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WorksheetsPrepare Vegetable and Fish Dishes
Total questions: 10
Worksheet time: 2mins
Name
Class
Date
1.
Green vegetables should be cook uncovered.
a)
True
b)
False
2.
A fin fish has no internal bone structure.
a)
True
b)
False
3.
One market form of fish where viscera, head, tail and fins are removed is called Butterfly.
a)
True
b)
False
4.
A market form of fish when both sides are still joined but bones are removed is called Butterfly.
a)
True
b)
False
5.
Baking is a cooking method suited for fat fish.
a)
True
b)
False
6.
Tomato sauce is basted to baked lean fish to help prevent it from drying.
a)
True
b)
False
7.
Steamer is used to drain excess water after washing vegetables.
a)
True
b)
False
8.
The flavor component that gives onions and garlic their strong odor is sugar.
a)
True
b)
False
9.
FIFO stands for First In First Out.
a)
True
b)
False
10.
Cutting knife is the same as Chef's Knife of French Knife.
a)
True
b)
False
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