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fish and shell fish 2

Authored by Matthew Smith

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12th Grade

Used 4+ times

fish and shell fish 2
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16 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

State three types of shellfish that are molluscs.

Clams, mussels, oysters
Tuna, salmon, cod
Squid, octopus, scallops
Shrimp, lobster, crab

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

State two quality points that indicate that a crab is fresh.

Soft, mushy shell and a strong ammonia smell
Dull, cloudy eyes and a fishy smell

heavy compared to size and a pleasant ocean smell

Reddish discoloration and a sour odor

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Explain why deep frying is an appropriate cooking method for bread crumbed goujons of plaice.

Reduces cooking time

Develops flavour and a contrast of textures, improves appearance

Retains nutrients and vitamins
Enhances natural color of the fish

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Explain why grilling is an appropriate cooking method for fillets of sea bass.

Grilling helps to enhance the natural flavor of sea bass and gives it a delicious smoky taste.

Deep frying sea bass helps to enhance its natural flavour and gives it a delicious smoky taste. Is quick method

Boiling sea bass helps to enhance its natural flavor and gives it a delicious smoky taste.
Steaming sea bass helps to enhance its natural flavor and gives it a delicious smoky taste.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

State four factors in relation to portion control which should be taken into consideration

when preparing and serving paupiettes of sole.

Temperature of the oven
Cost of the fish, Size and type of the fillet used, Type and amount of filling to be used, Consistency of portion size at serving
Color of the plate used
Number of guests at the table

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Describe five quality points that should be present when buying fresh fish.

Eyes, gills, flesh, skin, smell, and temperature
Color, texture, smell, size, and weight
Taste, appearance, packaging, price, and location
Shape, sound, temperature, packaging, and expiration date

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Explain the difference between darnes and tronçons.

Darnes are cut from small round fish, tronçons are cut from large flat fish.
Darnes are cut from large round fish, tronçons are cut from large flat fish.
Darnes are cut from large flat fish, tronçons are cut from large round fish.
Darnes are cut from small round fish, tronçons are cut from small flat fish.

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