Food Technology fish 2010

a quiz to help revision on fish for the food tech exam 2010

Teacher recommended

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  • Created by: Mary Hunt
  • Created on: 22-06-10 12:52
What is the danger zone?
5-63
1 of 14
Frozen foods are popular because...
They come in many forms and are easy to prepare
2 of 14
What kind of hazard is a fly?
Physical
3 of 14
What temperature must foods reach when they are cooked or reheated?
72
4 of 14
Why are fish more tender and quicker to cook than meat?
they have collagen but no elastin
5 of 14
In emersion freezing, what is fish normally frozen in?
Brine
6 of 14
At what temperature is liquid nitrogen used in cryogenic freezing?
-196
7 of 14
Why is fish a high risk food?
It has high moisture, high protein content
8 of 14
Why does fish need to be kept cold?
Because the enzymes that cause fish to deteriate are active at low temperatures
9 of 14
What is cod an example of?
White fish
10 of 14
How much fat to oily fish have in their flesh?
10-20%
11 of 14
What fat soluble vitamins are present in fish?
A and D
12 of 14
These are three preservative techniques
Smoking, Canning and freezing
13 of 14
What is the function of the potato in a fish pie?
To provide a sealing topping, bulk and carbohydrate
14 of 14

Other cards in this set

Card 2

Front

Frozen foods are popular because...

Back

They come in many forms and are easy to prepare

Card 3

Front

What kind of hazard is a fly?

Back

Preview of the front of card 3

Card 4

Front

What temperature must foods reach when they are cooked or reheated?

Back

Preview of the front of card 4

Card 5

Front

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

Back

Preview of the front of card 5
View more cards

Comments

WillGrundyx

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yeaa but im pretty sure you cant go diaganaly then change direction lolol

krystal

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great quiz! i got 95%. that's boosted my confidence about the exam because I thought I didn't know much but obviously I do, so thanks!

Sammy

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this was actually really useful (: made me think about the different things that may come up so thankyou so much :) got 100% i know more than i first thought

:D

Martin

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that was good really helped me

cheers

Hollie Compton

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this is really good! :) thanks

Lauren

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brilliant questions.. :)

jill richardson

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Useful quiz and flashcards with the focus on the preservation and cooking of fish.

Dbomb

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that was not helpful

Dbomb

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this Q/A made me think how thick I am 

biLL

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fhwbefuofgfffgggggggggggggggggggggggggggggggggggggfffffffffffffffffffffffffffffffddddddddddddhhhhhhhhhhhhhddddddddddddd                                            fhdeaaahrfadfhadfhadfhadfhfdh

malaikal15

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Quiz made me feel bad as i scored 45% 

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