Who am I?
I am used to cut almost everything may it be pork, poultry or fishes. Who am I?
Chef's Knife
Scaling the fish on both sides as well as near the fins, collar and tail is the ____ step in scaling the whole fish.
4th step
The first guideline in making the plate attractive.
Keep food off the rim of the plate.
The ideal temperature in refrigerating fresh fish.
30° to 34°F (-1° to 1°C)
What do you call the combination of diced onion, carrots and celery, gently cooked in fat.
Mirepoix
I am used for sautéing or stir frying seafoods. Who am I?
Sauté pan
Give one example of a fish dish that is prepared raw.
Sushi, Sahimi, Tartare and Ceviche.
Appearance, texture, and flavour as well as federal grade standards are external factors of ______. This also refers to the quality characteristics of food.
Food Quality
Fish and Shellfish is best prepared by what kind of cooking method?
Dry-heat cooking methods
It is is a liquid, cream, or semi-solid food, served on or used in preparing other foods.
Sauce
I am made of wood and is usually used for mixing ingredients. Who am I?
Mixing Spoon
Removing the ink sac is what step in cleaning a squid?
2nd step
One importance of evaluating the dishes of a menu is that it detects variations of food being developed. True or False.
False
How to properly thaw a fish?
Defrosting it inside the refrigerator
A sauce well-known used in eggs Benedict. It's created by mixing egg yolk, melted butter, and lemon juice.
Hollandaise Sauce
I am a water creature that can become quite tough when cooked for a long time. They sometimes refer me as calamari. Who am I?
Squid
A simple but effective way to cook fish. It can be used as a stand-alone method or to finish fish after pan-searing on the stove top.
Baking or Roasting
It is important to match _____ with the plates. We should select plates large enough to hold all the items without crowding .
Portion Size
It is the process of soaking fish with 1 tablespoon of salt for every 1 cup of water.
Brining
What are the basic ingredients of a white sauce?
White roux and Milk
I am the very first thing that you do prior to cooking, as they also referred to me as to "set in place".
Mise' En place
It is a classic French technique garnished with brown butter, lemon and chopped parsley.
Sautéed fish a la Meuniere
What are the five qualities used to evaluate the texture of food?
Chewiness, graininess, bitterness, firmness, and consistency
The maximum storage time of a frozen fat fish.
2 months
Give the difference between a roux and a slurry.
Roux uses fat. Slurry uses cold liquid.