WorksheetsPREPARE AND COOK SEAFOOD DISHES
Total questions: 15
Worksheet time: 4mins
Which kind of fish has no internal bone structure?
Fin fish
Freshwater fish
Round fish
Shell fish
Which of the following fish is high in fat?
Bass
Cod
Mackerel
Red Snapper
Which of the following fish is low in fat?
Cod
Salmon
Trout
Tuna
Which market form of fish is viscera, head, tail and fins are removed?
Butterfly
Dressed
Fillet
Sticks
Which of the following is a freshwater fish?
Bluefish
Cat fish
Grouper
Sole
Which market form of fish are both sides of a fish still joined but bones are removed?
Butterfly
Drawn
Fillet
Steak
Which of the following is the second step in scaling whole fish?
Begin to rake the scales from the tail towards the head
Remove the scales on both sides of the fish.
Hold the fish down firmly with your hand near its head.
Lay your fish flat on the board.
Which of the following is the third step in opening an oyster?
Cut muscle from bottom cup.
Insert oyster knife at hinge slowly but firmly
Push knife into oyster and slice muscle from top shell
Twist knife handle to open the oyster
Which of the following is a characteristic of a fresh fish?
With fresh and foul odor
Eyes are dull, shiny and bulging
Gills are pink or red
Flesh shrink when pressed
Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
Fat
Lean Fish
Flat
Shellfish
Which of the following enhances baked fish when served?
Butter
Cream
Lemon
Sauce
What cooking method is suited to fat fish?
Baking
Boiling
Deep -frying
Sautéing
Which is basted to baked lean fish to help prevent it from drying up?
Butter
Cream
Soy sauce
Tomato sauce
What market form of fish is both sides of a fish still joined, but with bones removed?
Steak
whole or round
Fillet
Butterflied fillet
What is my student teacher's full name?
Kristy Hanna Caparas
Kirsty Hannah Caparas
Kristy Hannah Caparas
Kirsty Hanna Caparas
