Foundations 2 Chapter 18 Mark III
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
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- Q1This type of finfish is oval in shape, swim on their side, and have both eyes on upper side in the front part of the head?flatfishsaltymahi-mahiroundfish60s
- Q2All shellfish must have shellstock identification tags, which document when and where the shellfish were harvested. The shellstock tag must be kept on file for _____ days from the date the last shellfish was used from it's delivery container.9045607560s
- Q3How should lean fish be prepared?broiledroastedgrilledpoached60s
- Q4The following categories are used in determining whether fresh fish should be accepted: color, texture, packaging, and.....eyes and weightodor and eyessize and weightodor and size60s
- Q5In accepting fish deliveries, dull, grey gills, dry skin, and soft flesh are indicators to?use in soups and stocksuse poaching as the preferred cooking methodreject the fish deliveryuse immediately60s
- Q6Fact or Fiction- muddy and broken shells are indicators that the shellfish is fresh and acceptable for receiving?partially fictionpartially factFactFiction60s
- Q7The term used in the fabrication of fish that separates the flesh of the fish from the bones?boningtrussingfilletingbutterflying60s
- Q8Flatfish produce how many fillets?623460s
- Q9Round Fish produce how many fillets?362460s
- Q10The term used to describe the opening or removing of a mollusks shell?shuckingfilletingtanneringshelling60s