Fish And Shellfish

Question 1

Quality points of fish

Answer 1

no sunken eyes (should be clear)
no bad smells
bright red gills
intact
firm
no excessive sea slime
0-8 degrees

Question 2

cuts of fish

Answer 2

escalope (angled slice)
butterfly fillet
delice (folded fillet)
paupiette (rolled fillet)
darnes (cut from round fish)
troncons (cut from flat fish)

Question 3

making fish last longer

Answer 3

salting
smoking
vacume packing
freezing
drying

Question 4

molluscs

Answer 4

soft unsegmented body
enclosed in a shell
mussels, scallops, oysters, sea snails

Question 5

crustaceans

Answer 5

segmented shells
lobsters, crabs, shrimp

Question 6

how does smoking preserve

Answer 6

cold : smoke cures the flesh and kills bacteria
hot : heat cooks the flesh and smoke cures the meat

Question 7

quality points of fresh crab

Answer 7

should be alive
fresh smell
no foaming around the mouth
eyes not dry or sunken

Question 8

quality points of fresh molluscs

Answer 8

should be alive
fresh aroma
not dry

Question 9

suitable fish for deep frying
+ why deep frying is suitable

Answer 9

cod, haddock, pollock, prawns
develops flavour, texture, colour, retains moisture

Question 10

suitable fish for shallow frying
+ why shallow frying is suitable

Answer 10

small fillets, darnes, sea bass, scallops
quick cooking method for more delicate fish

Question 11

suitable fish for deep poaching
+ why deep poaching is suitable

Answer 11

salmon supreme, molluscs
gentle cooking method, can add flavours

Question 12

suitable fish for grilling
+ why grilling is suitable

Answer 12

sea bass, small flat fish (plaice, sole?)
quick cooking method, healthy, retains flavour and develops colour

Question 13

suitable fish for shallow poach
+ why shallow poach is suitable

Answer 13

cod, pollock, halibut
- healthy method, can add flavours

Question 14

vacuum packing

Answer 14

removes oxygen from food extending shelf life. Still requires chilling

Question 15

salting/brining

Answer 15

bacteria can’t survive in salt

Question 16

drying

Answer 16

removes the moisture, so bacteria can’t grow

Question 17

freezing

Answer 17

low temperature stops growth of bacteria

Question 18

factors to consider when portioning paupiette fish dishes

Answer 18

cost of the fish
type and size of fillet used
what course the dish is
type of menu

Question 19

plaice preparation

Answer 19

• make an incision from head to tail down backbone
• remove first fillet, keeping knife parallel to the surface and close to the bone
• repeat for second fillet
• turn over the fish and repeat
• hold fillet firmly at fillet end
• cut flesh as close to tail as possible, and move the knife from side to side to cut fish
• trim fillets to neaten them