Shellfish
Fish
Storage
Random
Cooking
100
What are the two types of shellfish
What is Mollusk and Crustaceans
100
This fish lives part of it's life in saltwater and part in fresh water.
What is Anadromous Fish
100
What type of ice should be used to store fish?
What is shaved ice
100
What is it called when you remove the shellfish for the shell?
What is Shucked
100
What is the safe temperature for fully cooked fish?
What is 145F
200
The shrimp count for Jumbo is
What is 11-15
200
Based on the fat content, what are the three types of fish?
What is Round, Flat, and Non-Boney
200
At what temperature should live mollusk be stored?
What is 35 to 40F
200
What is a whole fish that has the stomach removed?
What is a drawn fish
200
What is the basic guideline for cooking fish?
What is the leaner the fish, the more delicate the method of cooking should be used.
300
What is another name for shellfish juice
What is Liquor
300
What is one of the biggest challanges with identifying fish?
What is one fish can have multiple names
300
How can you tell if a stored clam, mussel, or oyster is alive?
What is if you tap on the shell and it closes immediately
300
Grade B and C in fish are primarily used for what?
What is canned and processed foods
300
Describe 3 ways that can be used for cooking shellfish
What is Steaming, boiling, frying, grilling, broiling, sauteing, stir frying, baking, and roasting.
400
What is it called when you remove the vein from the shrimp?
What is deveining
400
A halibut is what type of fish?
What is a lean flat fish
400
Live lobster, crabs, shrimp, and crayfish should be packed in ______ upon delivery
What is seaweed or damp paper
400
The higher the fat content, the stronger the what?
What is Flavor
400
What is Lox
What is cured salmon
500
What is calamari?
What is Squid
500
Which type of fish has eyes on both sides of their heads and swim in the up right position
What is round fish
500
Fish needs to be keep very cold and moist, but not what?
What is wet
500
What are the 3 fish of evaluation for fish?
What is quality and wholeness, labels and weight, and sanitation
500
What are the five steps to selecting fresh fish?
What is Smell, temperature, appearance, press on, and gills
M
e
n
u