1. what types of fish live in both fresh and saltwater?
A none B anadromous C andromeda D appetizer fish 2. what is the most common way we buy fish A whole B filet C steak D drawn E dressed 3. fish that has its gills and head removed is called A dressed B drawn C whole D filet E steak 4. what is the biggest cooking flaw in fish? A undercooking B cooking to fast C cooking to slow D overcooking E baking 5. define shellfish A rounded aquatic creature with fins B a category of mollusk with no bones C a category of mollusk with shells on the outside D flatfish E any aquatic creature Page 1 of 12 6. what is one way to tell fish is cooked A it is firm B it is wet C it is flaky when pierced with a fork D it has brown coloring 7. what is defined as drawn fish A whole fish that has been gutted B fish with head, fins and tail removed C fish that has been fileted D fish cut down the middle the wide direction E whole fish with the guts intact 8. what is defined as a fish filet A one whole side of the fish B one slice cut width wise C fish that is boneless skinless and portioned 9. how do we differentiate flatfish A they have only one side with eyes B they are brown on one side and white on the other C they swim sideways compared to roundfish D they are good fighting fish for sport E any answer is correct, 10. what defines a cephalapod A jointed limbs B single shells C snail shaped D no bone structure 11. what temp do we simmer at? A 185-200` B 165-180 C 212 D 100-150 E above 212 Page 2 of 12 12. which animal has ten arms and a beak for crushing A octopus B squid C cyclops D eel E water spider 13. what item do we use for fish and chips A any fatfish B any whitefish C any leanfish D any bluefish E anything 14. what is paupiettes A rolled stuffed fish B fish cut at an angle C fish cooked and served whole 15. which fish has more texture A farm raised B wild C fish that are both D fish that has been frozen 16. approximately how long do salmon live in the ocean before going to spawn A 3 years B 5 years C 3 months D 6 months E 10 years Page 3 of 12 17. what is the biggest mistake in cooking fish? A undercooking B serving cold C overcooking D boiling E too much spice 18. what liquid would we poach fish in A water B milk C fish stock D cream E fish demi glaze 19. how many orders of fish at 8 ounces are there in 6 pounds? A 6 B 12 C 18 D 24 E 9 20. how many pounds are in three quarts A 2 B 4 C 6 D 8 21. what fish is best fro grilling? A tender whitefish B firm fat fish C whole fish any types D fish filets E fish, dressed Page 4 of 12 22. how should fresh fish be delivered A packed in ice B cold in a box C any temperature D frozen 23. how do we store fresh fish A packed in ice B in the refigerator C in the freezer D on the table E in the sink 24. how many teaspoons are in one ounce A 2 B 4 C 6 D 8 E 10 25. how much does 3 pounds of fish cost at 6.75 per pound A 22.25 B 20.25 C 22.75 D 27.50 E 25.75 26. what is the most expensive fish A whole B drawn C dressed D filets 27. fresh fish has a strong fish smell A True B False Page 5 of 12 28. fresh fish has tight scales on its flesh A True B False 29. what temp do we store fresh fish at? A 41 B 32 C 0 D 212 E 100 30. how much does 6 pounds weigh in ounces A 80 B 128 C 96 D 64 E 108 31. what temp do we cook fish to A 145 B 155 C 165 D 212 E 350 32. what side of a round fish is dark? A top B bottom C left D right E all of it 33. what side of flat fish is lighter A top B bottom Page 6 of 12 34. what is the minimum selling price for a fish meal that cost 5.15 to create and our food cost is 31% A 20.45 B 10.30 C 12.26 D 16.62 E 16.61 35. we have 31 pounds of pork and we lose 19 % during cooking, how much is available to serve? A 21.55 B 25.11 C 12.51 D 31 E 29.50 36. what is a category of seafood is a mollusk considered A an animal with the shell on the outside B an animal with a hard shell and soft tissue inside C an animal with no skeletal structure D an animal that swims sideways 37. what is a bivalve considered? A crustacean B mullusk C cephalapod D flat fish 38. what is a scallop considered? A univalve B bivalve C crusatean D cephalapod E roundfish Page 7 of 12 39. how many scallops are in one shell A 5 B 4 C 3 D 2 E 1 40. how is a cephalapod defined A an animal with no bone structure B an animal with the shell on the outside C jointed shellfish D roundfish E eel family 41. an octopus is what category of shellfish? A mullosk B cephalapod C crustcean D roundfish E eel family 42. what is the most popular style of univalve A conch B snail C abalone D lobster E clam 43. what is the best way to store shellfish A in the freezer B covered in ice water C in ice in a perforated pan D in a hotel pan E dont store it cook it right away Page 8 of 12 44. what is the best from of shellfish A canned B frozen C fresh D shucked in the gallon 45. what should fresh shellfish smell like A nothing B raw fish C the ocean D cooked fish 46. what are quahogs most commonly used for A soups and stews B clam bisque C frying D baking E steaming 47. what are soft shell clams most commonly used for? A steamed clams B stuffed clams C raw on the shell service 48. what do mussels have to keep them attached to rocks A fingers B lips C a beard D they bite on the rock to stay still E toes 49. what color are mussels when they are cooked A green B tan C light orange D light red E brown Page 9 of 12 50. how can you tell a shellfish is alive A it closes when touched B it stays open when touched C it smells fresh D it moves when touched 51. how many scallops are in each shell? A 5 B 4 C 3 D 2 E 1 52. how many ounces are in one gallon minus one quart A 32 B 64 C 96 D 128 E 16 53. how many pounds are in four gallons A 24 B 32 C 8 D 16 E 48 54. how many scallops are in one shell? A 5-10 B less then 5 C 1 D more than 10 E 2 Page 10 of 12 55. what is the largest crab we use A giant crab B Alaskan king crab C jumbo hardshell crab D colossal king crab 56. how many tentacles does a squid have A 8 B 10 C 12 D 16 E unlimited 57. what part of the squid do we eat A just the body B just the tentacles C body and tentacles D just the two long tentacles 58. what part of the octopus do we eat? A the head B the arms C all of it 59. what does the northern lobster have that the southern does not A eight legs B hard shell C claws D long antenna 60. how are lobsters classified A by length B by body size C by weight D by claw size Page 11 of 12 61. how are shrimp classified A number per quart B number per ounce C number per pound D color E shell thickness 62. how much meat comes from a 2 pound lobster A 4 oz B 8 oz C 1 lb D 12 oz 63. cooked lobster meat lasts one week A True B False 64. what size shrimp define colossol A less then ten per pound B less then 6 per pound C 21-30 per pound D 11-16 per pound 65. what is crab defined as? A mullosk B crustacean C cephalapod D finfish 66. when can we eat soft shell crabs A anytine B only in the summer C only after they give birth D only after they molt E only before they molt Page 12 of 12
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