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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