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...
(b) State three reasons for coating fis for frying.
(c) List four ingredients for coating fish.
(a) Here are six types of fish cuts:
Fillet: This is the boneless, skinless cut of fish that's taken from the sides of the fish.
Steak: This is a cross-section cut of the fish that includes the bone.
Butterfly: This is a type of fillet that's cut in half and opened up like a book.
Cube: This is when the fish is cut into small, bite-sized pieces.
Supreme: This is a fillet cut that includes both the top and bottom portions of the fish.
Tail: This is the portion of the fish closest to the tail, which can be cut into small strips or left whole.
(b) Here are three reasons for coating fish for frying:
To protect the fish: A coating can help prevent the delicate flesh of the fish from breaking apart during frying.
To add flavor: A coating can add flavor to the fish and make it more enjoyable to eat.
To create a crispy texture: A coating can create a crispy, crunchy texture on the outside of the fish that's satisfying to bite into.
(c) Here are four ingredients for coating fish:
Flour: Flour is a common coating for fish that creates a crispy texture when fried.
Cornmeal: Cornmeal is another popular coating that adds a slightly sweet and crunchy texture to the fish.
Bread crumbs: Breadcrumbs can be used to create a light and crispy coating on the fish.
Tempura batter: Tempura batter is a Japanese-style batter made from flour, cornstarch, and cold water, which creates a light and airy coating on the fish.
I hope this helps!
Answer Details
(a) Here are six types of fish cuts:
Fillet: This is the boneless, skinless cut of fish that's taken from the sides of the fish.
Steak: This is a cross-section cut of the fish that includes the bone.
Butterfly: This is a type of fillet that's cut in half and opened up like a book.
Cube: This is when the fish is cut into small, bite-sized pieces.
Supreme: This is a fillet cut that includes both the top and bottom portions of the fish.
Tail: This is the portion of the fish closest to the tail, which can be cut into small strips or left whole.
(b) Here are three reasons for coating fish for frying:
To protect the fish: A coating can help prevent the delicate flesh of the fish from breaking apart during frying.
To add flavor: A coating can add flavor to the fish and make it more enjoyable to eat.
To create a crispy texture: A coating can create a crispy, crunchy texture on the outside of the fish that's satisfying to bite into.
(c) Here are four ingredients for coating fish:
Flour: Flour is a common coating for fish that creates a crispy texture when fried.
Cornmeal: Cornmeal is another popular coating that adds a slightly sweet and crunchy texture to the fish.
Bread crumbs: Breadcrumbs can be used to create a light and crispy coating on the fish.
Tempura batter: Tempura batter is a Japanese-style batter made from flour, cornstarch, and cold water, which creates a light and airy coating on the fish.