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WorksheetsL2-LO2 summative test
Total questions: 10
Worksheet time: 3mins
Name
Class
Date
1.
Fish should be fresh and ___ odor.
a)
strong
b)
mild
c)
foul
d)
blant
2.
Fresh fish should be shiny _____ and tightly cling to the skin
a)
head
b)
eye
c)
fins
d)
scale
3.
Fresh fish should be red or ____ gills.
a)
brown
b)
pale red
c)
pink
d)
gray
4.
The texture of fresh fish should be firm or _______.
a)
elongated
b)
hard
c)
elastic
d)
soft
5.
Oysters, clams, and mussels in the shell must be _____.
a)
alive
b)
steady
c)
open
d)
light
6.
Frozen shrimp should be _____ frozen when received.
a)
watery
b)
softy
c)
tightly
d)
solidly
7.
Live crabs should be kept ___ until cooked.
a)
dead
b)
alive
c)
frozen
d)
soft
8.
. A strong fishy odor or brownish color is a sign of age or ______.
a)
fresh
b)
damage
c)
spoilage
d)
discard
9.
Discard any mussels that are ____ in weight .
a)
heavy
b)
hard
c)
very light
d)
broke
10.
Live or unshelled oysters must have a very mild, _____ smell.
a)
foul
b)
odorless
c)
strong
d)
sweet
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