WK- LJ2 - Fish& Shellfish - Quiz
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Slide 1 - Tekstslide
Fish provides less protein than meat. Is this statement true or false?
A
True
B
False
Slide 2 - Quizvraag
Name three characteristics of Flat Fish
Slide 3 - Open vraag
The flesh of white fish contains no fat. Is this statement true or false?
A
True
B
False
Slide 4 - Quizvraag
List 5 quality points for fish
Slide 5 - Open vraag
What are the main 3 differences between Round and Flat Fish?
Slide 6 - Open vraag
Explain the cuts of fish goujons, darne, fillet
Slide 7 - Open vraag
Which of the following is not considered as Flat Fish?
A
Place
B
Sole
C
Cod
D
Turbot
Slide 8 - Quizvraag
Why should fish always be thawed completely before cooking
Slide 9 - Open vraag
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 - Quizvraag
How much protein does fish contain on average?
A
17%
B
30%
C
5%
D
71%
Slide 11 - Quizvraag
Oily fish is less digestible than white fish because it contains fat. Is this statement true or false?
A
True
B
False
Slide 12 - Quizvraag
Why should a restaurant buy a whole fish rather than fillet?
Slide 13 - Open vraag
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 - Quizvraag
Which of the following fish does NOT belong to “oily fish” category?
A
Salmon
B
Cod
C
Eel
D
Haring
Slide 15 - Quizvraag
Which of the following fish does NOT belong to “Round Fish” category?
A
Salmon
B
Cod
C
Turbot
D
Tuna
Slide 16 - Quizvraag
Which of the following fish does NOT belong to “Round Fish” category?
A
Salmon
B
Cod
C
Turbot
D
Tuna
Slide 17 - Quizvraag
Explain how you can recognise fresh fish upon delivery of your supplier?
Slide 18 - Open vraag
Which of the following fish is not suitable for smoking?
A
Salmon
B
Sole
C
Mackerel
D
Eel
Slide 19 - Quizvraag
Name five fish/seafood products that are canned
Slide 20 - Open vraag
What is poaching?
Slide 21 - Open vraag
Name 3 types of crustaceans, give one main characteristic for each
Slide 22 - Open vraag
Name 3 differences between Lobster and a Crab
Slide 23 - Open vraag
Why should lobster, crab, mussels and oysters be purchased live whenever possible?
Slide 24 - Open vraag
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 - Quizvraag
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 - Quizvraag
You can always refreeze fish after thawing. Is this statement true or false?
A
True
B
False
Slide 27 - Quizvraag
How should mussels be prepared prior to cooking
Slide 28 - Open vraag
How should you store Smoked Fish?
Slide 29 - Open vraag
Name 3 tools or utensils which are used when handling fish and shellfish
