TEST OF PRACTICAL KNOWLEDGE QUESTION (a) List six types of fish cut. (b) State three reasons for coating fis for frying. (c) List four ingredients for coati...

Answer Details

(a) Six types of fish cut

• Fillet: a boneless side of fish removed from the bone.
• Steak (darne): a thick slice cut across a round fish, on the bone.
• Cutlet (troncon): a slice cut across a flat fish, on the bone.
• Goujon: a fillet cut into thin, finger-like strips.
• Suprême: a slanting slice cut from a large fillet.
• Délice: a neatly folded or rolled fillet.

Paupiette (a stuffed, rolled fillet) is also acceptable.

(b) Three reasons for coating fish for frying

• To protect the delicate flesh from the intense heat of the fat and prevent it from breaking up.
• To seal in the natural juices and flavour so the fish stays moist.
• To give an attractive, crisp, golden-brown surface and prevent the fish from absorbing too much fat.

(c) Four ingredients for coating fish

• Flour (seasoned).
• Beaten egg.
• Breadcrumbs.
• Batter (flour, liquid and sometimes egg) as an alternative coating.