2. Q. What are the signs of quality for checking a delivery of fresh fish? Firm flesh Bright red gills Prominent not sunken eyes Sparkling scales Fresh smell No broken packaging or damaged fish Shellfish alive Smells of the sea Temperature/ice

3. Q. Dishes made with white fish can lack flavour and colour. Discuss ways in which fish dishes can be made more interesting. Adding a sauce Adding another type of fish e.g. fish pie Coating in batter/breadcrumbs Making fish curry Adding a topping Marinating fish Adding vegetables with colour Garnish Adding stronger flavours e.g. cheese Herbs and spices Methods of cooking

4. Q. Assess the importance of poultry in adding variety and appeal to menus. Variety of poultry dishes can be used. Chicken, turkey, duck give different flavours. Can be used whole or in pieces e.g. leg, wings, breast. Little waste. Sauces can be added. Can be served with rice, pasta or vegetables. Healthier option for people on diets. More choice as a range of dishes can be made from one item e.g. curries. Can be marinated to add flavour. Quick to cook e.g. stir fry’s. Can be served hot or cold. Available all year. Can be prepared in advance e.g. spicy wings. Can be used in sandwiches and paninis or wraps.

5. Q. Discuss the food safety procedures a chef would follow when preparing and cooking poultry dishes. Ensuring chicken is in date. Ensuring chicken has been stored correctly/covered. Must be thoroughly defrosted before cooking. Correct use of chopping boards. Keeping cooked food away from raw food. Prevention of food poisoning e.g. salmonella/prevent multiplication of bacteria. Keeping out of the danger zone (5 o C-63 o C). Ensuring core temperature at least 75 o C when cooked. Juices run clear – no pink or red juices. Food handlers have basic hygiene certificate. Personal hygiene of staff.