FISH

Question 1

are sold just as they come from the water. They
must be scaled and eviscerated — or gutted —
before cooking. If the head is left on, the fish must
be degilled. The edible yield is about 45 percent.

Answer 1

1.Whole or Round Fish

Question 2

have been eviscerated. They must be scaled

and, if the head is left on, must be degilled.

Answer 2

2. Drawn fish

Question 3

are ready to cook , usually with head, tail

and fins removed.

Answer 3

Dressed fish

Question 4

are the sides of the fish cut away from the

backbone and are ready to cook. They are

usually boneless, with no waste.

Answer 4

4. Fillets

Question 5

are ready-to-cook, cross-sectional slices of

large fish.

Answer 5

5. Steaks

Question 6

refers to a specific cutting technique

used in preparing fish for cooking or

presentation. It involves slicing the fish in

a particular manner, often along the fillet

to remove bones or to portion the fish for

cooking.

Answer 6

Fish Cuts

Question 7

They can be thin or thick, and are often sold
as individual portions.

Answer 7

Fillet

Question 8

is suitable for poaching, shallow, deep
frying, grilling and baking.

Answer 8

Fillet

Question 9

of cut of fish that are

obtained by slicing the fish horizontally along

the backbone, removing the bones, and

leaving the skin behind.

Answer 9

Fillet

Question 10

Often used in dishes where the fish is the

main focus, such as grilled salmon fillets or

pan-fried tilapia fillets.

Answer 10

Fillet

Question 11

These are strips of fish culled from the large

fillet and cut into strips approximately 6 cm

X 1cm x 1 cm. Mainly used for garnish in the

dishes.

Answer 11

Goujon

Question 12

Same as goujons but half the size of them.
? are neatly shaped rounded

cylindrical strips.

Answer 12

Goujonnettes

Question 13

means to cut it down the center
of the back and spread the halves open, like the
wings of a butterfly.

Answer 13

Butterfly

Question 14

also used to
make fish easier to stuff or to add flavor to the

inside of the fish. The resulting cut is thin and
flattened, with the bone still attached. This method

of preparation is often used for small, thin-bodied
fish like sardines, anchovies, and smelts.

Answer 14

Butterfly

Question 15

alternatively known as a fish
cutlet, is a cut of fish which is cut

perpendicular to the spine and can either
include the bones or be boneless.

Answer 15

Steak

Question 16

cuts of fish are thick, oval-shaped slices of

fish that are cut perpendicular to the spine. They
are typically cut from a large, round fish, such as

salmon or tuna, and can be grilled, baked, or pan-
seared.

Answer 16

Darne

Question 17

It is not really a cut of fish but this applies

to neatly folded fillets of fish.

Answer 17

Delice

Question 18

is similar to a butterfly fillet,
but instead of cutting all the way through the
fish, you leave the two halves connected at the
backbone.

Answer 18

Pocket cut (Canoe Fillet)

Question 19

is another way of filleting a finfish.

Rather than taking the fillets away from the

backbone, the bone is taken out. The result is

one fillet, not two.

Answer 19

Butterfly Fillet

Question 20

The concept is same as that of a darne, but

this cut is from the flat or in another definition

Answer 20

Tronçon

Question 21

A slice or steak of flat fish on the bone, with

skin.

Answer 21

Tronçon

Question 22

is also known as en tresse in French.

Derived from a fillet. Cut the fillet into three

strips, leaving them attached on the one end,

then plait the three strips into a neat plait.

Answer 22

Plaited (En Tresse)

Question 23

cut is also often referred to as fillet. It is

the prime cut of fish and is always boneless

and without the skin. Consider the best cuts

of fish.

Answer 23

Supreme

Question 24

cuts of fish are thin slices of fish that are
rolled or folded around a filling and then baked or
poached.

Answer 24

Paupiette

Question 25

This term is applied to fillets of smaller fish which
are stuffed with farce, fish or vegetables or a
mixture of both, neatly rolled into a barrel shape,
tied or pinned. These are Cuts of fish suitable for
Poaching.

Answer 25

Paupiette

Question 26

This type of cuts of fish is similar to supreme,

but in a block or a rectangular slab.

Answer 26

pave

Question 27

Usually made from long fish. Remove

backbone leaving fillets attached to

head. Roll each fillet towards the head-
the two fillets representing the glasses

of a pince-nez, the head the handle.

Answer 27

En Lorgnette

Question 28

is a thick cut taken lengthwise from a

large fish, generally a tuna. Also called a

loin strip, it is generally skinless and

boneless.

Answer 28

Loin Cut