Baking Fish and Shellfish Quiz

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16 Questions

What is the best type of fish for broiling?

Fat fish

What should be done to prevent breadcrumbs from burning easily during baking?

Coating with fat before adding breadcrumbs

What should be done with the liquid used for basting the fish during baking, before serving?

Strain, degrease, reduce, and finish

What should be done to all fish, regardless of being fat or lean, before broiling?

Coated with a fat

Which cooking method is best for lean, delicate white fish such as sole, halibut, and cod?

Shallow poaching

What is the purpose of breading or battering fish before deep-frying?

To protect the fish from the frying fat

What does the term 'court bouillon' mean?

Short broth in French

What is the purpose of the parchment in the 'en papillote' cooking technique?

To trap steam and cook the fish in its own moisture

What is the key consideration when serving raw seafood?

Freezing saltwater fish before use

What is fish tartare?

A mixture of chopped raw fish with condiments and seasonings

What distinguishes ceviche from other raw seafood preparations?

It is marinated in an acid mixture

What is the primary ingredient in sushi?

Short-grain rice

What is the classic method for sautéing fish?

Sautéing à la Meunière

Which type of fish is best for deep-frying?

Firm shellfish

What is the key consideration when serving raw seafood?

Freezing saltwater fish before use

What distinguishes ceviche from other raw seafood preparations?

It is marinated in an acid mixture

Test your knowledge of cooking fish and shellfish with this quiz! Explore different baking methods for whole fish, fish portions, shellfish, and stuffed clams or oysters. Discover how baking can be combined with other cooking techniques for delicious results.

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