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Chapt 20 & 21

Terms in this set (63)

To apply the standard breading procedure to fish fillets, you pass them through
First flour, then egg wash, then bread crumbs
Court bouilllon is
A mixture of water, acid, and seasonings, used to poach fish
The best cooking temperature for poaching trout is
160-180
To poach small fish and fish portions in court bouillon, start them in
Simmering liquid
To poach large fish in court bouillon, start them in
Cold liquid
Fish
Have very little connective tissue
Whole fish or portions of fish baked in the oven may also be referred to as
Roasted
Broiled and grilled seafood items are becoming more popular because people perceive them as
Simpler, healthier, prepared quickly, aka all of these
When broiling fish, it is a good idea to
Coat e fish lightly with a fat before broiling to reduce drying
Which of the following is not one of the ingredients used to produce fish a la meuniere
Dill
When sautéing or pan frying fish, it is best to
Brown the more attractive side the presentation side of a piece of fish first
Although deep fried fish may be neither subtle or refined, it can be of very high quality if the
Frying oil is of good quality, fish is fresh and not overcooked, item is served without delay after cooking, aka all of these
The breading or batter used when deed frying fish
Protects the fish from the frying fat, protects the frying fat from the fish, provides a crisp flavorful and attractive covering
Court bouillon can contain
Acid, water, herbs and seasonings, aka all of these
If a fish is cooked in court bouillon, it
Can be served either hot or cold
Which one of the following statements about poaching fish in court bouillon is not true
Add flavoring ingredients and fish at the same time to court bouillon.
A poached fish can be removed from its cooking liquid without breaking it or damaging its appearance by
Tying it loosely to a board, wrapping it in cheesecloth, using a special fish poacher with a rack, aka all of these
Shallow poached fish can be glazed with a mixture containing it's finished sauce plus
Egg yolk, hollandaise sauce, lightly whipped cream, aka all of these
A _______ is used to glaze fish
Salamander
The French cooking method called etuver can be accurately translated as
Both to sweat and to cook or steam in its own juices
If a fish is cooked en papillote, it is
Cooked by steaming, enclosed in a piece of parchment, cooked together with flavoring ingredients and sauce, aka all of these
If you decide to serve raw fish to your customers, be sure you do all of the following except
Serve only freshwater fish
Broiled fish must be sprinkled generously with paprika to give it an appetizing color.
False
Butter for sautéing fish should be clarified, because whole butter is likely to burn
True
Sautéed fish fillets should be served with the skinned side down
False
A pressure steamer may be used to tenderize shellfish items such as clams and lobster tails.
False
Grilled fish portions are usually served coated with a flavorful sauce
False
Fish fillets must always have the skin removed before being broiled
False
The main ingredient in sushi is raw fish
False
Seviche is a dish of seasoned, raw fish that has been marinated in an acid mixture
True
Another name for romaine lettuce is
Cos lettuce
Another name for chicory is
Curly endive
Which of the following kinds of salads is most often served as a lunch main course
Combination salad
Which of the following salads is made with green beans, potatoes, lettuce, tuna, and olives
Salade Nicoise
Which of the following salads is made with apples, celery, and walnuts
Waldorf salad
The purpose of a seperate course is to
Cleanse he palate
Iceberg lettuce
Is the most common green lettuce
Arugula is also known as
Both rocket and rugula
Which of the following describes a good way to prepare and plate salads
Cutting salad ingredients in large enough pieces so that customers will be able to identify them
Which of the following describes a good way to prepare and plate salads
Cut salad ingredients in large enough pieces so that customers will be able to identify them
Bound salads differ from combination and vegetable salads in that they are usually mixed with a _________ during preperation
Thick dressing, such as mayonnaise
Which of the following statements about grain and pasta salads is false
Pastas and vegetables to be used in the same salad should be cooked seperately
Fruit salads can be
Dessert salads, appetizer salads, part of combination luncheon plates, aka all of these
Chefs salad is an example of a _____ salad
Composed
Which of the following salads is most likely to be served as a main course
Composed
When maintaining a salad bar, it is important to
Wipe the edges of dressing containers, refill containers before they begin to look depleted, clean up the debris that has been scattered by customers, aka all of these
Salad dressings
Sometimes considered cold sauces, serve the same function as sauces, liquids or semi liquids used to flavor salads, aka all of these
Salad dressings and sauces both
Enrich, add flavor, add moisture, aka all of these
Of the following oils, ______ oil has the most distinctive taste
Olive
Extra virgin olive oil
Is made from the first pressings of olives
Balsamic
Vinegar is aged in wooden barrels
Wine
Vinegar is usually preferred for the best quality oil and vinegar dressings
Which of the following statements is correct about Roquefort cheese
It is a brand name french blue cheese
The type of lettuce used in Caesar salad is
Romaine
________ is the most important emulsified dressing
Mayonaise
When making mayonnaise, it is essential to
Whip the egg yolks well in a bowl before adding oil
Stainless steel knives are best for cutting salad ingredients
True
Cooked foods to be mixed with mayonnaise must be chilled before mixing.
False
To make mayonnaise, you may use up to one cup of oil per large egg yolk
True
Vinaigrette is a type of permanent emulsion
False
Cooked salad dressing looks like mayonnaise but often contains no oil and is thickened with starch
True
Mesclun is a mixture of tender, baby lettuces
True
Radicchio and Treviso both have red leaves
True
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