Foundations of Restaurant Management 2 chapter 18

What are the two main types of finfish?

• Shell or flat

• Round or Flat

• Crustaceans and Mollusks

• Flat and Cephalopods

When fabricating a lobster it is easier to remove the shell

• After steaming and boiling

• if it is cut in half when still semi frozen

• by cutting the lobster in half lengthwise

• If the knife is first heated in oil

Live shellfish must be received at what temp or lower

• 30F

• 45F

• 51F

• 60F

Which grade of seafood is marked with a stamp

• A

• B

• C

• D

Which category includes fish that are oval in shape and have both eyes on the same side of the head?

• Shellfish

• Roudfish

• Flatfish

• Cephalopods

When only the viscera of the fish has been removed the fish is called

• drawn

• whole

• filleted

• dressed

The process of removing a shrimp's digestive tract is called

• Peeling

• shucking

• trussing

• deveining

How many days must a shellstock identification tags be kept on file from the date the last shellfish was sold or served

• 30

• 90

• 60

• 45

Mahi-Mahi and tuna are examples of

• Shellfish

• Roundfish

• Flatfish

• Crustaceans

How should lean fish be prepared

• Poached

• Broiled

• Grilled

• All the above