Prepare /Cooking Fish

What is the difference between deep and shallow frying

• deep is covered by oil and shallow is in a small amount of oil
• deep frying is healthier than shallow
• shallow frying is using a cold pan

What is the main characteristic in oily fish flesh

• 
  

  Its oily to the touch
  

• It is pigmented
• it smells like fish

What are the most suitable cooking methods for flat fish

• grilling
• steaming
• deep frying

What cooking method produces lines on the flesh of the fish while searing it

• Grilling
• Shallow frying
• Griddling

What tools and equipment are needed to make battered fish

• hot oil and fish slice
• tongs and slotted spoon
• Spider and deep fryer

What is meant by the term Pre-portioned when used in relation to fish

• The fish is prepared ahead of time and ready to cook
• Someone else preps it for you
• The fish is whole and not gutted

What is the safe minimum cooking temperature for most fish

• 75
• 63
• 65

What would you do if your fish doesn't smell or look correct

• Bin it and change the menu
• Tell the supervisor
• Ring the supplier and demand a credit

What is the best way to check if your finished cooked fish has the correct texture, consistency, and flavour

• Ask your peers to check it
• Check the recipe specification
• Ask your assessor to try the dish

What are the healthiest cooking methods

• steaming and poaching
• deep frying and shallow frying
• Grilling and griddling