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6. Why are fish more tender and quicker to cook than meat?

  • they are smaller
  • The have gelatin
  • they have collagen but no elastin
  • they live in the sea

7. In emersion freezing, what is fish normally frozen in?

  • Brine
  • Water
  • Fruit juice
  • Sea water

8. At what temperature is liquid nitrogen used in cryogenic freezing?

  • -175
  • -196
  • -80
  • -187

9. Why is fish a high risk food?

  • It has high moisture, high protein content
  • it has high moisture, high nutrient content
  • It has high protein, low nutrient content

10. Why does fish need to be kept cold?

  • because the bacteria will die at cold temperatures
  • because flies don't like the cold
  • Because the enzymes that cause fish to deteriate are active at low temperatures
  • because they smell

11. What is cod an example of?

  • Molluscs
  • Oily Fish
  • White fish
  • Crustacea

12. How much fat to oily fish have in their flesh?

  • 50%
  • 1%
  • 10-20%
  • 0%

13. White fish have less than 5% fat in their flesh

  • True
  • False

14. What fat soluble vitamins are present in fish?

  • A and D
  • B and D
  • C and A
  • A and B

15. These are three preservative techniques

  • Drying, Washing and canning
  • Freezing, Chilling and Salting
  • Smoking, Canning and freezing
  • Salting, Roasting and Frying

16. Calcium and Phosphorus are found in fish bones

  • True
  • False

17. During cooking the fish muscles expand and gain moisture

  • False
  • True

18. Which recipe is suitable for the brief: design a child friendly fish product which could be eaten as a part of a healthy buffet?

  • Fried plaice
  • Fish fingers
  • Fish pie
  • Fish and chips

19. What is the function of the potato in a fish pie?

  • To provide protein for growth and repair
  • to provide flavour, colour and moisture
  • To provide a sealing topping, bulk and carbohydrate
  • to bind

20. A disadvantage of freezing is that small ice crystals form which damage the product

  • False
  • True