Fish Preparation Techniques L3

What is the first step in preparing a whole fish for cooking?

• Scaling the fish

• Gutting the fish

• Filleting the fish

• Cooking the fish

Which tool is most commonly used for filleting fish?

• Cleaver

• Filleting knife

• Paring knife

• Bread knife

What is the ideal temperature range for storing fresh fish in a refrigerator?

• 0-2°C

• 5-7°C

• 10-12°C

• 15-17°C

Which cooking method involves submerging fish in hot oil?

• Grilling

• Poaching

• Deep-frying

• Steaming

What is the primary reason for gutting a fish before cooking?

• To improve flavour

• To remove inedible parts

• To enhance appearance

• To increase weight

Which type of fish is typically filleted with the skin left on?

• Salmon

• Cod

• Haddock

• Tuna

What is the recommended method for defrosting frozen fish?

• At room temperature

• In the microwave

• In the refrigerator

• Under hot water

Which of the following is a health and safety standard when handling fish?

• Using the same cutting board for fish and vegetables

• Washing hands before and after handling fish

• Storing fish at room temperature

• Using a dull knife for filleting

Which fish preparation technique involves removing the backbone and ribs?

• Scaling

• Filleting

• Gutting

• Skinning

What is the best way to check if fish is cooked properly?

• It turns golden brown

• It flakes easily with a fork

• It floats in water

• It becomes hard