bivalve molluscs The shells must be closed tightly 21 of 35 What should happen when you lightly tap molluscs shells They should close otherwise be disposed of 22 of 35 Why is it important to c heck the quality of shellfish They can cause food poisoning, especially if eaten raw 23 of 35 What are the preservation methods for fish and shellfish Pickling, salting, smoking and canning 24 of 35 What are the advantages of these preservation methods Slows spoilage, prevents bacterial growth, prepare food in advance and allows use of is that is out of season 25 of 35 What are the disadvantages of these preservation Change in texture, nutritional value, appearance, aroma, taste and the amount of storage space needed 26 of 35 Why must you store fish in the fridge So that it can be used at a different time and should be kept in a fridge that is 1 degrees celsius 27 of 35 Why must fish be frozen So that there is no contamination and should be stored at below -18 degrees Celsius 28 of 35 What are the cooking methods for cod Baking, deep frying, grilling, poaching and roasting 29 of 35 What are the cooking methods for sole Deep frying, grilling, poaching and shallow frying 30 of 35 What are the cooking methods for salmon Baking, boiling, grilling, BBQing and poaching 31 of 35 What are the cooking methods for mussels Boiling, BBQing and steaming 32 of 35 What are the cooking methods for scallops Grilling, BBQing and shallow frying 33 of 35 What are the cooking methods for squid Deep frying, grilling and BBQing 34 of 35 What are the cooking methods for lobster Boiling, grilling, BBQing and poaching 35 of 35
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