Mastering Fish Cooking Techniques

Which of the following is a gentle, moist-heat cooking method commonly used for delicate fish fillets?

• Grilling

• Poaching

• Roasting

• Deep-frying

What is the ideal internal temperature (in °C) for cooked fish to ensure it is safe to eat but not overcooked?

• 45°C

• 63°C

• 75°C

• 90°C

Which classic French sauce is traditionally served with poached fish and is made from butter, egg yolks, and lemon juice?

• Hollandaise

• Béarnaise

• Velouté

• Tomato

When pan-frying fish, which of the following is the best type of fat to use for a crisp finish and neutral flavour?

• Olive oil (extra virgin)

• Sunflower oil

• Butter only

• Lard

Which of the following sauces is made by reducing fish stock and white wine, then finishing with cream and butter?

• Beurre blanc

• Mayonnaise

• Tartar sauce

• Pesto

What is the main reason for coating fish in flour before shallow frying?

• To add sweetness

• To help the fish cook faster

• To create a crisp, golden crust

• To make the fish heavier

Which of the following is NOT a suitable method for cooking oily fish such as mackerel?

• Grilling

• Steaming

• Poaching in milk

• Deep-frying

Which sauce is typically served with traditional British fish and chips?

• Béarnaise

• Tartar sauce

• Salsa verde

• Romesco

What is the main ingredient in a classic velouté sauce for fish?

• Fish stock

• Chicken stock

• Beef stock

• Vegetable stock

Which of the following is a dry-heat cooking method suitable for whole fish?

• Steaming

• Baking

• Poaching

• Boiling