FISH AND SHELLFISH COOKERY

FISH ARE SEA FOODS THAT LIVE IN EITHER HARD OR FRESH WATER

• NO

• YES

• NOT SURE

• MAY BE

CRAB CAN BE CLASSIFIED AS

• OILY FISH

• ROUND FISH

• SHELL FISH

• WHITE FISH

WHAT CUT OF FISH DOES THE PICTURE DEPICT

• STEAKS

• PAUPIETTES

• DARNES

• FILLET

WHICH IS NOT A POINT TO A POINT TO CONSIDER WHEN CHOOSING FISH

• BRIGHT RED GILLS

• PROMINENT EYES

• FIRM FLESH

• LONG TAIL

FISHES THAT SWIM NEAR THE BOTTOM OF THE SEA ARE CLASSIFIED AS

• DEMERSAL

• CRUSTACEANS

• PELAGIC

• MOLLUSCA

WHICH CLASS OF SHELLFISH DOES PERI-WRINKLES BELONG TO

• CRUSTACEANS

• MOLLUSCA

• ROUND FISH

• OYSTERS

FATS IN FISH CONSISTS OF __________

• GLYCEROL

• UNSATURATED FATTY ACID

• PROTEINS

• SATURATED FATTY ACIDS

IDENTIFY THE NAME AND TYPE OF FISH

• SOLE/WHITE FISH

• KINGFISHER/OILY FISH

• COD/SHELLFISH

• HALIBUT/OILYFISH

FISH IS A POOR SOURCE OF IRON

• NOT SURE

• NO

• YES

• MAYBE

OVERCOOKING FISH RESULTS INTO

• FISH COAGULATION

• FISH DETERIORATION

• FISH FLAKES

• FISH WASTAGE