How to Delicately Smoke a Whole Salmon

JavaScript isn't enabled in your browser, so this file can't be opened. Enable and reload.

Dear Participant, in order to receive a badge for this webinar, we kindly ask you to take a short quiz below. The quiz will test your understanding of the topics covered in the webinar and help us ensure that you have gained the intended knowledge. To pass this test successfully you will need to have 4 out of 5 questions correct.

First name *

Last name *

Contact Email *

Title *

Organization *

Country *

What is the benefit of developing a pellicle on salmon before smoking it?

1 point

Allows the salmon to cook quicker.

Helps smoke adhere to the flesh for better color.

Makes the skin of the salmon thin and dry.

Prevents the salmon from having a strong, smoky flavor.

What was the purpose of adding white wine to the bottom of the pan before cooking the salmon? *

1 point

Ensures the salmon doesn’t burn.

Reduces the smell of the fish as it cooks.

Creates energy in the oven cavity and provides aromatic quality.

Collects the juices for easy cleaning.

What similar cooking technique is used in this video for smoking the salmon? *

1 point

Poaching

Roasting

Boiling

Braising

What was the internal temperature the salmon was cooked to? *

1 point

140 degrees Fahrenheit

125 degrees Fahrenheit

115 degrees Fahrenheit

135 degrees Fahrenheit

Why cook the salmon low and slow? *

1 point

To maintain moisture and flavor and yield.

To make the fish fall apart.

To tighten the skin of the fish and lock in flavor.

To quickly heat the salmon to its proper temperature.

Submit

Clear form

Never submit passwords through Google Forms.

This content is neither created nor endorsed by Google. Report Abuse - Terms of Service - Privacy Policy

Forms