Fish

Question 1

What are the signs to look for when buying fish

Answer 1

No fishy smell, it should smell of the sea.
No damage to any part of the fish including the fins
Clear and bright eyes, not cloudy
Deep red gills
Covering of slime all over the fish
Firm flesh
Fins intact

Question 2

What are the classifications of fish?

Answer 2

Round and white, Round and oily, Flat and white

Question 3

What is an example of a round and white fish?

Answer 3

Cod, Haddock, Hake

Question 4

What is an example of a round and oily fish?

Answer 4

Salmon, Trout, Mackerel, Sardine

Question 5

What is an example of a flat and white fish?

Answer 5

Plaice, Lemon Sole, Dover Sole

Question 6

How to tell fish is cooked?

Answer 6

• Turned from translucent to opaque
• Starting to form flakes
• Skin with peel away easily if poaching

Question 7

What does Frame mean?

Answer 7

Is remaining after you have filleted the fish, if from a white fish it can be used for fish stock once you have removed the head and rinsed and cleaned where the blood is.

Question 8

What is the Dorsal Fin?

Answer 8

Is often used as one of the signs that a whole fish might be cooked. Don’t use it as theonly sign of it being cooked. The dorsal fin is the main fin that runs across the back of a round fish.

Question 9

What is Meuniere

Answer 9

Fish is dusted in flour, pan fried and then a brown butter sauce is made.

Question 10

What does it meant to Panne

Answer 10

To coat in flour, egg and breadcrumbs.

Question 11

What is Beurre noisette

Answer 11

unsalted butter cooked over a medium heat until milk solids start to caramelize and turn a nut brown. The smell we want you to identify is digestives biscuits.

Question 12

What does it mean to Rechauffe fish?

Answer 12

to reheat a previously cooked dish

Question 13

What is tartar sauce?

Answer 13

A daughter sauce of mayonnaise including the ingredients shallots, parsley, capers.

Question 14

What are goujons?

Answer 14

Strips of delicate fish such as plaice or lemon sole which are panned . Once prepared they are deep fried and served with tartar sauce.

Question 15

What are the rules of deep fat frying

Answer 15

• Only fill the pan 1⁄2 way up the sides. Anymore and it could be very dangerous
• Make sure you always have gloves available and a lid nearby to use if needed to stop an oil
  fire.
• Never leave unattended.
• Test oil with a small piece of bread and you should be aiming for a golden brown colour
  achieved within 20 seconds.
• Make sure ingredients are dry and not wet
• Lower food into the oil, don’t drop it in.

Question 16

How do you prepare a whole fish?

Answer 16

Cut across the back then a small cut across the tail, make a cut behind where the head bone is. Using short sharp motions pull the fish away from the spine down to the tail and repeat until you have released the filled. Tear it away from the frill. Follow same step on other side. Flip over and repeat. Skin the fish.