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TLE chapter 4-5
43問 • 2年前
  • Someone_ 98
    • 通報

    問題一覧

  • 1

    are fish with fins and internal skeletons

    fin fish

  • 2

    classification of seafood

    fin fish, shellfish

  • 3

    types of fish

    oily-rich fish, white fish

  • 4

    fish with figh amount of fat

    oily-rich fish

  • 5

    fish with low amount of fat

    white fish

  • 6

    sometimes reffered to as “lean fish” because all the oils are contained in the liver which is removed during gutting

    white fish

  • 7

    classification of fish

    habitat, body structure, fat contains

  • 8

    types of habitat of a fish

    salt water, fresh water

  • 9

    types of body structure of a fish

    round fish, flat fish

  • 10

    types of fat contains of fish

    oily-rich fish, white fish

  • 11

    fish with long cylindrical body and an eye located on each side of the head

    round fish

  • 12

    has a flat body and swims in a horizontal position, they have eyes in top of their head

    flat fish

  • 13

    are broadly divided into two main categories, they have ni internal bone structure

    shellfish

  • 14

    two main categories of shellfish

    mollusks, crustaceans

  • 15

    shellfish with sift meat without any bones but with a hard outer shell. some of them only have one shell whole most have two shells covering their body

    mollusks

  • 16

    those with one shell like periwinkles and whelks

    uni-valve

  • 17

    those with two shells hinged at one end

    bi-valve

  • 18

    two categories of mollusks

    uni-valve, bi-valve

  • 19

    type of shellfish eith no outer shell byt with a single internal one called pen

    cephalopods

  • 20

    have a hard outer shell with jointed appendages to protect their sweet, tender meat.

    crustaceans

  • 21

    market forms of fish

    whole fish, drawn fish, dressed fish, pan dressed fish, fish steak, fish fillet, butterflied fillet, glazing, processed fish, live fish

  • 22

    fish cuts

    butterfly fish, cheeks, cutlets darnes, dressed, fillets, goujons, loins, pan-dressed, paves, steak, supremes, tail, troncons, whole, wings

  • 23

    methods of cooking fish

    poaching, deep poaching, grilling, deep-frying, pan-frying, baking, braising, steaming, broiling, oven baking, microwaving, marinating

  • 24

    a flavourful liquid made by gently simmering bines and or vegetables

    stock

  • 25

    classification of stocks

    white stock, brown stock, fish stock, lamb stock, pork stock, court boullion, vegetable stock

  • 26

    made from chicken, beef or veal

    white stock

  • 27

    made from browned chicken ir beef bined a d browned mirepoix

    brown stock

  • 28

    made from bones, skin, fins, and heads if fish

    fish stock

  • 29

    made either white or brown and provides a sound flavor base for lamb dishes

    lamb stock

  • 30

    sweet and rich with high extraction of gelatin

    pork stock

  • 31

    a well-flavored liquid used principally to poach fish or shellfish

    court boullion

  • 32

    really neither white or brown and is a good wat to use up scraps

    vegetable stock

  • 33

    ingredients in making stock

    nourished elements, mirepoix, boquet garni, liquid

  • 34

    ingredients in preparing stock

    bones, meat , mirepoix, herbs and spices, seasoning and spices/aromatics, boullion cubes, acid products

  • 35

    ratio for roux

    1:1, equal parts flour to fat

  • 36

    five classification of soup

    cream soups, cold soups, cosomme, bisque, chowders

  • 37

    how long should fish or seafood stock simmer

    45 minutes

  • 38

    how long should chicken stock simmer

    6-8 hours

  • 39

    used as a base for soup, sauce, and seafood dishes; a strong flavored liquor from cooking fish, meat or game

    fumet

  • 40

    example of clear soup

    broth/boullion, consommes

  • 41

    pieces of fish cut lengthwise or crosswise, from fillets or steaks into portions of uniform width and length

    sticks

  • 42

    cutting meat, fish, vegetables, fruit, and bread into slices

    tranches

  • 43

    molluscan shellfish that have one or both shells removed

    shucked shellfish

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    TLE Chapter 1-3

    TLE Chapter 1-3

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    TLE Chapter 1-3

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    43問 • 2年前
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    AP Modyul 4-7

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    93問 • 2年前
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    Someone_ 98 · 41問 · 2年前

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    41問 • 2年前
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    Science

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    41問 • 2年前
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    Someone_ 98 · 6問 · 2年前

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    6問 • 2年前
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    Someone_ 98 · 26問 · 2年前

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    26問 • 2年前
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    Someone_ 98 · 18問 · 2年前

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    18問 • 2年前
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    Someone_ 98 · 47問 · 2年前

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    36問 • 1年前
    Someone_ 98

    問題一覧

  • 1

    are fish with fins and internal skeletons

    fin fish

  • 2

    classification of seafood

    fin fish, shellfish

  • 3

    types of fish

    oily-rich fish, white fish

  • 4

    fish with figh amount of fat

    oily-rich fish

  • 5

    fish with low amount of fat

    white fish

  • 6

    sometimes reffered to as “lean fish” because all the oils are contained in the liver which is removed during gutting

    white fish

  • 7

    classification of fish

    habitat, body structure, fat contains

  • 8

    types of habitat of a fish

    salt water, fresh water

  • 9

    types of body structure of a fish

    round fish, flat fish

  • 10

    types of fat contains of fish

    oily-rich fish, white fish

  • 11

    fish with long cylindrical body and an eye located on each side of the head

    round fish

  • 12

    has a flat body and swims in a horizontal position, they have eyes in top of their head

    flat fish

  • 13

    are broadly divided into two main categories, they have ni internal bone structure

    shellfish

  • 14

    two main categories of shellfish

    mollusks, crustaceans

  • 15

    shellfish with sift meat without any bones but with a hard outer shell. some of them only have one shell whole most have two shells covering their body

    mollusks

  • 16

    those with one shell like periwinkles and whelks

    uni-valve

  • 17

    those with two shells hinged at one end

    bi-valve

  • 18

    two categories of mollusks

    uni-valve, bi-valve

  • 19

    type of shellfish eith no outer shell byt with a single internal one called pen

    cephalopods

  • 20

    have a hard outer shell with jointed appendages to protect their sweet, tender meat.

    crustaceans

  • 21

    market forms of fish

    whole fish, drawn fish, dressed fish, pan dressed fish, fish steak, fish fillet, butterflied fillet, glazing, processed fish, live fish

  • 22

    fish cuts

    butterfly fish, cheeks, cutlets darnes, dressed, fillets, goujons, loins, pan-dressed, paves, steak, supremes, tail, troncons, whole, wings

  • 23

    methods of cooking fish

    poaching, deep poaching, grilling, deep-frying, pan-frying, baking, braising, steaming, broiling, oven baking, microwaving, marinating

  • 24

    a flavourful liquid made by gently simmering bines and or vegetables

    stock

  • 25

    classification of stocks

    white stock, brown stock, fish stock, lamb stock, pork stock, court boullion, vegetable stock

  • 26

    made from chicken, beef or veal

    white stock

  • 27

    made from browned chicken ir beef bined a d browned mirepoix

    brown stock

  • 28

    made from bones, skin, fins, and heads if fish

    fish stock

  • 29

    made either white or brown and provides a sound flavor base for lamb dishes

    lamb stock

  • 30

    sweet and rich with high extraction of gelatin

    pork stock

  • 31

    a well-flavored liquid used principally to poach fish or shellfish

    court boullion

  • 32

    really neither white or brown and is a good wat to use up scraps

    vegetable stock

  • 33

    ingredients in making stock

    nourished elements, mirepoix, boquet garni, liquid

  • 34

    ingredients in preparing stock

    bones, meat , mirepoix, herbs and spices, seasoning and spices/aromatics, boullion cubes, acid products

  • 35

    ratio for roux

    1:1, equal parts flour to fat

  • 36

    five classification of soup

    cream soups, cold soups, cosomme, bisque, chowders

  • 37

    how long should fish or seafood stock simmer

    45 minutes

  • 38

    how long should chicken stock simmer

    6-8 hours

  • 39

    used as a base for soup, sauce, and seafood dishes; a strong flavored liquor from cooking fish, meat or game

    fumet

  • 40

    example of clear soup

    broth/boullion, consommes

  • 41

    pieces of fish cut lengthwise or crosswise, from fillets or steaks into portions of uniform width and length

    sticks

  • 42

    cutting meat, fish, vegetables, fruit, and bread into slices

    tranches

  • 43

    molluscan shellfish that have one or both shells removed

    shucked shellfish