WK- LJ2 - Fish& Shellfish - Quiz

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Slide 1: Slide
KokMBOStudiejaar 2

This lesson contains 30 slides, with interactive quizzes and text slide.

Items in this lesson

Slide 1 - Slide

Fish provides less protein than meat. Is this statement true or false?
A
True
B
False

Slide 2 - Quiz

Name three characteristics of Flat Fish

Slide 3 - Open question

The flesh of white fish contains no fat. Is this statement true or false?
A
True
B
False

Slide 4 - Quiz

List 5 quality points for fish

Slide 5 - Open question

What are the main 3 differences between Round and Flat Fish?

Slide 6 - Open question

Explain the cuts of fish goujons, darne, fillet

Slide 7 - Open question

Which of the following is not considered as Flat Fish?
A
Place
B
Sole
C
Cod
D
Turbot

Slide 8 - Quiz

Why should fish always be thawed completely before cooking

Slide 9 - Open question

Which of the following vitamins can be found on the flesh of Oily Fish?
A
Vitamin A
B
Vitamin B
C
Vitamin C
D
Vitamin D

Slide 10 - Quiz

How much protein does fish contain on average?

A
17%
B
30%
C
5%
D
71%

Slide 11 - Quiz

Oily fish is less digestible than white fish because it contains fat. Is this statement true or false?
A
True
B
False

Slide 12 - Quiz

Why should a restaurant buy a whole fish rather than fillet?

Slide 13 - Open question

At what temperature should fish be delivered?

A
Between 1-2 degrees Celsius
B
Between 4-7 degrees Celsius
C
Between -5-0 degrees Celsius

Slide 14 - Quiz

Which of the following fish does NOT belong to “oily fish” category?

A
Salmon
B
Cod
C
Eel
D
Haring

Slide 15 - Quiz

Which of the following fish does NOT belong to “Round Fish” category?

A
Salmon
B
Cod
C
Turbot
D
Tuna

Slide 16 - Quiz

Which of the following fish does NOT belong to “Round Fish” category?

A
Salmon
B
Cod
C
Turbot
D
Tuna

Slide 17 - Quiz

Explain how you can recognise fresh fish upon delivery of your supplier?

Slide 18 - Open question

Which of the following fish is not suitable for smoking?
A
Salmon
B
Sole
C
Mackerel
D
Eel

Slide 19 - Quiz

Name five fish/seafood products that are canned

Slide 20 - Open question

What is poaching?

Slide 21 - Open question

Name 3 types of crustaceans, give one main characteristic for each

Slide 22 - Open question

Name 3 differences between Lobster and a Crab

Slide 23 - Open question

Why should lobster, crab, mussels and oysters be purchased live whenever possible?

Slide 24 - Open question

Once caught, fish has a shelf life...
A
1-3 days if kept properly
B
7-9 days if kept properly
C
10-12 days if kept properly
D
14 days if kept properly

Slide 25 - Quiz

Frozen fish must be stored in a deep-freeze cabinet or compartment at....
A
−0 °C .
B
−5 °C
C
−15 °C.
D
−18 °C.

Slide 26 - Quiz

You can always refreeze fish after thawing. Is this statement true or false?
A
True
B
False

Slide 27 - Quiz

How should mussels be prepared prior to cooking

Slide 28 - Open question

How should you store Smoked Fish?

Slide 29 - Open question

Name 3 tools or utensils which are used when handling fish and shellfish

Slide 30 - Open question