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10 Cards in this Set
- Front
- Back
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To poach fish and small fish portions in court bouillon start them in _____? |
Simmering liquid |
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Which of the statements about chicken poele is correct? |
D. All of these A:The chicken is basted generously with butter B: the chicken is cooked with matignon C: the chicken is baked in a covered casserole. D. All the above ( correct answer) |
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True or False Delicate fish items should be poached at low temperatures, but lobster and shrimp in the shell should be boiled. |
False |
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When shallow poaching fish you use the cuisson to _____? |
Make a sauce |
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Poach Fish can be glaze with a mixture containing it's finished sauce plus _______? |
D. All the Above A: Egg yolk B: Hollandaise sauce C: Lightly whipped cream D: All the Above (correct answer) |
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True or False To shallow poach an item you need to use enough liquid to cover an item about 1/2-1 inch above the food. |
False |
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Which of the following statements about poaching fish in court bouillon is not true? |
Cook flavoring ingredients and fish at the same time in court bouillon |
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A poached Fish can be removed from its cooking liquid without breaking or damaging its appearance by ______? |
D. All of these A: tying it Loosely to a board B: wrapping it in cheesecloth C: using a special fish poacher with rack D: ALL OF THESE ( CORRECT ANSWER) |
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In the picture the fish is being prepared by what method |
En Papillote |
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All the following statements about poaching are true except one. Which one is false? |
Cooking time for poaching is usually very long due to the low temperature used |
