Q.1 List the selection criteria for Fish.

Ans= To check the freshness of a fish, one must take into account certain characteristics the fish must have.

Some of the criteria which can help up select fresh fish are:

The eyes: must be full, moist, bright and rounded. Avoid fish with opaque, dry, wrinkled or concave eyes.
The gills: must be clean, red and shiny, without grey traces or mud residues.
The body: must be tight, smooth and almost hard, not loose, soft or deformed.
The skin: must be shiny and moist to the touch. It mustn’t be dry or dull.
Any other natural marking or coloring must also not be dull.
For example, fish such as red mullet must have a bright rosé-red color,
trout must have rainbow colorings and salmon must be bright silver.
The smell: fresh fish smell of freshness and the sea, not fishy.

Q.2 Classify fish with an example of each category.

Ans= Fish are broadly classified as Finfish and Shellfish

Finfish
Finfish are divided into white fish and oil-rich fish.

White Fish

White fish are sometimes referred to as "lean fish" because all the oils are contained in the liver,
which is removed during gutting. White fish are further sub-divided into:

Round White Fish

Examples include cod, haddock, hake and pollock

Flat White Fish

Examples include plaice, lemon sole, brill, turbot, black sole are common examples of this category

Cartilaginous Fish
Ray, rock salmon and shark are examples

Oil-Rich Fish
Oil-rich fish are so called because the oils are distributed throughout the flesh of the fish.
Mackerel, herring, salmon and trout are common examples.

Occasionally you will find fish classified in a different way: Demersal and Pelagic Fish.
Demersal fish are those which live on or near the sea bed.
Round and flat white fish fall into this category.
Pelagic fish swim in mid-waters or near the surface.
Oil-rich fish such as mackerel, herring and tuna are common examples.

Shellfish
Shellfish are broadly divided into two main categories: Molluscs and Crustaceans.

Molluscs
Molluscs can be divided into three categories:

Uni-valve Molluscs
Uni-valve molluscs are those with one shell – periwinkle and whelks.

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 Bi-valve Molluscs
Bi-valve molluscs are those with two shells hinged at one end – mussels, oysters and scallops are good examples.

Cephalopods
This type of shellfish has no outer shell, but just a single internal one called a pen. Examples include squid and
cuttlefish.

Crustaceans
Crustaceans are more mobile creatures with hard segmented shells and flexible joints. Examples include prawns,
shrimp, crab and lobster.

Q.3 List the differences between a sauce and a gravy.

Ans= Gravy: Gravy is a sauce made from meat juices, usually combined with a liquid such as chicken or beef
broth, wine or milk and thickened with flour, cornstarch, or some other thickening agent.
A gravy may also be the simple juices left in the pan after the meat, poultry, or fish has been cooked.
Learn how to make Perfect Turkey Gravy.

Sauce: The word “sauce” is a French word that means a relish to make our food more appetizing.
Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better,
and hence be more easily digested and more beneficial.
Because of the lack of refrigeration in the early days of cooking, meat, poultry, fish, and seafood didn’t last long.
Sauces and gravies were used to mask the flavor of tainted foods.

Q.4 Give two derivatives each of basic mother sauces.

Ans= The 5 French Mother Sauces
1. Béchamel
This is roux whisked with milk or other dairy to make a white sauce.
Ever made macaroni and cheese or chicken pot pie? The base of both these dishes is béchamel.
By itself, béchamel is quite bland,
which is why it is usually cooked with other ingredients and not used as a finishing sauce.

2. Velouté
A velouté is a light roux whisked with chicken, turkey, fish or any other clear stock.
The resulting sauce takes on the flavor of the stock, and the name is derived from the French word for velvet,
which aptly describes this smooth but light and delicate sauce.
It is usually served over fish or poultry that has been delicately cooked, like by poaching or steaming.

3. Espagnole
Sauce espagnole is a basic brown sauce. It’s made of brown beef or veal stock, tomato puree, and browned mirepoix,
all thickened with a very dark brown roux. This sauce is sometimes used at the foundation for boeuf bourguinon and
demi-glace.

4. Sauce Tomat
This is made by cooking tomatoes down into a thick sauce but used to also be thickened with roux.
Unlike more modern-day tomato sauces, the classic French tomato sauce is flavored with pork and aromatic vegetables.

5. Hollandaise
This is the one mother sauce not thickened by a roux. Instead, it’s thickened by an emulsion of egg yolk and melted
butter,
which means it’s a stable mixture of two things that usually normally can’t blend together.
This is a very delicate sauce because the emulsion can easily break, and rich hollandaise is usually used as a dipping
sauce for asparagus
or a finishing sauce for dishes like eggs Benedict.

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 Q.5 Define soups.
Ans= a liquid dish, typically savoury and made by boiling meat, fish, or vegetables etc. in stock or water.

1.Clear Soups
Broth soup
Consommes
2.Thick Soups
Cream Soups
Veloute-based soups
3.Puree Soups
Bisques
Chowders
Cold Soups

1.Clear Soups

When you think of clear soups you think of light soups or mild-flavored soups.
Most clear soups include broths and bouillons made from meats, poultry, game, fish or vegetables.
There are also consommes, which are stock or broths that are clarified to remove impurities.
We are going to explore a bit more about the different types of soups that everyone needs to know if they are serious
about cooking.

2.Thick Soups

There are generally two different types of thick soups: Cream veloute-based soups and puree soups.
Cream veloute-based soups are thickened with a roux, while puree soups rely on a puree of the main ingredient for
thickening.
But in certain ways, the two soups are very similar. Some puree soups are finished with cream,
and rice or potatoes may be used to help thicken the soup.

3.Pureed Soups

Pureed types of soup are often very hearty and full of flavor.
They are healthy and include an impressive amount of vitamins and nutrition.
The best explanation of puree types of soup is to cook starchy vegetables or legumes (Or both!) in a stock or broth, and
then pureeing the ingredients.
It is always recommended when pureeing the ingredients to use a portion of the liquid and add it slowly to get the
desired thickness.

Q.6 Name and explain the different classical cuts of fish.

Ans= Whole Fish or Round Fish or Fish in the Round -
Whole head on with viscera (guts), tail, everything intact.

Dressed Fish - Whole head on, tail, everything except that it has the viscera (guts) removed.
Pan-Dressed Fish - This is a Dressed fish which has its fins, tail, and head removed.
H&G (Headed & Gutted) Fish - Whole, head-off, gutted.
Bullets or Rounds - H&G with fins and tail removed.
Top Back Loin - Taken from larger fish like Tuna, Swordfish, etc, this is the back loin without the belly portion. No
bones.
Loin - This is the prime part of a fillet from a large round fish.
It is the part of the fillet which is above the spine, sometimes called the top back loin.
Loins are typically cut from fish like Tuna, Swordfish, and Marlin.
Fillet - A fillet is an entire side of a fish with the backbone out. Round fish yield two fillets (one from each side).
Flat fish yield 4 fillets (2 from each side). Fillets from larger fish can be further portioned into supremes or

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 escalopes.
They may be skin-on or skin-off.
Fletch - A Fletch is part of a large Fillet from a large flatfish. It can be half, quarter, or less of the full fillet.
Steak or Darne - Is a thick, cross-section cut from a round fish, perpendicular to the spine. Steaks often retain part of
the backbone.
Supreme - A supreme is a prime boneless cut from a fillet or loin which is cut either as a block-cut or
bias-cut, and is considered the best and choicest cut of fish.
Also called a pavé, a supreme cut removes all bones in the filet.
Tronçon - This is a steak-cut (bone-in) from a flatfish such as flounder, halibut, sole, or turbot. In the US these are
called a Steak cut.
Paupiette - A paupiette is a fillet that is stuffed and rolled.
Cravatte - A cravatte is a fillet tied into a knot.
Delice - Delice is a fillet that is neatly stuffed and folded.
Goujons - Strips 2" x ¼" from the fillets of small fish such as sole or plaice.
En Tresse - A braided or platted fillet.
Butterfly Fillets - Used with small fish like trout, sardines, mackerel or herring, this cut is made by leaving the two
fillets attached by the skin.
Thus you get the whole fish minus the head and rib bones.
Canoe Fillets - Same as a butterfly fillet except that the head is left on.

Q.7 Draw a neat diagram and label the different cuts of lamb/mutton.
Ans=

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