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Questions for Discussion

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  1. List and define the classifications of seafood.
  2. Explain how to poach fish or shellfish for cold service. Include in your explanation the three types of cuisson used for seafood and how you would handle carryover cooking.
  3. Compare and contrast pan-steaming and shallow-poaching.
  4. Discuss the concept of “cooking” seafood with acidic ingredients. Explain the science behind this method.
  5. Explain how to prepare a seafood mousse. Include in your explanation the basic ingredients ratio and the special techniques needed.
  6. Discuss quality and safety standards for serving raw fish and shellfish.
  7. Define the term caviar. List the four types of true caviar. List several types of domestic caviar.
  8. Using your imagination and the information in this chapter, write a recipe for your own signature cold seafood appetizer.

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