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WorksheetsFish and Shellfish
Total questions: 15
Worksheet time: 8mins
Univalves, Bivalves, and Cephalopods are all...
Crustaceans
Mollusks
Finfish
Oysters
You should always tenderize fish before attempting to cook them.
True
False
Which is NOT a dry-heat cooking method for fish and shellfish?
Pan frying
Broiling
Boiling
Grilling
Having the head removed and tail and fins trimmed is what fabrication form?
Dressed
Skinless Fillets
Drawn
Center Cut
Which of these needs to be deveined?
Mussels
Shrimp
Clams
Oysters
Which of these foods is the salted eggs of a sturgeon from the Caspian Sea?
Roe
Fillets
Caviar
Clams
Catfish, whitefish, and trout are examples of...
Freshwater Fish
Saltwater Fish
Shellfish
Bivalves
An aquatic species that has a hard, segmented body and exoskeletons is...
Mollusks
Finfish
Cephalopods
Crustaceans
A short broth used to poach fish is called...
Aquaculture
Beurre Noisette
Pinbone Broth
Court Bouillon
The farming of fish and shellfish is called...
Aquaculture
Agriculture
Oceanography
Freshwater Studies
Long arms with developed eyes and an ink sack are characteristics of what?
Round fish
Cephalopods
Shucked fish
Crustaceans
Beurre Noisette is...
The French word for fish and shellfish
Broth made of fish juices
Hazelnut butter used in fish dishes
The breadcrumbs used in fried catfish
The species of fish that have an internal skeleton and swim in water are called...
Finfish
Shellfish
Crustaceans
Mollusks
When the muscle is removed from the outer parts of the shellfish, it is...
Ruined
Deveined
Broken
Shucked
An aquatic shelled mollusk or crustacean is a...
Finfish
Shellfish
Flatfish
Roundfish
