OMVC

Culinary Arts
Fish & Shellfish
Mock Test
Fish & Shellfish

OMVC Culinary Arts

Mock Test

1. What two categories can fish be divided into?

a) Flat fish, Round fish
b) Fresh water, Salt water
c) Shallow feeders, Bottom feeders
d) Tropical, Cold water

2. What are Langoustines?

a) A type of freshwater prawn
b) A member of the tuna family
c) A marketing term for cod weighing less than 1.1 kg
d) Small North Atlantic (Norway) lobster

3. The cooking method, which is a popular choice because it lightly caramelizes the food’s surface,
giving it additional flavor.
a) Deep-frying
b) Broiling
c) Sautéing & Pan-frying
d) Baking

4. What is Ceviche?
a) A fresh water Crustacean
b) Raw fish marinated in lime or lemon juice with olive oil & spices
c) A type of round fish
d) A type of flat fish

5. What is sauce Remoulade?

a) A sauce made with ketchup and hose radish
b) A classical French sauce made by combining mayonnaise with mustard, capers, chopped
gherkins, herbs and anchovies
c) Raw fish marinated in lime or lemon juice with olive oil & spices
6. What is usually done to fish before sautéing?
a) The fish is barded
b) Seasoned and dredged in flour
c) Brushed with oil or butter
d) Dipped in ice cold water

7. What is the Italian name for squid?

a) Ono
b) Pollock
c) Langoustine
d) Calamari

8. The most important concern when storing fish is.

a) Temperature
b) Time
c) Containers
d) Moisture

9. Most Mollusks have a hard outer shell.

a) True
b) False

10. Poaching is an example of what type of cooking method?

a) Dry-heat
b) Moist-Heat
c) None of the above

11. An example of a freshwater Crustacean is?

a) A Lobster
b) A Crayfish
c) A Prawn
d) A Blue Mussel
12. At what temperature should fish be frozen?
a) -18 C
b) – 5 C
c) – 1 C
d) – 9 C

13. What would be the best cooking method for Swordfish?

a) Pan-frying
b) Broiling or Grilling
c) Deep-frying

14. Cephalopods do not have an outer shell; instead, there is a thin internal shell called a pen or
cuttlebone.
a) True
b) False

15. These three are examples of Crustaceans.

a) Octopus, Squid, Dolphin
b) Grouper, Tuna, Flounder
c) Blue Mussel, Manilla Clam, Tiger Prawn
d) Lobster, Crab, Crayfish

16. What is typically done to fish and shellfish before being deep-fried?
a) Pounded out with a mallet
b) Dredged in batter or breaded
c) They are baked
d) Seasoned

17. What are the classic accompaniments to pan-fried fish and shellfish?
a) Parsley
b) Beurre Blanc
c) Fresh dill & white wine
d) Lemon, & lime wedges
18. What is Boullabaise?
a) A hearty stew of fish and shellfish, usually with tomatoes & saffron
b) A type of Cephalopod
c) A type of round fish
d) Thinly sliced fish wrapped around a forcemeat or vegetable filling

19. Where do poached fish gain all their seasoning?

a) The accompanying sauce
b) From the liquid they are being poached in
c) The batter they are dredged in
d) None of the above

20. Which moist heat cooking method best preserves the food’s natural flavor & cooks without
using fat?
a) Broiling
b) Deep-frying
c) Sautéing
d) Steaming

21. What is en papillote?

a) The method of cooking in which the food is put into a folded pouch or parcel and then
baked
b) A type of Mollusk
c) Thinly sliced fish wrapped around a forcemeat or vegetable filling
d) A French prawn

22. What are Paupiettes?

a) Thinly sliced fish wrapped around a forcemeat or vegetable filling
b) A type of tuna
c) Small fresh water shrimp
d) A type of Cockle

23. The term Mise en Place means?

a) The product that a Chef/Cook has prepped
b) To deglaze with wine
c) To strain through cheese cloth
d) To fry in a pan at high heat with very little fat
24. What are two examples of a bi-valve mollusk?
a) Catfish, Flounder
b) Clams, oyster
c) Octopus, squid
d) Soft shell crab, Blue mussel

25. What is the approval- granting agency of fish called?

a) Canadian Oceans & Fishery Department
b) Canadian Food Inspection Agency (CFIA)

26. A Flounder is an example of what type of fish?

a) Flat fish
b) Round Fish
c) Mollusk
d) Crustacean

27. What is Surimi?

a) Made from a highly processed fish paste colored, flavored to resemble shrimp, lobster, &
crab
b) A type of round fish
c) A type of Abalone
d) A type of mollusk found near Norway

28. What are Cockles?

a) Small bivalves, mostly used in Europe sometimes used in dishes such as fish stew and Paellas
b) A type of Crustacean related to a crab
c) A fresh water lobster
d) A uni-valve mollusk

29. What type of fish is a Catfish?

a) Round Fish
b) Flat Fish
c) Cephalopod
d) Crustacean
30. What are two examples of Cephalopods?
a) Squid, Octopus
b) Dungeness Crab, Atlantic Lobster

31. Some fish are high in a group of polyunsaturated fatty acids known as?
a) Omega-3
b) Intramuscular fat
c) En papillote

32. How should Clams & Mussels be stored?

a) At 4 C and left in the boxes or net bags which they were shipped
b) Submerged in water
c) Directly on ice
d) In plastic bags