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35: In Review Questions
A fish that has been drawn or gutted has had its _____ _____ removed.
True or false. Flatfish are easier to fillet than round fish.
A. True
B. False
What type of fish has pin bones and how are they removed?
What has been removed from a shrimp that has been peeled and deveined?
How does the technique for opening clams differ from that for opening oysters?
Describe how fish fillets should be stored on ice.
Fish and shellfish have much less _____ _____ than meat and poultry so there is no need to tenderize them through the cooking process.
Describe the appearance of a fully cooked fillet of fish.
What is often done to a fillet of fish before it is sautéed?
List the key ingredients in a court bouillon.
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