(a) List six types of fish cut.
(b) State three reasons for coating fis for frying.
(c) List four ingredients for coating fish.
(b) State three reasons for coating fis for frying.
(c) List four ingredients for coating fish.
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Correct Answer: Option
Explanation:
(a) Types of Fish Cut; -Goujons. -Supremes. -Plaited/En tresse. -Steak. -Fillet. -Darnes. -Paupiettes. -Troucons.
(b) Types of Fish Cut; -To conserve the nutrients in the fish. -To retain the shape of the fish. -To prevent the fish from breaking during frying. -To make the fish look attractive and appetizing. -To prevent the fish from being in direct contact with hot oil. -To make it crispy.
(c) Ingredients for Coating Fish; -Flour -Bread crumbs. -Egg. -Batter. -Ground biscuit.
(a) Types of Fish Cut; -Goujons. -Supremes. -Plaited/En tresse. -Steak. -Fillet. -Darnes. -Paupiettes. -Troucons.
(b) Types of Fish Cut; -To conserve the nutrients in the fish. -To retain the shape of the fish. -To prevent the fish from breaking during frying. -To make the fish look attractive and appetizing. -To prevent the fish from being in direct contact with hot oil. -To make it crispy.
(c) Ingredients for Coating Fish; -Flour -Bread crumbs. -Egg. -Batter. -Ground biscuit.