Fish and Shellfish Study Quiz

What will you be able to explain after studying this chapter?

• The nutritional value of fish and shellfish

• The structure and composition of fish and shellfish

• The history of fish and shellfish in human diets

• The cooking techniques for fish and shellfish

What will you be able to identify after studying this chapter?

• The best fishing techniques

• The most popular fish recipes

• A variety of fish and shellfish

• The predators of fish and shellfish

What will you be able to do regarding the purchase of fish and shellfish after studying this chapter?

• Negotiate prices for fish and shellfish

• Purchase the most expensive fish and shellfish

• Purchase fish and shellfish appropriate for your needs

• Purchase fish and shellfish in bulk

What aspect of sustainability will you be able to describe after studying this chapter?

• The impact of sustainability on the economy

• The importance of sustainability and how to apply it to purchasing fish and shellfish

• The role of sustainability in fish and shellfish breeding

• The sustainability of fish and shellfish packaging methods

After studying this unit, what will you be able to do regarding the storage of fish and shellfish?

• Identify different species of fish and shellfish

• Store fish and shellfish properly

• Cook fish and shellfish at high temperatures

• Preserve fish and shellfish by drying

What skill related to preparing fish and shellfish for cooking will you learn from this unit?

• How to season fish and shellfish

• How to serve fish and shellfish

• How to fabricate fish and shellfish for cooking

• How to market fish and shellfish

Which of the following is a learning objective for this unit regarding cooking methods?

• Explain and apply appropriate cooking methods for different types of fruits and vegetables

• Explain and apply appropriate cooking methods for different types of meat and poultry

• Explain and apply appropriate cooking methods for different types of grains and legumes

• Explain and apply appropriate cooking methods for different types and cuts of fish and shellfish

What will you learn about handling and serving raw fish and shellfish in this unit?

• The nutritional benefits of raw fish and shellfish

• The cultural significance of raw fish and shellfish

• Appropriate ways to handle and serve raw fish and shellfish

• The history of raw fish and shellfish consumption

What are fish classified as?

• Aquatic invertebrates

• Terrestrial vertebrates

• Aquatic vertebrates

• Terrestrial invertebrates

What do fish use for breathing?

• Lungs

• Skin

• Gills

• Leaves