Prepare Fish for Basic Dishes - Unit 220

Multiple Choice

Which of the following is an example of an oily fish?

• Salmon

• Cod

• Haddock

• Plaice

Open Ended

Why is it important for chefs to understand the differences between oily fish and white fish when preparing basic dishes?

Multiple Select

Which of the following are characteristics of oily fish?

• Flesh is dark in colour

• Oil is distributed throughout the flesh

• Always round in shape

• Suited for deep frying

Multiple Choice

Which of the following is a key difference between flat fish and round fish?

• Flat fish have both eyes on one side, while round fish have eyes on either side.

• Flat fish swim in a horizontal fashion, while round fish swim flat to the surface.

• Flat fish yield two fillets, while round fish yield four fillets.

• Flat fish are always dark in color, while round fish are always white in color.

Fill in the Blank

Dover Sole and ___ are common types of flat fish.

Multiple Choice

Which of the following is NOT a common type of round fish?

• Haddock

• Whiting

• Cod

• Mackerel

Open Ended

Explain why tuna is considered the easiest oily fish to handle, based on its texture.

Multiple Choice

What is one of the best indicators of good quality in any fresh fish?

• The fish has a strong 'fishy' smell

• The fish looks dull and dry

• The fish looks bright and shiny

• The fish is soft and mushy to touch

Multiple Choice

Which of the following is NOT a quality point to look for in fresh fish?

• The eyes should be bright and protruding from the head.

• The gills should be red in colour if intact.

• The fish should have a strong, fishy odor.

• Distinctive markings should be clearly visible.

Multiple Choice

What is the significance of a fish being 'bendier' rather than firm and stiff?

• It is fresher and of higher quality.

• It is older and less fresh.

• It has more flavor.

• It is easier to cook.

Fill in the Blank

Fill in the blank: Fish should be kept at a temperature of ___ to 2°C until used.

Open Ended

Describe the best practices for storing fresh fish to maintain its quality.

Multiple Select

Which of the following are important food safety practices when handling fish?

• Store fish away from other foods.

• Use the same cutting board for raw and cooked fish.

• Defrost frozen fish at room temperature.

• Wash equipment and hands regularly.

Open Ended

Match the following fish cuts with their correct descriptions: Fillet, Darne, Paupiette, Supreme.

Multiple Choice

Which fish cut is a folded fillet, usually from flat fish?

• Delice

• Troncon

• Paupiette

• Darne

Open Ended

Explain why it is important to use a blue chopping board when preparing fish.

Multiple Select

Which tools are specifically used for removing bones from fish?

• Tweezers

• Curved Blade Tweezers

• Filleting Knife

• Blue Chopping Board

Open Ended

Describe the differences between flat fish and round fish, providing examples of each.

Fill in the Blank

Prepared fish not for immediate use should be stored in the ___ on the bottom shelf, wrapped & labelled, away from cooked products.

Open Ended

How can understanding the classification of fish help you when preparing basic dishes?

Multiple Choice

What are the two main groups into which fish are classified?

• Oily fish and white fish

• Freshwater fish and saltwater fish

• Large fish and small fish

• Predatory fish and non-predatory fish