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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?
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?
13. White fish have less than 5% fat in their flesh
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
17. During cooking the fish muscles expand and gain moisture
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