Wrap - Up
1. Fish that are low in fat should be served with sauce to give.___
2. Fish should not be overcooked to prevent ___
3. The cooking method well suited for fat fish is ___
4. Shellfish should not be ___ to retain reachness in flavor.
5. The test for doneness in a cooked fish, is it separates into ___ but does not fall about easily.
6. In scaling fish, lay it in a ___ position on the board.
7. Hold the fish firmly on the ___
8. Rake the scale from the ___ towards the head.
9. Make sure all the scales especially near the ___ most be removed.
10. After all the scales have been removed, ___ the fish to wash away the loosened scales.
1. Fish that are low in fat should be served with sauce to give.___
2. Fish should not be overcooked to prevent ___
3. The cooking method well suited for fat fish is ___
4. Shellfish should not be ___ to retain reachness in flavor.
5. The test for doneness in a cooked fish, is it separates into ___ but does not fall about easily.
6. In scaling fish, lay it in a ___ position on the board.
7. Hold the fish firmly on the ___
8. Rake the scale from the ___ towards the head.
9. Make sure all the scales especially near the ___ most be removed.
10. After all the scales have been removed, ___ the fish to wash away the loosened scales.
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QUARTER 3 - MODULE 5
T.L.E GRADE 10
1. Fish that are low in fat should be served with sauce to give Moisture and richness
2. Fish should not be overcooked to prevent Rubbery
3. The cooking method well suited for fat fish is Fried
4. Shellfish should not be Overcooked to retain reachness in flavor.
5. The test for doneness in a cooked fish, is it separates into flakes but does not fall about easily.
6. In scaling fish, lay it in a Fish flat position on the board.
7. Hold the fish firmly on the head
8. Rake the scale from the Tail towards the head.
9. Make sure all the scales especially near the Fins most be removed.
10. After all the scales have been removed, on one side the fish to wash away the loosened scales.
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