Lesson 1: Fish Quiz After reviewing the principles and techniques sections of Lesson 1: Fish, test your knowledge by taking the quiz. Don't worry, you won't be graded. Fish Review 1. What should you avoid in your search for high quality fish? (Choose all that apply) A. Fish that smells fishy B. Whole fish with shiny skin C. A fish purveyor that stacks fillets high on top of each other D. Frozen fish Toggle the Answer You should avoid A and C. Fishy smelling fish mean bacteria are alive. Top of stacked high fillets more easily spoil. If fish is "flash frozen" in a commercial operation, they may be better than fresh fish long out of water, or improperly stored. 2. Fish flesh is about 25% water, by weight. (T or F) True False Toggle the Answer False. Flesh, like that of meat, is about 75% water. But many species of fish are very lean -- have little fat -- and if over cooked, the loss of moisture will make the fish disagreeably dry. 3. Which of the following fats are well suited to sautéing? (Choose all that apply) A. Whole butter B. Clarified butter C. Regular olive oil D. Extra-virgin olive oil Toggle the Answer B and C are well-suited because their smoke points are high enough to withstand the heat of sautéing. The milk solids in whole butter will burn at high temperatures. Extra-virgin olive oil is definitely not a good choice because it is expensive for sautéing, loses its delicate flavor under high heat, and has a lower smoke point than regular olive oil. 4. The fish can be dredged in flour up to a half hour before it is sautéed. (T or F) True False Toggle the Answer False. It should be dredged just before it is cooked. If a flour coating is left to sit, the flour will absorb water and get mushy, and this will cause sticking and make for a sorry looking fish. 5. When sautéing, the pan should be heated before the fat/oil is added. (T or F) True False Toggle the Answer True. Heat up the sauté pan before adding oil. 6. What happens to proteins as they cook? A. They firm B. They soften C. They brown D. They expand Toggle the Answer A. They become firm -- they coagulate. One way to tell that the fish is cooking is to literally press its flesh and feel it firming. Subscribe to read more ( Lesson 1: Essential Chef )
