WK- LJ2 - Fish& Shellfish - Quiz

• Kok
• MBO
• Studiejaar 2

Fish provides less protein than meat. Is this statement true or false?

1. True
2. False

Name three characteristics of Flat Fish

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

1. True
2. False

List 5 quality points for fish

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

Explain the cuts of fish goujons, darne, fillet

Which of the following is not considered as Flat Fish?

1. Place
2. Sole
3. Cod
4. Turbot

Why should fish always be thawed completely before cooking

Which of the following vitamins can be found on the flesh of Oily Fish?

1. Vitamin A
2. Vitamin B
3. Vitamin C
4. Vitamin D

How much protein does fish contain on average?

1. 17%
2. 30%
3. 5%
4. 71%

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

1. True
2. False

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

At what temperature should fish be delivered?

1. Between 1-2 degrees Celsius
2. Between 4-7 degrees Celsius
3. Between -5-0 degrees Celsius

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

1. Salmon
2. Cod
3. Eel
4. Haring

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

1. Salmon
2. Cod
3. Turbot
4. Tuna

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

1. Salmon
2. Cod
3. Turbot
4. Tuna

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

Which of the following fish is not suitable for smoking?

1. Salmon
2. Sole
3. Mackerel
4. Eel

Name five fish/seafood products that are canned

What is poaching?

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

Name 3 differences between Lobster and a Crab

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

Once caught, fish has a shelf life...

1. 1-3 days if kept properly
2. 7-9 days if kept properly
3. 10-12 days if kept properly
4. 14 days if kept properly

Frozen fish must be stored in a deep-freeze cabinet or compartment at....

1. −0 °C .
2. −5 °C
3. −15 °C.
4. −18 °C.

You can always refreeze fish after thawing. Is this statement true or false?

1. True
2. False

How should mussels be prepared prior to cooking

How should you store Smoked Fish?

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