Fish and meat Introduction page – click on the words you want to replace

_____________&____________ Quick fire questions 1) Give one example of each of the following classifications of fish: White fish: ________________________________ Flat fish: Oily fish: (3) 2) What colour chopping board should be used for fish, raw meat, cooked meat? (3) 3) Are these statements true or false? a) Tough meat comes from areas that do the least work. b) You get unsaturated fat from meat. c) Meat is a muscle composed of fibres held together by connective tissue d) All meat should be cooked to a minimum core temperature of 75 degrees (4) 4) What temperature should meat be stored between? (2) _____________&____________

_________0____&_____5 degrees_______ (2) Quick fire questions 1) Give one example of each of the following classifications of fish: White fish: cod, haddock Flat fish: plaice, sole, halibut Oily fish: salmon, sardines, mackerel, tuna (3) 2) What colour chopping board should be used for fish, raw meat, cooked meat? Fish – blue, raw meat – red, cooked meat – yellow (3) 3) Are these statements true or false? a) Tough meat comes from areas that do the least work. FALSE b) You get unsaturated fat from meat. FALSE c) Meat is a muscle composed of fibres held together by connective tissue TRUE d) All meat should be cooked to a minimum core temperature of 75 degrees TRUE (4) 4) What temperature should meat be stored between? _________0____&_____5 degrees_______ (2)

Fish

Fish Revision Fish Revision Checklist Fish and fish products, chilling and freezing. You need to look at…. properties and functions of ingredients in fish products, preparing, cooking and reheating, control checks for quality foods. Nutritive value - Fish Protein – HBV Fat – Unsaturated, Omega3 Vitamins A and D Minerals – iron, zinc, iodine

Seafood- There are three types White fish Shellfish Oily fish Crustacea prawns scampi crabs lobsters shrimps Octopus squid cuttlefish Cod haddock plaice whiting pollock coley dover sole herring mackerel sardines whitebait tuna (only counted as an oily fish if it is fresh or frozen) Molluscs scallops oysters cockles mussels winkles less than 5% fat in their flesh. 10-20% fat in their flesh

Nutrition Scientists suggest that we eat at least two portions of fish a week, one of which should be oil rich. Fish is a good source of protein and contains the essential fatty acids that cannot be made by the body and are needed for cell membranes. Fish is low in calories, a good source of the minerals iron, zinc, iodine and the B group vitamins

(White fish less than 5% fat in their flesh.) Nutrition - Oily fish Oily fish - rich sources of the fat soluble vitamins A and D which are important for growth and bones Salmon is one of the major sources - good source of omega 3 (found in oil-rich fish and some plant oil) fatty acids 10-20% fat in their flesh (White fish less than 5% fat in their flesh.) fatty acids are… - the building blocks of fats - important for a healthy heart, (lowering cholesterol levels and keeping our body healthy) - Some fatty acids are made by the body - some like Omega 3 fatty acids, cannot be made, and must be supplied by the diet

Ways to buy fish Fresh from a fishmonger or supermarket – you have a choice of freshly caught fish Frozen from the freezer of a supermarket – the fish is often cut into portions and has been frozen quickly after it is caught Canned fish -such as canned salmon, mackerel and pilchards Smoked fish -such as haddock and salmon which helps preserve and flavour the fish

Cooking fish Fresh fish cooks very quickly and if it is overcooked it becomes tough and dry During cooking the fish muscles shrink and moisture is squeezed out The connective tissue in fish is called collagen and this changes into gelatine during cooking.

Task - Sustainability -Look at dolphin friendly products, sustainable fishing, fish farming. -Have a look at how labels show sustainable issues. Sustainability Over fishing can lead to very low stocks. Many people prefer to eat fish that comes from sustainable sources such as fish farms that have a low impact on the environment

Task – Meat, poultry & Offal Meat Structure Muscle held together by connective tissue. Muscles that work a lot need longer cooking, in a wet heat such as stewing or braising. Less tough cuts such as loin and rump have done less work and are more tender and need a quicker cooking time such as frying. They are also more expensive to buy Animals – beef, pork, lamb Poultry- chicken, geese, duck Game- venison, rabbit Offal – liver, heart, tongue Nutritional Value Protein – HBV Fat (saturated) Minerals – Iron and Calcium Vitamins – B6 and B12

Task – Meat, poultry & Offal Marinating and Tenderising Marinades are added to meat before cooking to tenderise and add flavour. Acids are really effective marinades – lemon juice, tomatoes, vinegar, yoghurt Mincing and beating also break down tough connective tissue and tenderise the meat WHY IS MEAT COOKED? Kills bacteria and makes it safe to eat Makes the meat tender and easier to eat WHAT CHANGES HAPPEN DURING COOKING? Improves flavour and appearance of the meat Muscle protein shrinks and moisture is lost The meat browns- MAILLARD REACTION The connective tissue softens The fat melts Collagen breaks down into gelatine

Task – Meat, poultry & Offal BUYING FRESH FISH AND FISH CUTS Cooking Fish The structure of fish is similar to meat but with far less connective tissue so the cooking time is much quicker. Overcooking can toughen the protein Glistening eyes Bright ,shiny skin No unpleasant smell Pink gills Firm flesh Coating Fish Fish is often coated in batter or eggs and breadcrumbs This adds texture and flavour but also protects the delicate fish from overcooking in the hot fat when frying