Deck 20: Cooking for Vegetarian Diets

Question 1

The term à la meunière refers to

A) a fish sauce thickened with beurre manié.
B) steamed mussels.
C) a style of sautéed or pan-fried fish.
D) compound butter used to garnish broiled fish steaks.

Answer 1

a style of sautéed or pan-fried fish.

Question 2

To apply the standard breading procedure to fish fillets, you pass them through

A) first flour, then egg wash, then bread crumbs, then season them with salt and pepper.
B) first flour, then egg wash, then bread crumbs.
C) first egg wash, then seasoned bread crumbs.
D) first milk, then egg wash, then bread crumbs.

Answer 2

first flour, then egg wash, then bread crumbs.

Question 3

Court bouillon is

A) a mixture of water, acid, and seasonings, used to poach fish.
B) a mixture of white wine, fish fumet, and herbs.
C) a clear fish soup.
D) none of these.

Answer 3

a mixture of water, acid, and seasonings, used to poach fish.

Question 4

The best cooking temperature for poaching trout is __________.

A) 140º-160ºF (60º-70ºC)
B) 160º-180ºF (70º-82ºC)
C) 180º-200ºF (82º-93ºC)
D) 212ºF (100ºC)

Question 5

To poach small fish and fish portions in court bouillon, start them in

A) simmering liquid.
B) boiling liquid.
C) cold liquid.

Question 6

To poach large fish in court bouillon, start them in

A) simmering liquid.
B) boiling liquid.
C) cold liquid.

Question 7

Fish __________.

A) have very little connective tissue
B) turn soft and mushy if they are overcooked
C) require the same cooking procedures as meat and poultry
D) all of these

Question 8

Whole fish or portions of fish baked in the oven may also be referred to as __________.

A) roasted
B) carpaccio
C) meunière
D) en papillote

Question 9

Broiled and grilled seafood items are becoming more popular because people perceive them as __________.

A) simpler
B) healthier
C) prepared quickly
D) all of these

Question 10

When broiling fish, it is a good idea to __________.

A) use lean, rather than fat, fish
B) coat them with a heavy, protective layer of paprika
C) coat the fish lightly with fat before broiling to reduce drying
D) none of these

Question 11

Which of the following is not one of the ingredients used to produce fish à la meunière.

A) butter
B) parsley
C) dill
D) lemon juice

Question 12

When sautéing or pan-frying fish, it is best to __________.

A) use fat, rather than lean, fish
B) use one inch or more of fat in the pan
C) avoid coating the fish with anything before cooking
D) brown the more attractive side (the presentation side) of a piece of fish first

Question 13

Although deep-fried fish may be neither subtle or refined, it can be of very high quality if the __________.

A) frying oil is of good quality
B) fish is fresh and not overcooked
C) item is served without delay after cooking
D) all of these

Question 14

The breading or batter used when deep-frying fish __________.

A) protects the fish from the frying fat
B) protects the frying fat from the fish
C) provides a crisp, flavorful, and attractive covering
D) all of these

Question 15

Court bouillon can contain __________.

A) acid
B) water
C) herbs and seasonings
D) all of these

Question 16

If a fish is cooked in court bouillon, it __________,

A) is usually a small piece of fish
B) can be served either hot or cold
C) is served in a sauce made from its cooking liquid
D) all of these

Question 17

When making truite au bleu (blue trout), is it important to _________ before it is cooked.

A) freeze the trout
B) wash the trout thoroughly
C) remove the protective slippery coating of the trout
D) none of these

Question 18

Which one of the following statements about poaching fish in court bouillon is not true?

A) Both fat and lean fish can be poached successfully in court bouillon.
B) Cook flavoring ingredients and fish at the same time in court bouillon.
C) Both hot and cold fish poached in court bouillon can be served with a mild vinaigrette.
D) Start shellfish, small fish, and portion cuts in hot court bouillon to preserve their flavors.

Question 19

A poached fish can be removed from its cooking liquid without breaking it or damaging its appearance by __________.

A) tying it loosely to a board
B) wrapping it in cheesecloth
C) using a special fish poacher with a rack
D) all of these

Question 20

Poached fish can be glazed with a mixture containing its finished sauce plus __________.

A) egg yolk
B) Hollandaise sauce
C) lightly whipped cream
D) all of these

Question 21

A __________ is used to glaze fish.

A) broiler
B) salamander
C) convection oven
D) either broiler or salamander

Question 22

The French cooking method called étuver can be accurately translated as __________.

A) to sweat
B) to poach and then glaze
C) to cook or steam in its own juices
D) both to sweat and to cook or steam in its own juices

Question 23

If a fish is cooked en papillote, it is __________.

A) cooked by steaming
B) enclosed in a piece of parchment
C) cooked together with flavoring ingredients and sauce
D) all of these

Question 24

If you decide to serve raw fish to your customers, be sure you do all of the following except __________.

A) keep the fish cold
B) serve only freshwater fish
C) use only the freshest possible fish
D) handle the fish as little as possible

Question 25

Which set of words completes the following sentence correctly? Fish for fish tartare is __________, and fish for fish carpaccio is __________.

A) raw, cooked
B) cooked, raw
C) chopped, sliced
D) sliced, chopped

Question 26

Small fish fillets should be baked at a low temperature, about 225ºF or 107ºC, in order to prevent them from drying out.

Question 27

Broiled fish must be sprinkled generously with paprika to give it an appetizing color.

Question 28

Thin fish fillets may be placed on sheet pans and broiled on only one side.

Question 29

Butter for sautéing fish should be clarified, because whole butter is likely to burn.

Question 30

Sautéed fish fillets should be served with the skinned side down.

Question 31

Broiled or sautéed fish should be allowed to rest for 15 minutes before serving.

Question 32

A pressure steamer may be used to tenderize shellfish items such as clams and lobster tails.

Question 33

Grilled fish portions are usually served coated with a flavorful sauce.

Question 34

Fish fillets must always have the skin removed before being broiled.

Question 35

Freshwater fish is better than ocean fish for dishes made with raw seafood.

Question 36

The main ingredient in sushi is raw fish.

Question 37

Seviche is a dish of seasoned, raw fish that has been marinated in an acid mixture.

Question 38

In the picture, the fish is being prepared by what method of cooking?

A) En papillote
B) Marinière
C) à l'Americaine
D) Grenabloise

Question 39

The Japanese term for the preparation of fish shown is called maki.

Question 40

The Japanese term for the preparation of fish shown is called maki.

Question 41

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The crab cakes recipe yields 4.5 kilograms of crab cake mixture. Suppose that the portion size of the crab cake is increased to make 150 grams cakes. How many crab cakes can be made? __________

Question 42

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The crab cakes recipe yields 4.5 kilograms of crab cake mixture. If the portion size of the original recipe is decreased to 75 grams per person, how many servings can be made? __________

Question 43

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If we wish to make 100 crab cakes (90 grams a piece) for service, how much crab cake mixture, in kilograms, will have to be made? __________

Question 44

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For a banquet dinner, each guest will be served a 2 crab cakes (90 grams apiece). How many guests can be accommodated with the original recipe yield of 2.5 kilograms? Round up to the whole number. __________

Question 45

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The crab cakes recipe yields 5 pounds of crab cake mixture. Suppose that the portion size of the crab cake is increased to make 5 ounce cakes. How many crab cakes can be made? __________

Question 46

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The crab cakes recipe yields 5 pounds of crab cake mixture. If the portion size of the original recipe is decreased to 2.5 ounces per person, how many servings can be made? __________

Question 47

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-If we wish to make 100 crab cakes (3.0 ounces a piece) for service, how much crab cake mixture, in pounds, will have to be made? __________

Question 48

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For a banquet dinner, each guest will be served a 2 crab cakes (3 ounces apiece). How many guests can be accommodated with the original recipe yield of 5 pounds? __________