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Fish Quiz

simon stocker 10 perguntas 3,8 (4 avaliações)

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Perguntas do quiz (10)

  1. 1What type of fish is featured in this photograph?Imagem da pergunta 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?Imagem da pergunta 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.Imagem da pergunta 3
    1. ASalmon.
    2. BPlaice.
    3. CRed Mullet.
    4. DTilapia.
  4. 4A Paupiette Farcie is which of the preparations below?Imagem da pergunta 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?Imagem da pergunta 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?Imagem da pergunta 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?Imagem da pergunta 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?Imagem da pergunta 8
    1. ADab.
    2. BTurbot.
    3. CHalibut.
    4. DDover Sole.
  9. 9A Matelotte is considered to be prepared mostly with which fish?Imagem da pergunta 9
    1. ASalmon.
    2. BMonkfish.
    3. CSole.
    4. DEel.
  10. 10Which group below indicates the quality points of a fresh fish?Imagem da pergunta 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.

Informações

Descrição
Try this fish quiz to hel you revise for your u spinning tests
Idioma
English
Visualizações
325
Avaliação
3,8 de 5 · 4 avaliações
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