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WorksheetsQuiz on Fish Processing Steps
Total questions: 38
Worksheet time: 19mins
It is a way of preserving fish and at the same time improving their quality.
Cooking
Fish Processing
Food Preparation
Harvesting
What do you call the process of removing the scales of the fish?
Cleaning
Peeling
Scaling
Washing
What is the last step in processing fish?
Canning
Cleansing
Cooking
Cutting
What procedure refers to the removal of internal organs of fish?
Cleansing
Eviscerating
Portioning
Scaling
It is the process of packing cooked fish in cans.
Canning
Packaging
Packing
Storing
This is the color of gills of a fresh fish.
Dark
Gray
Light Pink
Reddish
It is the term used when defrosting the ice from a frozen fish.
Cool
Freeze
Liquify
Thaw
What is the best and most common method of thawing frozen seafood?
Cold water thawing
Microwave thawing
Refrigerator thawing
Room temperature thawing
Which of the following is NOT a characteristic of a fresh fish?
Eyes are clear, shiny and bulging.
Flesh is firm and elastic.
Has fresh and seaweed odor.
Scales are loosely attached on skin.
Which shows a good quality fresh oyster?
Shells are partially open.
Shells seem to be hollow and light.
Shells are closed and difficult to open.
Shells are covered with slime and dirt.
When can you say that a seafood is mishandled?
If it is transported properly and kept at its optimum quality.
If it shows signs of being carelessly and badly handled.
If it still smells sweet and fresh.
If the frozen seafood is still in a frozen state upon transport.
Which of the following shows appropriate condition of frozen products?
Cold and thawed.
Frozen and not thawed.
Shows sign of defrost.
Shows sign of freezer burn.
How do you thaw frozen seafood correctly?
Keep it inside the refrigerator.
Leave it at the kitchen sink.
Place in a basin of water.
Remove from package and leave under the sun.
Why is proper thawing of frozen seafood done in the refrigerator not at room temperature?
To maintain freshness
To prevent excessive drip loss.
To prevent bacteria to multiply
To retain its shape
Why is proper handling and storing of seafood essential?
To improve the taste and flavor of the seafood.
To increase the number of bacteria present on the food.
To keep the unique appearance of seafood.
To reduce the risk of food-borne illness and ensure a quality product.
Arrange the following steps in processing seafood in its correct sequence. Use number sequence 1,2,3,4,5 in arranging the steps.
Place a fillet knife at the base of the fin and slide your knife through it.
Pack fish in airtight containers such as tin cans and glass jars
Scrape the scales with a blunt knife working from tail to head.
Wash the outside, getting rid of any sticky scales, as well as the inside, getting rid of bits and blood.
Keep a firm grip on your knife and slide it through the vent of the fish or on the belly part then pull-off entrails.
Fill in the blanks with the correct word to complete the statement in handling seafood hygienically.
bulging
creamy
physical
thawed
refreeze
Do not discard any mussels that are very light in weight or seem to be hollow.
Approve
Disapprove
Frozen fish should be stored at 18°F.
Approve
Disapprove
Place fresh fish immediately after they are caught on crush ice to lower their temperature.
Approve
Disapprove
Keep seafood moving by using it as soon as possible.
Approve
Disapprove
Avoid cross-contamination by keeping raw and cooked seafood separated.
Approve
Disapprove
What’s Your Practice? Write beside the statement inside the box if it describes the principle in thawing frozen seafood.
Keep it inside the refrigerator
Leave it at the kitchen sink
Place it in a basin of water
What is a way of preserving fish and at the same time improving their quality?
Cooking
Fish Processing
Food Preparation
Harvesting
What do you call the process of removing the scales of the fish?
Cleaning
Peeling
Scaling
Washing
What is the last step in processing fish?
Canning
Cleansing
Cooking
Cutting
What procedure refers to the removal of internal organs of fish?
Cleansing
Eviscerating
Portioning
Scaling
It is the process of packing cooked fish in cans.
Canning
Packaging
Packing
Storing
It is the color of gills of a fresh fish.
Dark
Gray
Light Pink
Reddish
It is the term used when defrosting the ice from a frozen fish.
Cool
Freeze
Liquify
Thaw
What is the best and most common method of thawing frozen seafood?
Cold water thawing.
Microwave thawing.
Refrigerator thawing.
Room temperature thawing.
Which of the following is NOT a characteristic of a fresh fish?
Eyes are clear, shiny and bulging.
Flesh is firm and elastic.
Has fresh and seaweed odor.
Scales are loosely attached on skin
Which shows a good quality fresh oyster?
Shells are partially open.
Shells seem to be hollow and light.
Shells are closed and difficult to open.
Shells are covered with slime and dirt.
When do you say that a seafood is mishandled?
If it is transported properly and kept at its optimum quality.
If it shows signs of being carelessly and badly handled.
If it still smells sweet and fresh.
If the frozen seafood is still in a frozen state upon transport.
Which of the following shows appropriate condition of frozen products?
Cold and thawed.
Frozen and not thawed.
Shows sign of defrost.
Shows sign of freezer burn.
How do you thaw frozen seafood correctly?
Keep it inside the refrigerator.
Leave it at the kitchen sink.
Place in a basin of water.
Remove from package and leave under the sun.
Why is proper thawing of frozen seafood done in the refrigerator not at room temperature?
To maintain freshness.
To prevent bacteria to multiply.
To prevent excessive drip loss.
To retain its shape.
Why is proper handling and storing of seafood essential?
To improve the taste and flavor of the seafood.
To increase the number of bacteria present on the food.
To keep the unique appearance of seafood.
To reduce the risk of food-borne illness and ensure a quality product.
