Cooking Fish Fundamentals

1. In general, lean fish tends to be very white in color, with little or no streaks of fat.

• a)  True
• b)  False

2. Which of the following fish would likely be the fattiest?

• a) 
  
• b) 
  
• c) 
  

3. If you were to cook two same-size pieces of fish – one lean and one fatty – which piece of fish would cook faster?

• a)  The fatty piece.
• b)  The lean piece.
• c)  Due to their size, they would finish cooking at the same time.

4. Fish can be cooked straight from frozen.

• a)  True
• b)  False

5. Before applying a dry-heat cooking method fish should always be:

• a)  brined.
• b)  patted dry.
• c)  brought to room temperature.

6. For the juiciest results, fish should be brought to room temperature before cooking.

• a)  True
• b)  False

7. Prior to cooking a whole fish, what is the main reason for making a few slashes, about 1-inch apart, into the thickest part of the flesh?

• a)  Presentation.
• b)  Even heat penetration.
• c)  Loosens the flesh and makes the fish more tender.

8. Most fish should be cooked to temperatures between:

• a)  100° - 120° F (40° - 50° C).
• b)  120° - 140° F (50° - 60° C).
• c)  140° - 160° F (60° - 70° C).

9. Fish should be checked early and often for doneness.

• a)  True
• b)  False

10. Fish flesh that looks ___________is undercooked; fish flesh that looks ___________ is cooked.

• a)  opaque / translucent
• b)  translucent / opaque

11. Fish can be tested for doneness by:

• a)  touching it.
• b)  inserting a thermometer into the thickest part.
• c)  peeking inside by making a small incision in the thickest part.
• d)  all of the above.

12. It is important to let fish rest after cooking. This will allow any carryover cooking to finish the cooking process and will also relax the flesh.

• a)  True
• b)  False