Culinary Test 3
Terms
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- Characteristics of Freshness in Fish
- ⬢ A shiny brilliant appearance, with scales firmly in place ⬢A bright eye, shiny & convex, that fill the socket ⬢ Brightly colored gills, moist and full of blood ⬢ A tightly closed anus, and a firm intact stomach ⬢ Firm flesh, resistant to the touch ⬢A clean, fresh odor; the smell of the ocean- not "fishy"
- Standard Fish Portion Size
- 100-150 grams/ 3.5-5 oz
- # of Fillets in Round Fish
- Two
- # of Fillets in Flat Fish
- Four
- Cuts of Fish
- Filet (boneless sides) Darnes (vertical slices) Tronçons (sections) Darnes are not possible in flat fish
- Poisson en Papillote
- Cooking in parchment paper sealed with egg. traps flavor and aroma of cooked fish and accompaniments. Can be considered a combination of baking, braising, and steaming techniques.
- Poisson à la Meunière
- In the style of the miller's wife Fish is floured and fried in clarified butter. After the fish has been removed whole butter is added and browned to Beurre Noisette. Lemon juice and chopped parsley are added. ⬢ Floured fish, fried in butter ⬢ Beurre Noisette ⬢ Lemon Juice ⬢ Parsley
- Poisson à la Grenobloise
- A variation of à la Meunière preparation. ⬢Fish floured & fried in butter ⬢Beurre Noisette ⬢Lemon jouice ⬢Capers ⬢Lemon surêmes ⬢Croutons
- Fondue de Tomates
- ⬢Tomatoes (monder) ⬢Shallots or Onions, ciseler ⬢Butter or Oil ⬢Garlic Clove ⬢Bouquet Garni ⬢Tomato Paste (optional) ⬢Sugar (if tomatoes are not ripe) ⬢Water ⬢S&P ⬢Cartouche (parchment paper lid with cheminer)
- Duxelles
- ⬢ Mushrooms, diced ⬢ Shallots, ciseler ⬢ Butter ⬢ Lemon Juice ⬢ S&P ⬢ Cartouche (parchment lid with cheminer)
- Deep-Frying Fish
- •Dip fish in milk & dredge in flour, or Panner à L'Anglaise • Deep-Fry until golden brown in 350˚ Oil (best to start the oil 25˚ higher since it will drop once cold fish is added)
- Goujonettes
- large fish cut into small strips the size of goujon (very small fish)
- Panner à L'Anglaise
- Bread in: 1. Flour 2. Egg, Oil, Salt 3. Bread Crumbs
- Au Bleu
- Used exclusively for live Trout 1. Prepare Court Bouillon of carrots, onions, parsley, B.G., S7P, W. Wine, & Vinegar. Cook at low simmer 20-25 min. 2. Clean live fish trough gill openings, season interior pocket 3. Pour vinegar over trout 4. Bring Court Bouillon to boil add trout *Vinegar will make protective mucous substance on fish turn bluish
- Grilling Fish
- 1. Dress and dry well 2. Clean grill & oil lightly 3. Grill at 30Ëš angles to make quadrillage (grill mark pattern) presentation side first 4. Lustrer fish with melted butter
- Rémoulade
- Mayonnaise derivative. ⬢Mayo ⬢Chervil ⬢Tarragon ⬢Parsley ⬢Cornichons ⬢Capers ⬢Anchovy Essence (optional) ⬢S&P
- Sauce aux Poivrons Rouges
- ⬢Red bell peppers ⬢Olive Oil ⬢Garlic Clove ⬢Heavy Cream ⬢S&P 1. sweat sliced peppers 2. Add garlic 3. Add heavy cream 4. Reduce 5. Purée 6. Strain 7. Season
- Bonne Femme
- Garniture ⬢Shallots ⬢Mushrooms, émincer ⬢Chopped Parsley Can be made into a sauce with: ⬢Butter ⬢Fish Fumet (fish bones, onions, leeks, butter, B.G., Mushroom Trimmings) ⬢White Wine ⬢Cream ⬢Whipped Cream ⬢Lemon Juice
- Shellfish Categories
- ⬢Crustaceans ⬢Mollusks ⬢Cephalopods
- Crustaceans (examples)
- Lobster, Crayfish (only freshwater Crustacean), Shrimp, Crab
- Mollusk Categories
- Bivalves Univalves
- Bivalves
- Two Shells: Muscles Oysters Clams Scallops
- Univalves
- One Shell: Snails Conch Winkles
- Cephalopods (Examples)
- Squid Octopus
- Court Bouillon
- "Short Broth" Aromatic liquid with wine or vinegar added. Poaching temperature should be 180˚ Examples •à Blanc •Au Vinaigre •Au Vin Blanc •Au Vin Rouge
- à Blanc (fish)
- Water + Milk + Lemon Slices + Salt + Pepper + Bay Leaves + Thyme
- à la Nage
- Fish is served in the Court Bouillon in which it was cooked
- Moules à la Mariniere
- ⬢Muscles ⬢White Wine ⬢Shalllots ⬢Parsley ⬢Butter ⬢Pepper
- Sauce Amèricaine
- ⬢Lobster Bodies ⬢Oil ⬢Mirepoix ⬢Brandy ⬢White Wine ⬢Fumet ⬢Water ⬢Tomatoes ⬢Tomato Paste (Optional) ⬢Garlic ⬢Tarragon Liaison & Herbs: ⬢Flour ⬢Butter ⬢Chervil ⬢Parsley ⬢Tarragon ⬢Pepper +Cream & Rice (thickener) to make bisque
- Parts of a fish
- La tête Le tronc La queue Les nageoires
- Poisson Braisé
- Fish placed on a bed of aromatic garniture, moistened with aromatic liquid, and cooked in oven, basting often.
- Dugléré
- Garniture/Fond de Braisage ⬢Shallots ⬢Parsley ⬢Onion ⬢Tomatoes
- Foyot
- Garniture/Fond de Braisage ⬢Shallots ⬢Parsley ⬢Meat Glaze
- Poisson Au Plat
- 1. Butter Bottom of Oven-proof dish 2. Add garniture depending on dish (ciseléd shallots, minced mushrooms, chopped parsley, chopped fresh tomatoes) 3. Place fish on top of garniture, Season 4. Moisten with enough fumet & wine to come halfway up sides of fish 5. Cover, bring to boil, finish in oven 6. Baste frequently. Uncover 1/2 way through cooking time 7. Remove fish once cooked, reduce juices if necessary, monter au beurre, and return fish to sauce 8. Return dish to oven baste until glaze is perfect.
- Poisson en Sauce
- 1. Prepare fish sections. Butter Sautoir. Distribute garniture across bottom 2. Add fish and season. Add fumet and white wine (halfway up sides) 3. Cover with parchment paper lid and bring to a boil over high heat. Finish in a moderate oven. When fish is cooked set aside in a hot place 4. reduce liquid in russe or sauteuse by 45ths, add heavy cream, reduce to nappant (or bind with velouté or beurre manié 5. Mount with butter off heat
- Components of Sauce
- ⬢Body ⬢Flavor ⬢Shine
- Au Vinaigre
- Court Bouillon: ⬢Water ⬢Aromatics (Bouquet Garni + Mirepoix) ⬢White/Red wine Vinegar ⬢Salt
- Au Vin Blanc
- Court Bouillon: ⬢Water ⬢Aromatics (Bouquet Garni + Mirepoix) ⬢White Wine ⬢Salt
- Au Vin Rouge
- ⬢Water ⬢Aromatics (Bouquet Garni + Mirepoix) ⬢Red Wine ⬢Salt