REVIEW SESSION QUESTIONS FOR PROGRESS CHECK #3
What are five characteristics that indicate whole fish are fresh?	What is the major flaw in fish preparation?
How can fish be checked for doneness in cooking?	How many fillets does a round fish have?
How many fillets does a flat fish have?	What is the difference between the following market forms of fish: steak vs. stick?
Is halibut a flat or round fish?	Is mackerel a fat or lean fish?
Is swordfish a fat or lean fish?	Is flounder a fat or lean fish?
Is tuna a fat or lean fish?	Is trout a fat or lean fish?
What are the three main categories of mollusks?	What is a crustacean?
Give three examples of a bivalve.	If you were eating rock lobster, you would be eating only its ____________.
Give an example of a cephalopod.	Name the six kinds of crabs important in commercial kitchens.
Fish cooked in papillote is cooked by steaming. (True or false.)	Fish cooked in papillote is cooked with flavoring ingredients and a sauce. (True or false.)
Oysters in the shell should be discarded when the shells remain _________ when jostled. Why?	What are the two major kinds of clams from the east coast of North America?
Hard-shell clams go by different names, depending upon their size. What is the name of the smallest? Largest? Medium-sized?	A salt brine for flushing shellfish uses ____ cup of salt per gallon of water.
What is the Italian name for squid?	After live lobsters have been killed by plunging them head first into boiling water, they are simmered for ________ minutes per pound.
Shrimp served hot must normally be peeled and _d_________ before cooking.	________ ________ is water containing seasonings, herbs, and usually an acid, used for cooking fish.
What is fish tartar?	Fiber is made firmer by _____ and _____.
Fiber is softened by ______ and ______.	Name one way flavor loss can be controlled when cooking vegetables.
When simmering strong-flavored vegetables, should the pot be left covered or uncovered? Why?	Vegetable color changes during cooking. White vegetables when cooked with an acid are _______. When cooked with an alkali are _______.
Vegetable color changes during cooking. Red vegetables when cooked with an acid are _______. When cooked with an alkali are _______.	Vegetable color changes during cooking. Green vegetables when cooked with an acid are _______. When cooked with an alkali are _______.
Yellow and orange vegetables when cooked with an acid are _______. When cooked with an alkali are _______.	What are three recommendations for protecting the color of green vegetables when cooking?
What are six factors responsible for most nutrient loss?	If you have 10 pounds AP weight of artichokes from which you plan to prepare artichoke hearts. What will be your EP weight if the percentage yield is 30%?
If you have 5 lbs of avocado, what will be the EP weight if the percentage yield equals 75%?	What is the difference between duchesse potatoes and mashed potatoes?

Do starchy potatoes or waxy potatoes have higher moisture content?	Should potatoes be stored in the refrigerator?
Should potatoes be wrapped in foil when they are baked? Why or why not?	Which cooking method is most similar to the pilaf method?
Compare the two methods of cooking rice: steaming vs. pasta.	Pasta cooked al dente is firm to the ______.
If after trimming broccoli you had 8 pounds and the percentage yield was 75%, what was the as purchased quantity?	What is the name of the method that involves dividing food into small batches and cooking them one at a time?
Should potatoes be cooled in cold water?	When boiling potatoes, should they be started in cold water or warm water?
Describe the method for preparing risotto.	What kind of flour should you use for making fresh egg pasta? Bread flour Cake Flour Durum Wheat Flour All purpose flour
Why is vinaigrette called a temporary emulsion?	What is a permanent emulsion? Give an example.
Describe how to make mayonnaise.	Should you refrigerate bread to preserve its freshness?
What are the purposes of sandwich spreads?	A bite-sized open-face sandwich is known as a ____________.
What is the highest USDA egg grade?	What are the three procedures in the book for simmering eggs in the shell? Give the times for hard-cooked eggs.
Describe the appearance of a grade AA egg versus a grade B egg.	What inhibits egg whites from foaming?
What is the purpose of adding an acid (i.e. cream of tartar) to an egg white foam?	Should egg whites be cold or room temperature before beating into a foam? Why?
What is the cause of the green ring seen in hard cooked eggs?	What is pasteurized milk?
What is homogenized milk?	Whipping cream has a fat content of 30-40%. (True or false)
Match the following cheeses with the appropriate classification. Cheeses: Stilton, Cheddar, Limburger, Camembert, and Cottage cheese Classifications: Bacteria ripened from the inside Bacteria ripened from the outside Mold ripened from the inside Mold ripened from the outside Unripe Ned
Match each cheese with their country of origin. Cheese: Roquefort, Gorgonzola, Stilton Country: France, England, Italy	When making coffee or tea should take water from tap that is hot or cold?
What grade of eggs is best to use when making poached eggs?	What grade of eggs is best to use when making fried eggs?
Should ripened cheeses be served well chilled or at room temperature for best flavor?	Should high temperatures or low temperatures be used when cooking with cheeses?
Does fish have very little connective tissue?	What is the preferred method for storing fresh fish?
Brown rice is rice that has had the _____ layer left on.	What is the common ratio of oil to vinegar in basic vinaigrette?
Should high heat or low heat be used when making scrambled eggs?	Should a French omelet be cooked over high or low heat?