This document contains questions about classifying types of fish, the properties of different fish, cooking methods for fish and eggs, nutrition information about fish and eggs, food safety concerns around raw eggs, and labeling information required on egg cartons. Key details assessed include categorizing fish as white fish, oily fish or shellfish, fat content of different fish, effects of cooking on fish and eggs, reasons for including fish and eggs in the diet, and nutrients provided by fish bones and foods to combine with eggs.

1. JC HOME ECONOMICS ~ FISH/EGGS WORKSHEET
Q1. Insert the following types of fish into the correct category:
Salmon/Cod/Lobster/Herring/Sole/Crab
White Fish Oily Fish Shell Fish
Q2. Fish cooks in less time than meat – why is this? __________________
_________________________________________________________
Q3. What type of fat is contained in oily fish? ____________________
Why does white fish contain no fat? ______________________________
__________________________________________________________
Q4. List four effects of cooking on fish:
1)_____________________________ 2)_________________________
3)_____________________________ 4)_________________________
Q5. Plan an evening meal for a family to include fish:
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Q6. List four rules to follow when buying fresh fish:
1)____________________________ 2)__________________________
3)____________________________ 4)__________________________
Q7. Give three reasons for including fish in the diet:
i)________________________________________________________
ii)________________________________________________________
iii)________________________________________________________
Q8. Suggest two suitable methods of cooking fish:
1)____________________________ 2)__________________________
Q9. What nutrient is contained in the bones of tinned fish? _____________
Why is this nutrient important in the diet? _________________________

2. Q10. Draw and label the diagram of an egg:
a)__________________
b)__________________
c)__________________
d)__________________
Q11. Give three reasons for including eggs in the diet:
1)________________________________________________________
2)________________________________________________________
3)________________________________________________________
Q12. Fill in the missing percentages in the composition of an egg:
Protein Carbohydrate Fat Vitamins Minerals Water
12% Calcium &
Q13. Match the following culinary uses of eggs with the correct description:
Binding Eggs trap air when whisked e.g. Meringue
Emulsion Brushing scones with beaten egg to produce golden colour
Aeration Egg yolk holds oil and vinegar together e.g. Mayonnaise
Glazing Holding soft or minced food together e.g. Hamburgers
Q14. List four items of information you would expect to find on an egg carton
1)_____________________________ 2)_________________________
3)_____________________________ 4)_________________________
Q15. List two effects of cooking on eggs:
i)_____________________________ ii)__________________________
Q16. Why should babies and pregnant women avoid eating raw eggs?
__________________________________________________________
__________________________________________________________
Q17. Name one nutrient missing from eggs: _________________
What food should be combined with eggs to provide this? ______________
Q18. What type of a) Fat is present in eggs? ________________________
b) Protein is present in eggs? _____________________