Cookery 10- Cook/Present or Plate Seafood

Which of the following is high in fat?

• cod

• bass

• mackerel

• red snapper

Tick all the guidelines that make the plating attractive.

• Keep it simple.

• Balance the portion sizes.

• Keep food off the rim of the plate.

• Make every component count.

• Serve hot foods hot, on hot plate.

When the fish is cooked already, its flesh becomes

Which fish easily dries because it has almost no fat?

• fat fish

• lean fish

• shellfish

• whole fish

What is the best and suited cooking method for fat fish?

• Baking

• Boiling

• Deep- fat frying

• Sauteing

Which of the following refers to onions?

• clamart

• crecy

• dubarry

• lyonnaise

FIFO stands for _________________________________

Which is basted to baked lean fish to prevent it from drying?

• butter

• lemon

• soy sauce

• tomato paste

Tick all the benefits of FIFO

• prolong food shell life

• less food wastage

• improved customer satisfaction

• better food safety

• enhance the food flavor

Frozen fish must be kept well wrapped to prevent _____________.