PREPARE AND COOK SEAFOOD DISHES

Which kind of fish has no internal bone structure?

• Fin fish

• Freshwater fish

• Round fish

• Shell fish

Which of the following fish is high in fat?

• Bass

• Cod

• Mackerel

• Red Snapper

Which of the following fish is low in fat?

• Cod

• Salmon

• Trout

• Tuna

Which market form of fish is viscera, head, tail and fins are removed?

• Butterfly

• Dressed

• Fillet

• Sticks

Which of the following is a freshwater fish?

• Bluefish

• Cat fish

• Grouper

• Sole

Which market form of fish are both sides of a fish still joined but bones are removed?

• Butterfly

• Drawn

• Fillet

• Steak

Which of the following is the second step in scaling whole fish?

• Begin to rake the scales from the tail towards the head

• Remove the scales on both sides of the fish.

• Hold the fish down firmly with your hand near its head.

• Lay your fish flat on the board.

Which of the following is the third step in opening an oyster?

• Cut muscle from bottom cup.

• Insert oyster knife at hinge slowly but firmly

• Push knife into oyster and slice muscle from top shell

• Twist knife handle to open the oyster

Which of the following is a characteristic of a fresh fish?

• With fresh and foul odor

• Eyes are dull, shiny and bulging

• Gills are pink or red

• Flesh shrink when pressed

Which of the following seafood is cooked just enough to heat to keep it juicy and plump?

• Fat

• Lean Fish

• Flat

• Shellfish