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WorksheetsSeafood
Total questions: 28
Worksheet time: 14mins
Name
Class
Date
1.
What direction do you scale fish?
a)
Tail to Head
b)
Head to Tail
c)
Top to Bottom
d)
Bottom to Top
2.
When receiving whole fresh fin fish the temperature should be....
a)
41
b)
45
c)
135
d)
165
3.
The eyes of fresh fin fish should be.....
a)
Cloudy
b)
Blood Red
c)
Clear
d)
Blue
4.
You should reject fin fish if the gills are
a)
Bright Red
b)
Dark Gray
c)
Smell like Saltwater
d)
Not Slimy
5.
When you press on the flesh of fresh fish the flesh should
a)
Stay Imprinted
b)
Bounce Back
c)
Have a Strong Odor
d)
Be Slimy
6.
You should reject fresh fish if
a)
Clear Eyes
b)
Firm Flesh
c)
Bright Red Gills
d)
Slimy Skin
7.
How should you store fresh whole fish?
a)
Self-Draining Ice in the Refrigerator
b)
Plastic Wrap
c)
Room Temp
d)
In Water in the Refrigerator
8.
Why did we have to come up with ways to farm raise food?
a)
Trawling
b)
Pole Fishing
c)
Spear Fishing
d)
Noodling
9.
What are trawlers?
a)
People that hangout under bridges
b)
Giant Nets Dragging Behind Fishing Boats
c)
Train
d)
Type of Fish
10.
Raising fish under controlled conditions
a)
Aquaculture
b)
Trawling
c)
Sustainability
d)
Overfishing
11.
Using a natural body of water to raise fish
a)
Open-Water Aquaculture
b)
Closed-Water Aquaculture
c)
Trawlers
d)
Aquaponics
12.
Reusing water in a man made enclosure to raise fish.
a)
Open-Water Aquaculture
b)
Closed-Water Aquaculture
c)
Trawlers
d)
Aquaponics
13.
Simultaneously raising fish and using their waste to provide nutrients to plants
a)
Open-water Aquaculture
b)
Closed-Water Aquaculture
c)
Trawlers
d)
Aquaponics
14.
The following is a crustaceans
a)
Mussels
b)
Crabs
c)
Squid
d)
Rockfish
15.
The following is a mollusk
a)
Mussels
b)
Crab
c)
Rockfish
d)
Squid
16.
The following is a cephalopod
a)
Mussel
b)
Squid
c)
Crab
d)
Rockfish
17.
What are the characteristics of bivalve mollusk
a)
Two hard shells
b)
One hard shell
c)
Outer skeleton and jointed appendages
d)
Single internal shell and tentacles
18.
What temperature should we receive alive shellfish
a)
41F
b)
45F
c)
135F
d)
165F
19.
How long should we keep the shellfish tags
a)
3 Days
b)
2 Weeks
c)
90 Days
d)
180 Days
20.
Hosomaki Roll is
a)
Rice On The Outside
b)
Nori On the Outside
c)
Just Fish
d)
Just Fish and Rice
21.
Uramaki is
a)
Rice on the Outside
b)
Nori on the Outside
c)
Raw Fish
d)
Fish and Rice
22.
Uramaki you cover the nori with rice
a)
Completely
b)
3/4 Way
c)
1/2 Way
d)
1/4 Way
23.
What side of the nori goes against the mat
a)
Shinny
b)
Not Shinny
c)
Rice
d)
Doesn't Matter
24.
What is nori?
a)
Seaweed
b)
Rice
c)
Water and Vinegar
d)
The Sushi Mat
25.
What is the term to open a Mollusk?
a)
Shucking
b)
Pearing
c)
Tearing
d)
Prying
26.
What is the goal of shucking?
a)
Cut the abductor muscle without cutting the meat
b)
Breaking the shell
c)
Storing
d)
Keeping all the liquid in the shel
27.
When storing a mollusk you should
a)
Plastic Wrap the Container
b)
Place in a container and cover with a damp towel
c)
Place in a bag an tie it shut
d)
Submerge in water
28.
How do we clean mollusk
a)
scrub under running water
b)
submerge in saltwater
c)
don't clean them
d)
shake them really hard
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