Fish

Question 1

Darne

Answer 1

round steak - 2 fillets & spine

Question 2

Troncon

Answer 2

flat steak - from a flat fish

Question 3

Supremes

Answer 3

fillet, cut on an angle

Question 4

Pave

Answer 4

square cut

Question 5

Paupiette

Answer 5

Rolled Fillet - flat fish, skinny & long

Question 6

Goujons

Answer 6

strips of fish

Question 7

Delice

Answer 7

folded in round flat fish, keeps shape

Question 8

Plie

Answer 8

folded flat fish

Question 9

En trasse

Answer 9

plaited flat fish

Question 10

Escalopes

Answer 10

thin slices, angle for bigger surface

Question 11

Butterfly

Answer 11

fillet opened up

Question 12

Medallion

Answer 12

cut from a fillet

Question 13

Poisson

Answer 13

Fish

Question 14

Meuniere

Answer 14

Pan Fried

Question 15

Fumet de poisson

Answer 15

highly reduced fish stock for making sauce

Question 16

Glace de poisson

Answer 16

fish glaze, reduction of fish stock

Question 17

Saumon

Answer 17

Salmon

Question 18

Moules

Answer 18

Mussels

Question 19

Moules Mariniere

Answer 19

Fisherman’s wife style

Question 20

Fresh Fish

Answer 20

clear, bulging eyes, shiny skin, glossy, should not stink, firm meat with no impression left, bright gills

Question 21

Oily Fish

Answer 21

Salmon, Mackerel, Tuna, Anchovy, Sardine, Herring

Question 22

White Fish

Answer 22

John Dory, Gurnard, Snapper, Seabass, Monk Fish, Cod

Question 23

Round Fish

Answer 23

Trout, Snapper, Tuna, Ling, Hake, Gurnard

Question 24

Flat Fish

Answer 24

Skate, Sole, Turbot, Flounder, Halibut, Brill

Question 25

Calamari

Answer 25

Squid

Question 26

Crustacea

Answer 26

shellfish that are multi jointed, legs and pincers - crabs, lobsters, crayfish, shrimp, krill

Question 27

Demersal

Answer 27

fish that live and feed on the seabed

Question 28

Pelagic

Answer 28

fish that live and feed on the surface of the water

Question 29

Molluscs

Answer 29

Bi-valve, hinged double shell, mussel/oyster. Univalve, gastropod, whelk/winkle. Cephalopod modified internal shell octopus/squid

Question 30

Paner

Answer 30

Fry in breadcrumbs

Question 31

Paupiette

Answer 31

A paupiette is a piece of meat, beaten thin, and rolled with a stuffing of vegetables, fruits or sweetmeats

Question 32

Court Bouillon

Answer 32

acidified liquid used for poaching fish

Question 33

En papillote

Answer 33

food put in a parcel of paper to cook

Question 34

Commercial Fishing

Answer 34

overnight net, trawl, bottom trawling, long line fishing