Prepare & cook seafood

1.             What are the two names categories of fish?

• A. Freshwater & Saltwater

• B. Shelf fish & Sea fish

• C. Meats & Game meat

          What are the two basic shapes of fish?

• A. White & Red fish

• B. Round & Flat fish

• A. Soft & hardfish

What are the two classifications of flesh found in fish?

• A. Dark meat & White meat

• B. Red meat & White meat

• C. Blue meat & White meat

1.             What is a mollusc?

• A. Young bodied animal with protective shell

• B. Hard bodied animal with protective shell

• C. Soft bodied animal with protective shell

What determines the number of molluscs per serve?

• A. Size of the shell

• B. Weight of the shell

• B. Thickness​ of the shell

What is the best way to price lobster?

• A. Market valua per amount

• B. Market valua per Pound

• C. Market value per kilo

How many fillets in round fish?

• A. Two round fish

• B. Three round fish

• B. Four round fish

What is an appropriate method for cooking whole fish?

• A. Bake and Steam

• B. Breast and Poach

• C. Boil and Friy

What is required to be followed when holding food for service?

• A. Food grate plan requirements

• B. Food safety plan requirements

• C. Food storage plan requirements

How quickly should ‘thawed’ seafood be used after thawing?

• A. Within two day

• B. Within five day

• C. Within one day