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- 1. Multiple Choice
How is called the method for opening Scallops?ClocchingFloppingOpeningShucking - 2. Multiple ChoiceWhat is the French name for Rolled fish cut?PuzzetteScorregettePaupiettesSuppette
- 3. Multiple ChoiceWhat is the ideal temperature for cooking Fish?65-70 degrees70-75 degrees60-65 degrees55-60 degrees
- 4. Multiple ChoiceHow is "Moules Marinieres" traditionally finished?Parsley, chives, butter, pepper.Parsley, shallots, butter, wine.Parsley, garlic, cream, wine.Parsley, ginger, butter, wine.
- 5. Multiple ChoiceWhat is the French name for finger size fish cut?CoglionGoujonsBrutonSemon
- 6. Multiple ChoiceHow many legs does octopus has?46810
- 7. Multiple ChoiceWhy is recommended to cook crustaceans before removing the meat?Because gives a nice colour.Because kills the bacteria.Because tastes nicer.Because is easy to remove the meat
- 8. Multiple ChoiceWhich material you should use to make an "En papillote"?Baking paperAluminium FoilCling FilmPiping Bag
- 9. Multiple ChoiceWhich one of this is a Univalve molluscs?ClamsMusselsOystersAbalone
- 10. Multiple ChoiceHow long can you keep cooked seafood in the refrigerator?1-2 days2-3 days3-4 days4-5 days
- 11. Multiple ChoiceSeason, Age and Size and level of preparation are important considerations when we are ...Planning a menu'Calculating the yieldCalculating the costsAll the above
- 12. Multiple ChoiceWhat is the process of scoring a fish with a sharp knife to facilitate cooking?CiselerCaesarCuttingCuring
- 13. Multiple ChoiceFrozen Seafood should never be re-freeze because?Bacteria growthBad tasteLooses qualityAll the above
- 14. Multiple ChoiceWhat is the French name for fish Streak cut?Coglion/SemonSteak/MeatSalmon/DormonDarne/Troncon
- 15. Multiple ChoiceWhat kind of meat texture Flounder is?SoftFirmMediumAll the Above
- 16. Multiple ChoiceWhat kind of meat texture Gurnard is?SoftFirmMediumAll the above
- 17. Multiple ChoiceIf you're making "Boullabaisse" which Seafood would you use?All the aboveClamsSquidFirm Fish
- 18. Multiple ChoiceWhat kind of Crab is this?Paddle CrabKing CrabKing CrabSpanner CrabQueen Crab
- 19. Multiple Choice"Ciseler" is done to a fish for?Increase heat penetrationMake the fish look betterCut the fish in smaller piecesIncrease the value of the fish
- 20. Multiple ChoiceA type of seafood similar to a shrimp but with tongsRAZOR CLAMCOCKLEKING PRAWNSCAMPI
- 21. Multiple ChoiceWhat kind of meat texture Salmon is?SoftFirmMediumAll the Above
- 22. Multiple Choicewhat are the factors that affect the yield of a seafood flesh??The degree or level of preparationage and sizeseasons and different speciesall of the above
- 23. Multiple ChoiceFish is put in centre of one side of a heart shaped piece of baking paper. folded to form a seal before baking. what is it???PaupietteciselerEn Pappiloteskinning
- 24. Multiple Choicewhat temp should you store cooked seafood for?? and for how long??below 10 degree Celsiusmax 3 days2-4degree Celsiusmax 3 days2-4degree Celsius max 4 days2-4degree Celsiusmax 1 day
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