Cooking (Junior Cert Home Economics): Quizzes
📚Quizzes
Practise the questions
12 questions from this quiz
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Practise the questions
12 questions from this quiz
Why is monkfish suitable for stewing?
Why is monkfish suitable for stewing?
It has firm flesh
What is one purpose of coating fish before frying?
What is one purpose of coating fish before frying?
To keep the fish moist inside
Why must you be careful when cooking fish?
Why must you be careful when cooking fish?
It cooks quickly and can be overcooked
Which cooking method is used for cod in the example given?
Which cooking method is used for cod in the example given?
Baking
Which cooking method is used for salmon in the example given?
Which cooking method is used for salmon in the example given?
Poaching
Which fish is given as an example for barbecuing?
Which fish is given as an example for barbecuing?
Mackerel
What does cooking do to bacteria in fish?
What does cooking do to bacteria in fish?
Kills bacteria
What happens to connective tissue when fish is cooked?
What happens to connective tissue when fish is cooked?
It softens and fibres become loose
What happens to fish protein during cooking?
What happens to fish protein during cooking?
It coagulates
How does the colour of fish change when cooked?
How does the colour of fish change when cooked?
From translucent to opaque
Why is fish often processed?
Why is fish often processed?
Fish spoils quickly
Which fish is commonly canned?
Which fish is commonly canned?
Tuna