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Fish Quiz

simon stocker 10 Fragen 3,8 (4 Bewertungen)

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Fragen in diesem Quiz (10)

  1. 1What type of fish is featured in this photograph?Bild zu Frage 1
    1. ATurbot.
    2. BBrill.
    3. CDover Sole.
    4. DPlaice.
  2. 2Which group of fish below are suitable for crumbing or coating in batter and deep frying?Bild zu Frage 2
    1. ATrout, Salmon, Tuna, Plaice.
    2. BHaddock, Cod, Whiting, Pollock.
    3. CMackerel, Herring, Brill, Haddock.
    4. DSalmon, Trout, Herring, Cod.
  3. 3Which fish from the list below can you serve with its internal organs.Bild zu Frage 3
    1. ASalmon.
    2. BPlaice.
    3. CRed Mullet.
    4. DTilapia.
  4. 4A Paupiette Farcie is which of the preparations below?Bild zu Frage 4
    1. AA stuffed rolled fillet of white fish.
    2. BA folded and stuffed fillet of white fish.
    3. CA plait of white fish.
    4. DA stuffed supreme of white fish.
  5. 5A fish prepared En Colere is prepared how?Bild zu Frage 5
    1. AFilleted and breadcrumbed and deep fried.
    2. BA whole fish split down the middle back bone removed rolled up and crumbed and deep fried.
    3. CA fish bent round and secured through the eye sockets or in it's mouth breaded and deep fried.
    4. DA breaded plait of fish deep fried.
  6. 6A darne of salmon is prepared how?Bild zu Frage 6
    1. ACut through flesh and bone of a round fish served as a steak.
    2. BA whole stuffed fillet.
    3. CA cut through a fillet on a slant.
    4. DA cut through flesh and bone of a flat fish served as a steak.
  7. 7A whole salmon which will be served cold is best poached in a what?Bild zu Frage 7
    1. ABouillion.
    2. BA stock.
    3. C Court bouillon.
    4. DA Cuisson.
  8. 8Which flat fish generally has it's dark skin ripped off, rather than skinned with a knife?Bild zu Frage 8
    1. ADab.
    2. BTurbot.
    3. CHalibut.
    4. DDover Sole.
  9. 9A Matelotte is considered to be prepared mostly with which fish?Bild zu Frage 9
    1. ASalmon.
    2. BMonkfish.
    3. CSole.
    4. DEel.
  10. 10Which group below indicates the quality points of a fresh fish?Bild zu Frage 10
    1. ABright eyes protruding, brown gills, no sea slime, scales intact, no abrasions , good sea smell.
    2. BBright eyes protruding, red gills, sea slime, scales missing, no abrasions , good sea smell.
    3. CFat belly, red gills, good coating of sea slime, scales intact, no abrasions , smells fishy.
    4. DBright eyes protruding, red gills, good coating of sea slime, scales intact, no abrasions , good sea smell.

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Beschreibung
Try this fish quiz to hel you revise for your u spinning tests
Sprache
English
Aufrufe
325
Bewertung
3,8 von 5 · 4 Bewertungen
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