Understanding Fish and Shellfish

Understanding Fish and Shellfish

University

15 Qs

quiz-placeholder

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Understanding Fish and Shellfish

Understanding Fish and Shellfish

Assessment

Quiz

Other

University

Hard

Created by

Muhd Syafiq

Used 3+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the two main categories of fish products mentioned in the text?

Freshwater and saltwater

Fin fish and shellfish

Lean fish and fat fish

Whole fish and fillets

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which cooking method is recommended for lean fish like flounder and cod?

Grilling

Deep-frying

Poaching

Sautéing

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How can you determine if a fish is fresh according from what you learn?

It smells fishy

The eyes are cloudy

The gills are pink or red

The texture is soft

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the temperature range recommended for storing fish?

40°F - 45°F

20°F - 25°F

30°F - 34°F

50°F - 55°F

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which type of fish is typically high in fat and suitable for broiling and baking?

Flounder

Cod

Salmon

Sole

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary purpose of glazing poached fish before serving?

Adding flavor

Enhancing texture

Preventing drying out

Browning the surface

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which cooking method involves cooking fish in a sealed parchment packet?

Steaming

Grilling

Baking

Poaching

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