fish and shell fish 2

State three types of shellfish that are molluscs.

• Clams, mussels, oysters
• Tuna, salmon, cod
• Squid, octopus, scallops
• Shrimp, lobster, crab

State two quality points that indicate that a crab is fresh.

• Soft, mushy shell and a strong ammonia smell
• Dull, cloudy eyes and a fishy smell
• heavy compared to size and a pleasant ocean smell

• Reddish discoloration and a sour odor

Explain why deep frying is an appropriate cooking method for bread crumbed goujons of plaice.

• Reduces cooking time
• Develops flavour and a contrast of textures, improves appearance

• Retains nutrients and vitamins
• Enhances natural color of the fish

Explain why grilling is an appropriate cooking method for fillets of sea bass.

• Grilling helps to enhance the natural flavor of sea bass and gives it a delicious smoky taste.
• Deep frying sea bass helps to enhance its natural flavour and gives it a delicious smoky taste. Is quick method

• Boiling sea bass helps to enhance its natural flavor and gives it a delicious smoky taste.
• Steaming sea bass helps to enhance its natural flavor and gives it a delicious smoky taste.

State four factors in relation to portion control which should be taken into consideration

when preparing and serving paupiettes of sole.

• Temperature of the oven
• Cost of the fish, Size and type of the fillet used, Type and amount of filling to be used, Consistency of portion size at serving
• Color of the plate used
• Number of guests at the table

Describe five quality points that should be present when buying fresh fish.

• Eyes, gills, flesh, skin, smell, and temperature
• Color, texture, smell, size, and weight
• Taste, appearance, packaging, price, and location
• Shape, sound, temperature, packaging, and expiration date

Explain the difference between darnes and tronçons.

• Darnes are cut from small round fish, tronçons are cut from large flat fish.
• Darnes are cut from large round fish, tronçons are cut from large flat fish.
• Darnes are cut from large flat fish, tronçons are cut from large round fish.
• Darnes are cut from small round fish, tronçons are cut from small flat fish.

Give one example of a fish suitable for each of the following.

• Salmon and Turbot
• Sardines and Mackerel
• Tuna and Flounder
• Catfish and Tilapia

List three methods of preserving fish

• Chilling, Vacuum packing, Freezing
• Dehydrating, Pickling, Canning
• Marinating, Baking, Microwaving
• Boiling, Grilling, Steaming

4. State four factors in relation to portion control which should be taken into consideration

when preparing and serving paupiettes of sole.

• Temperature of the oven
• Color of the plate used
• Cost of the fish, Size and type of the fillet used, Type and amount of filling to be used, Consistency of portion size at serving
• Type of seasoning used