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WorksheetsPrepare & cook seafood
Total questions: 10
Worksheet time: 5mins
1. What are the two names categories of fish?
A. Freshwater & Saltwater
B. Shelf fish & Sea fish
C. Meats & Game meat
What are the two basic shapes of fish?
A. White & Red fish
B. Round & Flat fish
A. Soft & hardfish
What are the two classifications of flesh found in fish?
A. Dark meat & White meat
B. Red meat & White meat
C. Blue meat & White meat
1. What is a mollusc?
A. Young bodied animal with protective shell
B. Hard bodied animal with protective shell
C. Soft bodied animal with protective shell
What determines the number of molluscs per serve?
A. Size of the shell
B. Weight of the shell
B. Thickness of the shell
What is the best way to price lobster?
A. Market valua per amount
B. Market valua per Pound
C. Market value per kilo
How many fillets in round fish?
A. Two round fish
B. Three round fish
B. Four round fish
What is an appropriate method for cooking whole fish?
A. Bake and Steam
B. Breast and Poach
C. Boil and Friy
What is required to be followed when holding food for service?
A. Food grate plan requirements
B. Food safety plan requirements
C. Food storage plan requirements
How quickly should ‘thawed’ seafood be used after thawing?
A. Within two day
B. Within five day
C. Within one day
