Podcast
Questions and Answers
What is the purpose of using a perforated tray for storing whole, cleaned fish?
What is the purpose of using a perforated tray for storing whole, cleaned fish?
Ungutted fish should be scaled immediately to avoid difficulty in scaling later.
Ungutted fish should be scaled immediately to avoid difficulty in scaling later.
True
What should be done to the belly cavity of ungutted fish?
What should be done to the belly cavity of ungutted fish?
It should be cleaned thoroughly with fresh water.
The lower the temperature, the longer the _____ of seafood.
The lower the temperature, the longer the _____ of seafood.
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Match the seafood storage methods with their characteristics:
Match the seafood storage methods with their characteristics:
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What is the yield prepared weight of fish when the original weight is 1.20 kg?
What is the yield prepared weight of fish when the original weight is 1.20 kg?
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A chef should have the ability to clean and portion whole fish.
A chef should have the ability to clean and portion whole fish.
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What is the primary use of a filleting knife?
What is the primary use of a filleting knife?
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To clean a fish, one must scale the fish starting from the tail and moving towards the ______.
To clean a fish, one must scale the fish starting from the tail and moving towards the ______.
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Which knife is primarily used for cutting bone and removing the head of the fish?
Which knife is primarily used for cutting bone and removing the head of the fish?
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Match the seafood preparation tools with their uses:
Match the seafood preparation tools with their uses:
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Scaling the fish should always be done without water.
Scaling the fish should always be done without water.
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What is one of the primary advantages of buying pre-cut portions of fish?
What is one of the primary advantages of buying pre-cut portions of fish?
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What is the primary purpose of using colour coded chopping boards?
What is the primary purpose of using colour coded chopping boards?
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Mise en place refers to the process of cleaning cooking utensils.
Mise en place refers to the process of cleaning cooking utensils.
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What should a cook refer to for instructions on how to prepare their mise en place?
What should a cook refer to for instructions on how to prepare their mise en place?
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Using a __________ board for raw seafood helps prevent cross contamination.
Using a __________ board for raw seafood helps prevent cross contamination.
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What might a chef consider to determine par stock levels?
What might a chef consider to determine par stock levels?
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Match the following seafood preparation tasks with their descriptions:
Match the following seafood preparation tasks with their descriptions:
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Storing raw seafood above cooked food is safe as long as they are kept in a cool room.
Storing raw seafood above cooked food is safe as long as they are kept in a cool room.
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What is the benefit of organizing mise en place ahead of time?
What is the benefit of organizing mise en place ahead of time?
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Study Notes
Purchasing Alternatives for Fish
- Restaurants purchase fresh fish in different ways based on needs and staff skills
- Fine dining restaurants may purchase whole fish and prepare them in-house
- Other kitchens may opt for pre-cut fillets or portions for convenience
Fish Skinning and Filleting Equipment
- Filleting knife: Used for filleting and skinning
- Chef's knife: Used for cutting bone, removing the head, and other fish preparation tasks
- Scissors: Used to cut off fins and smaller bones
- Tweezers: Used to remove thin bones
Cleaning and Preparing Fish
- Scaling: Scrape fish with the back of a knife, fish scraper, or scaler from tail to head, in the opposite direction of the scales
- Washing: Wash to remove loose scales
- Drying: Dry the fish to ensure a clean surface
- Cross-contamination: Prevent cross-contamination by maintaining clean surfaces and utensils, and using color-coded chopping boards for different food types
- Blue chopping boards are specifically used for raw seafood.
Mise En Place
- Mise en place means "to set in place" or "everything in place" in French
- It refers to preparation done before starting the actual cooking process
- Prioritize and organize mise en place tasks for efficiency.
- Consider par stock levels (previous experience-based estimations) for portion quantities.
- Par stock levels are influenced by the day of the week (busier days require more prep).
- Well-organized mise en place enables faster and more efficient service.
Storing Whole, Cleaned Fish
- Keep whole, cleaned fish on crushed ice on a perforated tray for drainage
- Use a container to collect the melted ice.
- Cover the fish with plastic wrap.
Storing Ungutted Fish
- Scale and gut ungutted fish immediately
- Thoroughly clean the belly cavity and flaps with fresh water.
- Wash both the inside and outside of gutted fish purchased from the shop.
- Scale fish without delay, as it becomes more difficult after a day or two in the refrigerator.
Storing Fillets and Cutlets
- Place fillets and cutlets on trays and wrap them well to prevent drying and contamination
- Use crushed ice or frozen esky ice bricks.
- Place ice in a bag to collect melted water.
- Store fillets/cutlets in an Esky filled with ice.
Storing Live Fish
- Live fish can be kept for short periods in fresh or saltwater tanks
- Maintain correct water temperature and ensure circulation and aeration.
- Store fish on the bottom shelf of the refrigerator to prevent leaks and contamination.
Seafood Storage Temperatures
- Lower temperatures extend shelf life, but avoid freezing below 0°C to prevent damage to the seafood.
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Description
This quiz explores various methods restaurants use to purchase and prepare fish, including the tools and techniques necessary for effective fish cleaning and filleting. It covers everything from purchasing whole fish to using appropriate equipment and ensuring hygiene in the kitchen.
