Cooking (Junior Cert Home Economics): Flashcards
📚Flashcards
Practise the cards
12 cards from this deck
ShowHide
Practise the cards
12 cards from this deck
Why monkfish suits stewing
Why monkfish suits stewing
Firm flesh
Reasons for coating fish before frying
Reasons for coating fish before frying
Keeps moist, adds flavour, prevents burning
Why avoid overcooking fish
Why avoid overcooking fish
Fish cooks quickly (easy to overcook)
How cooking makes fish safe
How cooking makes fish safe
Kills bacteria
Effect of cooking on connective tissue in fish
Effect of cooking on connective tissue in fish
Softens - becomes loose & tender
Effect of cooking on fish protein
Effect of cooking on fish protein
Coagulates, fish firms up
Colour change when fish is cooked
Colour change when fish is cooked
Translucent (clear) → opaque (solid white)
Example of steaming fish
Example of steaming fish
Steamed plaice
Example of poaching fish
Example of poaching fish
Poached salmon
Why fish is processed
Why fish is processed
Spoils quickly - extends shelf life
Examples of canned fish
Examples of canned fish
Tuna, salmon, sardines
Examples of smoked fish
Examples of smoked fish
Salmon, haddock, kippers