WorksheetsSeafood Quiz
Total questions: 48
Worksheet time: 24mins
What is seafood?
Plants that live in water
Any edible animal that lives in water
Only fish that live in water
Inedible animals that live in water
What is a common characteristic of all seafood animals?
They are warm-blooded
They are mammals
They are cold-blooded
They live on land
For how many people is seafood a primary source of protein?
Over 1 million people
Over 1 billion people
Over 500 million people
Over 2 billion people
How many servings of seafood does the US Department of Health recommend eating per week?
One serving
Two servings
Three servings
Four servings
What is seafood farming also known as?
Marine culture
Aquaculture
Ocean farming
Sea gardening
What proportion of the seafood we consume comes from aquaculture?
Almost a quarter
Almost a third
Almost half
Almost three quarters
What is a common characteristic of fish as a class of seafood?
They are invertebrates without shells.
They live on land and have lungs.
They have fins and gills and live in water.
They are mammals that live in water.
What defines shellfish as a class of seafood?
They are vertebrates with scales.
They are aquatic invertebrates with a shell, such as a mollusk or a crustacean.
They are fish with fins and gills.
They are mammals that live in the ocean.
What is a characteristic of fish due to its very little connective tissue?
Requires long cooking time
Becomes tough when cooked
Cooks quickly
Needs to be frozen before cooking
How should fish be handled when cooked due to its very little connective tissue?
With no special care
With high heat
With care to prevent falling apart
With frequent stirring
What is the texture of fish because it has very little connective tissue? (a)
What is a characteristic feature of flatfish?
They have eyes on the top of their head.
They swim along the surface of the ocean.
Their skin is usually inedible.
They have two fillets.
Where do flatfish usually swim?
Along the surface of the ocean
In the middle of the ocean
Along the bottom of the ocean
Near the shore
How many fillets can be separated from round fish meat?
One
Two
Three
Four
Match the distinctive features to the correct type of fish.
They have a flat shape.
Type of fish that is not round.
They have eyes on the sides of their head.
Type of fish that is round.
They have inedible skin.
Type of fish that is rarely eaten with its skin.
They have four smaller fillets.
Type of fish that does not have two main fillets.
What is the approximate fat content of lean fish? (a)
Which of the following is a suggested cooking method for fatty fish?
Fry
Broil
Sauté
Grill
Lean fish tends to dry out if it is:
Undercooked
Cooked at a low temperature
Overcooked
Cooked at a high temperature
What is a characteristic of fatty fish regarding its flavor and moisture when cooked?
It has little flavor and dries out easily.
It has a lot of flavor and does not dry out easily.
It has little flavor and retains moisture well.
It has a lot of flavor but dries out quickly.
Where do freshwater fish typically live? (a)
Where do saltwater fish typically live?
In freshwater ponds, rivers, streams, and lakes
In swimming pools
In oceans, gulfs, and seas
In underground water reserves
Where are farm-raised fish typically kept?
In the open sea without any barriers
In controlled areas in ponds or in the ocean with nets
In small aquariums
In rice fields
How are wild fish caught?
Using large, industrial fishing operations
By farming in controlled environments
Traditionally in the ocean or other bodies of water
They are not caught; they are observed for research
Which of the following is an example of lean fish?
Salmon
Cod
Tuna
Mackerel
Identify the lean fish from the options below.
Trout
Sardine
Mahi Mahi
Herring
Which fish listed is not considered a lean fish?
Tilapia
Flounder
Halibut
Swordfish
Match the following fish with their categories.
Perch
Lean Fish
Anchovy
Oily Fish
Eel
Oily Fish
Catfish
Freshwater Fish
Which of the following is considered a fatty fish?
Cod
Salmon
Tilapia
Bass
Which fish is not shown as an example of fatty fish in the image?
Anchovies
Mackerel
Sardines
Herring
Identify the fatty fish that is commonly used in salads and is known for its distinct flavor.
Tuna
Catfish
Halibut
Flounder
Which of the following fish is often found canned and is a small, oily fish in the herring family?
Sardines
Mahi Mahi
Grouper
Snapper
(a) is NOT a method of cooking fish shown in the image.
What cooking method is depicted in the bottom left image with fish in a sauce?
Grill
Bake
Pan Broil
Deep Fry
Which cooking method involves cooking fish with dry heat in an oven, as shown in the bottom right image?
Saute
Grill
Deep Fry
Bake
What does "whole fish" refer to when sold?
Fish that has been cooked and seasoned.
Fish that is sold just as they come from the water, needing to be scaled and gutted before cooking.
Fish that has been filleted and is ready to cook.
Fish that has been preserved and canned.
What are "fillets" in the context of preparing fish?
The entire fish without any modifications.
The insides of the fish.
The sides of the fish cut away from the backbone and are ready to cook.
Cross-sectional slices of large fish.
What does "dressed fish" mean?
Fish that has been decorated with edible garnishes.
Fish that has been filleted into thin strips.
Fish that is ready to cook, with head, tail, and fins removed.
Fish that has been marinated in spices.
What are "steaks" in terms of fish preparation?
Thinly sliced pieces of fish for frying.
Ready-to-cook, cross-sectional slices of large fish.
Small chunks of fish used in soups and stews.
The top layer of fish meat scraped off for spreads.
What does the NOAA inspect?
Only wild fish
Only farm-raised fish
Both farm-raised and wild fish
Neither farm-raised nor wild fish
On what basis does the NOAA evaluate fish?
Color and size
Quality and wholesomeness
Price and availability
Packaging and storage
What is Type 2 evaluation based on according to the NOAA?
Accuracy of labeling and weight
Quality of water
Speed of delivery
Type of fish
What does Type 3 evaluation focus on in the NOAA's inspection process?
Taste of the fish
Sanitation of the processing facility
Color of the fish
Size of the fish
What does the FDA regulate according to the provided information?
Dairy products
Poultry
Fish, shellfish, and all seafood
Vegetables
What does the PUFi mark indicate about a seafood product?
It has been stored at the correct temperature.
It has been inspected in an approved facility and found to be safe, wholesome, and properly labeled.
It contains no preservatives.
It is harvested using sustainable practices.
What is an indication that fish is spoiled?
A mild and fresh smell
A dry texture
A strong fishy or ammonia smell
A sealed bag
How should frozen fish be bought?
In an open bag
In a bag that is sealed shut and not tampered with
After it has been thawed
Without checking the bag
When should seafood be put in the refrigerator or freezer after purchasing it?
Within two days
Within one week
Immediately
Within five hours
The safest way to thaw frozen fish is (a) .
