Seafoods

5. viscera removed
8. preparing fresh vegetables that not allow the vegetables to soak for a long period of time to prevent nutrients loss
10. are low in fat ( sole,cod,red,)
11. standard quality of cooked vegetables, that should be cut neatly and uniformly;attractively arranged with appropriate
12. making very fine parallel cuts
15. viscera, scales, head tail and fins removed
16. 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.
19. standard quality of cooked vegetable that bright and natural in color
20. making cylindrical cut

1. essental factors of food presentation that involves balance, portion size and arrangement on the plate
2. use for pairing
3. are high in fat (salmon, tuna, trout, mackerel)
4. segmented shell and joined legs (shrimp,crabs)
6. done with a straight, downward cutting motion.
7. are good source of food nutrients that are very important in everyday
9. factors to consider in choosing good quality vegetable that should be crisp and bright in color
13. boneless or without skin
14. any form of sea life regarded as food; includes fish and shells
17. fish fish with external shell but no internal bone structure
18. making long rectangular cut