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Fish and Shellfish revision

Total questions: 8

Worksheet time: 9mins

Name
Class
Date
1.

Match the following quality points when buying fresh fish.

a)

Eyes

1.

Bright and full

b)

Gills

2.

Bright red

c)

Flesh

3.

Firm and translucent

d)

Skin

4.

Covered in sea slime, no damage

e)

Smell

5.

Pleasant, no ammonia

2.

Which of these is a 'steak' cut taken across the backbone of a round fish?

a)

Paupiette

b)

Darne

c)

Supreme

d)

Fillet

3.

From which of these fish can you take a tronçon? There are 3 correct answers.

a)

Brill

b)

Sea bass

c)

Halibut

d)

Salmon

e)

Turbot

4.

Why is poaching an appropriate method for paupiette of sole? Choose 2 answers.

a)

Creates a flavoured liquor to use in sauces

b)

A gentle and healthy method of cooking

c)

Creates contrast of texture

d)

Maillard reaction deepens flavour

5.

Why is grilling an appropriate cooking method for a troncons of brill? Choose 2 answers.

a)

Healthy cooking method (minimal oil)

b)

Develops colour and appearance

c)

Gentle cooking method suitable for delicate fish

d)

Slow cooking method for tougher meats

6.

Name as many molluscs as you can.

4 lines
7.

Which of these is a sign of a healthy crab? Choose 3 answers.

a)

Alive and lively

b)

Heavy for its weight

c)

Fresh smell

d)

Sparkly eyes

8.

Which of these are considerations in relation to portion control? Pick 3 answers.

a)

Cost of fish

b)

Which dish it is on the menu

c)

Filleting skills

d)

Whether the fish is fresh water or salt water