2. (a) State three classifications of fish and give two examples of each class - Junior Cycle Home Economics - Question 2
Question 2
2.
(a) State three classifications of fish and give two examples of each class.
(b) Give the nutritional composition of fish and outline its value in the diet.
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Worked Solution & Example Answer:2. (a) State three classifications of fish and give two examples of each class - Junior Cycle Home Economics - Question 2
Step 1
State three classifications of fish and give two examples of each class.
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Answer
Fish can be classified into three main classes:
White Fish: Examples include cod and haddock.
Oily Fish: Examples include salmon and mackerel.
Shell Fish: Examples include prawns and crabs.
Step 2
Give the nutritional composition of fish and outline its value in the diet.
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Nutritional Composition
Protein: Fish is a good source of protein (17-20%), acting as a substitute for meat.
Fat: Oily fish contains about 13% fat, while white fish has none.
Carbohydrates: None.
Vitamins: Oily fish provides vitamins A and D, while shellfish contains iodine. Shellfish (like shrimp) also has calcium.
Water: Fish typically contains 65-80% water.
Value in the Diet
Fish is rich in protein, unsaturated fat, and is easily digested. It offers variety to the diet and is ideal for those seeking a low-calorie option, making it beneficial for weight management.
Step 3
What guidelines should be followed when buying and storing fresh fish?
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Answer
(i) Buying
Ensure to buy from a reliable source with skin moist.
Look for fish with no unpleasant smell and bright, glistening eyes.
(ii) Storing
Keep fish in the fridge, ideally in crushed ice.
Cover the fish and make sure to wash it before use, ideally within 24 hours.
Step 4
Suggest three methods of cooking fish.
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Answer
Fry
Grill
Bake
Step 5
What are the effects of cooking on fish?
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Answer
Cooking causes the protein in fish to coagulate, resulting in the fish becoming opaque. Additionally, there is a loss of vitamin B, and the micro-organisms present are killed, leading to a safer food product.
Step 6
Why is lemon used to garnish fish dishes?
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Answer
Lemon is used to garnish fish dishes because it:
Adds color
Enhances flavor
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