Fish

Question 1

What are the quality points when choosing on buying a whole fish?

Answer 1

Clean bright eyes not sunken
Bright red girls
No missing scales
Moist skin
Stiff tail
Firm flesh
Fresh sea smell, no trace of ammonia smell

Question 2

What are the quality points when choosing and buying fish fillet?

Answer 2

Need trimmed with firm flesh
Translate sent white colour with no discolouration

Question 3

What are the quality points when choosing and buying smoked fish?

Answer 3

A glossy appearance
Firm skin not sticky
Pleasant Smoky smell

Question 4

What are the quality points when buying and choosing frozen fish?

Answer 4

Frozen heart with no signs of thrawing
Packaging must not be damaged
Shows no evidence of freezer burnst

Question 5

Name six types of round fish

Answer 5

Black sea bass
Blue fish
Catfish
Cod
Eel
Grouper
Sardine
Mackerel
Red snapper
monkfish
Sea Bream
Trout
Swordfish
Salmon tuna

Question 6

Name types of flatfish

Answer 6

Flounder
Turbot
Halibut

Question 7

Name types of mollusks

Answer 7

Clams
Blue muscles
Oysters
Scallops

Question 8

Name types of cephalopods

Answer 8

Octopus
Squid

Question 9

Name types of cephalopods

Answer 9

Octopus
Squid

Question 10

Name types of crustaceans

Answer 10

Lobster
Crab
Prawns

Question 11

Name types of crustaceans

Answer 11

Lobster
Crab
Prawns

Question 12

How should fish be stored?

Answer 12

Fish have a shelf shelf life of 10 to 12 days if properly refrigerated between temperatures of 0 to 4° it should be gutted and the cavities should be well washed before storage. ready to eat. Fish should be stored in shelves above raw food stuff to avoid cross contamination

Question 13

List 5 ways to store fish healthy and safely

Answer 13

Store fresh fish in trays covered and labelled in a refrigerator between 0-4°
To avoid cross contamination fish should be stored in a separate refrigerator away from other foods.
Frozen fish should be stored in a freezer at 18°. Frozen fish should be defrosted in a container Covered at the bottom of the refrigerator
do not defrost fish at kitchen temperature smoked fish well wrapped in refrigerator to avoid strong smell penetration

Question 14

Name the cut of fish

Answer 14

Fillet
Steaks
Darnes
Troncons
Supremes
Goujon
Delice
Paupiette
Plaited (en tresse)

Question 15

What cooking methods can be used for fish?

Answer 15

Shallow frying
Deep frying
Poaching
Boiling
Grilling
Stirfry
Roasting
Baking
Steaming
Braising and stewing

Question 16

Name oily fish

Answer 16

Salmon
Mackerel

Question 17

Name Lean fish

Answer 17

Cod
Haddock

Question 18

What are the quality points to look at when choosing and buying shellfish?

Answer 18

Shells should not be cracked or broken
Shells of muscle and oyster should be tightly shut.
Lobster crab and prawns should be a good colour and heavy for their size.
Lobsters and crabs should have all limbs in place.

Question 19

What should be noted when storing shellfish?

Answer 19

Where possible shell fish should be purchased alive to ensure freshness
Shellfish should be kept in suitable containers covered with clingfilm or damp cloth and stored in refrigerator
Shelf should be cooked as soon as possible after purchase

Question 20

What should be noticed when cooking shellfish?

Answer 20

Shellfish unknown for the dramatic colour change from bluegray to a vibrant orange because they contain a pigment called carotenoids

Question 21

How should you fillet fish?

Answer 21

When filling a fish remove the fillet by cutting along the backbone from the head to tell then reverse the fish and remove the second fillet cutting from the tail to the head

Question 22

How should you fillet fish?

Answer 22

When filling a fish remove the fillet by cutting along the backbone from the head to tell then reverse the fish and remove the second fillet cutting from the tail to the head