Understanding Fish and Shellfish

What are the two main categories of fish products mentioned in the text?

• Freshwater and saltwater

• Fin fish and shellfish

• Lean fish and fat fish

• Whole fish and fillets

Which cooking method is recommended for lean fish like flounder and cod?

• Grilling

• Deep-frying

• Poaching

• Sautéing

How can you determine if a fish is fresh according from what you learn?

• It smells fishy

• The eyes are cloudy

• The gills are pink or red

• The texture is soft

What is the temperature range recommended for storing fish?

• 40°F - 45°F

• 20°F - 25°F

• 30°F - 34°F

• 50°F - 55°F

Which type of fish is typically high in fat and suitable for broiling and baking?

• Flounder

• Cod

• Salmon

• Sole

What is the primary purpose of glazing poached fish before serving?

• Adding flavor

• Enhancing texture

• Preventing drying out

• Browning the surface

Which cooking method involves cooking fish in a sealed parchment packet?

• Steaming

• Grilling

• Baking

• Poaching

Which seafood is considered a crustacean?

• Clams

• Lobster

• Octopus

• Conch

What is the purpose of the court bouillon used in poaching fish?

• Adding flavor

• Tenderizing the fish

• Cooking the fish quickly

• Making a sauce

What is the traditional method for sautéing fish known as?

• Au gratin

• À la meunière

• En papillote

• Carpaccio