1) Refers to fish that have a shell of some kind. This shell is an external skeleton that gives the fish protection an structural hold. a) SEAFOODS b) SHELLFISH c) FIN FISH 2) One of the categories of finfish that are found at the bottom of the sea or ocean. a) FLATFISH b) ROUND FISH c) CEPHALOPODS 3) A fish with fins (bony fish). a) FLATFISH b) FINFISH c) ROUND FISH 4) One of the market forms that have been sliced or cut crosswise. a) CURED FISH b) DRIED FISH c) FISH STEAKS 5) One of the market form of fish which the whole fish have been gutted but requires cleaning.  a) DRESSED FISH b) DRAWN FISH c) WHOLE FISH 6) One of the market forms where fish have been scaled and entrails removed. This form of a fish product is ready to cook.  a) DRESSED FISH b) DRAWN FISH c) WHOLE FISH 7) One of the market forms of fish, a double fillet, with the backbone and other bones removed by splitting the fish down the back or the belly. a) FISH FILLET b) FISH STEAKS c) BUTTERFLY FILLET 8) One of the market forms of fish, the boneless portions cut from the sides of fish. a) FISH FILLET b) FISH STEAKS c) BUTTERFLY FILLET 9) A single-serving cross-section portion sliced in a straight line through the backbone of a whole, dressed, round fish. Little thinner than the steak, 12mm/1/2 inch thick. a) FISH FILLET b) CUTLETS c) CHEEKS 10) A type fish cut that from larger fish and can be further cut down into single-serving size portions such as Suprêmes, Pavés, or Goujons. a) FILLET b) CUTLETS c) LOINS 11) A type fish cut that from-primary part of a fillet taken from larger round fish, such as Cod, or each side of the backbone of large game fish like Tuna. a) FILLET b) CUTLETS c) LOINS 12) A type of fish cut that have a single served portions taken from a vertical slice through the backbone of a whole wrapped round fish. a) BUTTERFLY FILLET b) DARNES c) CHEEKS 13) A kind of thread that need to be remove in mussels. a) PROXIMAL THREAD b) DISTAL THREAD c) BYSSUS THREAD 14) In preparing fish by means of removing the fins, gills, eyes, head, and scales using kitchen scissors. a) FILLETING A FISH b) TRIMMING A FISH c) SKINNING A FISH 15) In preparing fish by means of removing the flesh from the bones and skin. a) FILLETING A FISH b) TRIMMING A FISH c) SKINNING A FISH 16) It is a procedure used to improve the flavor of fish by dipping it in a marinade for short/long periods. a) MARINATING b) CURING c) COATING 17) This methods of cooking improves flavor and aromas of dishes that cannot be achieved over moist heat cooking methods. a) SAUTÉING b) BROWNING c) DEEP FRYING 18) This kind of dry heat cooking methods takes in heating the food from below. a) BROILING b) BLANCHING c) GRILLING 19) This kind of dry heat cooking methods takes in heating the food from above. a) BROILING b) BLANCHING c) GRILLING 20) This cooking methods involves submerging the food in hot, liquid fat, make sure that anything you place into hot fat is free from excess moisture. a) DEEP FRYING b) BLANCHING c) SAUTÉING 21) This cooking methods needs to heat a liquid until just below the boiling point, 180˚F. a) DEEP FRYING b) BLANCHING c) SCALDING 22) This cooking methods considered the most tender moist heat cooking technique since it involves the transfer of heat through vaporized water or other liquids. a) STEAMING b) BOILING c) SIMMERING 23) It is the removal of shell to preserve the mollusks or crustacean’s soft edible flesh. a) SKINNING b) FILLETING c) SHELLING 24) It is one of moist heat cooking methods that takes a moment to soak food into boiling water and then stop the cooking process immediately by plunging the fish/meat into ice water. a) BLANCHING b) BOILING c) BRAISING 25) It is one of moist heat cooking methods that takes the liquid to mild bubbles that rise quickly from the bottom of the pot. a) BLANCHING b) BOILING c) SIMMERING 26) Is the presentation of serving the dish to guests in a visually pleasurable style. a) GARNISHING b) PLATING c) HIGH END 27) One of the factors in plating is keeping a plate visually exciting by pairing texture contrasting with each other, which in each bite also creates an interesting textural distinction. a) DRAW ATENTION TO TEXTURE b) FIND A FOCAL POINT c) AIM HIGH 28) One of the factors in plating is the appearance of meal by arranging bright accent colors with more neutral tones that also make strength of dish. a) FIND A FOCAL POINT b) CONSIDER COLOR c) DRAW ATENTION TO TEXTURE 29) One of the factors in plating is keeping a plate clean by wiping away any stray crumbs. a) CLEANLINESS COUNTS b) FIND A FOCAL POINT c) AIM HIGH 30) One of the factors in plating is an appropriate edible garnish to divert from the dull nature of less appetizing foods. a) GARNISH WITH A REASON b) CREATE A CLOCK c) EMBRACE THE UNAPPEALING 31) One of the factors in plating, the ____ on a plate have a purpose and must be edible. a) GARNISH WITH A REASON b) AIM HIGH c) EMBRACE THE UNAPPEALING 32) It gives a direct impact on the general look on a dish, so it is important to consider the size, shape, and color of your ____. a) PICK YOUR PLATE b) CREATE A CLOCK c) EMBRACE THE UNAPPEALING 33) The critical element in plating. It guides the guest’s eyes to the direction of the focal point of a dish. a) GARNISH WITH A REASON b) AIM HIGH c) EMBRACE THE UNAPPEALING 34) In plating it is important to select a _____. It is usually the food that contains protein liked grilled steak or fried fish. a) CONSIDER COLOR b) AIM HIGH c) FIND A FOCAL POINT 35) This style of plating corresponds to a number on the clock to create different sections for placing food. a) PICK YOUR PLATE b) CREATE A CLOCK c) EMBRACE THE UNAPPEALING

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