| A | B |
|---|
| 2 types of fish | fin fish and shellfish |
| what is fin fish | fish with fins & internal skeletons |
| what is shellfish | fish with external shells but no bone structure |
| when fin fish cooks, ___ coagulate causing a cooked product | protein |
| does fin fish have "little or a lot" of connective tissue | little |
| high heat ___ protein of fin fish | toughens |
| low heat and slow cooking keeps fin fish ___ | tender |
| handle fin fish ___ or it will fall apart when cooke | carefully |
| define flaking | cooked fish flesh breaks apart into natural separations |
| biggest flaw in cooking fish | over cooking it |
| when is fish 'done' | when it holds its form but breaks apart only when using a fork |
| 3 ways to tell when fish is done | 1) fish separates into parts 2) separates from bone 3) flesh turns from translucent to opaque |
| fat content of lean fin fish | 0.5 to 5% |
| fat content of fat fin fish | 5 to 20% |
| 3 types of lean fish | cod, perch, flounder |
| 3 types of fat fish | salmon, tuna, trout |
| best way to cook fin fish | poaching or steaming (en papillote) |
| best way to cook fat fish | broiling or baking |
