Cooking of Fish & Shellfish

Question 1

___ are cooked to improve flavor, kill bacteria, and extend shelf life

Answer 1

fish and shellfish

Question 2

one indicator of fully cooked fish

Answer 2

when its translucent flesh turns opaque and is easily flaked

Question 3

two general methods of cooking fish & shellfish

Answer 3

moist-heat & dry-heat

Question 4

fish & shellfish are cooked in liquid or water with some condiments and spices

Answer 4

moist-heat method

Question 5

fish & shellfish are cooked in direct heat without the addition of liquid/water or the exudation of moisture from the fish

Answer 5

dry-heat method

Question 6

common cooking methods include baking, broiling, grilling, inihaw, frying, and toasting

Answer 6

dry-heat method

Question 7

kikiam, rellenong bangus, sarciado, and escabeche are an example of…

Answer 7

combination of moist-heat & dry-heat methods

Question 8

how long does it take to fully cook fish in steam/liquid

Answer 8

15 minutes or less

Question 9

paksiw, pesa, sinigang, pinangat, pochero, steamed lapulapu, sweet & sour fish, sweet & sour prawns, clam soup, tinolang tahong, and crab in black bean sauces are examples of…

Answer 9

moist-heat method