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SAT reading for information: smoking a fish Flashcards | StudBud

Explore/SAT reading for information: smoking a fish

SAT reading for information: smoking a fish

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Reading for information and answering questions about how to smoke salmon

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Questions 9

Answers

1
What is the main idea of this passage
smoking fish is more hazardous than smoking tobacco products
we wish the fish which is inside the fish is a fish witch
jamaican fish
smoking a fish is a fine way to prepare it for eating
2
If you plan to serve thin smoked fish on Saturday at noon, when should you buy your fish?
Saturday morning
Friday evening
1 week prior
Tuesday morning
3
The author would most likely disagree with which statement?
a thick slab of shark meat should be smoked for a long time
cool air is better for forming the pellicle
140 degree fish is fully smoked
The air drying step can be expedited by using a hair dryer
4
Which of these types of wood should be avoided for smoking fish?
Pine
Walnut
Hickory
Apple
5
In the passage, "pellicle" most closely means
a type of fish, similar to sturgeon
the process of air-drying a fish
a layer of fish skin that must be removed
a sticky layer on dried fish
6
The author would most likely agree with which of these statements?
patience is required for successful fish smoking
Smoked fish can be stored at room temperature for 10 days
The process can be expedited by raising the temperature
Smoking fish is clearly superior to baking or broiling fish
7
Which statement is NOT true about the curing process?
Curing adds preservatives
Curing can add flavors
Curing strictly improves with increased time
Curing removes excess water
8
Which of these is not a step in the fish smoking process?
drying
Curing or brining
smoking
rolling
9
The time needed for the steps in smoking fish are, in order from fastest to slowest;
smoking, curing, drying
smoking, drying, curing
curing, smoking, drying
curing, drying, smoking