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PC 2 On Cooking / Seafood

Terms in this set (201)

Which of the following fish is not available commercially in Canada?
freshwater bass
Striped bass is often erroneously referred to as:
rockfish
The largest quahogs are called:
Chowders
The court bouillon to poach a whole salmon should be at which temperature?
80-85°C
Salmon cured in a salted brine and lightly smoked is marketed as:
lox
Catfish is available only as wild catch.
false
A fish and shellfish stew may be called a:
bouillabaisse
Small, whole fish, such as trout are best cooked by:
pan-frying or sautéing
Which of the following is a characteristic of shellfish?
very lean
a la meuniere
Fish dredged in flour, sautéed in butter, served with a topping of lemon juice, parsley, and browned butter.
a la nage
A style of preparation in which a poached fish or seafood item is served "swimming" in a broth made of its poaching liquid.
anadromous
Fish that live in salt water but that swim into fresh water to lay eggs.
aqua farming
Also as aquaculture, the business, science and practice of raising large quantities of fish and selfish in tanks, ponds or ocean pens.
Atlantic lobsters
1-2lb crustacean with a large meaty tail and two large claws; "homard" in French
bivalve
A mollusk that has a shell that opens into two halves, such as clams, mussels, and scallops
bivalves
A mollusk with a pair of hinged shells, such as clam and oyster.
Blue crabs
Atlantic crab species commercially available whole or in meat form; young molting blue crabs are available as soft shell crabs
butterflied
A pan dressed fish, boned and opened flat like a book. The two sides remain attached by the back or belly skin
catadromous
Fish that live in fresh water but that swim into salt water to lay eggs.
cephalopod
A member of the class of mollusks that includes octopus and squid.
ceviche
Fish or seafood dish of raw seafood that has been cooked by the acids in citrus juice rather than by heat
chilled
Now used by some in the industry to replace the more ambiguous fresh; indicates that the item was refrigerated, held at -1°C to 1°C.
coral
The roe or eggs of certain shellfish.
court bouillon
A flavourful liquid used to poach fish or seafood, made from white mirepoix, lemon or white wine, and flavourings
cray fish
A freshwater crustacean resembling a small lobster; also called crawfish.
crustacean
A sea animal with a segmented shell and jointed legs, such as lobster and shrimp.
cuisson
French term for a cooking liquid.
cull
Lobsters or crabs missing claws
drawn
Viscera (internal organs) removed: most whole fish are purchased this way.
dressed
Viscera, gills, fins and scales removed.
Dungeness crabs
The most widely available BC crab species, found in the Pacific from California to Alaska
en papillote
Wrapped in paper for cooking so that the food is steamed in its own moisture
etuver
A French term meaning to cook a product in its own juices; to sweat.
fancy
Only used when a standard for that quality has been set down in the food inspection regulations and the product meets the standard.
fillet
The side of a fish removed intact, boneless or semi boneless, with or without skin.
fin fish
Fish with fins and internal skeletons.
flash frozen
Foods that have been frozen very rapidly using metal plates, extremely low temperature or chemical solution.
flatfish
Fish with asymmetrical compressed bodies that swim in a horizontal position and have both eyes on the top of their heads including sole, flounder and halibut.
fresh
The item is not and has never been frozen.
fresh frozen
The item was frozen while still fresh but not as quickly as flash frozen.
frozen
The item was subjected to temperatures of -18°C (0°F) or lower to preserve its inherent quality.
glaze
A sweet sauce that is brushed on while cooking
glazed
A frozen product dipped in water: the ice forms a glaze that protects the item from freezer burn.
green shrimp
Market term for raw shrimp in the shell.
King crabs
The largest crab species, found in very cold water in the Northern Pacific, primarily Alaska
langoustine
A small relative of the rock lobster, sometimes sold as rock shrimp.
mantle
Body tube of a squid or cuttlefish
mollusks
Soft-bodied sea animals, usually inside a pair of hinged shells, such as clam and oyster.
moules mariniere
Mussels steamed with white wine, shallots and parsley.
pan dressed
Viscera and gills removed: fish is scaled and fins and tail are trimmed. Head is usually removed (accept small fish ie. Trout)
peel, deveined, cooked
The words that the abbreviation PDC, as applied to shrimp, stands for.
prawn
Technically a crustacean of a number of species, primarily Palaemon and Penaeus featuring a segmented tail and occasionally pincers, although in common language most large shrimp are called prawns in market form
round fish
Fish with round, oval or compressed bodies that swim in a vertical position and have eyes on both sides of their heads, including salmon, swordfish and cod
seafood newburg
A dish consisting of fish or seafood served in a cream sauce flavoured with sherry or other fortified wine.
shallow poaching
Poaching an item only partially submerged in the liquid.
shrimp
Technically a crustacean of a number of species, primarily Nantania featuring a segmented tail
slipper lobsters
Slipper lobsters are a family of crustaceans closely related to spiny lobsters and furry lobsters. All the species are edible, and some, such as the "Moreton Bay bug" and the "Balmain bug" are commercially harvested
Snow (or spider) crabs
An edible crab with long thin legs found off the coasts of Eastern Canada and the North Pacific, predominantly Alaska. Snow crab is usually sold frozen and fully cooked, with whole, in segments, or as legs only.
sole bonne femme
Poached sole in white wine sauce with mushrooms.
sole vin blanc
French menu name for poached sole in white wine sauce.
spiny lobsters
Any of several edible crustaceans also called rock lobsters or "langouste" in French, differing from the true lobsters in having a spiny shell and lacking the large pincers.
steak or darne
Cross section slice, with a small section of back bone attached usually prepared from large round fish.
submersion poaching
Method by which fish and other items are cooked completely submerged in court boullion
surimi
The general name for a processed seafood product that is made by grinding lean, white fish and shaping it to resemble crab legs and other shellfish.
sushi
A seasoned Japanese short grain rice that is often, but not always, garnished with raw fish
tartare
A dish of raw meat or seafood that has been finely minced and combined with flavourful ingredients; traditionally mustard, garlic, and capers
tentacles
The arms of an octopus or squid
tomalley
The liver of a lobster, pale green, it is eaten plain or removed, mashed and added to sauce.
wheel or center cut
Used for swordfish and sharks, cut into large boneless pieces from which steaks are then cut.
Fish and shellfish are tender because they have very little connective tissue.
true
Which of the following is a member of the sole (soleidae) family?
Dover Sole
Which fish is skinned by pulling the skin off by hand?
Dover sole
Salmon are anadromous fish, living in the sea and migrating to fresh water to breed.
true
Which of the following fish is considered lean?
shellfish
Fish is considered cooked when it becomes firm and just begins to flake.
true
Which crab is sold as cooked claws?
stone
The pinkish orange colour of salmon or trout is due to:
the diet of the fish
Golden caviar is produced from:
whitefish
Lobster eggs are called:
coral
Which of the following is not a crustacean?
squid
A stuffed, rolled fillet of sole is best described as (a):
paupiette
The _______ scallop is the smallest type.
calico
The fat content of fish affects the way it responds to cooking.
true
A trout that lives part of its life in salt water is marketed as:
steelhead
Which of the following is a characteristic of flat fish?
bottom dwellers
Fish marinated in lime juice is best described as:
seviche
Atlantic hard-shell clams are known as:
quahogs
Shellfish are marketed by the:
count per pound
Paralytic seafood poisoning is known as:
red tide
A sole paupiette is rolled:
skin side in
Abalone is an example of a:
...
Braised and stewed shellfish dishes rarely follow the traditional combination-cooking procedures.
true
The cross-sectional slices cut from large round fish are called:
steaks or darnes
Eels are known for their high nutritional value and lean meat.
False
Angler fish are also known as:
monkfish
New Zealand mussels are marketed under the name:
greenshells
Which of the following fish would be best prepared by deep frying?
catfish
How are fish and shellfish graded?
No grading protocol exists for fish and shellfish in Canada
Salmon is the most popular fish in Canada.
true
Fresh oysters must be stored:
flat side up
Overcooking is the most common mistake when preparing fish and shellfish.
true
Many flat fish are marketed in North America as sole. Their actual species is:
flounder
Fish and shellfish are most commonly served with:
light butter sauces, such as beurre blanc
Which of the following is a characteristic of round fish?
They swim in vertical position.
Which product is best suited for storage directly in crushed ice?
whole salmon
How should very lean fish, such as flounder and sole, be prepared?
1. sautéing
2. baking
3. broiling
Flat fish yield two fillets each while round fish yield four fillets each.
false
Pan-frying and deep frying are commonly used methods for preparing fatty fish.
false
The edible muscle of a scallop is the:
adductor
Debearding of mussels should be done the day before cooking to give them a chance to heal.
false
An oyster dish baked with spinach, watercress, and Pernod is marketed as:
Oysters Rockefeller
Salmon and mackerel are examples of fatty fish.
true
When poaching whole fish, it is best to use the shallow-poaching method.
False'
Herring is rarely available fresh.
true
Which of the following is a bivalve?
1. clam
2. oyster
Golden caviar is produced from:
whitefish
Golden caviar is produced from:
whitefish
Golden caviar is produced from:
whitefish
Golden caviar is produced from:
whitefish
Which is a flat fish?
Turbot
Which is a round fish?
Trout
Which of the following is true to salmon?
An anadromous fish
Which is a lean fish?
Cod
Which is a fatty fish?
Salmon
What are the two categories of shellfish?
Mollusks and crustaceans.
What are P&D shrimp?
Shrimp that are peeled and deveined
Which of the following is NOT a bivalve?
Abalone
What are bivalves classified as?
Molluscs
How are sizes of shrimp indicated?
Count per pound.
From which of the following do you need to remove the adductor muscle(s)?
Clams and oysters
What is meant by flushing clams?
Soak in a brine to remove sand
How is a shrimp butterflied?
Make a deep cut down the back side of the shrimp and spread the flesh open
What is done with the shells of lobster?
Used in the preparation of sauces and bisques.
What is the proper procedure to prepare mussels for cooking?
Wash, scrape and remove beard.
What is mahi mahi also known as?
Dorado
Which fish has a texture similar to that of lobster?
Monkfish
Which fish often develops an ammonia smell?
Shark
Which west coast fish is a member of the smelt family?
Eulachon.
What is an indication that shark meat is not fresh?
An ammonia smell.
What is removed when cleaning a fresh Ahi tuna loin for portioning?
Skin and blood line
Which fish is skinned before filleting?
Dover sole.
Of the following cooking methods, which one is best suited for lean fish?
Pan-frying
Which fish are best for smoking?
Fatty
Which fish is best suited for baking?
Salmon
What is the preferred fat for pan-frying and sautéing fish?
Clarified butter and oil mixed
What is the purpose of the breading or batter when deep-frying fish?
It provides a crisp, flavorful, and attractive covering
What should the heat setting be when searing scallops?
High
Which of the following is an important consideration when broiling fish?
Oil the fish lightly to reduce sticking.
When poaching fish, what is the best temperature of the poaching liquid?
70º to 82°C (160 to 180°F)
What is the main difference between simmering and poaching?
The temperature of the liquid.
Approximately how much stuffing is required to stuff 20,- 8 ounce trout?
1.15 to 1.7 kg (2.5 to 3.75 lbs)
How are panfried fillets of fish prepared for a large buffet function?
Seared and then baked on sheet pans.
Which fish would be best suited for a large buffet function?
Poached salmon
Which fish would hold best for a large function once baked?
Salmon
Which part of the grill should be used for grilling shrimp?
The hottest part
What is the proper procedure to deep-fry prawns?
Peel, devein, dredge, batter, deep-fry at 350ºF (177ºC)
What is the proper procedure to bake shellfish?
Season, coat with butter or appropriate sauce and bake for a few minutes in a hot oven. Correct
What is the proper procedure to broil a lobster?
Split live lobster in half, crack claws, remove sack, devein, season, baste and broil.
How is boiled lobster that is not to be eaten immediately cooled?
On ice but only until cold.
How should lobsters be cooked?
Dropped in rapidly boiling court bouillon, re-boiled and simmered 5 minutes per 500 g
Which shellfish is used for calamari?
Squid
Which mollusks, is NOT regularly served deep-fried?
Oysters
Which shellfish is commonly served raw?
Oysters
How can it be determined that lobsters were alive when they were cooked?
The tails will be tightly curled.
What is the most effective way to cook large numbers of whole lobster for a function?
Cooked in a convection steamer
Which product will hold the best for a large function after cooking?
Whole lobster
What is done when pan frying fish?
It is placed in the pan with the presentation side down
Which of the following is NOT a saltwater fish?
Pike
How many fillets do round and flat fish yield?
Flatfish yield four fillets and round fish yield two.
Which of the following statements is true about clams?
Clams can be purchased live in the shell, shucked (either fresh or frozen), and canned (either whole or chopped).
In which shellfish is only the adductor muscle eaten?
Scallops
What does the abbreviation I.Q.F. mean, when applied to shrimp?
Individually quick frozen
Which species of crab is the largest?
Alaska king
Which of the following is most similar to a crayfish?
Lobster
Where is the stomach of a lobster located?
Behind the eyes
What is tomalley?
Liver of a lobster
What is the proper procedure in poaching portioned fish?
Add portioned fish to simmering court bouillon, lower heat and cook until fish begins to flake
Which fish would be best prepared by deep fat frying?
Lemon sole
What is the Italian name for squid?
Calamari
What is the largest scallop variety?
Sea
Name the 3 most important commercially available scallop varities?
Sea, bay and calico
Sea scallops are available with an average count of?
20-30
Bay scallops are available with an average count of?
70-90
Calico scallops are avaiable with an average count of?
70-110
Scallops are usually sold live
false
Mullusks are lean or fat fish?
lean
Flounder is also know as?
Sole
Univalves are?
Mollusks with a single shell that the soft bodies reside in. Usually a snail.
What is the french name for snails.
escargots
Escargots are?
univalve land animals
Soft shell clams are also known as?
Ipswich
What is the most common clam?
Manila
Fish can be categorized by the type of water they live in, their colour, their shape and their fat content. What is the most important category for determining cooking technique?
Their fat content.
At what temperature should live shellfish be stored?
-1º to 1°C (30º to 34°F)
What is the largest member of the pacific clam family?
Geoduck.
Which of the following is a common problem in fish preparation?
Overcooking
What is the proper procedure in poaching portioned fish?
Add portioned fish to simmering court bouillon, lower heat and cook until fish begins to flake.
What is the proper procedure to deep-fry prawns?
Peel, devein, dredge, batter, deep-fry at 350ºF (177ºC).
Peel, devein, dredge, batter, deep-fry at 350ºF (177ºC).
Season, coat with butter or appropriate sauce and bake for a few minutes in a hot oven
Season, coat with butter or appropriate sauce and bake for a few minutes in a hot oven
Split live lobster in half, crack claws, remove sack, devein, season, baste and broil
Of the following mollusks, which is NOT regularly served deep-fried?
Mussels
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