2-18 Seafood Quiz

What is the definition of seafood?

• All edible fish and shellfish that live in the water.

• Animals with an outer shell but no backbone.

• Marine mollusks with tentacles around the head.

• Animals with an outer skeleton and jointed appendages.

Which of the following is a cephalopod?

• Clam

• Squid

• Lobster

• Shrimp

What does filleting refer to in seafood preparation?

• The opening or removing of a mollusk's shell.

• Cooking method for fish in which the fish is encased in parchment paper.

• Fish fabrication step in which the flesh of the fish is separated from the bones.

• A French seafood stew made with assorted fish and shellfish.

Which term describes a fish fabrication step?

• Filleting

• Shucking

• En papillote

• Bouillabaisse

Which term refers to the opening or removing of a mollusk's shell?

• Shucking

• Filleting

• En papillote

• Steak

What is the highest quality grade for seafood?

• Grade A

• Grade B

• Grade C

• Below Standard

Which grade of seafood is most often sold to restaurants?

• Grade A

• Grade B

• Grade C

• Below Standard

What are the two major branches in the seafood family tree?

• Shellfish and Finfish

• Crustaceans and Mollusk

• Cephalopods and Flatfish

• Lean Fish and Fatty Fish

What is the classification of a clam in the seafood family tree?

• Crustaceans

• Mollusk

• Cephalopods

• Flatfish

What is a key characteristic of fresh fish skin?

• Dull and rough

• Bright and shiny

• Pale and dry

• Dark and scaly