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WorksheetsPPM Quiz: Fish & shellfish
Total questions: 10
Worksheet time: 10mins
Cephalopods include
a. lobster and crayfish.
b. octopus and squid.
c. conch and abalone.
d. clams and oysters.
Meat from fish, in general, is
a. higher in fat than other meats.
b. higher in protein than other meats.
c. lower in fat than other meats.
d. lower in protein than other meats.
One of the reasons why fish is tender is because
a. it is impossible to overcook it.
b. of the high omega-3 fatty acid content.
c. there is little hydroxyproline in the connective tissue.
d. all of the above answers are correct
A dressed fish is best identified as a whole fish that has
a. its entire body intact.
b. its entrails removed.
c. its entrails, head, tail, fins, and scales removed.
d. cut from dressed fish at 90 degree angle from top to bottom fins and includes some bone
The safest and easiest criteria for the selection of fresh fish is
a. the fish’s odor.
b. the firmness of the eyes.
c. the presence of rigid bones.
d. the degree of gaping in the steaks.
Phosphate treatment of fresh finfish
a. removes all slime on the flesh.
b. decreases the pH in the muscle tissue.
c. increases water-binding capacity of the flesh.
d. accelerates the oxidation of the natural fats.
Another name for salted fish eggs is
a. inkfish.
b. caviar
c. cod liver.
d. weakfish.
Signs that indicate that a whole fish is done cooking include which of the following?
a. The color of the bone is pink.
b. The color of the flesh is translucent and the bone is adhered firmly to the flesh.
c. The flesh easily flakes with the gentle pressure of a fork without falling apart.
d. all of the above answers are correct
Which of the following is not a characteristic of fresh fish?
a. firm flesh and stiff body
b. gaping flesh and swollen belly
c. fresh fish aroma and bulging eyes
d. red gills and scales that adhere to the body
When ordering a fish that has been prepared “en papillote,” you know that it has been prepared by which of the following cooking methods?
a. dry heat
b. poaching
c. simmering
d. steaming
