WorksheetsFish and Seafood
Total questions: 40
Worksheet time: 31mins
The Chef has to produce 50 prawn cocktails for an event. He will be using 16/ 20 count prawns, 3 prawns per cocktail .
How many kilos will he need to produce the cocktails with a few left over?
9 kilos
6 kilos
15 kilos
5 kilos
What cut of fish is shown in the picture?
Scallops
Fish Cheeks
White Fish cubes
White fish Barb
Which Fish is not white round fish?
Cod
Seabass
Monk Fish
Salmon
Which fish is the odd one out?
Halibut
Hake
Herring
Haddock
Which are the quality points of Fish?
Bright Eyes, Red Gills, Firm Flesh, Plentiful Scales, Good Smell, No slime.
Sunken Eyes, Red Gills, Firm Flesh, Plentiful Scales, Good Smell, Fishy slime.
Sunken Eyes, brown Gills, Firm Flesh, Plentiful Scales, Good Smell, Fishy slime.
Pink Eyes, Red Gills, Firm Flesh, Plentiful Scales, Fishy Smell, No slime.
Which one is not a molluscs?
Oyster
Shrimp
Clam
Scallop
What is the legal cooking temperture for Fish?
75°c
50°c
73°c
63°c
What is a court bouillion?
Royal Stock
Boiling Kettle
Fish stock
A liquid for cooking oily fish
Which is not a scallops size?
Bay
King
Queen
Jack
The chef is making a Bisque. What would he use?
White fish bones
Oil fish bones
Crustaceans shells
Molluscs shells
What is a fish veloute?
Fish stock
Fish glaze
Fish sauce
Fish cocktail
What is a base of a Sabayon?
Uncooked egg whites
Uncooked egg yolks
Uncooked whole eggs
Uncooked Quail Eggs
What flat fish should be skinned before filleting?
Plaice
Sea Bass
Shark
Dover Sole
What type of fish is usually canned
Flat Fish
Round Fish
Oily Fish
White Fish
Which of the following is an example of Saltwater fish?
Pike
Carp
Tilapia
Grouper
Which is not an example of Crustaceans?
Crabs
Lobster
Oyster
Shrimp
Does seafood include both saltwater and freshwater fish, crustaceans, and shellfish?
No! Only Saltwater fish, crustaceans, and shellfish.
No! Only freshwater fish, crustaceans, and shellfish
Yes! both saltwater and freshwater fish, crustaceans, and shellfish are included.
Yes! Only Saltwater fish, and shellfish.
When choosing saltwater fish fillets and steaks, the fish should have:
no aroma
a strong fishy aroma
an oceanlike aroma
a pungent aroma
Saltwater fish can be divided into three categories
finfish, cartinginous and shellfish
Demersal, Plargic and river
Oily, round and flat
Cephlapods, crustacean and mollusks
Which type of protein is found in seafood?
High biological value protein
Low biological value protein
Complementary protein
Soluable protein
Which are these are an example of molluscs
abalone
squids
crab
Clams
What type of fat is mainly found in fish and shellfish?
Saturated fats
Polyunsaturated fats
Fish contains these minerals
Sodium, chlorine, iodine, potassium and calcium
Sodium, chlorine, iron, potassium and calcium
Sodium, chlorine, iodine, phosphorus and calcium
Sodium, chlorine, iodine, potassium and sugar
When choosing prawn shell on, devained, besides ensuring that the head is attached to to the body, what is the other indication that is is not fresh?
It does not have any shell
The head has turned black
The prawn has been split open
None of the above
What is the indication that mollusc is already dead?
It is opened or broken
It is closed
There are bubbles around the shell
It turns pinky green
The chef is going to prepare 50 Sole Veronique dishes for an event. There are 3 fillets per dish. How many soles should he purchase?
37 fish
50 fish
29 fish
30 fish
Which flat fish is shown in the picture?
Mackerel
Red Mullet
Seabass
None of the above
A flounder yields 35% usable flesh skin-off, filleted and gutted.
The flounder weighs around 8 kg whole. How many 120 gr portions can the chef cut?
50 Portions
65 Portions
23 portions
40 portions
The chef wants to ensure that each portion of salmon is 150gr exactly. What should he do?
Use a well trained chef
Ensure the chef uses a sharp fish filleting knife
Buy in preportioned salmon
Have good scales
What type of fish is in the image
Salmon
Turbot
Plaice
Sea Bream
Which fish can you substitute for cod, which is cheaper white fish?
Pollock
Coley
Whiting
All of the above
What cut of fish is shown in the image?
Tail
Fillet
Loin
Delice
How many fish groups are there?
4
3
7
5
What type of chephalpods is used to make calamari?
Cod / Haddock
Eel / Long nose
Dover sole / Plaice
Squid / Cuttlefish
You start working in the morning on the fish section. The Haddock in the fridge smells, but it is not out of date.
What do you do?
Add lemon juice and cook in a strong sauce
Speak to your supervisor
Place it in the bin
Place it in the bin and add it to the wasteage log
Which shell fish are farmed?
Oysters
Mussels
Scallops
All of the above
Which fish cut is a thin strip about 4" long?
Fillet
Goujon
Deluce
None of the above
Which classical technique is baked in a bag?
En Papillote
En Paupiette
Bake in a bag
Shake and bake
Quality caviar comes from which fish?
Flying Fish
Salmon
Cod
Sturgeon
Idealy, how should fish be stored?
In a seperate refrigerator packed in ice
In a cooler with ice
At the bottom of the dairy refrigerator
Wrapped in the original packaging
