Skip to content
Get Revising
Search:
Keyword:
Go
Subject
Resource type:
Resource type (all)
Flashcards
Revision cards
Revision notes
Quizzes
Mindmaps
Crosswords
Organise your thinking
Quizsearches
Shared resources
Join
Join Get Revising
Start learning now
Already a member?
Please sign in
Email address
Password
Forgotten your password?
Remember my details
Log in
Create
GCSE
A Level & IB
University
Study planner
Past papers
For teachers
More cards in this set
Card 6
Front
what food poisoning is linked to meat and meat products?
Back
Card 7
Front
What needs to be used in storage of raw fish to protect it from becoming dry or damage from freeze burns?
Back
Card 8
Front
Does a mollusc fish have a soft unsegmented body and a shell?
Back
Card 9
Front
what 3 additives use to improve apperance
Back
Card 10
Front
explain canning...
Back
Card 11
Front
what is a closed question?
Back
Card 12
Front
How long should cooked fish be kept for?
Back
See full card set