Seafoods

2. standard quality of cooked vegetable that bright and natural in color
3. are low in fat ( sole,cod,red,)
10. fish with external shell but no internal bone structure
11. done with a straight, downward cutting motion.
12. factors to consider in choosing good quality vegetable that should be crisp and bright in color
16. standard quality of cooked vegetables, that should be cut neatly and uniformly;attractively arranged with appropriate
17. essental factors of food presentation that involves balance, portion size and arrangement on the plate
19. viscera, scales, head tail and fins removed

1. an invertebrate of a large phylum that includes snails, slugs, mussels, and octopuses. They have a soft, unsegmented body and live in aquatic or damp habitats, and most kinds have an external calcareous shell.
4. making long rectangular cut
5. use for pairing
6. any form of sea life regarded as food; includes fish and shells
7. making very fine parallel cuts
8. segmented shell and joined legs (shrimp,crabs)
9. making cylindrical cut
13. are high in fat (salmon, tuna, trout, mackerel)
14. are good source of food nutrients that are very important in everyday
15. boneless or without skin
18. viscera removed
20. preparing fresh vegetables that not allow the vegetables to soak for a long period of time to prevent nutrients loss