Fish & "Chilling and Freezing"

The research content of the 2010 food technology exam is "chilling and freezing" and the design theme is fish.

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  • Created by: Megan
  • Created on: 20-04-10 08:41
In a freezer the storage temperature of fish should be:
-4 to -8 degrees
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The three main type of fish are:
White, Oily and Shellfish
2 of 24
What is MAP (Modified Atmosphere Packaging?)
replacing the air in a pack of fish with a mixture of gases
3 of 24
What are the three type of Hazard?
Biological, physical , chemical
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What is the recommended domestic storage time for WHITE FISH?
1-2 days fridge,3 months freezer
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Why is fish coated ?
to protect it, make it look more appealing
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Fish contain:
Vitamin D, omega 3, water, protein, fat and calcium
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What is the recommended domestic storage time for OIL-RICH FISH?
1-2 days fridge, 2 months freezer
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What is the recommended domestic storage time for SMOKED FISH?
2-3 days fridge, 3months freezer
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What is the recommended domestic storage time for SHELLFISH?
1-2 days fridge, 1 month freezer
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What is the recommended domestic storage time for COOKED FISH?
1-2 days fridge, 2 months freezer
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What temperature do bacteria "thrive" at?
around 37 degrees
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What causes spoilage?
Too much heating
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Where are enzymes present in the fish?
Gut
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When fish is caught it usually has a shelf life of:
10 to 12 days, but 5 days at its best
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What temperature range is known as the "danger zone?"
5- 63 degrees
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What temperature destroys most bacteria?
above 70 degrees
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What is the danger zone ?
the temperature where bacteria multiplies the most
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Oyster, cockles, scallops and mussels are all examples of what?
molluscs
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cod, haddock, sole and plaice are all examples of what?
white fish
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salmon, tuna and sardines are all examples of what?
oily fish
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crab prawn, shrimp and lobster are all examples of what?
crustaceans
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In a refrigerator the storage temperature of fish should be:
0-5 degrees
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Fish requires a :
strong person to help cut it
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Other cards in this set

Card 2

Front

The three main type of fish are:

Back

White, Oily and Shellfish

Card 3

Front

What is MAP (Modified Atmosphere Packaging?)

Back

Preview of the front of card 3

Card 4

Front

What are the three type of Hazard?

Back

Preview of the front of card 4

Card 5

Front

What is the recommended domestic storage time for WHITE FISH?

Back

Preview of the front of card 5
View more cards

Comments

angela

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good idea....we like quizzes......not totally convinced of answers to 14 and 24

Louise

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wats with question 24

Lauren

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Not convinced of the answers .. Maybe the creator should do research before submitting quizzes?!

Callum Roper

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Your a fail!

olivia

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i did bad

magida

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me 2 kindof ..:) the answers are bit dodge ..:S loool x

caroline bowles

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Some of these answers are a bit suspect when comparing them to Food Tech revision book.

Rosie

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wat the hell? do some research!! i think you need to take a few quizzes mate :P

Tracy Johnson

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It was a waste of time!!!!!!!!! :|!

Jessica Harris

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Some of these are really good, but 24? Really?

icecream

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i agree go and read a book dont make anwers up we r here to earn right not wrong. jee ure gonna do well hahahaha

icecream

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i agree go and read a book dont make anwers up we r here to earn right not wrong. jee ure gonna do well hahahaha

pam lake

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I could be in a better print format, but oterwise good

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