Questions for Discussion

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

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  1. Fish has very little connective tissue. How does this affect the ways in which you handle it and cook it?

  2. Based on what you learned about fat and lean fish and about individual species of fish, suggest at least one cooking method for each of the following.

    Mackerel Salmon
    Cod Perch
    Flounder Swordfish
    Trout Whitefish
    Red snapper Halibut

  3. List and describe the major market forms of fresh fish.
  4. What are the differences between filleting flatfish and round fish? Describe or demonstrate.
  5. You have just received delivery of fresh whole red snapper and fresh cod fillets. What should you check before accepting the shipment? After accepting the fish, what do you do with them?
  6. You are making a casserole of shrimp with a prepared Newburg sauce and frozen, glazed cooked shrimp. When you add the frozen shrimp to the sauce, it thins out so much it is no longer usable. Why did this happen, and how could you have prevented it?
  7. What is the most important indication of freshness in fresh oysters, clams, lobsters, and crabs? Describe how you would preserve this freshness.
  8. How does opening oysters differ from opening clams, and how is it similar?
  9. What happens to most kinds of shellfish when they are overcooked?