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culinary theory > Ch 12 > Flashcards

Ch 12 Flashcards

1
Q

Le troncon

A

A slice of flat fish on the bone

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2
Q

Le filet

A

A fillet of fish free from the bone

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3
Q

Let supreme

A

Fillets of large fish cut on a slant

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4
Q

Le delice

A

Trimmed & neatly folded fillets, usually flat fish

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5
Q

La goujon

A

Fish cut into strips 3”x 1/4” normally crumbed

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6
Q

La goujonette

A

Like goujon but smaller 2”X1/4 “

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7
Q

La paupiette

A

Fillet of fish, spread w/ a stuffing & rolled

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8
Q

Medallion

A

Medallion or round cut, from fish such as monkfish

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9
Q

With grilled fish what 2 things should you not do?

A

Do not cover the item w/ sauce

Do not serve too much sauce

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10
Q

What is a classic method for pan frying called?

A

A la meunière

Dredged in flour 1st

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11
Q

Pant frying is not suitable for most?

A

Fin fish due to delicate nature

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12
Q

What category of fish is easy to panfry?

A

Firm shellfish/shrimp scallops

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13
Q

What is the most popular cooking method for fish in North America?

A

Deep frying

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14
Q

What type of fish is best for deep frying?

A

Lean fish

Shellfish

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15
Q

What is poaching?

A

Cooking in a liquid at very low heat

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16
Q

What is shallow poaching?

A

Fillets & other small portions cooked in a small amount of liquid, partially submerged in the liquid.

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17
Q

What is the submersion method?

A

Whole fish & thick steaks cooked completely submerged in a seasoned liquid called court bouillon

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18
Q

En papillote is?

A

French term meaning paper
Fish item plus flavouring ingredients & sauce tightly enclosed in a piece of parchment paper so steam can’t escape.

When paper package is heated, the item steams in its own moisture.

Juices, flavours & aromas are held inside paper & not opened until placed b4 customer

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19
Q

What are the guidelines for serving raw fish?

A

Use only the freshest fish
Buy from reliable purveyor
Use only saltwater seafood from clean water
Don’t use freshwater fish
Freeze then thaw before use to destroy possible parasites
Keep cold, handle as little as possible
Sanitation

20
Q

9 cooking methods for fish

A 
Poaching
Steaming
Grilling
Pan fry
Deep fat fry
Baking 
En papillote 
Crumbed a l anglaise
Battered a la francaise
21
Q

What is hard roe?

A

Ripe internal egg masses in the ovaries of female fish

22
Q

What is soft roe?

A

The milt of male fish

23
Q

Roe is a good source of?

A

Vitamin b12, omega 3 fatty acids and protein
Vitamin c, riboflavin, phosphorus, selenium

High in cholesterol

24
Q

What is coral?

A

Roe/eggs of a crustacean (lobster,scallop) that can be used in cooking

25
Q

What’s the most popular coral source?

A

Lobster

26
Q

When a lobster is spawning and the eggs are extruded & attached to the underside of the tail is called?

A

Brooding

27
Q

What kind of lobsters must not be harvested by law to protect the population

A

Brooding

28
Q

What is the king of fish roes?

A

Caviar

29
Q

Caviar is?

A

The salted roe/eggs of the sturgeon fish

30
Q

What 2 places have been the major producers of caviar?

A

Russia & Iran

31
Q

In the USA & Canada any produce labeled just caviar comes from what fish?

A

Sturgeon

32
Q

3 species of sturgeon/caviar types are?

A

Beluga
Ossetra
Sevruga

33
Q

Beluga is?

A

Blue tin - rarest & finest quality

34
Q

Ossetra is?

A

2nd to beluga for quality - yellow tin

35
Q

Sevruga is?

A

Most popular & affordable - sold in red cans

36
Q

What is malassol?

A

Russian for little salt

Label lower proportion of salt than normal consider better quality

37
Q

What 4 attributes should good quality caviar have?

A

Contain shiny whole eggs w/ few or none broken

Not have a strong fishy smell

Be moist but not look watery or oily

Pop in your mouth when eaten

38
Q

Process of roe/caviar

A

Roe removed by splitting underside of sturgeon

Roe passed over screens gentle pressure from palm of hand

Eggs separate from membrane

Eggs rinsed several changes of cold water

3%-5% dry salt added mixed drained again

Caviar packed in tin, glass or porcelain

39
Q

Best caviar should be served?

A

Ice cold

40
Q

Caviar spoons are made of?

A

Bone, porcelain, & mother of pearl

41
Q

Caviar should be served on?

A

Non metal spoon

42
Q

Serve caviar w/?

A

Frozen vodka, very dry champagne/sparking wine or dry white wine

43
Q

Appropriate sides for caviar?

A 
Crackers
Chives
Finely chopped red onion
Chopped parsley 
Toast points
Capers chopped
44
Q

La darne

A

Round fish steak

45
Q

What are 5 indicators of freshness for fish?

A

Eyes clear & bulging
Gills bright red
Texture firm flesh should spring back
Scales moist skin & scales, not dried out
Smell scent of fresh ocean breeze, not fishy

46
Q

What is fish roe?

A

Fish eggs

culinary theory (12 decks)

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