Question 1

To apply the standard breading procedure to fish fillets, you pass them through

Accepted Answer

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. 
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.

Question 2

Although deep-fried fish may be neither subtle or refined, it can be of very high quality if the __________.

Accepted Answer

A)  frying oil is of good quality 
B)  fish is fresh and not overcooked 
C)  item is served without delay after cooking 
D)  all of these 
A)  frying oil is of good quality 
B)  fish is fresh and not overcooked 
C)  item is served without delay after cooking 
D)  all of these

Question 3

If you decide to serve raw fish to your customers, be sure you do all of the following except __________.

Accepted Answer

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 
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

Question 4

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For a banquet dinner, each guest will be served a 2 crab cakes (3 ounces apiece). How many guests can be accommodated with the original recipe yield of 5 pounds? __________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 5

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

Accepted Answer

A)  cooked by steaming 
B)  enclosed in a piece of parchment 
C)  cooked together with flavoring ingredients and sauce 
D)  all of these 
A)  cooked by steaming 
B)  enclosed in a piece of parchment 
C)  cooked together with flavoring ingredients and sauce 
D)  all of these

Question 6

Which set of words completes the following sentence correctly? Fish for fish tartare is __________, and fish for fish carpaccio is __________.

Accepted Answer

A)  raw, cooked 
B)  cooked, raw 
C)  chopped, sliced 
D)  sliced, chopped 
A)  raw, cooked 
B)  cooked, raw 
C)  chopped, sliced 
D)  sliced, chopped

Question 7

Which one of the following statements about poaching fish in court bouillon is not true?

Accepted Answer

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. 
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.

Question 8

Butter for sautéing fish should be clarified, because whole butter is likely to burn.

Accepted Answer

A) True 
 B)False

Question 9

Court bouillon can contain __________.

Accepted Answer

A)  acid 
B)  water 
C)  herbs and seasonings 
D)  all of these 
A)  acid 
B)  water 
C)  herbs and seasonings 
D)  all of these

Question 10

Freshwater fish is better than ocean fish for dishes made with raw seafood.

Accepted Answer

A) True 
 B)False

Question 11

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

Accepted Answer

A)  use lean, rather than fat, fish 
B)  coat them with a heavy, protective layer of paprika 
C)  coat the fish lightly with fat before broiling to reduce drying 
D)  none of these 
A)  use lean, rather than fat, fish 
B)  coat them with a heavy, protective layer of paprika 
C)  coat the fish lightly with fat before broiling to reduce drying 
D)  none of these

Question 12

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The crab cakes recipe yields 5 pounds of crab cake mixture. If the portion size of the original recipe is decreased to 2.5 ounces per person, how many servings can be made? __________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 13

A pressure steamer may be used to tenderize shellfish items such as clams and lobster tails.

Accepted Answer

A) True 
 B)False

Question 14

When making truite au bleu (blue trout), is it important to _________ before it is cooked.

Accepted Answer

A)  freeze the trout 
B)  wash the trout thoroughly 
C)  remove the protective slippery coating of the trout 
D)  none of these 
A)  freeze the trout 
B)  wash the trout thoroughly 
C)  remove the protective slippery coating of the trout 
D)  none of these

Question 15

To poach small fish and fish portions in court bouillon, start them in

Accepted Answer

A)  simmering liquid. 
B)  boiling liquid. 
C)  cold liquid. 
A)  simmering liquid. 
B)  boiling liquid. 
C)  cold liquid.

Question 16

Poached fish can be glazed with a mixture containing its finished sauce plus __________.

Accepted Answer

A)  egg yolk 
B)  Hollandaise sauce 
C)  lightly whipped cream 
D)  all of these 
A)  egg yolk 
B)  Hollandaise sauce 
C)  lightly whipped cream 
D)  all of these

Question 17

Small fish fillets should be baked at a low temperature, about 225ºF or 107ºC, in order to prevent them from drying out.

Accepted Answer

A) True 
 B)False

Question 18

Which of the following is not one of the ingredients used to produce fish à la meunière.

Accepted Answer

A)  butter 
B)  parsley 
C)  dill 
D)  lemon juice 
A)  butter 
B)  parsley 
C)  dill 
D)  lemon juice

Question 19

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The crab cakes recipe yields 4.5 kilograms of crab cake mixture. Suppose that the portion size of the crab cake is increased to make 150 grams cakes. How many crab cakes can be made? __________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 20

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For a banquet dinner, each guest will be served a 2 crab cakes (90 grams apiece). How many guests can be accommodated with the original recipe yield of 2.5 kilograms? Round up to the whole number. __________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Exam 20: Cooking for Vegetarian Diets

To apply the standard breading procedure to fish fillets, you pass them through

Although deep-fried fish may be neither subtle or refined, it can be of very high quality if the __________.

If you decide to serve raw fish to your customers, be sure you do all of the following except __________.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -For a banquet dinner, each guest will be served a 2 crab cakes (3 ounces apiece). How many guests can be accommodated with the original recipe yield of 5 pounds? __________

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

Which set of words completes the following sentence correctly? Fish for fish tartare is __________, and fish for fish carpaccio is __________.

Which one of the following statements about poaching fish in court bouillon is not true?

Butter for sautéing fish should be clarified, because whole butter is likely to burn.

Court bouillon can contain __________.

Freshwater fish is better than ocean fish for dishes made with raw seafood.

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

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The crab cakes recipe yields 5 pounds of crab cake mixture. If the portion size of the original recipe is decreased to 2.5 ounces per person, how many servings can be made? __________

A pressure steamer may be used to tenderize shellfish items such as clams and lobster tails.

When making truite au bleu (blue trout), is it important to _________ before it is cooked.

To poach small fish and fish portions in court bouillon, start them in

Poached fish can be glazed with a mixture containing its finished sauce plus __________.

Small fish fillets should be baked at a low temperature, about 225ºF or 107ºC, in order to prevent them from drying out.

Which of the following is not one of the ingredients used to produce fish à la meunière.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The crab cakes recipe yields 4.5 kilograms of crab cake mixture. Suppose that the portion size of the crab cake is increased to make 150 grams cakes. How many crab cakes can be made? __________

Math (Metric) For each of the math questions, write the correct answer on the lines below. -For a banquet dinner, each guest will be served a 2 crab cakes (90 grams apiece). How many guests can be accommodated with the original recipe yield of 2.5 kilograms? Round up to the whole number. __________

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Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

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Which set of words completes the following sentence correctly? Fish for fish tartare is , and fish for fish carpaccio is .