Fish Homework Questions

Fish Homework Questions

Chapter 19

Define the following terms:

Aquafarming

Aquatic vertebrates

Anadromous

Drawn

Dress

En Papillote

Fiddlers

Fillet

Fins

Fish

Freshwater fish

Gills

Glazing

Pan-dressed

Paupiette

Pin bones

Round fish

Scales

Shallow Poaching

Steak

Tranche

Wheel or center cut

1. Determine six techniques for determining the freshness of fish.

2. What are the physical differences between a flatfish and a round fish? How do fabrication techniques vary for these fish?

3. List four market forms for fish and discuss several factors that may determine the form most appropriate for an operation to purchase.

4. Why are combination cooking methods rarely used with fish and shellfish? Why is boiling rarely used?