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Questions for Discussion

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. What major precaution must be taken when baking or broiling lean fish?
  2. Describe the procedure for cooking fish à la meunière.
  3. Which side of a fish fillet is the presentation side?
  4. What techniques can you use for lifting whole poached fish out of court bouillon without breaking it or damaging its appearance?
  5. What temperatures are best for poaching fish?
  6. What techniques can be used to make a sauce that is suitable for glazing poached fish?
  7. Discuss the precautions a cook should take to ensure that raw fish is safe to eat.

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