Prepare and cook fish part 2

• Catering
• Further Education (Key Stage 5)

Prepare and cook fish part 2

Name some quality points of oily
fish ?

why is oily fish not suitable for deep frying?

Give some quality points of white fish

Explain why deep frying is an appropriate cooking method for bread crumbed goujons of plaice?

Give a cut from a flat white fish ?

1. Tronçons
2. Supreme
3. Darne
4. cutlet

What is a common type of white flat fish?

1. Plaice
2. Tuna
3. Salmon
4. Sole

Name a cut of a round fish?

1. Darne
2. paupiette
3. Supreme
4. Goujons.

what is the difference between a Tronçons and a darne?

1. A type of fishing boat
2. Darnes are cut from large round fish, tronçons are cut from large flat fish.
3. A fishing technique
4. A species of fish

Name three types of shellfish that are molluscs?

State three types of shellfish that are Crustaceans?

State four factors in relation to portion control which should be taken into consideration
when preparing and serving paupiettes of sole

Please revise for the test next week !