The organs, that enable the fish to breath, on either side of its head.

A cooking liquid composed of water, aromatic vegetables and white wine vinegar

A sauce made with finely chopped gherkins, capers, onion and parsley mixed with mayonnaise

A Traditional Provencal fish stew originating from Marseille, France. Different kinds of cooked fish and shell fish are added as well as vegetables such as leeks, onions, tomatoes and celery

The two filleted sides of fish that are joined along the one side.

Two or three short parallel cuts through the skin on each side of the thickest part of the fish

The fish has not been prepared in any way.                                

Suggest TWO suitable coatings for fried fish

A mixture of coarsely chopped onions, celery and carrots is called mirepoix

A bundle of herbs tied together with string and used in the cooking of stock is called bouquet garni

A sauce made from white stock and blonde roux

Explain why we simmer stock

what should we do if the soup is too thick.

what should we do if The soup is too lumpy

cooking method used for carrot cake

How would you test whether cakes are done

Name a way in which tins can be prepared for baking cakes.

chantilly cream is made with sugar and cream

red pinkish gills indicated freshness of fish