Fish Quiz

simon stocker
Quiz by simon stocker, updated more than 1 year ago
simon stocker
Created by simon stocker about 5 years ago
155
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Description

Try this fish quiz to hel you revise for your u spinning tests
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Resource summary

Question 1

Question
What type of fish is featured in this photograph?
Answer
  • Turbot.
  • Brill.
  • Dover Sole.
  • Plaice.

Question 2

Question
Which group of fish below are suitable for crumbing or coating in batter and deep frying?
Answer
  • Trout, Salmon, Tuna, Plaice.
  • Haddock, Cod, Whiting, Pollock.
  • Mackerel, Herring, Brill, Haddock.
  • Salmon, Trout, Herring, Cod.

Question 3

Question
Which fish from the list below can you serve with its internal organs.
Answer
  • Salmon.
  • Plaice.
  • Red Mullet.
  • Tilapia.

Question 4

Question
A Paupiette Farcie is which of the preparations below?
Answer
  • A stuffed rolled fillet of white fish.
  • A folded and stuffed fillet of white fish.
  • A plait of white fish.
  • A stuffed supreme of white fish.

Question 5

Question
A fish prepared En Colere is prepared how?
Answer
  • Filleted and breadcrumbed and deep fried.
  • A whole fish split down the middle back bone removed rolled up and crumbed and deep fried.
  • A fish bent round and secured through the eye sockets or in it's mouth breaded and deep fried.
  • A breaded plait of fish deep fried.

Question 6

Question
A darne of salmon is prepared how?
Answer
  • Cut through flesh and bone of a round fish served as a steak.
  • A whole stuffed fillet.
  • A cut through a fillet on a slant.
  • A cut through flesh and bone of a flat fish served as a steak.

Question 7

Question
A whole salmon which will be served cold is best poached in a what?
Answer
  • Bouillion.
  • A stock.
  • Court bouillon.
  • A Cuisson.

Question 8

Question
Which flat fish generally has it's dark skin ripped off, rather than skinned with a knife?
Answer
  • Dab.
  • Turbot.
  • Halibut.
  • Dover Sole.

Question 9

Question
A Matelotte is considered to be prepared mostly with which fish?
Answer
  • Salmon.
  • Monkfish.
  • Sole.
  • Eel.

Question 10

Question
Which group below indicates the quality points of a fresh fish?
Answer
  • Bright eyes protruding, brown gills, no sea slime, scales intact, no abrasions , good sea smell.
  • Bright eyes protruding, red gills, sea slime, scales missing, no abrasions , good sea smell.
  • Fat belly, red gills, good coating of sea slime, scales intact, no abrasions , smells fishy.
  • Bright eyes protruding, red gills, good coating of sea slime, scales intact, no abrasions , good sea smell.
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