3rd Quarter (Long quiz)

1. Mussels should be?

• A. Refrigerated (32°F to 35°F/0° to 2°C). and protect from light.  Store in original sack and keep sack damp.

• B. Refrigerated (38°F to 35°F/0° to 2°C). and protect from light.  Store in original sack and keep sack damp.

• C. Refrigerated (32°F to 37°F/0° to 2°C). and protect from light.  Store in original sack and keep sack damp.

• D. None of the above

2. Which of the following is a freshwater fish?

• A. Bluefish

• B. Cat fish

• C. Grouper

• D. Sole

3. Which of the following is the first step in handling and storing fresh fish?

• A. Store on crushed ice. Use drip pans to allow for drainage of melted ice. Change ice daily.

• B. Check store fish for freshness just before using.

• C. Fresh fish may be stored for 1 to 2 days.  If kept longer, wrap and freeze immediately.

•    D. In refrigerated box at 30° to 34°F (-1° to 1°C)

4. A tool used to hold items while chopping.

• A. Chef knife

• B. Mixing Bowl

• C. Chopping board

• D. Spatula

5.  Which of the following fish is high in fat?

• A. Bass

• B. Cod

• C. Mackerel

• D. Red Snapper

6. This shellfish is dark green or bluish-green but turns red when cooked.

• A. Cod

• B. Oysters

• C. Lobster

• D. cod

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

• A. Butterfly

• B. Dressed

• C. Fillet

• D. Sticks

8. Which of the following fish is low in fat?

• A. Cod

• B. Salmon

• C. Trout

• D. Tuna

9. This refers to a French term that means “set in place” that is you have everything ready to cook and in its place.

• A. Well Prepare

• B. Mise’en Place

• C. Put in Place

• D. Well Arrange

10. This shellfish is creamy white in color and have a sweet flavor.

• A. Cod

• B. Salmon

• C. Scallops

• D. Sole