Cooking Meat
Before searing meat, it is important to do what two things to the meat?
Pat it dry and season it
What is a prawn?
A large shrimp
When broiling a fatty fish, it is best advised to:
Use little to no fat
Higher or Lower heat:
A. Thinner cuts?
B. Rare-r cuts?
A. Higher Heat
B. Higher Heat
Give 1 example of a cephalapod
Octopus, Squid, and Cuttlefish
What is “a la meuniere”?
Fish sauteed in butter after dredging in flour
Cuts from the loin should never be cooked by what method?
Moist methods
How can you tell if a lobster is female just by looking at it?
Front swimmerets are soft and pliable
When poaching small fish or shellfish, start it in cold or hot liquid?
Hot Liquid (cold for larger fish)
Meat served “au jus” is served with:
Its owned unthickened juiced
What is the term for a mollusk with two hinged shells?
Bivalve
The best temperature of poaching fish is:
160-185 Degrees Fahrenheit
The amount of braising liquid needed for pot roast depends on what factor?
Amount of sauce needed for dish
Rock shrimp are also called?
Langoustines
What is Étuver?
A cooking technique, where fish is slowly cooked or steamed in its own juices or "sweated out"