Foundations 2 Chapter 18 Mark II
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
Show answers
- Q1Shellfish are categorized in three sub-groups, which are?mussels, squid, mudbugslobsters, crabs, and oystersshrimp, brine, prawnscrustaceans, mollusks, and cephalopods60s
- Q2This type of shellfish has an outer skeleton and jointed appendages?mollusksabalonecrustaceansscallops60s
- Q3What are the two main types of finfish?round and flatlarge and smallfresh and saltwatershell and flat60s
- Q4Live shellfish must be received with what air temperature?50 degrees or lower31 degrees or lowerdoesn't matter- it's live45 degrees or lower60s
- Q5Mahi-mahi and tuna are examples of?roundfishflatfishcrustaceanscephalopods60s
- Q6The process of removing a shrimps digestive tract is called?trussingtrimmingshuckingdeveining60s
- Q7When only the viscera of a fish have been removed, the fish is called?filleteddrawnwholedressed60s
- Q8When fabricating a lobster, it is easier to remove the meat from the shell?by cutting the lobster in half lengthwiseif the knife is heated first then dipped in olive oilif it is cut in half when still semi frozenafter steaming or boiling it first60s
- Q9The market forms of finfish fall into the following categories: whole or round, dressed, fillets, butterfly fillet, and......drawn and steaklarge and smallwhole and groundfresh and salt60s
- Q10This type of finfish has a round body type and one eye on each side of of the head, they swim upright in salt or fresh water?roundflounderflatsalty60s