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WorksheetsFIsh Review Chapter 15
Total questions: 40
Worksheet time: 20mins
Name
Class
Date
1.
Flat fish have both eyes on the same side of their head.
a)
true
b)
false
2.
Farm-raised fish are always freshwater fish.
a)
true
b)
false
3.
Wild fish are of consistent quality year-round.
a)
true
b)
false
4.
Saltwater fish are always larger than freshwater fish.
a)
true
b)
false
5.
Canned fish is always completely cooked.
a)
true
b)
false
6.
Flat fish can be cut into four fillets, which are sometimes known as quarter fillets.
a)
true
b)
false
7.
Belly bones are bones found in the middle of a fillet.
a)
true
b)
false
8.
Pin bones are bones found along the thinner edge of a fillet.
a)
true
b)
false
9.
Fish is fully cooked when it reaches an internal temperature of 145°F.
a)
true
b)
false
10.
The cooking technique of using liquid just deep enough to create steam is known as shallow poaching.
a)
true
b)
false
11.
The mark received if a facility passes a Type 1 inspection is a/an
a)
EPA mark
b)
USDA mark
c)
NMFS mark
d)
NOAA mark
e)
PUFI mark
12.
Fish sold with the stomach removed is referred to as
a)
whole fish
b)
drawn fish
c)
gutted fish
d)
pan-dressed fish
e)
glazed fish
13.
Glazed fish is
a)
cooked fish with an aspic topping
b)
fish cooked with a marinade
c)
whole fish dipped in water and frozen several times
d)
fish steak that is dipped in marinade and frozen
e)
fish fillets that are marinated overnight and then sautéed
14.
Lox is
a)
salted cod
b)
cured cod
c)
cured tuna
d)
cured salmon
e)
glazed salmon
15.
Small cross cuts of fish portioned for a single serving are known as
a)
steaks
b)
cross cuts
c)
fillets
d)
pan-dressed
e)
drawn cuts
16.
Fresh fish should be received at what temperature?
a)
11°F or less
b)
21°F or less
c)
32°F or less
d)
41°F or less
e)
48°F or less
17.
Fish is fully cooked when it reaches what internal temperature?
a)
105°F
b)
115°F
c)
125°F
d)
135°F
e)
145°F
18.
The cooking technique that wraps fish in parchment and then bakes it in the oven is referred to as
a)
paupiette
b)
en papillote
c)
a la meuniere
d)
au gratin
e)
a l'anglaise
19.
The fish that live part of their lives in saltwater and part in freshwater are known as
a)
goujonette
b)
lox
c)
anadromous
d)
tranche
e)
paupiette
20.
Fish with the fins removed, and sometimes the head and tail, is known as
a)
pan-dressed
b)
drawn
c)
headed and gutted
d)
cross-cut
e)
steaks
21.
Shellfish that have jointed exterior shells are called mollusks.
a)
true
b)
false
22.
Shellfish that have soft bodies and no skeletons are called crustaceans.
a)
true
b)
false
23.
The natural juices of shellfish are called liquor.
a)
true
b)
false
24.
Shucked shellfish means the seafood has been removed from its shell.
a)
true
b)
false
25.
Another name for squid is abalone.
a)
true
b)
false
26.
All shellfish have protective shells.
a)
true
b)
false
27.
To keep mollusks alive, hold them directly on ice.
a)
true
b)
false
28.
The number of shrimp per pound is known as the count.
a)
true
b)
false
29.
If a mollusk's shell stays open when tapped, it means the mollusk is dead.
a)
true
b)
false
30.
Removing the beard from a mussel will immediately kill it.
a)
true
b)
false
31.
Which of the following are not examples of mollusks?
a)
abalones
b)
crabs
c)
mussels
d)
scallops
e)
squid
32.
Which of the following are not examples of crustaceans?
a)
lobsters
b)
shrimp
c)
oysters
d)
crayfish
e)
crabs
33.
Shellfish that are nearly always sold shucked are
a)
mussels
b)
clams
c)
abalones
d)
squid
e)
scallops
34.
Live mollusks must be kept at what temperature range?
a)
20°F to 25°F
b)
25°F to 30°F
c)
30°F to 35°F
d)
35°F to 40°F
e)
40°F to 45°F
35.
The natural juices from shellfish are know as its
a)
liquor
b)
brine
c)
liquid
d)
flavoring
e)
cushioning
36.
Possible cooking methods for crustaceans are
a)
steaming and boiling
b)
grilling and broiling
c)
sautéing or stir frying
d)
baking and roasting
e)
all of the above
37.
Before cooking mussels, you must
a)
remove their beards
b)
shuck them
c)
open them
d)
cut them in half
e)
all of the above
38.
The shellfish that contains a beard that must be removed prior to cooking is the
a)
clam
b)
crayfish
c)
scallop
d)
mussel
e)
abalone
39.
Abalone is a type of
a)
crustacean
b)
mollusk
c)
squid
d)
crayfish
e)
octopus
40.
How should live lobsters, crabs, shrimp, and crayfish be packed upon delivery?
a)
in ice
b)
in airtight containers
c)
in seaweed or damp paper
d)
in tanks
e)
in perforated plastic
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