Prostart Year 2 Chapter 18

What are the two main types of finfish?

• Shell and flat

• B Round and flat

• Crustaceans and mollusks

• Mollusks and cephalopods

When fabricating a lobster, it is easier to remove the meat from the shell

• after steaming or boiling it first.

• if it is cut in half when still semi-frozen.

• by cutting the lobster in half lengthwise.

• if the knife is first heated and then dipped in olive oil.

Live shellfish must be received

with what air temperature?

• 30°F (-1°C) or lower

• 45°F (7°C) or lower

• 50°F (10°C) or lower

• 60°F (16°C) or lower

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

• Roundfish

• Flatfish

• Square fish

When only the viscera of a fish have been removed, the fish is called

• drawn.

• whole.

• filleted.

• dressed.

The process of removing a

shrimp’s digestive tract is called

• trussing.

• shucking.

• deveining.

• trimming.

How many days must shell stock identification tags be kept on file from the date the last shellfish was sold or served?

• 30

• 60

• 90

• 120

Ahi-mahi and tuna are examples of

• cephalopods.

• crustaceans.

• roundfish.

• flatfish.

How should lean fish be prepared?

• Poached

• Broiled

• Grilled

• All of the above