TB 15

Chapter 15 Sample Test Questions
Multiple Choice
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.
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.
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 the above.
4. The best cooking temperature for poaching trout is

(a) 140-160ºF (60-70ºC)
(b) 160-180ºF (70-82ºC)
(c) 180-200ºF (82-93ºC)
(d) 212ºF (100ºC)
5. To poach small fish and fish portions in court bouillon, start them in
(a) simmering liquid.
(b) boiling liquid.
(c) cold liquid.
6. To poach large fish in court bouillon, start them in

(a) simmering liquid.
(b) boiling liquid.
(c) cold liquid.
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 the above
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
9. Broiled and grilled seafood items are becoming more popular because people perceive them as
__________.
(a) simpler
(b) healthier
(c) prepared quickly
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 before broiling to reduce drying
(d) none of the above
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
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
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
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
15. Court bouillon contains __________.

(a) acid
(b) water
(c) herbs and seasonings
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
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 the above
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.
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
20. Poached fish can be glazed with a mixture containing its finished sauce plus __________.
(a) egg yolk
(b) Hollandaise Sauce
(c) lightly whipped cream
21. A __________ is used to glaze fish.

(a) broiler
(b) salamander
(c) convection oven
(d) either a or b
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 a and c
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
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
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
26. When you are shallow-poaching fish, you use the cuisson to _______________.
(a) hold the fish flat while it is being cooked
(b) make a sauce
(c) fillet the fish before cooking
(d) none of the above. Cuisson is not used in this procedure.
True/False
27. Small fish fillets should be baked at a low temperature, about 225ºF or 107ºC, in order to prevent
them from drying out.
28. Broiled fish must be sprinkled generously with paprika to give it an appetizing color.
29. Thin fish fillets may be placed on sheet pans and broiled on only one side.
30. Butter for sautéing fish should be clarified, because whole butter is likely to burn.
31. Sautéed fish fillets should be served with the skinned side down.
32. Broiled or sautéed fish should be allowed to rest for 15 minutes before serving.
33. Delicate fish items should be poached at a low temperature, but lobster and shrimp in the shell
should be boiled.
34. To poach fish in fumet and wine, you need to use enough liquid to cover the fish by about ½ to 1
inch (12-25 mm).
35. When rolling sole fillets into paupiettes for poaching, the side that had the skin on should be on the
inside of the roll.
36. A pressure steamer may be used to tenderize shellfish items such as clams and lobster tails.
37. Grilled fish portions are usually served coated with a flavorful sauce.
38. Fish fillets must always have the skin removed before being broiled.
39. Freshwater fish is better than ocean fish for dishes made with raw seafood.
40. The main ingredient in sushi is raw fish.
41. Seviche is a dish of seasoned, raw fish that has been marinated in an acid mixture.
Answers to Test Questions
1. c 9. d 17. d 25. c 33. F 41. T

2. b 10. c 18. b 26. b 34. F
3. a 11. c 19. d 27. F 35. T
4. b 12. d 20. d 28. F 36. F
5. a 13. d 21. d 29. T 37. F
6. c 14. d 22. d 30. T 38. F
7. a 15. d 23. d 31. T 39. F
8. a 16. b 24. b 32. F 40. F

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Chapter 15 Sample Test Questions

1. The term “à la meunière” refers to

4. The best cooking temperature for poaching trout is

6. To poach large fish in court bouillon, start them in

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

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

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

15. Court bouillon contains __________.

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

21. A __________ is used to glaze fish.

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

Answers to Test Questions

1. c 9. d 17. d 25. c 33. F 41. T

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