Fish *G11

Question 1

Nutritional value of fish in general *3

Answer 1

*rich in protein
*low in fat
*high in calcium and phosphorus

Question 2

Nutritional value of white fish *4

Answer 2

*less than 3% fat
*easy to digest
*good for sick people
*vit A and D - fish liver

Question 3

Nutritional value of oily fish *3

Answer 3

*more than 3%
*hard to digest
*less suitable for the sick

Question 4

Saltwater, flat, white fish *2

Answer 4

Sole
Halibut

Question 5

Saltwater, round, white fish *3

Answer 5

Hake
Haddock
Cod

Question 6

Saltwater, round, oily fish *4

Answer 6

*tuna
*salmon
*sardines
*anchovies

Question 7

Freshwater, round, white fish *1

Answer 7

Black bass

Question 8

Freshwater, round, oily fish *2

Answer 8

Yellow fish
Trout

Question 9

Crustaceans *5

Answer 9

*shrimp
*prawn
*crab
*lobster
*crawfish

Question 10

Mollusks *4

Answer 10

*oysters
*mussels
*scallops
*clams

Question 11

Cephalopods *2

Answer 11

Squid
Octopus

Question 12

Uses of fish and shellfish on the menu *4

Answer 12

Hors d oeuvres
Starters
Soup
Main course

Question 13

Quality points of fresh fish *min 4 max 7

Answer 13

*bright full eyes
*bright red gills
*firm texture
*slimy skin
*pleasant smell
*no dark spots
*packed on ice

Question 14

Quality points of fresh shellfish in general *2

Answer 14

*well wrapped
*no ice in packaging = defrosting

Question 15

Quality points of Shrimps/prawns *2

Answer 15

*fresh
*not too small

Question 16

Quality points of lobster and crab*2

Answer 16

Claws attached
Be alive

Question 17

Quality points of Mollusks *2

Answer 17

Alive
Shell firmly closed

Question 18

Name and explain preparation style of fish *3x2

Answer 18

*whole - as out of water
*drawn - viscera (internal organs) removed
*dressed - viscera, scales, head, tail and fins removed

Question 19

Name and explain fish cuts *7

Answer 19

*la darne- cross - section slice of round fish in the bone
*le trançon- slice of flat fish cut on the bone
*le fillet- cut of fish without bone
*le suprême- fillet of large fish cut in the slant
*les goujous- fish fillet strips 5x0.5cm
*les goujounettes- fish fillet strips 8x0.5cm
*la paupiette- fish fillet spread with stuffing and rolled

Question 20

Rollmops

Answer 20

Herring pickled in vinegar, deboned, rolled and skewed

Question 21

Fish roe (from) *2

Answer 21

*use hard and soft roe of herring/cod/sturgeon
*use coral from lobster

Question 22

Storing of fresh fish *4

Answer 22

*store on crushed ice
-1 to 1C
*keep moist
*store 1-2 days

Question 23

Storing of frozen fish *4

Answer 23

-18C
*frozen @ sea or ASAP
*thaw in fridge
*storage-oily fish - 2 months
-white fish - 6 months

Question 24

Storing of shellfish *6

Answer 24

store @ 1C for a week max
*keep in og boxes
*store on ice
*cook ASAP
*lobsters can be store in moist seaweed/saltwater

Question 25

Fish has little connective tissue therefore *3

Answer 25

*it cooks quickly
*naturally tender
*falls apart easily when not handled properly

Question 26

Effects of heat on fish *5

Answer 26

*proteins coagulate
*collagen > gelatine
*translucent > white
*flesh separates in flares
*flesh separates from bone

Question 27

Moist heat *3

Answer 27

*boil
*poach
*steam

Question 28

Dry heat *4

Answer 28

*baked
*grilled
*deep fry
*shallow fry

Question 29

Portion sizes for whole fish and fillets

Answer 29

Whole fish - 375g
Fillets - 150-175g

Question 30

Accompaniments *5

Answer 30

Lemon wedges
Lemon butter
Tarter sauce
Other sauce
Starch dishes

Question 31

Fish preservation methods *4

Answer 31

Freezing (fish bakes)
Tinning (sardines)
Pickling (in a jar)
Drying (hanging)

Question 32

Ignore

Question 33

Fish offal is usually

Answer 33

Caviar

Question 34

Where is caviar usually served

Answer 34

Raw as hors d’ouvres

Question 35

Carviar is sourced from

Answer 35

Sturgeon

Question 36

Why should fish be cooked before dry cooking *2

Answer 36

*prevents absorption of too much oil
*coat in egg,butter and crumbs