Deck 20: Fish and Shellfish

Question 1

Overcooking is the most common mistake when preparing fish and shellfish.

Answer 1

True

Question 2

The marine mammal mahi-mahi, also called dorado, benefit from marinating before broiling or grilling.

Answer 2

False

Question 3

Atlantic cod is the best-selling fish in the United States.

Answer 3

True

Question 4

Fish is considered done when it becomes firm and just begins to flake.

Question 5

What are fish and shellfish most commonly served with?

A) wine-based sauces, such as marchand de vin
B) classic cream sauces
C) pan gravy
D) light butter sauces, such as beurre blanc

Question 6

Like salmon and cod, shellfish are very lean.

Question 7

What must be removed from salmon fillets before cooking?

A) quill
B) pin bones
C) pen
D) all of the above

Question 8

Salmon are anadromous fish.

Question 9

Which of the following fish would best be prepared by deep-frying?

A) mahi-mahi
B) catfish
C) lemon sole
D) salmon

Question 10

Which term describes a fish that has the viscera, gills, fins and scales removed?

A) pan-dressed
B) drawn
C) dressed
D) butterflied

Question 11

How are fish and shellfish graded?

A) prime, choice, select or standard
B) fish and shellfish are not graded
C) Grade 1, 2 or 3
D) USDA Grade A, B or C

Question 12

Flatfish yield two fillets each, while round fish yield four fillets each.

Question 13

Which is the only TRUE sole?

A) English sole
B) Dover sole
C) petrale sole
D) lemon sole

Question 14

Which cooking methods would be best for small, whole fish, such as trout?

A) poaching or simmering
B) roasting or baking
C) stewing or braising
D) pan-frying or sautéing

Question 15

Which of the following fish are NOT available commercially in the United States?

A) dolphinfish
B) Dover sole
C) St. Peter's fish
D) freshwater bass

Question 16

What is cooked or raw fish served on or rolled in seasoned rice?

A) zushi
B) inari
C) sashimi
D) sushi

Question 17

What are the cross-sections cut from large round fish called?

A) butterflied fillets
B) fillets
C) wheels
D) steaks

Question 18

Which of the following is NOT a crustacean?

A) lobster
B) shrimp
C) crab
D) squid

Question 19

What are Atlantic hard-shell clams known as?

A) goeducks
B) quahogs
C) Ipswich clams
D) surf clams

Question 20

How should very lean fish, such as flounder and sole, be prepared?

A) broiling
B) baking
C) sautéing
D) all of the above

Question 21

Greenshell mussels from New Zealand are much larger than blue mussels found in the wild on the Atlantic coast.

Question 22

What is tomalley?

Question 23

What are the two categories that fish are divided into, depending on their shape and structure?

Question 24

Invasive species of fish should never be caught and prepared for human consumption.

Question 25

What needs to be removed from squid and octopus before cooking?

Question 26

What has been removed from dressed fish?

Question 27

Braised and stewed shellfish dishes rarely follow the traditional combination cooking method procedures.

Question 28

When should fish be scaled?

Question 29

What univalve land animal shares characteristics with its marine cousins?

Question 30

When poaching whole fish, it is best to use the shallow poaching method.

Question 31

What must be removed from mussels before cooking?

Question 32

What is the business and science of raising large quantities of fish in tanks or ocean pens known as?

Question 33

What are three nutritional benefits of eating fish and shellfish?

Question 34

What is salmon cured with salt, sugar and dill called?

Question 35

What steps can chefs take to insure they purchase sustainable seafood?

Question 36

How should live lobsters and crabs be stored?

Question 37

Pan-frying and deep-frying are commonly used methods of preparing fatty fish.

Question 38

What is the term for an edible fish that has no consumer demand?

Question 39

Oily fish such as cod and haddock should be grilled.

Question 40

What is the row of intermuscular bones found in round fish fillets?

Question 41

What are four indications that a fish is not fresh?

Question 42

What should you do before adding raw fish dishes to your menu?

Question 43

Describe the characteristics of fresh scallops?

Question 44

Why are most fish white or light colored?