Cookery Summative Test

When using cold water or running water to thaw vegetables, how often should the water be changed?

• every 10 minutes

• every hour

• every 30 minutes

• every 20 minutes

What market form of shellfish is marketed live and in a shell?

• cooked form

• whole shellfish

• live shellfish

• shucked shellfish

What is the method by which the fish are cultured in inland water?

• mariculture

• aquaculture

• sub-culture

• sea culture

What is the method by which the fish are cultured in saltwater, coves, shores?

• mariculture

• aquaculture

• sub-culture

• sea culture

What market form of shellfish is removed from the shell?

• cooked form

• whole shellfish

• live shellfish

• shucked shellfish

What is the market form of shellfish wherein the head and the thorax are removed as the source of spoilage?

• live shellfish

• shucked shellfish

• headless shellfish

• cooked form

What type of seafood is enclosed with hard shells and has soft, unsegmented bodies?

• crustaceans

• lean Fish

• mollusk

• fatty Fish

What type of seafood has scales and fins, and can come from both saltwater and freshwater environments?

• crustaceans

• finfish

• mollusk

• shellfish

The following are the types of seafood, EXCEPT

• tilefish

• finfish

• crustaceans

• mollusk

What market form of shellfish is caught wherein the head and thorax are intact but no longer alive?

• cooked form

• whole shellfish

• live shellfish

• shucked shellfish