Lesson CA:C10-5
Fish and Shellfish
 
CD CA.  Foods, Nutrition, and Culinary Arts
Unit C.  Preparing Foods
Problem Area 10.  Meat, Poultry, and Seafood
Lesson 5.  Fish and Shellfish
 
 
Why is crushed ice considered to be an excellent refrigerant for fish and shellfish?
a.Bruising of the fish or shellfish from handling is eliminated.
b.It helps keep the surface of the fish or shellfish moist.
c.It prevents fish or shellfish odors from reaching other foods.
d.Storage temperatures can be adjusted to between 30 degrees F and 50 degrees F.


Answer: b
Which shellfish are unable to completely close their shells, and as a result, are shucked, and the flesh is stored under refrigeration?
a.abalone and queen conch
b.crabs and lobsters
c.mussels and oysters
d.sea scallops and geoduck clams


Answer: d
When a fish is eviscerated and has the scales, head, tail, and fins removed it is said to be _____.
a.drawn
b.dressed
c.filleted
d.whole


Answer: b
What is the process of removing the digestive tract of shrimp prior to cooking?
a.deveining
b.eviscerating
c.filleting
d.shucking


Answer: a
Why must the cooking of shrimp be carefully monitored?
a.They are easily overcooked.
b.They can quickly break apart.
c.They form caramelized crust.
d.They must be cooked slowly.


Answer: a