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WorksheetsFoundations of Restaurant Management 2 chapter 18
Total questions: 20
Worksheet time: 3600secs
What are the two main types of finfish?
Shell or flat
Round or Flat
Crustaceans and Mollusks
Flat and Cephalopods
When fabricating a lobster it is easier to remove the shell
After steaming and boiling
if it is cut in half when still semi frozen
by cutting the lobster in half lengthwise
If the knife is first heated in oil
Live shellfish must be received at what temp or lower
30F
45F
51F
60F
Which grade of seafood is marked with a stamp
A
B
C
D
Which category includes fish that are oval in shape and have both eyes on the same side of the head?
Shellfish
Roudfish
Flatfish
Cephalopods
When only the viscera of the fish has been removed the fish is called
drawn
whole
filleted
dressed
The process of removing a shrimp's digestive tract is called
Peeling
shucking
trussing
deveining
How many days must a shellstock identification tags be kept on file from the date the last shellfish was sold or served
30
90
60
45
Mahi-Mahi and tuna are examples of
Shellfish
Roundfish
Flatfish
Crustaceans
How should lean fish be prepared
Poached
Broiled
Grilled
All the above
True or False
Halibut is a flatfish
True
False
True or False
You only have to keep shellfish tags for 45 days after the last shellfish was sold from that batch?
True
False
True or False
Roundfish have 4 filets?
True
False
True or False
Grade C is the highest possible grade for seafood. This is the grade that restaurants use?
True
False
True or False
You know fish is done with the flesh turns opaque
True
False
What are some of signs you look for when receiving seafood to make sure fish is fresh?
Clear eyes, bright red gills, fresh smell, firm flesh
Dull eyes, gray gills, soft flesh
sunken eyes, strong smell of fish
just trust the vendor he would not sell you bad seafood
What is the best way to store fish?
Crushed ice that drains well
under running water
covered in cold water
stacked on top of each other on a tray
En papillote cooking is cooking
wrapped in parchment paper
slowly cooked in fat
slowly boiled in a vacuum sealed bag
coated with crumbs and deep fried
What does the number 21-24 mean when buying shrimp?
The amount of servings per bag
The amount of shrimp per pound
the weight of the shrimp
The grade of the shrimp
Halibut, Flounder and Sole are all examples of what type of finfish?
Round
Flat
Shellfish
Crustaceans
