Review Exam 2nd - Seafood

Food stored first should be the first taken out of the storage. What storing principle is stated?

• FILO

• FIFO

• OHSP

• PPE

Ana is task to remove the scales of the fish. Which of the following tool must she use?

• fish scaler

• kitchen knife

• kitchen scissors

• paring knife

You are task to remove the pin bones of the Bangus. Which of the following tools are you going to use?

• brush

• oyster Knife

• scaler

• tweezers

Making fish fillet for sweet and sour dish is very easy. What tool will help you fillet fish easier and faster?

• Boning Knife

• Butcher's Knife

• Kitchen Knife

• Oyster Knife

How are you going to check the freshness of fish?

• eyes are clear, shiny & bulging

• pale flesh

• scales are loosely cling on skin

• strong odor

Which of the following is a fish that is low in fat?

• cod

• tuna

• trout

• salmon

Which of the type of fish cuts in which viscera, scales, head, tail, & fins removed?

• drawn

• dressed

• fillets

• steaks

What part of the recipe card can we find the steps in cooking the dish?

• ingredients

• procedure

• tools & utensils

• serving

Evelyn was cleaning the fish wherein she removes the guts and entrails of the fish. What is this process called?

• drawning

• eviscerating

• filleting

• scaling

Arrange chronologically the procedure in processing fish.

1. Eviscerating the fish.

2. Scaling the fish.

3. Cutting tail and fins.

4. Cleansing the fish.

5. Filleting the fish.

• 2-3-1-4-5

• 2-3-4-1-5

• 4-1-2-3-5

• 4-5-3-2-1