(2) (a) What food substances are present in fish? (b) How does the food value of fish compare with that of meat?
(3) (a) Discuss the digestibility of fish. (b) How does the salting of fish for preservation affect its digestibility?
(4) How does the housewife's purchase of fish affect the market price?
(5) What methods of cookery should be used in preparing: (a) large fish? (b) small fish?
(6) Mention the tests for determining the freshness of fish.
(7) Discuss the care of fish in the home.
(8) Give the steps in the preparation of a fish for cooking.
(9) Give the steps in the boning of a fish.
(10) (a) What are fillets? (b) Tell briefly how fillets are obtained.
(11) Why are sauces frequently served with fish?