Practice Quiz

Red Seal Cook

Category - Fish and Shellfish

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When preparing fish, the term “butterflied” means:
  1. A pan-dressed fish, boned and opened flat like a book. The two sides remain attached by the back or belly.
  2. A side of fish removed intact, with or without skin.
  3. A cross-section slice
  4. A large, round, boneless piece
Explanation
Answer: A -Fish can be purchased butterflied by certain vendors but is usually prepared in this fashion by the cook. A whole fish is butterflied by removing the head, tail, fins and scales, boned and opened flat like a book, with a center cut usually going through the belly.
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