L2 Chapter 18 quiz
Quiz by Veronica Monsegur
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10 questions
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- Q1What are the two main types of finfish?Round and flatCrustaceans and mollusksShell and flatMollusks and cephalopods30s
- Q2When fabricating a lobster, it is easier to remove the meat from the shellby cutting the lobster in half lengthwiseif the knife is first heated and then dipped in olive oilif it is cut in half when still semi-frozenafter steaming or boiling it first30s
- Q3Live shellfish must be received with what air temperature?60°F (16°C) or lower50°F (10°C) or lower45°F (7°C) or lower30°F (-1°C) or lower30s
- Q4Which grade of seafood is marked with a stamp?A AB BC CD D30s
- Q5Which category includes fish that are oval in shape and have both eyes on the same side of the head?FlatfishShellfishRoundfishSquare fish30s
- Q6When only the viscera of a fish have been removed, the fish is calleddrawndressedfilletedwhole30s
- Q7The process of removing a shrimp’s digestive tract is calleddeveiningshuckingtrimmingtrussing30s
- Q8How many days must shellstock identification tags be kept on file from the date the last shellfish was sold or served?30906012030s
- Q9Mahi-mahi and tuna are examples ofcrustaceansflatfishcephalopodsroundfish30s
- Q10How should lean fish be prepared?BroiledPoachedGrilledAll of the above30s