Q2 TLE 10 M5 Handle seafood

1. What step of processing fish where tails & fins of the fish are removed with a sharp knife?

                   

• A. Canning

• B. Cleansing

• C. Cutting of Tails and Fins 

• D. Eviscerating

What is step is done through rinsing the fish off, inside and out, in cool water?         

                             

• A. Canning   

• B. Cleansing

• C. Eviscerating

• D. Scaling

What step of processing fish where the scales of fish are removed using fish

scaler or a blunt knife?

• A. Canning   

• B. Cleansing

• C. Eviscerating

• D. Scaling

What step of processing fish where the entrails or visceral organs of the fish are removed?

• A. Canning   

• B. Cleansing

• C. Eviscerating

• D. Scaling

What step of processing fish where fish is packed in airtight containers such as tin cans and glass jars, which prevent air and microorganisms from entering?

• A. Canning   

• B. Cleansing

• C. Eviscerating

• D. Scaling

Seafood must be covered in cling wrap to prevent contamination and damage.

• TRUE

• FALSE

Seafood must be kept dry to minimize weight loss and to prevent dehydration, which can adversely affect its appearance.

• TRUE

• FALSE

Chilled seafood must be stored in a clean, tidy environment between -1°C and

+4°C (if not live) and frozen seafood at -18°C or below.

• TRUE

• FALSE

Avoid cross-contamination by keeping raw and cooked seafood combined.

• TRUE

• FALSE

Rinse seafood under cold, running water before preparation.

• TRUE

• FALSE