Wayground logo

Free Printable Worksheets

Font size

S
M
L
XL
Worksheets

9 and 10

Total questions: 95

Worksheet time: 48mins

Name
Class
Date
1.

This type of seafood is also from the shellfish family and has a hard outer crust body with other body parts like legs and claws joined to it.

a)

crayfish

b)

lobster

c)

crustaceans

d)

mollusks

2.

It has body structures and swims deep down in the sea in a horizontal position. It has eyes on the top of the head.

a)

tilapia

b)

Round fish

c)

Flat fish

d)

Salmon

3.

These are shellfishes that have soft meat without any bones but with a hard outer shell.

a)

Mollusks

b)

prawn

c)

crabs

d)

crustaceans

4.

This is a fish with a long, and an eye located on each side of the head. A backbone runs from head to tail along the upper length of the body.

a)

seafood

b)

round fish

c)

flat fish

d)

shellfish

5.

Lobsters will die in freshwater, so they must be kept in seawater.

a)

TRUE

b)

FALSE

6.

Clams are bivalve mollusk, possessing asymmetrical hinged shells to protect them from predators and the elements.

a)

TRUE

b)

FALSE

7.

Identify what types of seafood are in the picture.

(SALMON FISH)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

8.

Identify what types of seafood are in the picture.

(CRABS)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

9.

Identify what types of seafood are in the picture.

(CRAYFISH)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

10.

Identify what types of seafood are in the picture.

(DABS)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

11.

Identify what types of seafood are in the picture.

(SOLE FISH)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

12.

Identify what types of seafood are in the picture.

(CLAMS)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

13.

Identify what types of seafood are in the picture.

(OYSTER)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

14.

Identify what types of seafood are in the picture.

(SAPSAP)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

15.

Identify what types of seafood are in the picture.

(MACKERREL)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

16.

Identify what types of seafood are in the picture.

(LOBSTER)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

17.

Identify what types of seafood are in the picture.

(HALIBUT)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

18.

Identify what types of seafood are in the picture.

(TILAPIA)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

19.

Identify what types of seafood are in the picture.

(TUNA)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

20.

Identify what types of seafood are in the picture.

(OCTOPUS)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

21.

Identify what types of seafood are in the picture.

(SHRIMPS)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

22.

These are shellfishes that have soft meat without any bones but with a hard outer shell.

a)

Mollusks

b)

prawn

c)

crabs

d)

crustaceans

23.

Identify what types of seafood are in the picture.

(SALMON FISH)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

24.

Identify what types of seafood are in the picture.

(CRABS)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

25.

Identify what types of seafood are in the picture.

(CRAYFISH)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

26.

Identify what types of seafood are in the picture.

(DABS)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

27.

Identify what types of seafood are in the picture.

(SOLE FISH)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

28.

Identify what types of seafood are in the picture.

(CLAMS)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

29.

Identify what types of seafood are in the picture.

(OYSTER)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

30.

Identify what types of seafood are in the picture.

(SAPSAP)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

31.

Identify what types of seafood are in the picture.

(MACKERREL)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

32.

Identify what types of seafood are in the picture.

(LOBSTER)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

33.

Identify what types of seafood are in the picture.

(HALIBUT)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

34.

Identify what types of seafood are in the picture.

(TILAPIA)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

35.

Identify what types of seafood are in the picture.

(TUNA)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

36.

Identify what types of seafood are in the picture.

(OCTOPUS)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

37.

Identify what types of seafood are in the picture.

(SHRIMPS)

a)

ROUND FISH

b)

CRUSTACEANS

c)

FLAT FISH

d)

MOLLUSKS

38.

What is this?

a)

clam

b)

crab

c)

scallop

39.

What is this?

a)

crab

b)

shrimp

c)

cuttlefish

40.

What is this?

a)

crab

b)

octopus

c)

squid

41.

What is this?

a)

crawfish

b)

crab

c)

lobster

42.

What is this?

a)

crawfish

b)

lobster

c)

crab

43.

What is this?

a)

squid

b)

octopus

c)

cuttlefish

44.

What is this?

a)

limpet

b)

oyster

c)

mussel

45.

What is the name of this seafood?

a)

Blue fish

b)

Black sea bars/bass

c)

Tilapia

46.

What is the name of this seafood?

a)

Shrimp

b)

Prawn

c)

Lobster

47.

What is the name of this seafood?

a)

Cat fish

b)

Eel

c)

Snake

48.

What is the name of this seafood?

a)

Oyster

b)

Clam

c)

Abalone

49.

What is the name of this seafood?

a)

Milk fish

b)

Salmon

c)

Blue fish

50.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?

a)

Glaze

b)

Sauce

c)

Stock

d)

Water

51.

1. Which of the following stocks uses veal bone as its main ingredient?

a)

Brown Stock

b)

Ham Stock

c)

Prawn Stock

d)

White Stock

52.

Which of the following vegetables is not used in creating a mirepoix?

a)

Celery

b)

Carrots

c)

Garlic

d)

Onion

53.

What is the assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock?

a)

Bouquet Chou-fluer

b)

Bouquet Garni

c)

Bouquet les courges

d)

Bouquet Lepinard

54.

How long should you cook a white beef stock?

a)

45 minutes to 1 hour

b)

3 to 4 hours

c)

6 to 8 hours

d)

8 to 10 hours

55.

Which of the following stocks is the fastest to cook?

a)

Brown Stock

b)

Fish Stock

c)

Vegetable Stock

d)

White Stock

56.

Which of the following soup is considered as a thick soup?

a)

Bisques

b)

Bouillon

c)

Consommé

d)

Egg Drop Soup

57.

It enhances the taste of the food to be served as well as add moisture or succulence to food that are cooked dry.

a)

Stock

b)

Soups

c)

Sauces

d)

None of the above

58.

Which of the following is not a function of a sauce?

a)

Appeal

b)

Consistency

c)

Moistness

d)

Richness

59.

It is a brown roux-based sauce made with margarine or butter, flavor and brown stock.

a)

Espagnole

b)

Hollandaise

c)

Tomato

d)

White sauce

60.

What is the most commonly used thickeners for sauce making?

a)

Egg

b)

Flour

c)

Margarine

d)

None of the above

61.

Which of the following fats results to finest sauces because of its flavor?

a)

Clarified Butter

b)

Lard

c)

Margarine

d)

Shortening

62.

What roux is cooked little longer to a slightly darker color; used for veloutes?

a)

Blond roux

b)

Brown Roux

c)

Cream Roux

d)

White Roux

63.

White of the following white sauce has 1 tbsp butter, 1 tbsp flour and 1 cup milk?

a)

Light Sauce

b)

General Sauce

c)

Thick Sauce

d)

Souffle Sauce

64.

They are referred to in French as fonds de cuisine.

a)

Stocks

b)

Soups

c)

Sauces

d)

None of the above

65.

What should you do to the scum that rises on the surface during stock making?

a)

Mixed

b)

Skimmed

c)

Just let it stay there.

d)

None of the above

66.

What is a highly flavored liquid made with bones, vegetables, herbs and spices?

a)

Stock

b)

Sauce

c)

Soup

d)

Roux

67.

What is a small cheesecloth bag containing herbs and spices?

a)

mire poix

b)

bouquet garni

c)

roux

d)

strainer

68.

What is a combination of two parts onion, one part carrot and one part celery?

a)

roux

b)

stock

c)

mire poix

d)

mise en place

69.

What is a mixture of flour and fat used to thicken liquids?

a)

Sauce

b)

Stock

c)

Roux

d)

Soup

70.

What is the mother sauce made from tomatoes?

a)

Bechamel Sauce

b)

Tomato Sauce

c)

Veloute Sauce

d)

Derivative Sauce

71.

What is a stock made from roasted bones, meat and vegetables?

a)

White Stock

b)

Broth

c)

Brown Stock

d)

Soup

72.

Mirepoix is a mixture of equal parts fat and flour. True or False?

a)

True

b)

False

73.

Chicken Noodle Soup is a Thick Soup. True or False?

a)

True

b)

False

74.

Where does the major flavor come from in a broth or stock? Select all that apply.

a)

The Bones

b)

The Vegetables

c)

The Aromatics

d)

The Liquid

75.

What ingredients are in a Hollandaise Sauce?

a)

Eggs, Butter, Lemon

b)

Eggs, Lemon, Spinach

c)

Butter, Eggs, Lime

d)

Butter, Eggs, Cream

76.

What makes a sauce thick?

a)

The liquid when cool

b)

The roux

c)

The vegetables

d)

The meat and it's juices

77.

The liquid that forms the foundation of sauces and soups.

a)

coconut milk

b)

evaporated milk

c)

fruit juices

d)

stock

78.

The liquid used to make stock.

a)

cold

b)

hot

c)

lukewarm

d)

all of the above

79.

The most used liquid in preparing stocks.

a)

coco milk

b)

evaporated milk

c)

fruit juices

d)

water

80.

Eggs should be stored on the counter.

a)

True

b)

False

81.

Wash your hands after working with eggs.

a)

True

b)

False

82.

It's ok to store raw eggs on top of other foods.

a)

True

b)

False

83.

Store eggs in the door of the refrigerator.

a)

True

b)

False

84.

Eggs should be stored between 40 - 60 degrees.

a)

True

b)

False

85.

Throw eggs away after they have been 2 hours at room temperature.

a)

True

b)

False

86.

Store eggs in their cartons.

a)

True

b)

False

87.

Remove eggs from the carton and store on the refrigerator shelf.

a)

True

b)

False

88.

Eggs should be stored between 33 - 40 degrees.

a)

True

b)

False

89.

It's OK to eat raw eggs.

a)

True

b)

False

90.

NEVER eat raw eggs.

a)

True

b)

False

91.

Clean everything that comes in contact with raw eggs.

a)

True

b)

False

92.

The shell of an egg has tiny pores that absorb smells.

a)

True

b)

False

93.

Cooking whole eggs in the microwave is a great idea!

a)

True

b)

False

94.

Never cook whole eggs in the microwave!

a)

True

b)

False

95.

Store eggs in the center section of the refrigerator in their carton.

a)

True

b)

False

Similar Resources on Wayground

Silly Trivia

100 questions

Silly Trivia

quiz

Worksheet

•

9th - 12th Grade

gyhjugytfde5tfdxsedcfsezxdfdswzadsewaz

99 questions

gyhjugytfde5tfdxsedcfsezxdfdswzadsewaz

quiz

Worksheet

•

9th - 12th Grade

Nebraska Practice 2024-25 JV 1000

100 questions

Nebraska Practice 2024-25 JV 1000

quiz

Worksheet

•

9th Grade