WorksheetsPreparation of Fish and Shellfish
Total questions: 10
Worksheet time: 4mins
The internal organs of a person or animal; intestines; guts
CUTLET
FILLET
ENTRAILS
BARNACLE
These are marketed just as it is caught. Before cooking, they must be scaled and eviscerated.
Whole fish
Drawn fish
Dressed fish
Fish fillets
These are air or heat dried and salted which lasts longer.
Cured fish
Cold smoked fish
Salted fish
Dried fish
The two sides are cut away from the backbone. A prime boneless cut is cut either as a block cut or bias cut.
Cured fish
Butterfly fish
Cheeks
Fish steaks
THis is partially or wholly cooked and it needs freezing to be frozen.
Cold-smoked
Cured fish
Hot-smoked
Dried fish
These slices are cut crosswise. It is refers to a type of fish ,not the way a particular fish is cut for cooking
Drawn fish
Fish fillets
Butterfly fish
Fish steaks
A hardy animal that is found in or very closely to sea water
Baranacle
Barnaclle
Branackel
Barnacle
The boneless pieces are cut from the sides.
Fish fillets
Boneless cut
Pan-dressed
Butterfly fish
(a) is a small strip of fish or chicken, coated in bread crumbs and deep fried.
(a) means that the fish has been trimmed, scaled, gutted, boned or filleted and is ready to go straight into the pan in the recipe of your choice
