Sample EXAM Questions:

1. Any form of sea life regarded as food by humans.

a. Poultry c. Seafood
b. Meat d. Vegetables

2. Fish with external shell but no internal bone structure.

a. Fin fish c. Shellfish

b. Mollusk d. Crustaceans

3. Fish which has fins and external skeletons.

a. Fin fish c. Shellfish

b. Mollusk d. Crustaceans

4. A type of mollusk that has a pair of hinged shell such as clams and oysters.

a. Bivalves c. Univalves
b. Cephalopods d. Shellfish

5. Octopus and Squid are examples of:

a. Bivalves c. Univalves
b. Cephalopods d. Shellfish

6. A market form of fish in which the viscera, scales, head, tails and fins are
removed.

a. Whole fish c. Steaks

b. Fillet d. Dressed

7. A market form of fish that is completely intact, as caught.

a. Whole fish c. Steaks

b. Fillet d. Dressed

8. A market form of fish that is cross-section sliced, each containing a section of

backbone.

a. Whole fish c. Drawn

b. Steaks d. Fillet

9. In checking the freshness of the fish, the gills should be;

a. Red c. White
b. Violet d. Blue
10.In checking the freshness of the fish, the eyes should be hazy and red in
color.

a. FALSE c. MAYBE
b. TRUE d. NEITHER

11.A type of meat that is very delicate and easily overcooked.

a. Poultry c. Pork
b. Fish d. Mutton

12.A type of fish that is rich in fat and omega fatty acids.

a. Fat fish c. Flat fish

b. Lean fish d. Round fish

13.A type of fish that almost has no fat and easily becomes dry when cooking.

a. Fat fish c. Flat fish

b. Lean fish d. Round fish

14.A way of preparing fish that is cutting the fish flesh from the bones.

a. Scaling whole fish c. Deboning

b. Filleting d. Skinning

15.A way of preparing fish that uses the blunt edge of the knife to scrape of the
scales of the fish.

a. Scaling whole fish c. Deboning

b. Filleting d. Skinning

16.A way of preparing fish in which removing the bones from the flesh.

a. Scaling whole fish c. Deboning

b. Filleting d. Skinning

17.A cooking method that uses liquid to cook food items.

a. Moist-heat cooking method
b. Dry-heat cooking method
c. Baking
d. Poaching
18.A cooking method that cook food items without using any moisture.

a. Moist-heat cooking method c. Roasting

b. Dry-heat cooking method d. Boiling
19.Grilling:________
Boiling: Simmering

a. Poaching c. Broiling
b. Roasting d. Baking

20.A cooking technique that cooking food in a pan using small amount of oil or
fat.

a. Baking c. Grilling
b. Pan frying d. Sautéing

21.A food item used for decorations to add appeal to the dish.

a. Main dish c. Garnish

b. Appetizer d. Dessert

22.An example of garnishes for plating that uses PEAS.

a. Clamart c. Fermiere
b. Crecy d. Dubarry

23.An example of garnishes for plating that uses ONIONS.

a. Lyonnaise c. Fermiere
b. Dubarry d. Nicoise

24.Frozen FAT fish can be stored for:

a. 5 months c. 1 month
b. 2 months d. 6 months

25.FIFO means,

a. Fast in, Fast out c. First inn, First out

b. First in, First out d. Far in, Far out