4. Which of the following ways in broiling or grilling helps prevent the splitting of fish during cooking?

a. Cooking fish on a skewer.
b. Brushing fish with oil before cooking.
c. Brushing fish with oil during cooking.
d. Scoring or making parallel cuts on fish.

5. In broiling or grilling, how is even and uniform cooking be achieved for large or thick cuts of fish?

a. Cooked fish in a covered pan.
b. Cooked fish by wrapping in aluminium foil.
c. Cooked fish by turning only once during cooking.
d. Cooked fish by turning several times during cooking.​