SITHCCC037 Seafood

How is this fish classified?

• Round, fresh water, white flesh, cartilaginous

• Flat, salt water, oily flesh, bony

• Round, salt water, oily flesh, bony

• Flat, fresh water, white flesh, cartilagenous

Which one is not a white flesh fish?

• Flathead

• Salmon

• Flounder

• Sole

You are selecting fresh fish from the cool room, which 2 responses describe indicators of quality and freshness of a whole fresh fish?

• Clean sea smell, firm springy flesh

• Fins are still attached, flexible pink skin

• Slimy skin, clean sea smell, brown soft gills

• Firm flesh with a high moisture content and clean, dry skin

• Bright, shiny and bulging clear eyes.

If the recipe for garlic prawns requires 1 kg of green prawns for 4 portions, how many kilograms do you need if you are preparing 40 portions?

• 5 kg

• 10 kg

• 15 kg

• 20 kg

You are asked to collect fillets of whiting and salmon from the fridge.

They are both fin fish but can be divided into different categories according to their flesh.

What are these categories?

• Freshwater and saltwater

• Round and flat

• White and dark/oily

• Hinged and unhinged

Name the preparation technique:

Separating the flesh from the rib bones from the head to the tail.

Name the preparation technique:

Using tweezers to remove fine bones sometimes left in the flesh after filleting.

Name this preparation technique:

Scraping the back of your knife over the skin from tail to head in the opposite direction to which the scales lie.

Name this preparation technique:

Opening the oyster shell and removing the flesh.

Which of the following are traditional accompaniments for deep-fried seafood?

• Soy sauce, wasabi and pickled ginger.

• Béchamel or mornay sauce.

• Sauces based on cream, such as vin blanc.

• Tartare, mayonnaise, aioli, cocktail sauce