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    Short Quiz Fish

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    Maricel Concepcion
    This document appears to be a quiz on seafood dishes and fish market forms. It contains 30 multiple choice and short answer questions testing knowledge of fish types (e.g. fin fish vs. shellfish), common fish names, freshness indicators, proper thawing techniques, and the purpose of food handling guidelines. The questions cover topics like round vs. flat fish, local names for flounder, freshwater vs. saltwater fish, shellfish vs. fin fish, drawn vs. filleted fish preparations, and factors for determining freshness.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Short Quiz Fish

    Uploaded by

    Maricel Concepcion
    377 views1 page
    This document appears to be a quiz on seafood dishes and fish market forms. It contains 30 multiple choice and short answer questions testing knowledge of fish types (e.g. fin fish vs. shellfish), common fish names, freshness indicators, proper thawing techniques, and the purpose of food handling guidelines. The questions cover topics like round vs. flat fish, local names for flounder, freshwater vs. saltwater fish, shellfish vs. fin fish, drawn vs. filleted fish preparations, and factors for determining freshness.

    Original Description:

    quiz on fish

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    © © All Rights Reserved

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    This document appears to be a quiz on seafood dishes and fish market forms. It contains 30 multiple choice and short answer questions testing knowledge of fish types (e.g. fin fish vs. shellfish), common fish names, freshness indicators, proper thawing techniques, and the purpose of food handling guidelines. The questions cover topics like round vs. flat fish, local names for flounder, freshwater vs. saltwater fish, shellfish vs. fin fish, drawn vs. filleted fish preparations, and factors for determining freshness.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    377 views1 page

    Short Quiz Fish

    Uploaded by

    Maricel Concepcion
    This document appears to be a quiz on seafood dishes and fish market forms. It contains 30 multiple choice and short answer questions testing knowledge of fish types (e.g. fin fish vs. shellfish), common fish names, freshness indicators, proper thawing techniques, and the purpose of food handling guidelines. The questions cover topics like round vs. flat fish, local names for flounder, freshwater vs. saltwater fish, shellfish vs. fin fish, drawn vs. filleted fish preparations, and factors for determining freshness.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Quiz in Seafood Dishes

    Name _______________________________
    ________________________
    1.
    2.
    3.

    4.

    5.

    6.
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    10.
    11.
    12.
    13.
    14.

    Section

    These are fish with fins and internal skeletons


    a. Crustaceans
    c. Fin Fish
    b. Shellfish
    d. Echinoderms
    The following are round fish EXCEPT one which one is NOT a round fish?
    a. Black sea bass
    c. grouper
    b. Bluefish
    d. sole fish
    The difference between flounder and sole are..
    a. Flounder are darker than sole
    b. Flounder are bigger than sole
    c. Sole usually swim in the depths
    d. Sole are bigger than flounder
    What is the local name of flounder/sole in the Philippines?
    a. Apahap
    b. Tatampal
    c. Lapu-lapu
    d. Bakalaw
    The following are fresh water fish EXCEPT one. Which one is NOT a freshwater fish?
    a. Cod
    b. Cat fish
    c. Eel
    d. Tilapia
    These are fish with external shells but no internal bone structure.
    a. Plankton
    c. Fin Fish
    b. Shellfish
    d. Echinoderms
    The market form of fish which is completely intact as caught.
    a. Drawn
    c. whole or round
    b. Fillets
    d. steak
    The market form of fish wherein Viscera is removed.
    a. Drawn
    c. whole or round
    b.
    Fillets
    d. steak
    The market form of fish wherein viscera, scales, head, tail and fins are removed.
    a. Drawn
    c. dressed
    b. Fillets
    d. stick
    The market form of fish done by cross-section slices , each containing a section of the backbone.
    a. Drawn
    c. dressed
    b. Fillets
    d. steak
    The market form of fish which is the boneless side which is with or without skin.
    c. Drawn
    c. whole or round
    d. Fillets
    d. steak
    The market form of fish wherein both sides of a fish is still joined but with bones removed.
    e. sticks
    c. butterflied fillets
    f.
    Fillets
    d. steak
    The market form of fish which are cross-section slices of fillets
    g. sticks or tranches
    c. butterflied fillets
    h. Fillets
    d. steak
    Why do we need to follow the guidelines in handling fish and seafood?
    a. To show how skilled we are in cooking.
    b. To reduce the risk of foodborne illnesses by avoiding cross contamination and to ensure a quality
    product
    c. To produce a quality product that would make our business a success
    d. For an appealing plating that would be nice for the customers.

    15-19What are the five factors to determine the freshness of fish? (5 points)
    20-29.How do we thaw fish? Why should we do it that way? (10 points)
    30.What will we do next meeting (1 point)

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