2. In broiling large fish or thick slices of fish, in what way the fish is being grilled
in order to retain its shape and avoid sticking to the grill?
a. Brush the grill with oil.
b. Brush the grill with warm water.
c. Put the fish into the grill once heated.
d. Put the fish into the grill before applying heat.
3. Which of the following ways of broiling or grilling helps develop a flavorful
brown crust to the product?
a. Cooked quickly over high heat.
b. Cooked over low heat until brown in color.
c. Dredge fish in flour and dip in seasonings before cooking.
d. Dredge fish in flour and dip in melted butter before cooking.
4. What makes a deep-fried fish fillet flavorful and crispy?
a. Breading of fish before frying.
b. Adding salt to the breading mixture.
c. Soaking fish in marinade before frying.
d. Marinating fish in an acid before frying.
5. Which of the following is NOT the purpose of breading or dipping fish into
batter mixture before frying?
a. To soften the product
b. To retain moisture in food.
c. To make the product crispy.
d. To protect food in absorbing fat
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