Meat and Fish 0.0 / 5 ? Design & Technology: Food TechnologyMeat and fishGCSEAQA Created by: zoeCreated on: 09-03-14 12:13 Name four types of meat... Pork, beef, venison, lamb 1 of 30 Name four types of poultry... Turkey, duck, chicken, goose 2 of 30 Name four types of offal... Kidney, tripe, liver, tongue 3 of 30 How do you marinate meat? In lemon Jude, vinegar, wine, tomatoes 4 of 30 How do you mechanically tenderise meat? Using a mallet, chopping, finely mincing 5 of 30 How do you tenderise the meat by ageing it? Hanging it up 6 of 30 How do you tenderise meat by using artificial substances? Powdered concentrated enzymes 7 of 30 What are the four ways to tenderise meat? Marinating, mechanical, ageing, artificial substances 8 of 30 What happens to proteins as meat is heated? Some are destroyed and they change colour 9 of 30 What happens to the connective tissue when meat is heated? Changes to gelatine, become easier to digest as extractives are released 10 of 30 What happens to meat if it is overcooked? Becomes tough and indigestible 11 of 30 What happens to meat when the protein reacts with the simple sugars when it is grilled, roasted or fried? Non-enzymic browning 12 of 30 What does non-enzymic browning result in? Characteristic aroma, flavour and colour 13 of 30 How does religion affect a Jews diet? Do not eat shellfish or pork, do not eat dairy and meat in the same meal, only eat kosher meat 14 of 30 How does religion affect a Hindus diet? Do not eat beef or beef products 15 of 30 How does religion affect a Sikhs diet? Do not eat beef, some are vegetarian 16 of 30 How does religion affect a Muslims diet? Do not eat pork, only eat halal meat 17 of 30 What are the three main types of fish? White fish, oily fish, shellfish 18 of 30 What are the two main types of white fish? Round fish, flat fish 19 of 30 What are the two main types of shellfish? Crustaceans, molluscs 20 of 30 Name six types of oily fish... Herring, mackerel, trout, salmon, tuna, sardine 21 of 30 Name four types of round fish... Cod, haddock, coley, whiting 22 of 30 Name four types of flat fish... Plaice, turbot, halibut, sole 23 of 30 Name four types of Crustaceans... Crabs, lobsters, prawns, shrimps 24 of 30 Name four types of molluscs... Oysters, scallops, cockles, muscles 25 of 30 What are the three methods of preserving fish? Freezing, smoking, canning 26 of 30 Why is the flesh of fish always tender? There is no tough elastin 27 of 30 What are the two methods in which fish can be cooked without coating? Steamed, poached 28 of 30 When does fish flesh start to coagulate? 60*c 29 of 30 How has the government helped to sustain fish? Cut back the number of days a year you can fish, given money to fish breeding farms 30 of 30
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