Quiz in Seafood Dishes

Name _______________________________
________________________
1.
2.
3.

4.

5.

6.
7.
8.
9.
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)