Deck 19: Fish Shellfish

Question 1

Atlantic hard-shell clams are known as:

A)geoducks
B)surf clams
C)Manila clams
D)quahogs

Answer 1

D

Question 2

The cross-sectional slices cut from large round fish are called:

A)wheels
B)fillets
C)steaks or darnes
D)butterflied fillets

Answer 2

C

Question 3

Which of the following is not a crustacean?

A)shrimp
B)lobster
C)squid
D)crab

Answer 3

C

Question 4

Which of the following fish would be best prepared by deep-frying?

A)lemon sole
B)catfish
C)salmon
D)mahi-mahi

Question 5

How are fish and shellfish graded?

A)Grade 1,2,or 3
B)Grade A,B,or C
C)prime,choice,select,or standard
D)no grading protocol exists for fish and shellfish in Canada

Question 6

Striped bass is often erroneously referred to as:

A)scod
B)cod
C)rockfish
D)sea bass

Question 7

Fish and shellfish are most commonly served with:

A)light butter sauces,such as beurre blanc
B)classic cream sauces
C)pan gravy
D)wine-based sauces,such as marchand de vin

Question 8

Which of the following is a member of the sole (soleidae)family?

A)Dover sole
B)lemon sole
C)English sole
D)petrale sole

Question 9

Which of the following is a characteristic of round fish?

A)swim in horizontal position
B)no scales
C)swim in vertical position
D)both eyes on one side

Question 10

The ______________ scallop is the smallest type.

A)sea
B)bay
C)St.Jacques
D)calico

Question 11

Which of the following fish is not available commercially in Canada?

A)Dover sole
B)freshwater bass
C)dolphinfish
D)St.Peter's fish

Question 12

Which of the following is a characteristic of shellfish?

A)some intramuscular fat
B)very lean
C)somewhat tough
D)fatty or oily

Question 13

Small,whole fish,such as trout are best cooked by:

A)pan-frying or sautéing
B)poaching or simmering
C)roasting or baking
D)stewing or braising

Question 14

How should very lean fish,such as flounder and sole,be prepared?

A)sautéing
B)baking
C)broiling
D)all of the above

Question 15

Which of the following fish is considered lean?

A)trout
B)shellfish
C)salmon
D)mahi-mahi

Question 16

Angler fish are also known as:

A)orange roughy
B)ugly fish
C)monkfish
D)snapper

Question 17

Golden caviar is produced from:

A)whitefish
B)wahoo
C)lumpfish
D)beluga

Question 18

Which of the following is a characteristic of flat fish?

A)bottom dwellers
B)symmetrical bodies
C)no pin bones
D)large scales

Question 19

Abalone is an example of a(n):

A)univalve
B)bivalve
C)crustacean
D)cephalopod

Question 20

Which of the following is a bivalve?

A)clam
B)oyster
C)abalone
D)A and B only

Question 21

Salmon are anadromous fish,living in the sea and migrating to fresh water to breed.

Question 22

Pan-frying and deep-frying are commonly used methods for preparing fatty fish.

Question 23

Fish is considered cooked when it becomes firm and just begins to flake.

Question 24

Fish marinated in lime juice is best described as:

A)cassoulet
B)bouillabaisse
C)seviche
D)etouffée

Question 25

Overcooking is the most common mistake when preparing fish and shellfish.

Question 26

Flatfish yield two fillets each while round fish yield four fillets each.

Question 27

When poaching whole fish,it is best to use the shallow-poaching method.

Question 28

An oyster dish baked with spinach,watercress,and Pernod is marketed as Oysters:

A)Casino
B)Rockefeller
C)Bouillabaisse
D)Paupiettes

Question 29

Fresh oysters should be stored:

A)on crushed ice
B)flat side down
C)flat side up
D)on an upper shelf in the fridge

Question 30

Braised and stewed shellfish dishes rarely follow the traditional combination cooking method procedures.

Question 31

Fish and shellfish are tender because they have very little connective tissue.

Question 32

Like salmon and cod,shellfish are very lean.

Question 33

Eels are known for their high nutritional value and lean meat.

Question 34

Atlantic cod is the best-selling fish in the Americas.

Question 35

Herring is rarely available fresh.

Question 36

The fat content of fish affects the way it responds to cooking.

Question 37

A stuffed,rolled fillet of sole is best described as (a):

A)cartouche
B)en papillote
C)cuisson
D)paupiette

Question 38

Catfish is only available wild.

Question 39

Salmon and mackerel are examples of fat fish.

Question 40

Many flat fish are marketed in North America as sole.Their actual species is:

A)flounder
B)Dover sole
C)petrale
D)turbot

Question 41

_________________ are fresh water creatures that look like lobsters.

Question 42

The most common edible mussel is the ________________ mussel.

Question 43

________________ or ______________ crabs are often used as substitutes for the more scarce king crab.

Question 44

Shellfish with hard outer skeletons and jointed appendages are known as ______________________.

Question 45

Debearding of mussels should be done the day before cooking to give them a chance to heal.

Question 46

_________________ ______________ is the name often erroneously given to a red-skinned rockfish.

Question 47

What two categories are fish,based on their shape and structure,divided into?

Question 48

What is tomalley?

Question 49

What is the row of intermuscular bones found in round fish fillets known as?

Question 50

What is the term for an edible fish that has no consumer demand?

Question 51

Octopus is a mollusk known as __________________.

Question 52

___________________ fish migrate from salt water habitat to spawn in fresh water.

Question 53

What is the business and science of raising large quantities of fish in tanks or ocean pens known as?

Question 54

What temperatures should fish and shellfish be stored at?

Question 55

What has been removed from dressed fish?

Question 56

Fish used in food service are divided into three categories: ___________________,___________________,and __________________.

Question 57

What is salmon cured with salt,sugar,and dill called?

Question 58

Mahi-mahi is the more common name for ________________ _______________.

Question 59

Blue crabs are available as ________________ shell and ________________ shell.

Question 60

Boston bluefish or blue cod are plentiful in the North Atlantic and the Pacific oceans.They are marketed as _________________,which is reprocessed into ________________.

Question 61

A 675 g lobster takes ________ minutes to boil.
ESSAY: Write your answer in the space provided or on a separate sheet of paper.

Question 62

Fish are high in a group of polyunsaturated fatty acids called ______________________.

Question 63

The liquid used for shallow poaching is called a ___________________.

Question 64

What are four indications that a fish is not fresh?

Question 65

Generally fish should be cooked to an internal temperature of no more than _________.

Question 66

What are three nutritional benefits of eating fish and shellfish?

Question 67

________________ is the most popular market name for ahi tuna.

Question 68

A cooking method in which food is wrapped in paper,leaves,or foil is called _________________.