Literature: Egg and Fish Essay

Submitted By tatjana101
Words: 1285
Pages: 6

1. Meat fibres are filled with water in which protein, minerals and extractive are dissolved. Collagen, which is the connective tissue,is converted into gelatine during wet methods of cooking and holds the bundles of fibre together.
2. Extractives are substances dissolved inside the water inside the muscle fibres
3. ????
4. When purchasing meat, consider how it is going to be prepared and select even and neatly cut meat that is free from sinew and excess fat.
6. Beef: steak- BBQ, rump- slow cooked, silverside- slow cooked. Lamb: leg of lamb- roasted.
7. Meat is considered to be an important part of a healthy diet because it is a high protein food. It is also has good fats iron zinc and vitamin B12
8. It compares to it sorta well I guess you could say it’s still a healthy amount
9. Its red colour becomes brown. It has stronger appearing smell. It is edible.
10. BBQ- Sasauges and mash. Roast- roast lamb and Veggies
11. Slow cooking- lamb shanks. Poaching- chicken
12. Chicken duck turkey quail geese
13. Chicken wings- roasting. Chicken drum sticks BBQ. Chicken whole- roasting
14. Indoor intensive farming means that the chickens are in tight areas that they move but free range the chickens have heaps of space to move
15. The ethical issue facing consumers is that around 95% of chicken sold is from intensive farming.
16. Raw chicken has a glassy look about it because some light comes through the proteins chains.
17. This will prevent the outside appearing cooked while inside the flesh may not have reached high enough temperatures to kill bacteria.
18. Chicken is pink and meat is really dark red colour
19. Not sure
20. Its in the book.
21. The water molecules are squeezed out and the flesh becomes dry and tough or overcooked.
22. 1. The systems used for classifying fish include; Oily fish – salmon, tuna, sardines. White fish – flathead, flake, bream. Estuarine fish – bream, flathead, whiting. Freshwater fish - Murray cod, eel, barramundi, many species of perch. Reef fish – snapper, coral trout, John Dory. Shell fish – oysters, mussels, pipis, scallops, abalone, squid and octopus.
23. 2. Fish is different from meat and poultry in that the muscles are arranged in layers of short fibres which are separated by very thin sheets of delicate connective tissue.
24. 3. The main concerns associated with intensive fish farming is that up to 40,000 fish can be contained in these cages. As the fish grow, the cages become very cramped and the fish have very little free space in which to swim. This creates stress in the animal and physical harm as they rub up against each other, as well as damaging their fins and tails on the sides of the cages.
25. 4. Features of fresh fish: Eyes that are full, bright and clear. The flesh should be firm to touch. The scales should be tight and the gills moist and bright red. The smell of fish should be mild and pleasant.
26. 5. Fish is rich in protein and is a good source of Omega-3 oils, which are beneficial for health, particularly in preventing heart disease. Dieticians recommend eating fresh fish regularly and fried fish in batter should be eaten occasionally.
27. 6. The texture of fish is an important functional property because the flesh of most fish flakes very easily due to the lack of connective tissue, therefore fish is suitable for making a savoury mousse or pate. The delicate texture of fish is highlighted in the preparation of sashimi.
28. 7. Fish is cooked when the flesh becomes opaque, the flakes begin to separate and the juices are milky white. Overcooked fish is dry and falls apart easily.
29. 8. Grilling fish is an effective method of cooking fish because the direct heat cooks fish fast, easy and without removing moisture. Grilled fish is quite flavorful and juicy.
30. 9. Fillets and cutlets are more suitable for pan-frying as the direct heat cooks the fillets and cutlets fast without removing moisture. Small or large whole fish, fillets and cutlets are suitable