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1740077
Fish Quiz
Description
Try this fish quiz to hel you revise for your u spinning tests
No tags specified
culinary arts
cooking
fish
cookery
level 2 and 3
Quiz by
simon stocker
, updated more than 1 year ago
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Created by
simon stocker
almost 10 years ago
252
2
0
Resource summary
Question 1
Question
What type of fish is featured in this photograph?
Image:
thNF4YX46B (image/jpg)
Answer
Turbot.
Brill.
Dover Sole.
Plaice.
Question 2
Question
Which group of fish below are suitable for crumbing or coating in batter and deep frying?
Image:
thD0KZAOMJ (image/jpg)
Answer
Trout, Salmon, Tuna, Plaice.
Haddock, Cod, Whiting, Pollock.
Mackerel, Herring, Brill, Haddock.
Salmon, Trout, Herring, Cod.
Question 3
Question
Which fish from the list below can you serve with its internal organs.
Image:
th2S18L9LK (image/jpg)
Answer
Salmon.
Plaice.
Red Mullet.
Tilapia.
Question 4
Question
A Paupiette Farcie is which of the preparations below?
Image:
thC3HUFFVG (image/jpg)
Answer
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.
Question 5
Question
A fish prepared En Colere is prepared how?
Image:
thEJOB5NXI (image/jpg)
Answer
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.
Question 6
Question
A darne of salmon is prepared how?
Image:
thUTCW5EAO (image/jpg)
Answer
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.
Question 7
Question
A whole salmon which will be served cold is best poached in a what?
Image:
thFKSVT8UR (image/jpg)
Answer
Bouillion.
A stock.
Court bouillon.
A Cuisson.
Question 8
Question
Which flat fish generally has it's dark skin ripped off, rather than skinned with a knife?
Image:
thG9GRINLL (image/jpg)
Answer
Dab.
Turbot.
Halibut.
Dover Sole.
Question 9
Question
A Matelotte is considered to be prepared mostly with which fish?
Image:
th0FWI6I7H (image/jpg)
Answer
Salmon.
Monkfish.
Sole.
Eel.
Question 10
Question
Which group below indicates the quality points of a fresh fish?
Image:
thXFFXDWHI (image/jpg)
Answer
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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