Cooking Temperatures for Salmon

Cooking Temperatures for Salmon

Assessment

Interactive Video

Biology

9th - 10th Grade

Hard

Created by

Patricia Brown

FREE Resource

The video discusses the importance of precision in cooking temperatures, especially for fish. It highlights the differences in cooking farmed and wild salmon, noting that farmed salmon is best cooked to 125 degrees while wild salmon should be cooked to 120 degrees for optimal texture. An experiment is conducted to compare the textures of farmed and wild salmon at different temperatures, revealing that lifestyle and biological differences affect cooking outcomes. The video concludes with recommendations for cooking salmon and encourages viewer interaction.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is it important to use a thermometer when cooking fish?

To check if the fish is fresh

To make sure the fish is seasoned well

To measure the size of the fish

To ensure the fish is not overcooked

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What temperature is recommended for cooking farmed salmon?

130 degrees

125 degrees

120 degrees

115 degrees

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What was the preferred cooking temperature for wild salmon according to the taste test?

130 degrees

125 degrees

120 degrees

115 degrees

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How do farmed salmon differ in lifestyle compared to wild salmon?

Farmed salmon hunt for food

Farmed salmon are less active

Farmed salmon swim upstream to spawn

Farmed salmon are more active

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is one reason farmed salmon have softer flesh?

They have less fat

They have more muscle fibers

They have fewer chemical crosslinks

They have more chemical crosslinks

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How much more fat can farmed salmon have compared to the leanest wild species?

Twice as much

Three times as much

Four times as much

Five times as much

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why does wild salmon have the texture of overcooked fish at 125 degrees?

Because it has more fat

Because it has firmer flesh and less fat

Because it is cooked for too long

Because it is not seasoned properly

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