DT-FOOD

• How would you carry a knife?

  With the point facing downwards
• Is a blunt knife safer to use than a sharp knife?

  No
• Why is a flat surface needed to prepare food?

  To avoid the food moving and the knife slipping causing harm
• Name the two methods of holding when cutting food?

  Claw grip and Bridge hold
• What is the three main classification of fish?

  1. oily fish e.g sardine, tuna and salmon.
  2. flat fish e.g. sole and halibut.
  3. White fish e.g. cod and haddock.
• What are the two main classification of shell fish?

  1. Mollusc e.g. oysters, mussel, cockles, scallops etc.
  2. Crustaceans e.g. crabs, lobster , prawn, shrimp etc.
• What nutrients are found in fish?

  1. Vitamin A and D
  2. Minerals - iron, zinc and iodine
  3. Protein
• What are some ways of preserving Fish?

  1. salting - is added to remove its moisture. Food poisoning can not survive without moisture.
  2. Smoking - to 76 C or above removes moisture from fish.
  3. Freezing - minimum temperature -18 C, stopes food poisoning.
  4. Canning - heated at 121 C to kill bacteria.
• What chopping board do you use for fish?

  Blue
• Which type of fish contains the most omega-3 fatty acid?

  salmon (oily fishes)
• Describe two quality checks for fresh fish?

  1. Smell of the sea
  2. eyes are bright not dull
• What equipment do you need when preparing a raw fish?

  A blue chopping board and a filleting knife.
• What does meat contain?


  Protein

  Fat saturated

  minerals iron and calcium

  vitamin B6 and B12
• what are the four main types of meat sources:

  Animals

  poultry

  game

  offal