What type of fish is featured in this photograph?
Turbot.
Brill.
Dover Sole.
Plaice.
Which group of fish below are suitable for crumbing or coating in batter and deep frying?
Trout, Salmon, Tuna, Plaice.
Haddock, Cod, Whiting, Pollock.
Mackerel, Herring, Brill, Haddock.
Salmon, Trout, Herring, Cod.
Which fish from the list below can you serve with its internal organs.
Salmon.
Red Mullet.
Tilapia.
A Paupiette Farcie is which of the preparations below?
A stuffed rolled fillet of white fish.
A folded and stuffed fillet of white fish.
A plait of white fish.
A stuffed supreme of white fish.
A fish prepared En Colere is prepared how?
Filleted and breadcrumbed and deep fried.
A whole fish split down the middle back bone removed rolled up and crumbed and deep fried.
A fish bent round and secured through the eye sockets or in it's mouth breaded and deep fried.
A breaded plait of fish deep fried.
A darne of salmon is prepared how?
Cut through flesh and bone of a round fish served as a steak.
A whole stuffed fillet.
A cut through a fillet on a slant.
A cut through flesh and bone of a flat fish served as a steak.
A whole salmon which will be served cold is best poached in a what?
Bouillion.
A stock.
Court bouillon.
A Cuisson.
Which flat fish generally has it's dark skin ripped off, rather than skinned with a knife?
Dab.
Halibut.
A Matelotte is considered to be prepared mostly with which fish?
Monkfish.
Sole.
Eel.
Which group below indicates the quality points of a fresh fish?
Bright eyes protruding, brown gills, no sea slime, scales intact, no abrasions , good sea smell.
Bright eyes protruding, red gills, sea slime, scales missing, no abrasions , good sea smell.
Fat belly, red gills, good coating of sea slime, scales intact, no abrasions , smells fishy.
Bright eyes protruding, red gills, good coating of sea slime, scales intact, no abrasions , good sea smell.
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