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Card 6
Front
suggest ways of cooking the following -fillets of sole -breaded plaice goujons -whole trout -smoked haddock -white fish kebabs
Back
Card 7
Front
what are soused herrings or mackerel?
Back
Card 8
Front
what ingredients would you expect to see in kedgeree?
Back
Card 9
Front
what is meant by a darne of fish?
Back
Card 10
Front
what is meant by a troncon of fish?
Back
Card 11
Front
when cooking fish dishes suggest way to make the dish healthier.
Back
Card 12
Front
if you were buying whole round fish, what quality points would you look for?
Back
Card 13
Front
fish is a perishable item, suggest ways it can be preserved.
Back
Card 14
Front
if you had some frozen fish fillets for use on tomorrows menu, how would you defrost them?
Back
Card 15
Front
when taking a delivery of fish of both frozen and fresh fish, what should their temperatures be?
Back
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