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Preparation of Fish and Shellfish

Authored by Cherry Joya

Education

10th Grade

Used 13+ times

Preparation of Fish and Shellfish
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10 questions

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1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

The internal organs of a person or animal; intestines; guts

CUTLET

FILLET

ENTRAILS

BARNACLE

2.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

These are marketed just as it is caught. Before cooking, they must be scaled and eviscerated.

Whole fish

Drawn fish

Dressed fish

Fish fillets

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

These are air or heat dried and salted which lasts longer.

Cured fish

Cold smoked fish

Salted fish

Dried fish

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

The two sides are cut away from the backbone. A prime boneless cut is cut either as a block cut or bias cut.

Cured fish

Butterfly fish

Cheeks

Fish steaks

5.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

THis is partially or wholly cooked and it needs freezing to be frozen.

Cold-smoked

Cured fish

Hot-smoked

Dried fish

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

These slices are cut crosswise. It is refers to a type of fish ,not the way a particular fish is cut for cooking

Drawn fish

Fish fillets

Butterfly fish

Fish steaks

7.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

A hardy animal that is found in or very closely to sea water

Baranacle

Barnaclle

Branackel

Barnacle

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