WorksheetsUnderstanding of Fish
Total questions: 15
Worksheet time: 8mins
5. What is the importance of knowing the steps in fish filleting?
You'll be able to extract all the fish meat off the bones.
Fish will be intact
Fish will be preserved well.
Bones are intact .
1. Which step is done by making an incision or cut behind the head while angling the knife towards the front of the fish?
a. 1st step
b. 2nd step
a. 3rd step
a. Last step or 12th step
2. What is the second step in filleting a fish?
Flip the fish back to the original side and cut the bones around the gut cavity.
Cut behind the head while angling the knife toward the front of the fish.
Cut any remaining attached sinew or skin. Remove the first fillet
Turn the fish and run the knife just clear of the fins with a slight downward angle.
3. Which of the following is the last step?
Release the rest of the fillet from the backbone
Cut any remaining attached sinew or skin. Remove the first fillet
Cut over the belly flap either through or over the belly bones. It can be easily cut through here with the razor sharp filleting knife.
Flip the fish back to the original side and cut the bones around the gut cavity.
It is a technical term in cuisine which means to remove all unwanted or in edible parts (i.e. sinews, skin, fat etc.) from meat fish or vegetables.
Trimming
Scaling
skinning
filleting
A Kind of fish which has almost no fat and is best served with sauces to enhance moistness and richness.
Fat Fish
Lean Fish
Squid
Flat fish
Check the kitchen tools in filleting a fish
basin
chef knife
chopping board
collander
paring knife
Which is fish is categorize as fat fish?
Butterfish
Seabass
Halibut
Flounder
What is a major problems in cooking fish?
moisture loss
overcooked
toughness
smelly
Which is a proper way storing fresh fish?
frozen in freezer
leave under running water
store in cool and dry place
on crushed ice
Which is a proper way storing canned fish?
frozen in freezer
leave under running water
store in cool and dry place
on crushed ice
Which statement is true about maximum storage time for frozen fat fish and lean fish.
fat fish: 6 month , lean fish: 2 month
fat fish: 6 month , lean fish: 12 month
fat fish: 2 month , lean fish: 6 month
fat fish: 12 month , lean fish: 6 month
Where are the fins?
The body covering of a fish.
mouth
scales
gills
fins
Which statement are characteristics for fresh fish?
i. red or pink gills
ii. cloudy, sunken eyes
iii. clear slime, moist and pliable fins
iv. no belly burn
v. flesh is soft and dense easily
i, ii, iii
i, ii,iv
i, iii,iv
i, iii, v
